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Broccoli Cauliflower Soup
Prep Time
5
minutes
mins
Cook Time
30
minutes
mins
Total Time
30
minutes
mins
Course:
Main Dish
Cuisine:
American
Servings:
6
Ingredients
▢
2
tablespoons
Butter
▢
2
tablespoons
Olive Oil
▢
1
Onion
-
Diced
▢
4
cups
Vegetable Broth
▢
2
Carrots
-
peeled and chopped
▢
2
tablespoons
All Purpose Seasoning Blend
▢
2
cloves
Garlic
-
minced
▢
1
Head of Cauliflower
-
chopped
▢
1
Head of Broccoli
-
chopped
▢
1
teaspoon
Fresh Thyme
▢
1
teaspoon
Dried Basil
▢
12
ounces
Evaporated Milk
-
1 can
▢
1
cup
Cheddar Cheese
-
shredded
Instructions
Add butter and olive oil to a large Dutch oven over medium-low heat.
Add onion and sautee for 6-7 minutes, or until onions are translucent and starting to turn golden.
Turn the heat up to medium. Add the carrots and 1 teaspoon of All Purpose Seasoning. Sautee for 4 minutes.
Stir in the garlic, thyme, basil, and flour. Cook for 1 minute.
Slowly pour in the broth and evaporated milk.
Add the broccoli, cauliflower, and remaining teaspoon of All Purpose Seasoning Blend.
Bring to a simmer. Place the lid on the pot and simmer for 15 minutes, stirring occasionally.
After 15 minutes, check to make sure the vegetables are fork tender.
Use an immersion blender to puree the soup to the desired consistency.
Taste for seasoning. Add additional All Purpose Seasoning if needed.