In a large saucepan, melt butter at medium heat. Add onion, cook and stir over medium-high heat until soft. Add cauliflower, broccoli, carrot and chicken broth. Bring to boil. Reduce heat, cover and simmer for 10 minutes or until vegetables are soft. In a large bowl, whisk milk into flour until smoothly combined; add to saucepan. Cook and stir over medium heat until mixture boils and thickens. Remove saucepan from heat; add 1 1/2 cups (375 mL) cheese and stir until cheese is melted. Season with salt and pepper. To serve, sprinkle with 1/2 cup (125 mL) more cheese and add Buttered Croutons. Buttered croutons Preheat the oven at 350°F (180°C). Cut 2 slices of bread into cubes; toss in 2 tbsp (30 mL) melted butter. Place cubes in a single layer on baking sheet. Bake for 5 minutes. Turn cubes over and bake 5 minutes longer. Makes about 1 cup (250 mL).

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2 Tbsp. (30 mL) butter 1 medium onion, chopped 2 cups (500 mL) small heads of cauliflower 2 cups (500 mL) small heads of broccoli 1 cup (250 mL) grated carrot 10 oz (284 ml) chicken broth 2 cups (500 mL) milk 1/4 cup (60 mL) all-purpose flour 2 cups (500 mL) shredded canadian swiss salt, pepper buttered croutons