Broccoli Cheddar Soup is one of my favorite soups in the whole world. It is the perfectly slurp-able combination of sweet, green broccoli and rich, salty cheddar swaddled in a thick and creamy broth that is just made for dipping garlicky toast into (or better yet, being scooped out of a sourdough bread bowl).
I had a craving for this soup for about a week and half before I broke down and went to the store in search of a good block of cheddar and some big beautiful heads of broccoli. And this soup turned out better that I could have ever imagined. I roasted the broccoli florets along with their stems, red onions and a hot pepper from the farmshare and lots of minced garlic. Everything came out of the oven roasted and sweet, golden brown and crisped on their edges which added a lot of depth to the soup. A good block of aged cheddar provided the salty, rich backdrop for the broccoli to shine.
Next time you have a craving for soup (I mean, it’s fall, this will probably happen on the daily), make this version of broccoli cheddar soup and you won’t be dissapointed.
Roasted Broccoli Cheddar Soup
- 2 large heads broccoli, florets trimmed and cut into bite sized pieces, stems quartered and cut into bite sized pieces
- 4 cloves garlic, minced
- 1 Plowbreak Farm red onion, diced
- 1 Plowbreak Farm hot pepper, diced (you could use a jalapeno or serrano pepper)
- 6 tablespoons butter
- 6 tablespoons all purpose flour
- 4 cups vegetable stock
- 3 cups water
- 3 cups grated aged cheddar
- 1/4 cup goat cheese, like Lively Run’s chevre
- 1 tablespoon white wine vinegar
- 1 tablespoon dijon mustard
- 1 teaspoon cayenne pepper
- 1/4 cup heavy cream or half and half
- 1 tablespoon fresh Plowbreak Farm dill, minced
- olive oil, salt and pepper
Preheat the oven to 375 degrees.
Toss the broccoli florets and stems, diced onion, minced garlic and diced hot pepper with olive oil to coat. Season with salt and pepper. Roast in the oven 20-25 minutes, until golden brown and crisping on the edges.
To begin the broth, melt the butter in a large heavy bottomed pot. When melted and foamy, whisk in the flour until a paste has formed. Cook the roux, whisking occasionally, for 1-2 minutes so that it doesn’t taste floury. Add in the vegetable stock and water and bring to a boil. When nicely thickened, reduce to a simmer and add the vinegar, mustard and cayenne and whisk to mix evenly. Next, add the cheddar a bit a time until totally melted and silky. Stir in the cream, chevre and dill and taste for seasoning, adding salt and pepper to taste.
Next, add half of the roasted broccoli mixture to the soup and puree with a hand blender until smooth. Stir in the other half of the broccoli mixture and leave whole for nice pops of texture!
Bring back to a simmer to heat evenly and then ladle into bowls and serve! I served this soup with some toasted bread rubbed with fresh garlic but some herbed garlic croutons would be perfect on top as well! Enjoy!