Ingredients
Scale
- 2 tablespoons olive oil (use regular or light – not extra virgin)
- 1 cup diced carrots (about 2 medium to large)
- 1 cup diced celery (about 2 large ribs)
- 1 cup diced onion (about 1 small to medium )
- salt and pepper (to taste)
- 3 tablespoons all-purpose flour
- 4 cups water
- 4 teaspoons chicken base (such as Better Than Bouillon)
- 3 cups fresh broccoli florets
- 3 cups fresh cauliflower florets
- 1 cup half and half
- 2 cups shredded sharp cheddar cheese
Instructions
- In a large pot (I use a 4-quart or larger), heat the olive oil over medium heat. Add the carrots, celery, and onions. Season lightly with salt and pepper. Sauté until the veggies begin to soften, about 5 minutes.
- Add the flour and cook for another minute, stirring.
- Combine the water and chicken base. Add to the pot along with the broccoli and cauliflower.
- Bring to a boil, then reduce the heat to a simmer. Cover the pot with a lid and simmer until the veggies are tender, about 10 minutes. Turn off the heat.
- Using a potato masher, mash the veggies until they reach the desired consistency.
- Add the half and half and the cheese. Stir until the cheese is melted. Taste and adjust seasoning if needed.