Roasted Broccoli and Cheddar Soup

• Meat

  • 3 cups Vegetable broth or chicken broth or chicken stock or ham broth

• Produce

  • 1 large bunch Broccoli
  • 2 cloves Garlic
  • 1 Onion, medium
  • 1 tsp Thyme

• Condiments

  • 1 tbsp Mustard, grainy

• Baking & Spices

  • 2 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Dairy

  • 1 1/2 cups Cheddar, aged
  • 1 cup Milk or cream

Found on closetcooking.com

Description

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 milk or cream
• 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/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!

Nutrition