Together with me, my son Jake made this soup, adding his own special magic touch. Enjoy this hearty soup that features freshly roasted broccoli and aromas of creamy garlic. Serve in freshly baked, toasty bread bowls!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 head broccoli, cut into bite-sized pieces
- 1 tablespoon olive oil
- 4 cloves garlic, minced, divided
- 1 cup chopped onions
- 1 cup shredded carrots
- 5 tablespoons butter, divided
- ¼ cup all-purpose flour
- 2 cups half-and-half
- 2 cups shredded Cheddar cheese
- 2 cups chicken broth
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking pan with a silicone mat.
- Toss broccoli and olive oil together in a bowl. Transfer to the prepared baking pan. Sprinkle 1/2 of the minced garlic over top.
- Roast in the oven until broccoli is tender, 15 to 20 minutes, tossing occasionally.
- Meanwhile, combine remaining garlic and onions in a food processor; pulse until onion is chopped. Change to the shredding disc and grate carrots into the bowl.
- Melt 1 tablespoon butter in a medium skillet over medium heat. Add onion-carrot mixture to the skillet and saute until tender, 5 to 7 minutes. Remove to a plate.
- Add remaining 4 tablespoons butter to the same skillet. When melted, slowly stir in flour. Slowly stir in half-and-half, then stir in chicken broth. Simmer until thickened, 10 to 15 minutes.
- Slowly drop in Cheddar cheese; add cooked vegetables and roasted broccoli; simmer for 5 minutes.
Nutrition Facts
| Calories | 637 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 145 mg |
| Dietary Fiber | 4 g |
| Protein | 22 g |
| Saturated Fat | 30 g |
| Sodium | 1131 mg |
| Sugars | 5 g |
| Fat | 51 g |
| Unsaturated Fat | 0 g |
Reviews
I used a whole head of garlic. And I omitted the carrot.
This was super good! I didnt add the full cup of onions tho, as some of my family doesn’t prefer them. Soup was even better the next day for lunch. I loved it! In the future, I would make the day or morning before, as it got sooo much better after sitting. Definitely will make this again!
Easier just to steam the broccoli, even over cook it! I don’t even use cream, butter or flour to keep calories down just EVOO. I add a chicken bouillon for the right balance of spices. Then I blended it in my Vita Mix which makes it creamy. Always yummy!
This soup was good after I made a few changes. The roasted broccoli wasn’t tender enough, nor was a head of broccoli enough for this recipe. I ended up steaming the roasted broccoli plus adding more broccoli to the pot.
I loved the simplicity of this recipe, but felt it could use some spices to add a little depth of flavor. I used extra sharp cheddar to add a little “umph”. Thanks for sharing your recipe!
I agree with the previous reviewer about the roasted broccoli not being tender enough. I wound up cooking it on the stove top longer to soften up the broccoli. I also found it needed to be seasoned. So I added salt and pepper. I used half heavy whipping cream and half milk because I did not have half & half.
I love any type of broccoli and cheeses soup. Roasting the broccoli adds a deeper taste. Another one for those cold nights.
This recipe was easy to make and the only change I made was to make it gluten free. I used white rice flour to thicken the soup instead of all purpose. The flavor was okay but could use some tweaking per personal taste. I also wasn’t the hugest fan of the roasted broccoli in the soup, I think we prefer our broccoli a bit softer than what roasted broccoli creates. (note- I did roast for 20 minutes as stated in the instructions.)
I absolutely loved this soup…simple ingredients and easy to follow directions. I didn’t have any half n half so, I used heavy cream instead. I also used 3 cups of broth instead of 2 cups.