Broccauliflower Cheese Soup

• 8 cups Broccoli, fresh, cut into 3/4" chunks
• 7 cups Cauliflower, fresh, (medium to large head), cut into 3/4" chunks
• 2 Red Bell Peppers, large, cut to 3/4" chunks
• 1 Medium Onion, cut to 1/2" dice
• 2 Carrots, Medium, cut to 1/2" dice
• 1/4 cup Olive Oil
• 1/4 cup Butter, grass fed (Kerrygold) - 1/2 stick
• 3 cups Dubliner Cheese, shredded, (Kerrygold)
• 1 cup Heavy Cream
• 9 cups Chicken Stock
• 2 teaspoons Salt
• 1/2 teaspoon Black Pepper, ground
• 2 teaspoons Onion Powder
• 1 teaspoon Garlic Powder
• 1/2 teaspoon Crushed Red Pepper Flakes, (Optional)
• 1/4 cup Water

1. In 8 quart pot add olive oil and butter and cook on medium high heat until butter is melted.
2. Add onion and carrot and cook, covered, for five minutes until softened.
3. Add water, broccoli, cauliflower, red bell pepper, and all spices and cook for twenty minutes, stirring thoroughly occasionally until all vegetables are softened.
4. Add Chicken stock, increase heat to high, and bring to a boil. Boil for at least 20 minutes until all vegetables are completely mushy.
5. Working in batches, transfer soup to high-speed food processor or blender and puree for about 30 seconds per batch until a very smooth texture is achieved. Place in alternative container until all soup has been pureed.
6. Return soup to original pot and over low to medium heat, add shredded cheese and heavy cream. Stir until all cheese is melted and thoroughly mixed throughout.

broccoli, cauliflower, red bell peppers, onion, carrots, olive oil, butter, dubliner cheese, heavy cream, chicken, salt, black pepper, onion powder, garlic, red pepper, water

Taken from www.epicurious.com/recipes/member/views/broccauliflower-cheese-soup-5cd86096cde659c4579f31e2 (may not work)