Prepare the Vegetables:
In a large pot, melt the butter over medium heat. Add the diced onion and garlic, cooking until softened (about 3-4 minutes).
Add the broccoli and cauliflower florets to the pot and stir to combine.
Cook the Soup:
Pour in the broth and bring the mixture to a simmer. Cook for 10-15 minutes or until the broccoli and cauliflower are tender.
In a separate small pot, whisk together the flour and milk over medium heat until the mixture thickens slightly (about 3-4 minutes). Be sure to stir constantly to prevent lumps.
Add Cheese and Blend:
Slowly stir the milk mixture into the pot with the vegetables.
Add the shredded cheddar cheese a handful at a time, stirring constantly until fully melted.
If you prefer a smoother texture, use an immersion blender to blend the soup to your desired consistency. You can also leave some chunks for texture.
Season and Serve:
Season the soup with salt, pepper, nutmeg, and paprika. Taste and adjust the seasonings as needed.
Optional: Stir in the shredded parmesan cheese for extra flavor.
Serve hot, garnished with more shredded cheese, croutons, or a drizzle of cream, if desired.
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