Broccoli, Cauliflower, and Cheese Soup

I adapted this from a copycat Panera recipe-- Broccoli Cheddar Soup. I didn't have much broccoli, but I had some cauliflower, so I used that instead. Here is what I came up with!

First, you will need:

2 Tbsp. melted butter

1 medium onion

2 cloves of garlic, minced

Take these are sauté them in a skillet...

...until golden brown

In a large pot, melt 1 stick of margarine and 1/2 cup of all-purpose flour together, whisking constantly for about 3-5 minutes. 

Add in 4 cups of milk, or for a creamier soup, half and half. Possibly even whipping cream if you really don't care about calories. Keep whisking constantly to keep milk from burning on the bottom of the pan. Add in 4 cups of chicken stock or broth. My favorite is Swanson's. 

I also added a few cubes of chicken bullion for even more flavor. Simmer all of this for about 20 minutes. This will thicken it up a bit. Add 1/2 lb broccoli, 1/2 lb cauliflower, 2 cups of julienned carrots, and sauteed onions and garlic to the liquid and cook on low for another 20 minutes. Make sure to keep the soup constantly moving of the milk will burn on the bottom. 

Once cooked, blend in blender in batches and pour back into the pot. 

Add a 1/4 tsp of nutmeg, a pinch of cayenne, and salt and pepper to taste. Once everything is all beautifully blended together and returned to the pot and the stove, add 16oz (1 lb) of cheddar cheese (I used extra sharp). Cook until melted. Add more salt and pepper if needed.

Serve in a bowl with crusty bread or in a bread bowl. So perfect for this season! And SO YUMMY!!!