Ingredients:
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
4 cups chicken or vegetable broth
2 cups broccoli florets
2 cups cauliflower florets
1 large carrot, peeled and sliced
1 medium potato, peeled and diced
1 cup milk or cream
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
Salt and pepper to taste
1 cup shredded cheddar cheese (optional)
Instructions:
Prepare the Vegetables:
Wash and chop the broccoli and cauliflower into florets.
Peel and slice the carrot.
Peel and dice the potato.
Chop the onion and mince the garlic.
Cook the Onion and Garlic:
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic and cook for an additional minute.
Add the Vegetables:
Add the broth, broccoli, cauliflower, carrot, and potato to the pot.
Stir in the dried thyme and basil.
Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the vegetables are tender.
Blend the Soup:
Use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
Add Milk or Cream:
Stir in the milk or cream and heat through, but do not boil.
Season with salt and pepper to taste.
Optional: Add Cheese:
If desired, stir in the shredded cheddar cheese until melted and well combined.
Serve:
Ladle the soup into bowls and serve hot.
Enjoy your warm, comforting bowl of broccoli cauliflower soup!