Broccoli Cauliflower Cheddar Soup

• Gluten free

• Produce

  • 2 1/2 cups Broccoli
  • 2 Carrots, medium
  • 2 cups Cauliflower
  • 1/2 Onion, medium small

• Canned Goods

  • 2 cups Chicken stock

• Condiments

  • 1/4 tsp Mustard, ground

• Baking & Spices

  • 1/4 tsp Black pepper, fresh ground
  • 1/4 tsp Red pepper flakes
  • 1 tsp Salt

• Dairy

  • 5 tbsp Butter
  • 2 cups Cheddar cheese, sharp grated
  • 2 cups Half and half
  • 1/2 cup Parmesan cheese

Found on tinastastings.com

Description

Directions

• Preheat oven to 425 degrees.
• In a large dutch oven, melt the 1 tablespoon of butter and sauté the onion in the butter. Once sautéed, remove the onion and set aside.
• Melt the 1/4 cup of butter in the dutch oven and whisk in the flour over medium heat for 2 - 3 minutes. While whisking constantly, add in the half-and-half until smooth. Add the chicken stock and combine, then let simmer for about 10 minutes.
• Add the broccoli, cauliflower, carrots and the sautéed onions into the mixture in the dutch oven. Cook over low heat for about 20 minutes, stirring occasionally.
• While the soup is simmering, mix the parmesan cheese and the 1/2 cup of broccoli and 1/2 cup of cauliflower. Spread out on a baking pan and put in the oven for approximately 15-20 minutes or until brown and crispy.
• After the soup has cooked for about 20 minutes, add the ground mustard, red pepper flakes, and salt and pepper and stir to combine.
• Using an immersion hand blender, pulse the soup mixture until you reach the consistency you desire. You can leave some of the broccoli and cauliflower a little chunky or you can pulse until completely smooth. (I leave it a little chunky)
• Add 1 cup of the cheddar cheese and stir until smooth and serve immediately. Top your bowls of soup with the additional cheddar cheese and the crispy broccoli and cauliflower.