Roasted Broccoli-Cheese Soup

My son Jake made this soup with me and he created his own magic touch. Enjoy this soup that is hearty with fresh roasted broccoli and creamy garlic flavors. Serve in warm, baked bread bowls!

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 637 Calories

Ingredients

• ¼ cup all-purpose flour
• 2 cups half-and-half
• 1 tablespoon olive oil
• 2 cups chicken broth
• 2 cups shredded Cheddar cheese
• 1 cup shredded carrots
• 1 cup chopped onions
• 5 tablespoons butter, divided
• 4 cloves garlic, minced, divided
• 1 head broccoli, cut into bite-sized pieces

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line a baking pan with a silicone mat.

Step 2

Toss broccoli and olive oil together in a bowl. Transfer to the prepared baking pan. Sprinkle 1/2 of the minced garlic over top.

Step 3

Roast in the oven until broccoli is tender, 15 to 20 minutes, tossing occasionally.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Slowly drop in Cheddar cheese; add cooked vegetables and roasted broccoli; simmer for 5 minutes.