Roasted Broccoli & Cheddar Soup {lightened up}

When I have a sore throat, headache, fever & cold, I want to eat something warm, something comforting, something not too heavy, something flavorful. Something like this roasted broccoli & cheddar soup. I made it last week, but should’ve saved some for today as I’m lying in bed with the above symptoms and just ate tomato bisque out of a can. Oh well.

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Roasted broccoli is one of my all time favorite foods because of it’s nutty, crisp, & rich flavor. Roasting broccoli with just a little olive oil plus salt and pepper, mmm, just can’t go wrong. Adding in some extra sharp cheddar cheese and making a delicious wintertime soup is the best next step. Most broccoli cheese soups I’ve tasted are richly creamy, meaning super heavy. I tried to lighten it up a bit! So while three cups of cheese may seem like a lot, its a big down size from cheese+half & half+whole milk-whew! This soup focuses mostly on the broccoli rather than being overly cream filled. In fact, the only dairy item is cheddar. A hot slice of honey beer bread is the perfect side, which I told you that we’ve been making a lot because it is SO quick, easy and absolutely delicious.

Ingredients:

Serves 4

2 pounds of broccoli

4 cups  vegetable broth

3 cups sharp cheddar cheese

2 Tablespoons flour

4 Tablespoons olive oil

1 teaspoon salt + more to taste

1 teaspoon pepper + more to taste

2 teaspoons garlic powder

To Make:

Preheat oven to 400 degrees. Rinse and chop broccoli and spread out on a baking sheet. Cover with two tablespoons of olive oil, salt, pepper & garlic powder. Roast for 20 minutes until crisp.

Add two tablespoons of olive oil to soup pot over medium heat, let warm then add flour. Whisk together to remove any lumps, for about 2 minutes. Add vegetable broth slowly, allowing to bubble. Add cheddar cheese and stir together to melt.

When the broccoli is finish roasting, add it to the broth-cheese mixture. If you have a hand blender (highly recommend!) put it in the soup and blend until smooth. Taste soup and add more salt and pepper if necessary. If you do not have a hand blender, allow soup to cool, then pour it into your blender and blend until smooth, then return it to the soup pot and allow to warm.

Serve warm with honey beer bread! Enjoy!

*note: the soup will thicken up if you allow it to simmer for a bit. However, if you want it to be even thicker, add a Tablespoon of flour and blend, the flour will smooth out and thicken the soup.

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Now, who wants to bring me some?

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One Comment on “Roasted Broccoli & Cheddar Soup {lightened up}”

  1. […] Roasted Broccoli & Cheddar Soup {lightened up} What’s for Dinner? […]


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