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Creamy Broccoli-Cauliflower Soup

Ingredients

• 1 tablespoon olive oil
• 3/4 cup chopped sweet onion
• 2 14-ounce cans chicken broth
• 3/4 cup water
• 2 1/4 cups cauliflower florets
• 2 potatoes, peeled and chopped
• 1 tablespoon Dijon-style mustard
• Ground black pepper
• 2 1/4 cups cauliflower florets
• 2 1/4 cups broccoli florets
• 4 ounces Gruyere cheese or Gouda cheese, finely shredded

Directions

1. In a Dutch oven heat oil over medium heat.
2. Add onion and cook for 5 minutes.
3. Stir in broth, the water, 2 1/4 cups cauliflower florets, and potato.
4. Simmer, covered, for 20 minutes.
5. Cool mixture slightly.
6. Transfer mixture, half at a time, to blender or food processor.
7. Blend or process until smooth.
8. Return pureed mixture to Dutch oven.
9. Stir in mustard and pepper.
10. Stir in 2 1/4 cups cauliflower florets and broccoli.
11. Simmer, covered, for 20 minutes.
12. Stir in cheese.
13. Cook and stir until cheese is melted.

Attribution