½cupMilk or half and half, can substitute a non-dairy milk
4cupsBroccoli florets, chopped into small pieces
2cupsCauliflower florets, chopped into small pieces
Salt and pepper, to taste
2cupsShredded cheddar cheese
Extra shredded cheese, crispy ham or bacon, and green onions, optional for garnish
In a large stock pot or Dutch oven, heat olive oil over medium-high heat. Once warm add in the onion, celery, and carrots. Sauté over medium-high heat for 3-4 minutes. Add in the minced garlic, sauté for another 2-3 minutes. Add in the flour and stir until everything is coated.
Add in the broth, whisk well to eliminate lumps! Add in the milk or cream, broccoli, cauliflower, and seasonings. Bring to a simmer and cook for 10-15 minutes, the broccoli and cauliflower should be tender but not mushy. Reduce the heat to low and stir in the shredded cheese. Stir until melted.
Depending on how creamy you want your soup, transfer about half of the soup to a blender. Blend until creamy, careful not to fill the blender to full with hot soup. Blend in batches if needed. Once smooth and creamy, return the blended soup to the pot.
In a small sauté pan, sauté the diced ham over medium-high heat, for about 4-5 minutes. Add into the soup, reserving some for a garnish if desired. Stir in the diced ham, taste and adjust seasoning as needed. Serve garnished with extra cheese, ham, and green onions is desired. Soup is best enjoyed immediately, but will keep in the fridge for 3-4 days!
**If you substitute water instead of broth you will need to adjust the seasoning
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