Ingredients
Scale
- 1 stick butter or margarine
- 6 Tbsp flour
- 1 tsp chicken base
- 1 quart and 1 C milk
- 4 oz cream cheese
- 2 C cheddar cheese shredded ( we used a Velveeta style or mild cheddar works well)
- 3 C cauliflower, cut into florets
- 2 C carrots, cut into 1/2 in Pieces
- 1/4 C olive oil
- 1 garlic clove
- 1 small onion
- 3/4 Tbsp chopped tarragon (we used dry but fresh would also work well)
- Green onion, chopped
Instructions
- Preheat oven to 375°F.
- Place carrots and cauliflower in medium bowl and toss with olive oil, salt and pepper to taste. Place on baking pan. Transfer to oven and roast for 15-20 minutes or until carrots and cauliflower are fork tender.
- While vegetables are cooking, Place a large stock pot on medium heat and melt butter and add diced small onion, chicken base and garlic clove and cook for 4 minutes. Add flour and mix well and continue to cook for two minutes.
- Add milk and whisk until butter and flour mixture is combined. Reduce heat to low and add cream cheese and cheddar cheese.
- When vegetables are done cooking, remove from oven and allow to cool for 5 minutes.
- Transfer vegetables to cutting board and rough chop with knife. Add to soup (I drained the oil from the pan into the soup as well for flavor).
- Add tarragon and cook over low for 15 minutes (If soup gets too thick, simply add 1/2 C milk and mix in).
- Serve and drizzle with olive oil. Garnish with green onion
- Prep Time: 10 min
- Cook Time: 45 min
Nutrition
- Serving Size: 8 oz bowl
- Calories: 384
- Sugar: 10.1 g
- Sodium: 349.2 mg
- Fat: 28.2 g
- Trans Fat: 0.3 g
- Carbohydrates: 19.6 g
- Fiber: 2.2 g
- Protein: 14.6 g
- Cholesterol: 79.8 mg