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. |
Published on Jul 18, 2024 by Luminița