Roasted Broccoli and Cheddar Soup
Heeeeyyyyy…. This was my first time roasting broccoli! WOW I’ve been missing out. I think I was holding out because I wasn’t sure I’d like it roasted. I like it steamed and I figured that roasting it would suck out all of the moisture. Well- it kinda does, but not in a bad way- it actually gives it a GREAT texture and a savory roasted flavor that’s different and really tasty- especially when you sprinkle a little parmesan cheese on top, (MMMM!) For this reason, I recommend making 2 batches of the roasted broccoli- one for the soup, and one for a snack! If you don’t, you’re going to eat half of the soup broccoli without even realizing and that’s just not fair to the soup.
What got me to actually try to roasted broccoli in the first place was the fact that it was going to be going into soup, which to me, counteracted my fear of the roasted aspect… if mixed with broth it had to be good! Well- it WAS good. Amazingly good. Another aspect that made this soup extra delicious was the onions and garlic. I let the onions lightly simmer for like 4 times longer than the original recipe says to. They were JUST at the tipping point of caramelization. This not only let them blend better into the broth (texture-wise, you’d never know there were onions in it), but enriched the flavor more, almost to the point of sweetness…almost. I also let the garlic simmer with the onions a bit longer, you could even roast the garlic in with the broccoli- I might try that next time. Which could be as soon tomorrow because this soup was so stinkin’ good and I ate it all.
The last step of this delicious ordeal is blending it all together. (You know, literally. In a blender.) I let it blend for quite a while, and this made the soup completely uniform in texture, which I loved. No chunks of broccoli sitting at the bottom of the bowl, each bite is just exactly the same- which is a nice change. Ahhh….. I could marry this soup. (Yup I said it)
- 1 large bunch broccoli, cut into florets
- 1 Tablespoons olive oil
- salt and pepper to taste
- 2 tablespoons grated Parmesan cheese (optional)
- 1.5 Tablespoons olive oil
- 1 medium onion, diced
- 1 Tablespoon minced garlic
- 1 teaspoon thyme, chopped
- 3 cups chicken broth (or vegetable broth for vegetarian version)
- 1½ cups aged cheddar, shredded
- 1 cup milk or cream
- 1 tablespoon grainy mustard (optional)
- salt and pepper to taste
- Preheat the oven to 400 degrees.
- Brush the broccoli florets with 1 Tablespoon of olive oil and sprinkle with salt and pepper. Place on a baking sheet and in the oven for 20 minutes. Halfway through, remove from the oven, toss around, and sprinkle with 2 Tablespoons Parmesan cheese.
- As the broccoli bakes, dice the onion and place in a soup pan with the olive oil simmer slowly on medium/medium-low heat for about 20 minutes, until it’s just about to turn a light caramel brown. Add the garlic and thyme and simmer for additional 5 minutes.
- Add the chicken broth and broccoli and bring to a boil. Then reduce to a simmer and cover for 20 minutes.
- Whisk in the milk, cheese and mustard until well combined.
- Use a blender to Puree the soup, until it’s very well combined and uniform in texture. Serve, and prepare to fall in love with this soup : )
Recipe Adapted from: ClosetCooking.com