Dylan's broccoli and cheddar soup is creamy and savory, combining the earthy flavor of broccoli with the richness of cheddar cheese. It's a delicious and comforting soup that is both filling and satisfying.
Broccoli & Cheddar Soup
Dusty TidwellShare
Broccoli & Cheddar Soup
Dylan
Rated 5.0 stars by 3 users
Category
Soups & Stews
Servings
2
Ingredients
- Broccoli Florets
- Shredded Sharp Cheddar
- Vegetable Stock Concentrate
- Yellow Onion
- 2 Garlic Cloves
- Whole Milk
- Chili Flakes
Directions
- Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry all produce. Cut broccoli florets into bite- size pieces, if necessary. Halve, peel, and medium dice onion. Peel and finely chop garlic. In a liquid measuring cup or bowl, combine milk, stock concentrates, and 1 cup water
- Toss broccoli on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast until browned and tender, 12-15 minutes.
- Meanwhile, heat a drizzle of oil in a medium pot over medium-high heat. Add onion and cook, stirring occasionally, until softened and lightly browned, 5-6 minutes. Add a pinch of chili flakes and half the garlic. Cook until fragrant, 30 seconds. Season with salt and pepper. Reduce heat to medium.
- Stir in 2 TBSP butter (4 TBSP for 4 servings) until melted. Add 2 TBSP flour (4 TBSP for 4); cook, stirring often, until lightly browned, 1-2 minutes. Gradually stir in milk mixture, scraping up browned bits from bottom of pot. Bring to a simmer and cook, stirring occasionally, until thickened, 3-5 minutes.
Stir half the roasted broccoli and half the cheddar into soup. Break broccoli up into smaller pieces with your spoon. Taste and season generously with salt and pepper. (If soup is too thick, stir in a splash of water.) Divide soup between bowls and top with remaining roasted broccoli, remaining cheddar, and a pinch of chili flakes if desired. Halve garlic bread on a diagonal and serve on the side.