Velvety roasted broccoli blended with sharp cheddar and cream. Comforting, flavorful, and ready in under an hour.
# What you'll need:
→ Vegetables
01 - 1 large head broccoli (about 500 g), cut into florets
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced
→ Dairy
04 - 1 ½ cups sharp cheddar cheese, grated
05 - 1 cup heavy cream
06 - 2 tablespoons unsalted butter
→ Pantry
07 - 3 cups vegetable broth
08 - 2 tablespoons olive oil
09 - 2 tablespoons all-purpose flour
10 - ½ teaspoon salt (or to taste)
11 - ¼ teaspoon freshly ground black pepper
12 - ⅛ teaspoon ground nutmeg (optional)
# Directions:
01 - Preheat the oven to 425°F. Toss broccoli florets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, until golden and tender.
02 - In a large pot, melt butter over medium heat. Add onion and cook for 5 minutes, stirring occasionally, until softened. Add garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour over onions and garlic. Cook for 2 minutes, stirring constantly, to form a roux.
04 - Slowly whisk in vegetable broth, ensuring no lumps remain. Bring to a simmer.
05 - Add roasted broccoli to the pot (reserve a few florets for garnish if desired). Simmer for 8 minutes.
06 - Using an immersion blender (or in batches in a blender), puree the soup until completely smooth.
07 - Stir in heavy cream, grated cheddar, and nutmeg. Cook over low heat, stirring, until cheese is melted and soup is creamy. Adjust seasoning as needed.
08 - Ladle into bowls, garnish with reserved broccoli florets and extra cheddar if desired. Serve hot.
