Creamy Broccoli Cauliflower Soup

I loved the Broccoli Soup I was getting in the restaurants but they were rare on "Good" soup. Therefore, I now make my own and everyone loves it. This is also good if you have some grilled Chicken to chop up and throw in.

• Ready In: 25 mins
• Serves: 8-10
• Yields: 10 Cups or more

Ingredients

• 1  large  head cauliflower
• 4  large head of broccoli
• 1  small onion, diced (optional)
• 1  stalk celery, diced (optional)
•  equivalent of 2 tablespoons chicken bouillon
• 2 (10 1/2ounce) cans  cream of chicken soup
• 2 (10 1/2ounce) cans  cream of mushroom soup
• 1 (10 1/2ounce) can  cream of celery soup
•  finely grated cheese (optional)
•  seasoned croutons (optional)
•  salt & pepper

Directions

1. In a large pot sauté, Onion & Celery if used, when translucent, place 2-3 cups of water in pot and bring to a boil. Add Cauliflower & Broccoli, cover and cook over medium heat, until just before tender, about 5 minutes. Do not drain water. Add bouillon ( I use a soup base, not the cubes) to water and then add all the soups. Mix and add additional water to the desired thickness. I also use a Stick Blender at this time to chop up some of the larger chunks of the Broccoli & Cauliflower, be careful not to pulverize all of the chunks. Leave some of the chunks to give it texture. I then add some fine grated cheese to the top of the bowls and some flavored croutons.