Broccoli Cauliflower Cheese Soup

Ingredients:

• 3 tablespoons butter
• 1 small yellow onion, diced
• 4 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 1/2 cups chicken or vegetable stock
• 2 cups half and half, at room temperature
• 2 cups broccoli florets, chopped
• 2 cups cauliflower florets, chopped
• 1 large carrot, shredded
• 1/2 teaspoon Dijon mustard
• 2 cups cheddar cheese, grated
• Kosher salt and freshly ground black pepper, to taste

Preparation:

Sauté the Aromatics:

1. Melt the butter in a Dutch oven or large pot over medium heat.
2. Add the diced onion and cook until it starts to soften, about 4 minutes.
3. Add the minced garlic and continue cooking for 1 more minute.

Make the Roux:

1. Stir in the flour and continue stirring until the flour starts to smell toasty, about 2 minutes.

Add Liquids:

1. Whisk in the stock, ensuring there are no lumps.
2. Whisk in the half and half, and season with salt and pepper to taste.

Cook the Vegetables:

1. Stir in the chopped broccoli, cauliflower, shredded carrot, and Dijon mustard.
2. Bring the mixture to a gentle simmer and let it simmer until the vegetables are tender, about 15 minutes.

Incorporate the Cheese:

1. Remove the pot from heat.
2. Stir in the grated cheddar cheese by the handful, allowing each addition to melt before adding more.

Final Seasoning:

1. Adjust seasoning with more salt and pepper if needed.

Serve:

Ladle the soup into bowls and serve hot. Enjoy!

This soup is perfect for a cozy meal and pairs well with crusty bread.