Veggie Cheese Comfort Bowl (Print Version)
# Ingredients:
→ Key Components
01 -
3 Tablespoon plain butter, unsalted
02 -
1½ cups chopped yellow onion (one small)
03 -
4 garlic cloves, minced
04 -
Salt, as needed
05 -
3 Tablespoon regular flour
06 -
2½ cups veggie broth (2 cups for Instant Pot)
07 -
2 cups room temp half-and-half
08 -
Black pepper, freshly ground, as needed
09 -
⅛ tsp white pepper
10 -
2 cups chopped broccoli bits
11 -
2 cups chopped cauliflower bits
12 -
1 large carrot, grated
13 -
8 ounces shredded cheddar (makes about 2 cups)
# Instructions:
01 -
Melt butter in a dutch oven or big pot over medium heat, then toss in your diced onion. Cook for a minute before adding the garlic with a tiny bit of salt. Keep cooking everything together for another 2 minutes.
02 -
Throw in the flour while whisking, and keep stirring for 1-2 minutes to toast it slightly. Pour in veggie broth while whisking to mix with the flour. Add your half-and-half, some salt, both peppers, and then dump in the broccoli, cauliflower, and carrot. Let it bubble gently—don't let it boil hard—for about 15-20 minutes until you can easily poke the veggies with a fork.
03 -
Take the pot off the heat and mix in your shredded cheese a little at a time. Give it a taste and add more salt and pepper if you want, then it's ready to eat!
04 -
Turn on the sautee function, then melt your butter and toss in the diced onion. Cook for a minute, then add garlic and a small pinch of salt. Mix in flour while whisking for 1-2 minutes until it cooks a bit. Add both peppers and another small pinch of salt. Whisk in 2 cups of veggie broth until smooth, then add all your veggies.
05 -
Close the Instant Pot lid and make sure the seal is tight. Set it for high pressure at zero minutes. After it reaches pressure, do a quick release right away.
06 -
While your Instant Pot is doing its thing, gently heat the half-and-half in a small pot on the stove.
07 -
After you've let the steam out, pour in your warm half-and-half. Add small handfuls of cheese at a time, stirring until each batch melts before adding more. Taste and add extra salt if needed.
# Notes:
01 -
Grate cheese yourself to avoid the powdery stuff that makes soup feel grainy
02 -
Leftovers stay good in sealed containers for 3-4 days in the fridge
03 -
If you're strict vegetarian, pick cheese without animal rennet