Creamy Broccoli Cauliflower Soup With Blue Cheese

The blue cheese flavor is kind of subtle, but makes the soup tasty.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 4  tablespoons butter
• 1  large shallot, chopped
• 1⁄4 cup flour
• 5 1⁄2 cups vegetable broth or 5 1⁄2 cups chicken broth
• 1  large potato, peeled and diced small
• 1  bunch broccoli, stems removed and broken into flowerets
• 1  head cauliflower, broken into flowerets
• 1⁄8-1⁄4 teaspoon red pepper flakes
• 1⁄4 teaspoon white pepper
• 1⁄8 teaspoon paprika
• 1⁄8 teaspoon salt (or more)
• 6  ounces  crumbled blue cheese
• 1⁄2 cup  shredded mild cheddar cheese (or American) (optional)
• 1⁄2 cup milk or 1⁄2 cup half-and-half

Directions

1. In a large soup pot over medium heat, melt butter; add shallots and sauté for 3 minutes.
2. Add flour and whisk briskly to form a roux. Slowly stir in broth.
3. Add potatoes, broccoli, cauliflower and spices. Bring to a boil; reduce heat and simmer for about 15 minutes or until all veggies are very tender.
4. Using an immersion blender/blender/food processor, puree to desired consistency.
5. Return to pot over med-low heat and stir in cheeses and milk. Stir often until cheese is melted.
6. Serve.