Creamy Roasted Broccoli Cheddar Soup

Preheat oven to 400 F. Cut the florets off the stalk of broccoli then wash them and drain well. Spread them in a single layer on a baking sheet lined with foil or parchment. Drizzle with 2/3 of the olive oil and liberally sprinkle with salt and pepper. Put pan into the oven. It will take the broccoli about 10-15 minutes to become caramelized and cooked through. It will be different for each oven, so keep an eye on it and make sure it doesn’t burn. Turn with a spatula halfway through.

Put the remaining 1/3 of the olive oil in a soup pot over medium heat. Add the diced onion into the pot. When onion becomes translucent, add the minced and roasted garlic (if using). Stir so the garlic doesn’t burn. Salt and pepper liberally and add thyme.

Add the wine and allow it to simmer so that it reduces a bit. Add the roasted broccoli, and stir to coat in the wine and onion mixture. Stir in mustard. Add the broth and bring to a boil. Reduce to a simmer and cover. Allow it to simmer while you make the roux.

If you would like your soup on the creamier side, use an extra tablespoon of flour and butter for the roux. If you prefer a more brothy soup, use the listed amount of each. So in a small saucepan over medium-low heat, add the butter and allow it to melt. Whisk in the flour and let it cook for about a minute. Add the milk, reduce heat and simmer until it thickens to the point of coating a spoon dipped into the mixture. Add the cheese and stir until melted into a delicious cheese sauce.

Reduce the heat on the soup pot to low and carefully stir in the cheese sauce. If you would like your soup to be even creamier or for a more elegant finish, puree in the blender. Taste for seasonings, add more salt or pepper if needed, and serve.

Try this same basic recipe with another vegetable that responds well to oven roasting, such as asparagus, mushrooms, or potatoes.