Roasted Broccoli and White Cheddar Soup

"lunch - broccoli cheddar soup, bread,salad"
  • 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
  • Kosher salt
  • Black pepper
  1. Preheat oven to 400°F. Line a baking sheet with aluminum foil and coat with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. Add Parmesan cheese, then slowly add cheddar cheese, ⅓ at a time, stirring to melt into the soup.
  6. Stir in broccoli florets, then cover partially for 15-20 minutes. Stir again just prior to serving.

Print Friendly, PDF & Email