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Broccoli Cauliflower Soup

It’s beginning feel a lot like Fall here in our part of the country! The leaves have just started to turn and the warm breezes have given way to “a bit of nip in the air”. I like to call this time of year “Soup

Weather”!! On chilly days there is usually a pot of soup on my stove ready to warm you up . This week I am making Broccoli Cauliflower Soup. This creamy soup is a warm and cozy treat when the weather starts to cool down. Although this is a creamy soup, there isn’t much cream in it and if you wanted to keep it on the healthy side, you could eliminate it all together. The soup gets its creamy texture by blending it in the blender. Serve it with a salad and some crusty bread for a lovely fall meal! This soup freezes well too, so you may want to make extra!! Enjoy! Broccoli Cauliflower Soup 1 Tablespoon Butter 3 cloves Garlic, minced 1 small Onion, chopped 2 Tablespoons of Flour ( Gluten Free Flour works also) 3 ½ cups Chicken Broth 1 cup Light Cream (you can use milk or half and half – use what you have) 3 cups Cauliflower Florets, chopped 3 cups Broccoli Florets, chopped ¾ teaspoon Salt ¼ teaspoon Ground Pepper ½ teaspoon garlic powder 2 cups Shredded Cheddar Cheese (about 8 ounces) Extra Cheddar and Crumbled Bacon for Garnish (optional) In a large Dutch-oven, add butter and place over medium heat. Once butter is melted, add in garlic and onion. Saute for 5 minutes until the onions are tender. Stir in the flour to coat the veggies, then slowly stir in the broth. Add the light cream, chopped Cauliflower and Broccoli, salt, black pepper and garlic powder. Bring to a simmer and continue to cook for 10 to 15 minutes until the broccoli and cauliflower are tender. Stir in the Cheddar cheese and reduce heat to low. Add ½ of the soup to the blender and blend until smooth. Add the blended soup back to the pot and stir. (Be very careful when you blend hot soup – it can splatter and burn you.) Garnish with a little shredded cheese and some bacon crumbles if you wish. ENJOY!!

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