2headsbroccoli, broken into small piecesabout 5 cups
1headcauliflower, broken into small piecesabout 5 cups
2cups shredded sharp cheddar cheese✅
⭐️Saute the onions. Add olive oil to a large stockpot over medium-high heat. Add onions and saute until translucent (about 3-4 minutes). Add garlic. Cook an additional 1 minute.
⭐️Steam the broccoli and cauliflower. Add the broccoli and cauliflower to the stockpot. Add 1 cup of chicken broth to the pot. Cover. Steam over medium-high heat for 6-7 minutes.
⭐️Add the liquids and spices. To the stockpot, add the rest of the chicken stock, evaporated milk, soy sauce, and pepper. Bring to a low simmer.
⭐️Make the roux. While the soup is coming to a simmer, make the roux. In a medium-sized skillet, melt the butter over medium-low heat. Whisk in flour. Using a measuring cup, add some hot liquid from the soup into the skillet whisking into the flour mixture. Repeat until you've whisked in about 2 cups of liquid.
⭐️Thicken the soup. Once the soup is at a low simmer, gently whisk the flour-butter mixture into the soup. Continue to cook for about 3-4 minutes.
⭐️Puree the soup. Using an immersion blender, puree the soup to your desired consistency. You can use a regular blender or a potato masher to mash the vegetables as well.
⭐️Add the cheese. Stir the cheese into the soup until completely melted.
CCK Features both Gluten-Free Guidance and Kids Cooking Instructions: If you're new to eating gluten-free we understand it's overwhelming trying to figure out which foods may contain gluten and which ones don't. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn't require a helper.