Ingredients
- 2 Tbsp butter
- 1 Tbsp olive oil
- 3 cloves garlic minced
- 1 small onion diced
- 1 tsp dried basil
- 1 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 1/2 tsp red chili flakes (adjust according to taste)
- 2 carrots diced
- 1 small potato diced
- 1 small head of broccoli cut into florets
- 1 small head of cauliflower cut into florets
- 5-6 cups of veg or chicken broth
- 1 tbsp cornstarch mixed with 1/4 cup water ( slurry)
- Handful of shredded cheddar cheese or more
- 1/4 cup heavy cream (optional)
Method
- Add butter and oil in a large pot on med heat.
- Once butter has melted, add onions and garlic, saute for a few minutes.
- Then add basil, salt and pepper, and chili flakes, stir and sauté for another few minutes.
- Now add carrots and potatoes and mix well.
- Add broccoli and cauliflower florets and mix.
- Now add stock and cover with lid. Let veggies get fork tender on med heat. Checking often.
- Once the veggies are soft, add slurry of cornstarch and water into the pot, mixing as you add.
- Now either use an immersion blender or traditional blender (in batches) to blend the soup to desired consistency.
- Turn off heat and mix in shredded cheese. Mix well until cheese is melted.
- If using cream, add in when soup is a bit cooler. Stir and enjoy!