Roasted Broccoli and Cheese Soup

This recipe has been a long time coming! I've made it for a few years now, but finally adjusted the liquid ingredients so it makes enough servings to have leftovers. I don't know what took me so long! My love for roasted broccoli and broccoli cheese soup runs deep so the idea of combining the two is pure genius. The flavor of the soup is absolutely incredible and I love how much lighter it is than traditional broccoli cheese soup.
If you're looking for a soup that your whole family will love than look no further! There is so much flavor that everyone will be talking about how good it is after each bite.

Roasted Broccoli and Cheese Soup
Adapted from Closet Cooking
1 large bunch broccoli, cut into florets, 1-2 Tbsp. olive oil, salt and pepper to taste
1 tablespoon oil
1 medium onion, diced
2 tsp. garlic, minced
1/4 tsp. dried thyme
4 cups chicken broth
1 1/2 cups shredded cheddar cheese
2 cup milk
salt and pepper to taste

1. Place broccoli on a baking sheet. Drizzle the broccoli with olive oil and then toss to combine to coat each piece. Sprinkle with salt and pepper and spread into an even layer. Place baking sheet in the oven and bake for 15-20 minutes or until stems are golden brown and slightly crisp. Remove broccoli from oven and set aside.
2. Heat the oil in a large sauce pan over medium heat, add the onion and sauté until tender, about 5-7 minutes. Add the garlic and thyme and sauté until fragrant, about a minute.
3. Add the broth and broccoli, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
4. Puree the soup with an immersion blender leaving some whole pieces of broccoli.
5. Mix in the cheese, let it melt without bringing it to boil again.
6. Mix in the milk, season with salt and pepper and remove from heat.


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