Roasted Broccoli Soup with Cheddar
Try this Roasted Broccoli Soup with Cheddar that is loaded with flavor and perfect for those cold Winter days!
- 2 tablespoons olive oil
- 2 tablespoons finely minced garlic
- 1½ Cup yellow onions chopped
- 1 Cup leeks chopped
- 4 Heads of broccoli stems removed
- 1/2 Gallon chicken stock
- 8 Ounces butter
- 8 Ounces flour
- 1 to 2 quarts cream
- 8 Ounces grated white cheddar
- Lea & Perrins to taste
- Tabasco to taste
- Kosher salt and white pepper to taste
In a soup pot add in oil and sauté garlic and onions until caramelized. Add in broccoli and cook for 5-7 minutes.
Next, add in chicken stock and reduce for 20 minutes on medium-high heat.
In a large pan melt butter and stir in flour.
Once soup is boiling add in butter flour mixture (roux) to the soup to thicken. Cook for an additional 10 minutes on low heat.
Puree the soup using a blender or hand blender until smooth.
Pour in the cream.
Stir in cheese and adjust seasonings with Lea & Perrins, Tabasco, and salt and pepper.