Creamy Roasted Cauliflower and Broccoli Cheese Soup
This comforting and satisfying Creamy Roasted Cauliflower and Broccoli Cheese Soup features tender roasted vegetables in a rich, velvety cheese-infused broth. Even broccoli skeptics will crave seconds of this flavorful and nourishing dish.
Instructions
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1
In a large saucepan, sauté the cauliflower, broccoli, onion, and carrot in butter over medium heat until the vegetables are crisp-tender, about 5 minutes.
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2
Stir in 1-1/4 cups of milk, chicken bouillon, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer, uncovered, until the vegetables are tender, about 5 minutes, stirring occasionally.
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3
In a small bowl, whisk together the remaining 1/4 cup of milk and the flour until smooth. Add this mixture to the saucepan and bring to a boil. Cook and stir until thickened, about 1-2 minutes.
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4
Reduce heat to low, then stir in the cubed Velveeta cheese until melted and fully incorporated. Serve the soup immediately.
Nutrition Information
Per serving (based on 4 servings)
Nutrition information is automatically calculated and should be considered an estimate.
