Roasted Broccoli And White Cheddar Soup

 

INGREDIENTS

• 3 cups broccoli florets
• 1 small yellow onion, diced
• 3 cloves minced garlic
• 3-5 cups chicken broth
• 2 cups half-and-half
• ¼ cup all-purpose flour
• 2 cups sharp white cheddar cheese
• ¼ cup Parmesan cheese, grated
• 1 teaspoon dried thyme
• 2 tablespoons unsalted butter
• 3 tablespoons olive oil
• Kosher salt
• Black pepper

PREPARATION

Preheat oven to 400°F. Line a baking sheet with aluminum foil and coat with cooking spray.
Place broccoli evenly over pan and drizzle 2 tablespoons olive oil over top. Sprinkle 2 teaspoons kosher salt and 1 teaspoon black pepper and toss broccoli until evenly coated. Roast for 15-20 minutes or until tips of broccoli starts to blacken. Remove from oven and set aside.
Melt 2 tablespoons butter and with 1 tablespoon olive oil in a large stockpot. Sauté onion until translucent. Add minced garlic and sauté until fragrant, about 1 minute.
Whisk in flour until well combined. Add chicken broth, and thyme. Bring to a low boil then reduce heat to a simmer. Add half-and-half and stir until well blended.
Add Parmesan cheese, then slowly add cheddar cheese, ⅓ at a time, stirring to melt into the soup.
Stir in broccoli florets, then cover partially for 15-20 minutes. Stir again just prior to serving.