I just love this soup! I had some leftover cauliflower and broccoli and boy! oh boy! What a great place for it to land.
This is ultra easy and so creamy and cheesy. You will lick the bowl clean. This is a small recipe (just serves 2) so if you want leftovers, double it! It won't go to waste.
CAULIFLOWER BROCCOLI CHEESE SOUP (serves 2)
3/4 cup small cauliflower florets
3/4 cup small broccoli florets
1/4 cup chopped onion
1/4 cup carrots, halved and thinly sliced
1-2 Tbsp butter
1 1/2 cups 2% milk, divided
1/2 tsp chicken bouillon granules
S&P to taste
2 Tbsp AP flour
1/3 cup cubed processed American cheese (Velveeta)
In a large saucepan, cook the cauliflower, broccoli, onion, and carrot in butter for 5 minutes or until vegetables are crisp-tender. Stir in 1 1/4 cup milk, bouillon, S&P. Bring to a boil. Reduce heat; simmer, uncovered, for about 5 minutes or until vegetables are tender, stirring occasionally.
Combine the flour and remaining 1/4 cup milk until smooth; add to saucepan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; add cheese and stir until melted. Serve immediately.
Recipe Source: http://www.tasteofhome.com/search/index?search=cauliflower+broccoli+cheese+soup