Its sooooo cold now! So theres nothing really better for lunch on a cold day then some nice warming soup! I came across this yummy looking recipe on Cooking Closet whilst searching for some soup recipes. It looks delicious and i can't wait to try it next week!
So here it is let us know if you try it or if you have any yummy soup recipes you would like to share!
Roasted Broccoli and Cheddar Soup
A creamy broccoli and cheddar soup with the concentrated flavour of roasted broccoli.
Servings: makes 4 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
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
- 1 1/2 cups aged cheddar, shredded
- 1 cup milk or cream
- salt and pepper to taste
- 1 tablespoon grainy mustard (optional)
Directions
- Toss the broccoli florets in the oil along with the salt and pepper and arrange them in a single layer on a large baking sheet.
- Roast the broccoli in a preheated 400F oven until lightly golden brown, about 20-30 minutes.
- Heat the oil in a large sauce pan over medium heat.
- Add the onion and saute until tender, about 5-7 minutes.
- Add the garlic and thyme and saute until fragrant, about a minute.
- Add the broth and broccoli, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
- Puree the soup until it reaches your desired consistency with a stick blender.
- Mix in the cheese, let it melt and season with salt and pepper.
- Mix in the milk and mustard and remove from heat.
Option: If you like a thicker, creamier and healthier soup, pureed white beans make an excellent addition!
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.
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