Description
A creamy and flavorful soup made with roasted broccoli and sharp cheddar cheese.
Ingredients
- 2 pounds broccoli florets
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup milk
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 cups shredded sharp cheddar cheese
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Toss broccoli florets with olive oil, salt, and pepper on a baking sheet.
- Roast for 20-25 minutes, or until tender and slightly browned.
- In a large pot or Dutch oven, sauté onion over medium heat until softened, about 5-7 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Add roasted broccoli and chicken broth to the pot. Bring to a simmer.
- Reduce heat and simmer for 10 minutes.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
- Return the soup to the pot and stir in milk and cheddar cheese.
- Cook over low heat, stirring constantly, until the cheese is melted and the soup is heated through. Do not boil.
- Season with additional salt and pepper to taste.
Notes
- For a richer flavor, you can use heavy cream instead of milk.
- Garnish with extra shredded cheddar cheese, croutons, or fresh parsley.
- This soup can be made ahead of time and reheated.