Roasted Broccoli and Cheese Soup



Roasted Broccoli and Cheese Soup

Don't you just love soup this time of year?  I just can't get enough of it!  I think I could have it for dinner almost every night!  I came up with this recipe after enjoying a bowl of a similar soup in a favorite restaurant.   Roasting the broccoli and onion lends a superior flavor to this delicious soup.  This method also uses the WHOLE broccoli head, which adds more flavor to the soup and makes me feel better about using the all the edible parts of the broccoli. All you need is some broccoli, cheddar cheese and some staples...how simple is that? This recipe serves about 6 people. 

 1 large head broccoli, cut into florets, trunk reserved

1 onion, chopped

½ cup butter

3 tablespoons flour

1 tablespoon chicken or vegetable bouillon granules

1 teaspoon dry mustard

¼ teaspoon pepper

3 cups milk

2 cups grated cheddar cheese

Preheat oven to 450 degrees.  Toss broccoli florets and onion with olive oil and season with salt and pepper.  Roast for 12-15 minutes.  While broccoli roasts, cut up trunk of broccoli and place in small pot with water to cover.  Boil for 15 minutes, adding water if needed, until broccoli is tender.  There should be a little water left.  Cool a minute and puree broccoli stems in food processor.  Place a dish towel over the lid of the blender when you puree hot liquids to prevent any spills.  When hot liquids are pureed the will burst through the lid.  It's important only to fill a blender 1/4 full and place a towel over the lid for safety.  In a large pot, melt butter.  Stir in flour, bouillon, dry mustard and pepper.  Stir in pureed broccoli.  Stir in milk and cook 5 minutes or so until thickened, stirring often.  When nicely thickened add 2 cups sharp cheddar cheese.  Stir constantly until melted and incorporated.  Roughly chop roasted broccoli and onions and stir into soup.  Thin with a little milk if needed. 

Purple Broccoli from the farm