3 ½ cups broccoli florets and stems (from ½ lb, or 2 small heads)
2 cups broth
½ cup water (if needed)
1 medium carrot, sliced (about 1 cup)
1 cup 2% milk (Whole milk can also be used)
½ tsp salt
¼ tsp fine black pepper
1 cup shredded white cheddar cheese
2 tsp lemon juice
Instructions
Saute onion and celery in olive oil until softened, about 5 minutes.
Add garlic, cauliflower, and 1 ½ cups broccoli, and broth. (I used all the broccoli stems here and only added as many florets as needed to yield the 1 ½ cups.) Bring to a boil and simmer until tender, about 15 minutes
Transfer to a blender and puree, adding the water if necessary to make it smooth.
Transfer the puree back to the pot. Add carrot, milk, salt, pepper, and remaining broccoli. Bring to a boil and simmer under the vegetables are tender, about 10 minutes.
Remove from heat. Stir in cheddar cheese and lemon juice. Taste test and add more salt as needed.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/white-cheddar-broccoli-cauliflower-soup/