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Broccoli Cauliflower Cheese Soup
Melt the butter in a Dutch oven or large pot over medium heat.
Add the diced onion and cook until it starts to soften, about 4 minutes.
Add the minced garlic and continue cooking for 1 more minute.
Make the Roux:
4. Stir in the flour and continue stirring until the flour starts to smell toasty, about 2 minutes.
Add Liquids:
5. Whisk in the stock, ensuring there are no lumps.
6. Whisk in the half and half, and season with salt and pepper to taste.
Cook the Vegetables:
7. Stir in the chopped broccoli, cauliflower, shredded carrot, and Dijon mustard.
8. Bring the mixture to a gentle simmer and let it simmer until the vegetables are tender, about 15 minutes.
