Easy Broccoli Cauliflower Soup

I really need to get it together. I had planned to write this post Friday, but ended up hosting an impromptu slumber party for my daughter. Yesterday I thought about writing, but we went out as a family instead. We had lunch at Hungry Wolf restaurant in Manchester. Then we went to Carr Park so Hannah could play on the barn playscape.

I could have easily moved past this post idea, but I feel like I would have been depriving the world of something great. In my mind, the 400 followers I have is equivalent to the world. So the first thing I am going to tell you is that Panera Bread sells bread bowls! You can order them online and have them delivered to your car when you arrive. They are a crusty bread with soft insides and go perfectly with my Broccoli Cauliflower Soup.

Easy Broccoli Cauliflower Soup

Ingredients

• 3 cups vegetable broth
• 3 cups chicken broth
• 3 cups chopped broccoli
• 3 cups chopped cauliflower
• 2 cups chopped celery
• 2 cups diced carrots
• 1 small onion, chopped
• 4 cups milk
• 1/2 cup butter
• 2/3 cup all-purpose flour
• 2 cups shredded cheddar cheese
• 8 oz cream cheese, at room temp
• salt and pepper to taste

Directions

1. Put the broths and vegetables into a large pot and bring it to a boil over HIGH heat. Reduce to low and let simmer 30 minutes or until the vegetables are tender.
2. Use an immersion blender to puree the veggies.
3. Stir in the milk.
4. In a small saucepan, melt the butter. Whisk in the flour until it becomes a smooth paste.
5. Add the flour mixture to the soup pot, stirring constantly. Add in both the cheese and continue simmering until melted.
6. Add salt and pepper to taste. Serve in bread bowls.

Makes 12 servings.

We have one more Friday left before Easter, so if you practice meatless Fridays for Lent, I encourage you to try this soup next week. It is a filling, comfort meal and provides a nice change of pace from the normal fish fry. Just make sure you have the crusty bread to go with it.

Have a wonderful week.

Kristie