Friday, January 24, 2014

Roasted Broccoli and Cheddar Soup

This is a really amazing soup and is not difficult at all to make.  Roasting the broccoli gives it a deeper flavor and a surprise ingredient (grainy mustard) sends it over the top.  This is part of the regular rotation at our house.

Roasted Broccoli and Cheddar Soup
  • 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 - but it REALLY makes the soup)
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 or in batches in a regular blender.   You can leave some of the broccoli whole or blend it all.  I like it blended pretty well but the family wants to be able to "chew" some of their broccoli.
Mix in the cheese, let it melt and season with salt and pepper.  Mix in the milk and mustard and remove from heat.

From Closet Cooking 

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