Ingredients
- 2 1/2 tablespoons olive oil
- 1/2 large onion diced
- 3 cloves garlic minced
- 3 medium carrots diced
- 1 head broccoli chopped into florets
- 1 head cauliflower chopped into florets
- 3 tablespoons all purpose flour
- 4 cups vegetable broth
- 1 1/4 cups milk
- 3/4 teaspoon dried thyme
- Salt to taste
- Black pepper to taste
- 3/4 cup shredded cheddar cheese
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, then sauté until onion is translucent. Add carrots, broccoli, and cauliflower, and cook for 5 minutes. Sprinkle in the flour and mix to coat the vegetables; cook for 1 to 2 minutes.
- Pour in broth and milk, then add the seasonings. Bring to a boil, then reduce heat and simmer for 20 to 25 minutes or until vegetables are tender.
- Use an immersion blender to purée the soup until smooth. Remove from the heat and adjust the seasonings to taste. Stir in cheddar cheese until melted and serve immediately.
