Broccoli Cauliflower Cheese Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 Tablespoon unsalted butter
02 -
1½ cups yellow onion, diced (1 small onion)
03 -
4 garlic cloves, finely chopped
04 -
Salt, to taste
05 -
3 Tablespoon all-purpose flour
06 -
2½ cups vegetable stock (2 cups if using Instant Pot)
07 -
2 cups half-and-half, room temperature
08 -
Freshly ground black pepper, to taste
09 -
⅛ tsp white pepper
10 -
2 cups broccoli florets, chopped
11 -
2 cups cauliflower florets, chopped
12 -
1 large carrot, shredded
13 -
8 ounces cheddar cheese, shredded (2 cups once shredded)
# Instructions:
01 -
In a dutch oven or stockpot, melt butter over medium heat and add diced onion. Sautee for a minute, then add garlic with a pinch of salt; continue sauteing for 2 minutes.
02 -
Whisk in flour, continuing to whisk for 1-2 minutes to cook the flour down. Whisk in vegetable stock, incorporating with the flour mixture. Add half-and-half, salt, and pepper (to taste), and white pepper. Then add broccoli, cauliflower, and carrot. Simmer - do not boil - for 15-20 minutes until vegetables are just tender enough to be pierced with a fork.
03 -
Remove from heat, and stir in shredded cheese in batches. Adjust salt and pepper as your taste desires, and serve!
04 -
Using the sautee function of your Instant Pot, melt butter and add diced onion. Sautee for a minute, and add garlic with a pinch of salt. Whisk in flour, continuing to whisk for 1-2 minutes to cook the flour down. Add white and black pepper, and an additional pinch of salt. Whisk in 2 cups vegetable stock, incorporating with the flour mixture. Add broccoli, cauliflower, and carrot.
05 -
Put the lid on the Instant Pot, making sure it is sealed. Set to high pressure for zero minutes. Once it's come to pressure, carefully quick release the pressure.
06 -
While the Instant Pot is working its magic, warm the half-and-half in a small saucepan on the stove.
07 -
Once you've released the pressure after cooking, stir in half-and-half. Add shredded cheese in batches, stirring to melt in between each addition. Adjust salt level according to taste.
# Notes:
01 -
Shred your own cheese to avoid anti-caking agents that can make it gritty
02 -
Store in an airtight container in the fridge for up to 3-4 days
03 -
Look for cheese specifically labeled vegetarian, if needed