Tuesday, August 26, 2014

Roasted Broccoli and Cheddar Soup

You gotta know that roasting veggies (and nuts) makes your recipes taste SO much better!


  • 1 large bunch of broccoli, cut into florets
  • 1 T. oil
  • salt and pepper to taste 
  • 1 T. oil 
  • 1 medium onion, diced
  • 2 cloves garlic, chopped
  • 1 t. thyme, chopped
  • 3 cups veggie or chicken broth
  • 1 1/2 c. aged cheddar, shredded
  • 1 cup milk or cream
  • salt and pepper to taste
  • 1 T. grainy mustard (optional)


  1. 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.
  2. Roast the broccoli in a preheated 400 degree oven until lightly golden brown, about 20-30 minutes.
  3. Heat the oil in a large sauce pan over medium heat.
  4. Add the onion and saute until tender, about 5-7 minutes.
  5. Add the garlic and thyme and saute until fragrant, about a minute.
  6. Add the broth and broccoli, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
  7. Puree the soup until it reaches your desired consistency with a stick blender.
  8. Mix in the cheese, let it melt and season with salt and pepper.
  9. Mix in the milk and remove from heat.
Source:  Closet Cooking

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