Another one I wish I’d been more diligent on taking photos. This soup is comfort food at it’s best with more flavor than a mouth should be allowed to have. It is SO GOOD. I made it for my book club and it was gone faster than it took me to type this up (aka, it was a big hit). I hope you enjoy it as much as we did!
INGREDIENTS:
- 1 large bunch broccoli, cut into florets
- 2 Tbl oil, divided
- 1 medium onion, diced
- 4 garlic cloves, chopped
- 1 tsp fresh thyme, chopped
- 3 cups stock / broth of your choosing (I used the last bit of my turkey stock from last year’s Thanksgiving turkey)
- 1.5 cup aged cheddar, shredded
- 1 cup heavy whipping cream
- 1 Tbl whole grain mustard
- salt and pepper to taste
DIRECTIONS:
- Preheat oven to 400F.
- Toss the broccoli florets in 1 Tbl oil along with a sprinkling of salt and pepper. Arrange them in a single layer on a large baking sheet and roast until lightly golden brown, about 25 minutes.
- Heat the other 1 Tbl of oil in a large sauce pan over medium heat. Add the onion and saute until tender, about 5-7 minutes.
- Add garlic & thyme and saute until fragrant, about a minute.
- Add the broth and broccoli, bring to a boil, reduce the heat and simmer, covered for 20 minutes.
- Mix in the cream, cheese and mustard. Let the cheese melt and season with salt and pepper to taste.
- Puree the soup with a hand blender or in a food processor or blender and enjoy!
OPTION: You can reduce fat by using milk or cream instead of heavy whipping cream. You can make it Paleo by using canned coconut milk instead of cream/milk also.
OPTION: You could garnish this with crumbled bacon or diced ham, too, for some extra flavor kick!