- 4
- 10 mins
- 60 mins
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)
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.