Name: Roasted Broccoli-Cheese Soup
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Broccoli, cut into bite-sized pieces - 1 head; Olive oil - 1 tablespoon; Garlic, minced, divided - 4 cloves; Chopped onions - 1 cup; Shredded carrots - 1 cup; Butter, divided - 5 tablespoons; All-purpose flour - ¼ cup; Half-and-half - 2 cups; Shredded Cheddar cheese - 2 cups; Chicken broth - 2 cups

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Broccoli-Cheese Soup

1. Broccoli, cut into bite-sized pieces - 1 head

2. Olive oil - 1 tablespoon

3. Garlic, minced, divided - 4 cloves

4. Chopped onions - 1 cup

5. Shredded carrots - 1 cup

6. Butter, divided - 5 tablespoons

7. All-purpose flour - ¼ cup

8. Half-and-half - 2 cups

9. Shredded Cheddar cheese - 2 cups

10. Chicken broth - 2 cups

How to cook deliciously - Roasted Broccoli-Cheese Soup

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Line a baking pan with a silicone mat.

2. Stage

Toss broccoli and olive oil together in a bowl. Transfer to the prepared baking pan. Sprinkle 1/2 of the minced garlic over top.

3. Stage

Roast in the oven until broccoli is tender, 15 to 20 minutes, tossing occasionally.

4. Stage

Meanwhile, combine remaining garlic and onions in a food processor; pulse until onion is chopped. Change to the shredding disc and grate carrots into the bowl.

5. Stage

Melt 1 tablespoon butter in a medium skillet over medium heat. Add onion-carrot mixture to the skillet and saute until tender, 5 to 7 minutes. Remove to a plate.

6. Stage

Add remaining 4 tablespoons butter to the same skillet. When melted, slowly stir in flour. Slowly stir in half-and-half, then stir in chicken broth. Simmer until thickened, 10 to 15 minutes.

7. Stage

Slowly drop in Cheddar cheese; add cooked vegetables and roasted broccoli; simmer for 5 minutes.