Roasted Broccoli and Cheddar Soup
A creamy broccoli and cheddar soup with the concentrated flavour of roasted broccoli.
Servings: makes 4 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
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 or ham broth
- 1 1/2 cups aged cheddar, shredded
- 1 cup heavy whipping cream or coconut milk
- 1 tablespoon grainy mustard (optional)
- salt and pepper to taste
Directions
- 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 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!
For 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.
