Yum! Cold days mean warm soup! This recipe looks like a top pick, thanks to The Cooking School at Jungle Jim’s International Market:
Broccoli Cauliflower Cheese Soup
¼ cup butter
¼ cup flour
2½ cups chicken broth
1 cup finely chopped carrot
1 cup chopped celery
1 small onion, finely chopped
½ pound broccoli florets, chopped
½ pound cauliflower florets, chopped
1 pound processed cheese spread, cubed
¼ -¾ cup half-and half, to thin to desired consistency
Salt and pepper, to taste
Melt butter in a 4 to 5-quart pan over medium heat; sprinkle flour over butter and whisk to combine. Slowly whisk in chicken broth until smooth. Add carrots, celery and onions; stir and bring to a simmer. Cover pan and simmer 20 minutes, stirring occasionally. Add chopped broccoli florets and simmer 15-20 minutes, stirring occasionally, until vegetables are very tender. Add cheese cubes and stir until melted. Stir in half-and-half, ¼ cup at a time, until soup reaches desired consistency. Season to taste with salt and pepper and heat through. Serves 4. From Be Your Guest by Leigh Barnhart Ochs, and director of The Cooking School at Jungle Jim’s International Market. Find more recipes at the blog, Food for Thought.