Broccoli Cheese Soup
Roasting the broccoli will make the BEST Broccoli Cheese Soup you'll ever have!
Servings: 8
Calories: 652kcal
Ingredients
Roasted Broccoli
- 2 heads fresh broccoli (about 16 ounces), cut into florets
- 2 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ½ teaspoon pepper
Soup
- ½ cup (1 stick / 113 g) salted butter
- 1 large onion, finely diced (about 1 cup)
- 7 cups (56 ounces / 1,680 g) chicken broth
- 2 cups (226 g) Muenster cheese, shredded
- 4 cups (452 g) sharp cheddar cheese, shredded
- 2 cups (480 grams / 16 ounces) half-and-half
- 3 teaspoons garlic powder
- ⅔ cup (85 g) cornstarch
- 1 cup water
Instructions
Roasted Broccoli
- Preheat the oven to 400° F. Line a baking sheet with parchment paper.
- Place the broccoli florets in a single layer onto the lined baking sheet. Drizzle the olive oil over the broccoli. Season with salt and pepper.
- Bake the broccoli for 20-25 minutes, or until the broccoli just starts to brown.
- Remove from the oven and let the broccoli cool slightly. Then, roughly chop the broccoli and set aside.
Soup
- In a large pot over medium heat, melt butter.
- Add the diced onion and cook for 3-5 minutes.
- Pour in the chicken broth and bring to a simmer.
- Reduce heat to low. Add the cheese, half-and-half, and garlic powder. Continue to cook until the cheese has melted.
- In a small bowl, stir the cornstarch into water until the cornstarch is dissolved. Stir into the soup.
- Add the roasted broccoli and continue to cook over low heat until the soup is thick and creamy. Serve hot.
Video
Nutrition
Serving: 1bowl | Calories: 652kcal