Broccoli and Cauliflower Soup with Bacon

Ingredients

• 2 cups frozen broccoli
• 2 cups frozen cauliflower
• 1 medium onion, chopped
• 2 cans (14.5 oz) reduced/low-sodium chicken or vegetable stock
• 3 cups shredded cheddar cheese
• 6 slices bacon cooked until crisp and crumbled for topping
• 1/2 cup water
• 1/2 tsp ground black pepper
• Sliced scallions for topping

Instructions

In the Crock Pot:

1. Place chicken broth, water, onion, cauliflower, broccoli, and pepper in slow cooker on low for 4-5 hours.
2. Use an immersion blender to puree soup. If you don’t have an immersion blender, you can use a regular blender (must cool first) or mash with a potato masher.
3. Stir in cheddar cheese.
4. Cover and cook an additional 10 mins.
5. Serve with bacon crumbles and scallions if desired.

On the Stove Top:

1. Place chicken broth, water, onion, cauliflower, broccoli, and pepper in large pot. Bring to a boil.  Simmer for 30 minutes.
2. Use an immersion blender to puree soup. If you don’t have an immersion blender, you can use a regular blender (must cool first) or mash with a potato masher.
3. Stir in cheddar cheese.
4. Cover and cook an additional 10 mins.

Serve with bacon crumbles and scallions if desired.