Roasted Broccoli Cheddar Soup

By PineyCook

A very flavorful soup. The roasting of the broccoli really brings out the cheddar in this soup, more so than in other broccoli/cheddar soups I've made. This one is a keeper! And is over the top with homemade French bread!

Ingredients

• 1 large bunch broccoli, cut into florets
• 1 tablespoon oil
• salt and pepper to taste (I used about 1 tsp of coarse Kosher salt and several grinds of pepper, which was seasoning enough for the soup)
• 1 tablespoon oil
• 1 medium onion, diced
• 2 cloves garlic, chopped (I used only one, just enough without being over-powering)
• 1 teaspoon thyme, chopped
• 3 cups vegetable broth or chicken broth or chicken stock or ham broth (I used chicken)
• 1 1/2 cups aged cheddar, shredded
• 1 cup milk or cream (I used half milk and and half cream)
• 1 tablespoon grainy mustard (optional - I didn't use)
• salt and pepper to taste

Details

Adapted from closetcooking.com

Preparation

Step 1

Toss the broccoli florets in the oil along with the salt and pepper, arrange them in a single layer on a large baking sheet and roast in a preheated 400F/200C 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.

Mix in the milk, cheese and mustard, let the cheese melt and season with salt and pepper to taste.

Puree the soup with a hand blender or in a food processor or blender and enjoy!

Slow Cooker: Implement step 1, optionally implement steps 2 & 3, place everything but the milk and cheese in the slow cooker and cook on low for 6-10 hours or on high for 2-4 hours before mixing in the milk and cheese, letting the cheese melt and then pureeing the soup.

Option: If you like a thicker, creamier and healthier soup use pureed white beans instead of the milk or cream.

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.

Option: Add diced ham.

Nutrition Facts: Calories 223, Fat 11.3g (Saturated 3.2g, Trans 0), Cholesterol 14mg, Sodium 389mg, Carbs 14.1g (Fiber 3.2g, Sugars 5.7g), Protein 16.8g