Roasted Broccoli and Garlic Soup
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
  • 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
  1. Preheat your oven to 450 degrees with the sheetpan that will be used to roast the broccoli and garlic
  2. Toss the broccoli with the olive oil and spread out on the sheetpan
  3. Slice the top off of the garlic bulb and place it in the center of the pan. Drizzle a little oil on top.
  4. Roast for 30 minutes, gently tossing about halfway through. Start peeking around 20-25 minutes to make sure it doesn't burn
  5. Reserve about 1 cup of the broccoli for garnishing bowls
  6. 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
  7. Squeeze the cloves from the garlic bulb and add them along with the broccoli and water to the pot
  8. 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
  9. Transfer by batch to a blender (or use a stick blender in the pot). Season as necessary.
  10. Stir in the cheese, keeping back a small amount to garnish plates