Description
A creamy and comforting soup featuring roasted broccoli and sharp cheddar cheese.
Ingredients
Scale
For the Crust:
- 1 large head broccoli, cut into florets
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss broccoli florets with 1 tablespoon olive oil, salt, and pepper. Roast for 20 minutes until tender and slightly charred.
- In a large pot, heat remaining olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Add roasted broccoli and vegetable broth to the pot. Bring to a simmer and cook for 10 minutes. Blend until smooth using an immersion blender or regular blender.
- Stir in heavy cream and cheddar cheese until melted and smooth. Season with salt and pepper to taste. Serve hot.
Notes
You can customize the seasonings to taste.