Creamy Broccoli Cauliflower Soup

Makes 4 servings



1 quart chicken broth

1 onion, finely chopped

1 head cauliflower, chopped into small florets

1/2 head broccoli, chopped into small florets

1 tablespoon chicken bouillon granules

Salt and pepper, to taste

1/4 cup all-purpose flour

1/2 cup milk

2 cups shredded Cheddar cheese



In a large pot, combine chicken broth, onion, cauliflower and broccoli. Bring to a boil and reduce heat to low. Continue to simmer until vegetables are tender. Add chicken bouillon, salt and pepper.


In a bowl, combine flour and milk. Whisk until there are no lumps. Add mixture to soup, stirring continuously as soup thickens. Blend with an immersion blender, or in batches in a food processor, until smooth. Stir in Cheddar cheese until completely melted.