Broccoli and Cheddar Soup

By lkalemba

Ingredients

• 1large bunch1 large bunch broccoli, cut into florets
• 1tablespoon1 tablespoon oil
• salt and pepper to taste
• 1tablespoon1 tablespoon oil
• 1medium1 medium onion, diced
• 2cloves2 cloves garlic, chopped
• 1teaspoon1 teaspoon thyme, chopped
• 3cups3 cups vegetable broth or chicken broth or chicken stock
• 1 1/2cups1 1/2 cups aged cheddar, shredded
• 1cup1 cup milk or cream
• salt and pepper to taste
• 1tablespoon1 tablespoon grainy mustard (optional)

Preparation

Step 1

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.
2.Roast the broccoli in a preheated 400F oven until lightly golden brown, about 20-30 minutes.
3.Heat the oil in a large sauce pan over medium heat.
4.Add the onion and saute until tender, about 5-7 minutes.
5.Add the garlic and thyme and saute until fragrant, about a minute.
6.Add the broth and broccoli, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
7.Puree the soup until it reaches your desired consistency with a stick blender.
8.Mix in the cheese, let it melt and season with salt and pepper.
9.Mix in the milk and remove from heat.