Delicious Recipes · Lifestyle

Roasted Broccoli and Cheddar Soup

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4
Roasted Broccoli and Cheddar Soup | lookingjoligood.wordpress.com

Ingredients

  • 1 large bunch broccoli, cut into florets
  • 1 1/2 cups of carrots cubed
  • 1 tablespoon oil
  • salt and pepper to taste
  • 1 tablespoon oil
  • 1 medium onion, diced
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped (I don’t like the flavor of thyme, so I skip this ingredient)
  • 3 cups vegetable broth or chicken broth or broth of your choice
  • 1 1/2 cups aged cheddar, shredded
  • 1 cup milk (or cream)
  • 1 tablespoon grainy mustard (optional)
  • salt and pepper to taste

Directions

  1. Toss the broccoli florets and carrots 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.
  2. Heat the oil in a large sauce pan over medium heat, add the onion and sauté until tender, about 5-7 minutes.
  3. Add the garlic and thyme and sauté until fragrant, about a minute.
  4. Add the broth and broccoli, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
  5. Mix in the milk, cheese and mustard, let the cheese melt and season with salt and pepper to taste.
  6. Puree the soup with a hand blender or in a food processor or blender and enjoy!

Another option: If you like a thicker, creamier but healthier soup use pureed white beans instead of the milk or cream.
And still another option: If you don’t care about healthier but like an even tastier soup, start the soup out by cooking 4 strips of bacon,instead of the oil use the grease to cook the vegetables and serve the soup garnished with the crumbled bacon.
And yet another option: Add diced ham. (I love to add ham to this soup! Yum!)

You know I love to use my crock pot!  Here is an option for the slow cooker…
Slow Cooker: Follow above step 1-3, 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. Then mixing in the milk and cheese, letting the cheese melt and then pureeing the soup.

So delicious! Enjoy!

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