– 2 tablespoons unsalted butter – 1 small yellow onion finely chopped – 1 1/4 teaspoons kosher salt – ¼ teaspoon ground black pepper – 3 carrots scrubbed and cut into 1/2 to 3/4-inch pieces – 8 cups broccoli florets about 2 heads – 3 cups cauliflower florets about 12 ounces or 1 small head – 2 cloves garlic minced, about 2 teaspoons – 4 cups low sodium chicken broth or vegetable broth – 1/2 cup 2% milk whole milk, or half-and-half (the higher the fat, the richer the soup) – 1 to 2 teaspoons Dijon mustard to taste (I use 2) – ¼ teaspoon ground nutmeg – Pinch cayenne pepper optional – 4 ounces extra sharp cheddar cheese shredded (about 1 cup), plus additional for serving, do not use pre-shredded cheese, which does not melt as smoothly – 1 tablespoon cornstarch – 1/4 cup finely grated Parmesan or 3 tablespoons nutritional yeast
Add butter and melt. Add onions, salt, and pepper. Soften. Add the carrot, broccoli, cauliflower, and garlic. Cook until lightly sautéed.
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Add the broth. Bring to a simmer over medium-high. Reduce the heat and cook, stirring periodically, until the vegetables are completely tender.
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Puree the soup, either in batches in a blender or directly in the pot with an immersion blender.
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Stir in the milk (or half-and-half), mustard, nutmeg, and cayenne.
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Place the cheddar in a bowl and sprinkle the cornstarch over the top. With your fingers, toss to coat the shreds evenly.
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Add the cheese very slowly to the soup. Stir in the Parmesan. Taste and adjust the seasoning as desired. Enjoy warm.
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