Roasted Broccoli Cheese Soup
Description
Serve this creamy broccoli cheese soup in warm, baked bread bowls for a fun dinner for the whole family.
Ingredients
•
1 head broccoli, cut into bite-sized pieces
•
1 tablespoon olive oil
•
4 cloves garlic, minced, divided
•
1 cup chopped onions
•
1 cup shredded carrots
•
5 tablespoons butter, divided
•
1/4 cup all-purpose flour
•
2 cups half-and-half
•
2 cups chicken broth
•
2 cups shredded Cheddar cheese
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Line a baking pan with a silicone mat.
2
Toss together broccoli and olive oil in a large bowl. Transfer to the prepared baking pan. Sprinkle 1/2 of the minced garlic over the top.
3
Roast in the oven until broccoli is tender, 15 to 20 minutes, tossing occasionally.
4
Meanwhile, combine onion and remaining garlic in a food processor; pulse until onion is chopped. Change to the shredding disc and grate carrots into the bowl.
5
Melt 1 tablespoon butter in a medium skillet over medium heat. Add onion-carrot mixture to hot butter and sauté until tender, 5 to 7 minutes. Remove to a plate.
6
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
Slowly drop in Cheddar cheese. Add cooked vegetables and roasted broccoli; simmer for 5 minutes.