Roasted Broccoli and Cheddar Soup

By carvalhohm

Ingredients

• 1 large bunch broccoli, cut into florets
• 1 tablespoon oil
• salt and pepper to taste
• 1 tablespoon oil
• 1 medium onion, diced
• 2 cloves garlic, chopped
• 1 teaspoon thyme, chopped
• 3 cups vegetable broth or chicken broth or chicken stock
• 1 1/2 cups aged cheddar, shredded
• 1 cup milk or cream
• salt and pepper to taste
• 1 tablespoon grainy mustard (optional)

Details

Servings 4
Preparation time 10mins
Cooking time 60mins
Adapted from closetcooking.com

Preparation

Step 1

Toss the broccoli florets in the oil along with the salt and pepper and arrange them in a single layer on a large baking sheet.

Roast the broccoli in a preheated 400F oven until lightly golden brown, about 20-30 minutes.

Heat the oil in a large sauce pan over medium heat.
Add the onion and saute until tender, about 5-7 minutes.
Add the garlic and thyme and saute until fragrant, about a minute.

Add the broth and broccoli, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.

Puree the soup until it reaches your desired consistency with a stick blender.

Mix in the cheese, let it melt and season with salt and pepper.
Mix in the milk and mustard and remove from heat.

Option: If you like a thicker, creamier and healthier soup, pureed white beans make an excellent addition!

Option: Start the soup out by cooking 4 strips of bacon, use the grease to cook the vegetables instead of the oil and serve the soup garnished with the crumbled bacon.