35 minutes to prepare serves 8-10


1 (32 oz.) carton low-sodium chicken or vegetable broth
1 heads broccoli, cut into florets
1/2 small head cauliflower, cut into florets
3 medium russet potatoes, peeled and diced
3 carrots, peeled and diced
3 stalks celery, diced
1 yellow onion, finely chopped
4 cloves garlic, minced
1/2 tablespoons Italian seasoning
1/4 teaspoon dried thyme
1/4 teaspoon paprika
1/4 teaspoon cayenne or chili powder
5 tablespoons unsalted butter, divided
5 tablespoons all-purpose flour
2 cups sharp cheddar cheese, grated
3 cups whole milk
1/2 cup heavy cream
Kosher salt and freshly ground pepper, to taste


Melt 1 tablespoon butter in a large pan or skillet over medium-high heat and sauté onion, carrot and celery for 6-8 minutes, or until softened.
Add minced garlic and sauté for another 1 minute, or until fragrant. Season with Italian seasoning, thyme, paprika, cayenne or chili powder, and salt and pepper.
Pour in chicken or veggie broth and stir in cubed potatoes. Bring mixture to a boil, then reduce heat and let simmer for 15-20 minutes, or until potatoes are just fork tender.
Add broccoli and cauliflower florets and cook for another 6-8 minutes, or until crisp-tender.
In a medium saucepan over medium heat, melt remaining 4 tablespoons butter and whisk in flour. Cook roux mixture for 2-3 minutes, or until golden brown, then whisk in milk.
Bring to a gentle boil, then reduce heat and let thicken, stirring frequently. Stir in heavy cream and season with salt and pepper, then whisk mixture into soup …

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