Creamy Roasted Broccoli-Cheese Soup

Indulge in this velvety broccoli-cheese soup served in warm, baked bread bowls, perfect for a delightful family dinner experience.

Ingredients

1	cut into bite-sized pieces
1	tablespoon olive oil
4	minced, divided
1	cup chopped
1	cup shredded
5	tablespoons divided
¼	cup all-purpose flour
2	half-and-half
2	shredded
2	chicken broth

Instructions

• 1. Preheat the oven to 350 degrees F (175 degrees C) and line a baking pan with a silicone mat.
  2. In a bowl, combine the bite-sized broccoli pieces with olive oil and transfer to the prepared baking pan. Sprinkle half of the minced garlic over the broccoli.
  3. Roast in the oven until the broccoli is tender, about 15 to 20 minutes, remember to toss occasionally for even cooking.
  4. Meanwhile, in a food processor, pulse the remaining garlic and onions until the onion is finely chopped. Change to the shredding disc and grate the carrots into the same bowl.
  5. In a medium skillet over medium heat, melt 1 tablespoon of butter. Add the onion-carrot mixture and saute until tender, approximately 5 to 7 minutes. Transfer to a plate.
  6. To the same skillet, add the remaining 4 tablespoons of butter. Once melted, gradually stir in the flour, followed by the half-and-half, then the chicken broth. Simmer the mixture until thickened, about 10 to 15 minutes.
  7. Slowly incorporate the Cheddar cheese into the skillet. Add the cooked vegetables and roasted broccoli, simmer for an additional 5 minutes before serving.

Jul 18, 2024