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Roasted Broccoli and Garlic Soup with Cheddar
Prep Time
20
mins
Cook Time
20
mins
Total Time
40
mins
Roast the Broccoli and Garlic first in this awesome broccoli and cheddar soup recipe.
Course:
Soup
Cuisine:
American
Servings
:
6
Cups of Soup
Author
:
Tony Bailey
Ingredients
1.5
Pounds
Broccoli Florets
2
Tablespoons
Olive Oil
1
Bulb
Garlic
1
Onion
Roughly Chopped
4
Stalks
Celery
Roughly Chopped
1
Leek
Sliced
1
Tablespoon
Butter
6
Cups
Water / Stock
4
Ounces
Grated Cheddar Cheese
Instructions
Preheat your oven to 450 degrees with the sheetpan that will be used to roast the broccoli and garlic
Toss the broccoli with the olive oil and spread out on the sheetpan
Slice the top off of the garlic bulb and place it in the center of the pan. Drizzle a little oil on top.
Roast for 30 minutes, gently tossing about halfway through. Start peeking around 20-25 minutes to make sure it doesn't burn
Reserve about 1 cup of the broccoli for garnishing bowls
In a large stock pot or Dutch Oven, Sweat the onion, celery and leeks (white mirepoix) over medium-low heat in butter (or Olive Oil) until translucent
Squeeze the cloves from the garlic bulb and add them along with the broccoli and water to the pot
Bring to a boil, reduce and simmer for 45 minutes, or until the broccoli can be mashed easily with a wooden spoon against the side of the pot
Transfer by batch to a blender (or use a stick blender in the pot). Season as necessary.
Stir in the cheese, keeping back a small amount to garnish plates