Broccoli cheddar soup

For the cozy days ahead, make a pot of this delicious Broccoli Cheddar soup. This meal is a healthy soup slay. It’s a one pot meal that comes together in about an hour and will make around 4-5 servings. Save this recipe and follow the step by step below.

Ingredients:
1 head of cauliflower (about 2.25 pounds)
1 cup very finely chopped broccoli
1 cup chopped broccoli
1.5 cups sharp shredded cheddar cheese (freshly grated melts best)
1 cup shredded carrots
1 small white onion diced
32 oz veggie broth
10 oz water
1 bulb of garlic
2 tsp salt
1 tsp ground pepper

Directions:
1. Cut off the head on the garlic bulb, drizzle with olive oil, and wrap in foil. Bake in the oven at 400 degrees for 40 minutes.
2. Dice up the white onion and saute in a dutch oven or large pot on medium low heat. Let the onion saute for about 40 minutes until soft and caramelized.
3. Cut off the cauliflower leaves and stem. Cut the cauliflower into medium sized chunks and add to the pot with the onions. 4. Add in the broth, water and then bring the heat up to high. Let the cauliflower chunks boil until fork tender.
5. Once the cauliflower is soft, turn the heat down to the lowest setting and add in the roasted garlic (about ¼ cup). With an immersion blender, puree the cauliflower, onions, and garlic until the broth turns creamy.
6, Once the base is creamy, add in the salt and pepper. Gradually whisk in the cheddar cheese until smooth.
7. Add in 1 cup of very finely chopped broccoli (think crumb size) and 1 cup of roughly chopped broccoli bits. Mix in 1 cup of shredded carrots.
8. Top off a bowl of this soup with a little cheddar cheese. Bonus points if served in a sourdough bread bowl.