This Roasted Broccoli And Aged Cheddar Soup Recipe Makes The Most Perfect Warm Winter Soup

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This roasted broccoli and aged cheddar soup is super easy to make and it is bursting with flavor! It is surely bound to satisfy! Add a tablespoon of grainy mustard which goes particularly nicely with the broccoli and cheddar flavor combination to add a little flavor flare!

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closetcooking.com

Here is how to make it!

Ingredients

  • 1 large bunch broccoli, cut into florets
  • 1 tablespoon oil
  • salt and pepper to taste
  • 1 tablespoon oil
  • 1 medium onion, diced
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 3 cups vegetable broth or chicken broth or chicken stock or ham broth
  • 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 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 saute until tender, about 5-7 minutes.
  3. Add the garlic and thyme and saute 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!
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**Make without bacon for a nice vegetarian soup!
Slow Cooker: Implement step 1, optionally implement steps 2 & 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 before mixing in the milk and cheese, letting the cheese melt and then pureeing the soup.
Option: If you like a thicker, creamier and healthier soup use pureed white beans instead of the milk or cream.
Option: Start the soup out by cooking 4 strips of bacon, use the grease to cook the vegetables instead of the oil and serve the soup garnished with the crumbled bacon.
Option: Add diced ham.

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