Roasted Broccoli Cheddar Soup

Preheat the oven to 400 F.

Brush the broccoli florets with the first amount of olive oil and sprinkle with salt and pepper. Place it on a rimmed baking sheet and put it in the oven for a total of 20 minutes. At the halfway point, remove pan from the oven, flip the broccoli florets and sprinkle with the Parmesan cheese. Then put it back in the oven to finish roasting.

As the broccoli bakes, place the onion in a soup pan with the second amount of olive oil. Simmer slowly on medium/medium-low heat for about 20 minutes, until it’s just about to turn a light caramel brown. Add the garlic and thyme and simmer for an additional 5 minutes.

Add the chicken broth and roasted broccoli and bring to a boil. Then reduce to a simmer, cover the pot and cook for 20 minutes.

Whisk in the milk, cheese and mustard until well combined and melted. Remove from heat.

Use a blender to puree the soup until it’s very well combined and uniform in texture. Serve, and prepare to fall in love!

Recipe slightly adapted from ClosetCooking.com.