Ingredients
Method
- Preheat oven to 425 degrees.
- Place broccoli, cauliflower and carrots on a large sheet pan. Drizzle with olive oil and season with salt, pepper & garlic powder. Toss well and spread into an even layer. Roast 15-20 minutes until tender.4 cups broccoli florets, 4 cups cauliflower florets, 2 tbsp. olive oil, 1 tsp. salt, ½ tsp. black pepper, ½ tsp. garlic powder, 1 cup carrots
- In a dutch oven or large pot, melt butter over medium-high heat. Add onion and sauté 4-5 minutes until translucent. Add garlic and cook for 1 minute.4 tbsp. butter, ½ cup white onion, 1 clove minced garlic
- Stir in flour & dry mustard and cook for another minute. Add in chicken broth and bring to a simmer.¼ cup flour, ½ tsp. dry ground mustard, 3 cups chicken broth
- Add roasted vegetables and bring to a simmer for 2 minutes. Slowly stir in cheddar cheese. Stir until cheese is completely melted.8 oz. sharp cheddar cheese
- Turn heat to low and pour in half & half. Heat through for another few minutes, but do not boil. Season with extra salt and pepper, if needed.2 cups half & half
Notes
Quick tip: shred your own cheese! Store-bought shredded cheese has an anticaking coating on it to prevent it from sticking together. When melted, this could cause the soup to have a grainy texture. It's worth the extra minute it takes to shred your own!
- 8 oz. block of cheese = 2 cups shredded
