Cheese Soup with Broccoli & Cauliflower

1 head broccoli, chopped (reserve 2 cups florets)
1 head cauliflower, chopped (reserve 2 cups florets)
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
2 Tbsp. all-purpose flour
3 cups low-sodium chicken broth
1 tsp. minced garlic
1 tsp. kosher salt
3 cups shredded white American cheese (12 oz.)
2 cups half-and-half
1 Tbsp. fresh lemon juice
1/4 tsp. cayenne pepper
Salt and black pepper to taste

Use the broccoli and cauliflower stems! They add flavor and nutrition. Peel the stems with a paring knife, then chop and add them to the soup.

Toss together chopped broccoli, chopped cauliflower, onion, celery, carrot, and flour in a 4- to 6-qt. slow cooker. Stir in broth, garlic, and 1 tsp. salt. Cover slow cooker; cook until vegetables are tender, on low-heat setting for 3 hours. Puree soup in batches in a blender until smooth, or use immersion blender. Return pureed soup to the slow cooker.

Stir in cheese, half-and-half, lemon juice, and cayenne. Cover soup; cook on low-heat setting for 10 minutes.

Add reserved broccoli florets and cauliflower florets. Cover soup; cook on low-heat setting until florets are tender, 45-60 minutes. Season soup with salt and pepper.


Serving Size: 8 servings