Add 2 cups of chicken stock to the blender. Add in 12 ounces of cauliflower florets and 8 ounces of broccoli florets. The florets should be cut up to between a nickel and quarter size.
Add roasted garlic, salt, pepper and the cubed white cheddar cheese. Put the lid on the blender and pulse a few times to break up the broccoli and cauliflower. Select the smooth soup function
When the time is up, add in the heavy cream and the remaining broccoli florets. Pulse 1-2 times to break up the broccoli florets and heat on high for about 10 minutes. When the broccoli is done to your liking, the soup is ready.
Ladle into bowls and top with shredded yellow cheddar. Serve & Enjoy!
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