Roast the Broccoli and Garlic first in this awesome broccoli and cheddar soup recipe.
Servings: 6 Cups of Soup
- 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
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