- 4
- 60 mins
- 60 mins
Ingredients
- 2 (roughly 16 ounces) large florets of fresh broccoli
- 1/2 c (113g) butter
- 1 large onion finely diced
- 7 c (56 ounces) chicken broth
- 1/2 lb muenster cheese shredded
- 1 lb cheddar cheese shredded
- 3 tsp. garlic powder
- 2 c (480 grams, 16 ounces) half and half
- 1 c water
- 2/3 c cornstarch
- EVOO for drizzling over broccoli as it roasts
- salt and pepper to taste
Preparation
Step 1
On a large cookie sheet place broccoli florets. Cover in 2-4 tablespoons of good Extra Virgin Olive Oil and salt and pepper to taste. Bake at 400 degrees F for 15 minutes. (can bake for additional 5 minutes for extra crispy broccoli) When done and cooled slightly, finely chop broccoli and set aside.
In a large pot, melt butter over medium heat. Finely dice an onion and add to melted butter. Cook for about 3-5 minutes. Pour in chicken broth and let simmer for about 15 minutes.
Reduce heat in large pot and add in all of the cheddar cheese and most of the muenster. Only save enough muenster to garnish. Add in half and half and garlic powder.
In a small bowl stir cornstarch into water until dissolved. Add cornstarch mixture to broth mixture and combine. Add in roasted broccoli and continue to cook over low heat until soup is thick and creamy!