Step 1

Heat a large pot over medium heat and add the butter, onions and garlic.  Cook until onions are translucent, 3-4 minutes and then add in flour.  Stir everything together and cook the roux for about 30 – 60 seconds.

Step 2

Next, pour in the milk and broth. Mix well and then add the cauliflower, potato, carrot and broccoli.  Season with salt and pepper and mix everything together.

Step 3

Turn heat to low, place the lid on top of the pot but leave a small crack.  Bring soup to a simmer and let cook until all the vegetables are fork tender, 15-20 minutes, stirring regularly and watching to make sure the milk doesn’t boil over.

Step 4

Once soup is finished cooking, transfer it to a blender or food processor.  You may need to do this in two batches and make sure to be careful when handling hot soup!  Blend soup to desired consistency, I like mine pretty creamy with a few chunks still in there, and then pour back into the pot.

Step 5

Add the grated cheese and stir until completely melted.  The soup should be warm enough to melt the cheese without turning the heat back on, but you are welcome to if you want.  Give the soup a taste and season with salt and pepper to your liking.  The amount of salt you need will depend on how salty your vegetable broth is.  I always find that I need to put in more salt than I would think because there are a lot of veggies packed in there!

Step 6

Serve immediately or store in the refrigerator to enjoy later.  I like to top mine with some extra shredded cheese and chunks of broccoli.  Crackers or bread make a great addition to the meal!