1 (16 oz.) bag cauliflower & broccoli
1/2 c. chopped celery
1/2 c. onion
1 can chicken broth
4 tbsp. butter
4 tbsp. flour
2 1/2 c. milk
1/2 c. non dairy cream
1/2 tsp. basil

Combine vegetables and chicken broth. Heat to boiling, lower heat and simmer 10 minutes. In a medium saucepan, melt butter. Add flour, mix, then add 1/2 cup milk to make a white sauce. Stir sauce into vegetable mixture. Heat until soup thickens, 20 minutes. Stir every once in a while. If desired, add shredded cheese to each serving.