OMG, this is so much better than Panera’s! Easy to make and so so good.

This rich and comforting Broccoli Cauliflower Cheese Soup features tender chunks of vegetables suspended in a creamy, savory broth thickened with a roux and finished with sharp cheddar cheese.

Broccoli Cauliflower Cheese Soup

Ingredients:

How To Make Broccoli Cauliflower Cheese Soup:

1. Step 1: Sauté Aromatics: Melt 3 tablespoons butter in a pot over medium heat. Add the diced onion and minced garlic, and sauté until softened, about 3-5 minutes.
2. Step 2: Create Roux: Sprinkle the 1/4 cup flour over the vegetables, stirring constantly for 1-2 minutes to cook the flour (creating a roux).2
3. Step 3: Add Liquids: Gradually pour in the 2 1/2 cups stock, stirring continuously to incorporate the roux and prevent lumps. Bring the mixture to a simmer.
4. Step 4: Add Vegetables: Stir in the 2 cups chopped broccoli, 2 cups chopped cauliflower, and 1 large shredded carrot. Simmer for 15-20 minutes, or until all the vegetables are tender.
5. Step 5: Blend and Thicken: Blend the soup until it reaches your desired smoothness (either partially or fully smooth). Return the soup to the pot, and stir in the 2 cups half and half.
6. Step 6: Season and Finish: Stir in the 1/2 teaspoon Dijon mustard and 2 cups grated cheddar cheese until the cheese is fully melted and incorporated. Season generously with kosher salt and freshly ground black pepper to taste.
7. Step 7: Serve: Ladle the soup into bowls and garnish with extra cheese, pepper, and herbs. Serve hot with bread or crackers.