“OMG, this is so much better than Panera’s! Easy to make and so good.”
This creamy and comforting Broccoli Cauliflower Cheese Soup is a delightful blend of tender vegetables and rich cheddar cheese. It’s a perfect warm and satisfying meal for any occasion.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Butter | 3 tablespoons |
| Yellow onion, diced | 1 small |
| Garlic, minced | 4 cloves |
| All-purpose flour | 1/4 cup |
| Chicken or vegetable stock | 2 1/2 cups |
| Half and half, room temp | 2 cups |
| Broccoli florets, chopped | 2 cups |
| Cauliflower florets, chopped | 2 cups |
| Carrot, shredded | 1 large |
| Dijon mustard | 1/2 teaspoon |
| Cheddar cheese, grated | 2 cups |
| Kosher salt | To taste |
| Black pepper, ground | To taste |
Instructions:
- Sauté Aromatics: Melt the butter in a Dutch oven or large pot over medium heat. Add the diced onion and cook until it begins to soften, about 4 minutes. Add the minced garlic and cook for 1 minute more.
- Make Roux: Stir in the all-purpose flour and continue stirring until the flour starts to smell toasty, about 2 minutes.
- Add Liquids: Whisk in the chicken or vegetable stock, then whisk in the half and half. Season with salt and pepper.
- Simmer Vegetables: Stir in the chopped broccoli florets, cauliflower florets, shredded carrot, and Dijon mustard. Bring the mixture to a gentle simmer. Let it simmer until the vegetables are tender, about 15 minutes.
- Melt Cheese: Remove the pot from the heat. Stir in the grated cheddar cheese by the handful until it is completely melted.
- Adjust and Serve: Adjust the seasoning as needed with more salt and pepper. Serve hot and enjoy!
