Switch to the dark mode that's kinder on your eyes at night time.
Switch to the light mode that's kinder on your eyes at day time.
Roasted Broccoli and White Cheddar Soup
3 cups broccoli florets
1 small yellow onion, diced
3 cloves minced garlic
3-5 cups chicken broth
2 cups half-and-half
¼ cup all-purpose flour
2 cups sharp white cheddar cheese
¼ cup Parmesan cheese, grated
1 teaspoon dried thyme
2 tablespoons unsalted butter
3 tablespoons olive oil
Preheat oven to 400°F. Line a baking sheet with aluminum foil and coat with cooking spray.
Place broccoli evenly over pan and drizzle 2 tablespoons olive oil over top. Sprinkle 2 teaspoons kosher salt and 1 teaspoon black pepper and toss broccoli until evenly coated. Roast for 15-20 minutes or until tips of broccoli starts to blacken. Remove from oven and set aside.
Melt 2 tablespoons butter and with 1 tablespoon olive oil in a large stockpot. Sauté onion until translucent. Add minced garlic and sauté until fragrant, about 1 minute.
Whisk in flour until well combined. Add chicken broth, and thyme. Bring to a low boil then reduce heat to a simmer. Add half-and-half and stir until well blended.
Add Parmesan cheese, then slowly add cheddar cheese, ⅓ at a time, stirring to melt into the soup.
Stir in broccoli florets, then cover partially for 15-20 minutes. Stir again just prior to serving.