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. Serve hot with oyster crackers.