Roasted Broccoli Soup

By Joelene

Ingredients

• 7 lb. broccoli
• 0.75 c. olive oil
• kosher salt
• Pepper
• 8 stalk celery
• 1 lb. carrots
• 2 medium onions
• 2 large shallots
• 3.50 qt. low-sodium vegetable or chicken broth
• 1 qt. milk
• 1 loaf crusty whole wheat bread
• 0.50 c. grated sharp Cheddar
• 0.50 c. sour cream or crème fraiche

Preparation

Step 1

Heat oven to 400 degrees F. Line 3 rimmed baking sheets with foil. On 1 sheet, toss the broccoli with 1/2 cup oil and 1 tablespoon salt. Divide the broccoli between the other sheets, arranging in an even layer. Roast until golden brown, 20 to 25 minutes.
Meanwhile, heat the remaining 1/4 cup olive oil in a large stockpot over medium heat. Add the celery, carrots, onions, shallots, and 1 teaspoon each salt and pepper and cook, stirring occasionally, until the vegetables are just tender, 12 to 15 minutes.
Add the roasted broccoli and broth to the pot and bring to a boil. Reduce heat and simmer until the vegetables are tender, 30 to 35 minutes.
Remove from heat and add the milk. Using an immersion blender (or a standard blender, working in batches), purée the soup, adding more milk if it's too thick.
Serve with crusty bread, cheese, and sour cream, if desired.