Broccoli Cheese Soup

This recipe is a long time coming. I’ve tried and tested broccoli cheese soup numerous times over the last few years at no avail, so finally mastering this recipe is a victory in itself. This recipe is very similar to my Roasted Tomato Soup recipe where I found inspiration.

Here’s what you’ll need:

4-5 large broccoli crowns, roughly chopped and discard stems (about 4 cups)

2 small yellow onions, sliced in rings and cut in half

6 garlic cloves

1/4 cup olive oil

salt and pepper

1 large bay leaf

4 tablespoons unsalted butter, diced in cubes

1 quart chicken stock

3/4 cup heavy whipping cream

1/2 pound cheddar cheese, grated

Preheat oven to 425 degrees F.

On a large rimmed baking sheet toss broccoli crowns, garlic, and onions with olive oil and season with salt and pepper. Place sheet in oven and roast for 20 minutes.

Scoop the roasted mixture off the baking sheet and place in a large stock pot. Add 3/4 of the chicken stock, bay leaf and butter. You’re going to save the rest of that chicken stock for later if needed. Simmer for 15-20 minutes.

Remove bay leaf for soup. Using either an immersion blender or a regular blender, puree everything until smooth. If you are using a regular blender you are going to want to do this is batches. If you fill the blender to the top with hot liquid and turn it on it will splatter everywhere!!! So just be careful working in batches.

After it has been pureed, you can strain the soup for a smoother silkier soup before bringing it back to the pot to simmer. You can leave the texture the way it is and not strain it if you like as well. It’s all in your preference in texture. If the soup is too thick at this point you can add more of that leftover chicken stock.

Once it’s back in the pot on low heat, add whipping cream and grated cheese. Season generously with salt and pepper. Taste soup while seasoning. You might need around 1 teaspoon each salt and pepper to get it to your liking. Stir soup until cheese is melted and evenly incorporated.