Roasted Broccoli-Cheese Soup

Name: Roasted Broccoli-Cheese Soup
Total time: 45
Yield: 4
Ingredients: 1 head broccoli, cut into bite-sized pieces; 1 tablespoon olive oil; 4 cloves garlic, minced, divided; 1 cup chopped onions; 1 cup shredded carrots; 5 tablespoons butter, divided; ¼ cup all-purpose flour; 2 cups half-and-half; 2 cups shredded Cheddar cheese; 2 cups chicken broth

Recipe by Barb from allrecipes.com

Dinner 45 Mins.

Ingredients

4 servings

•

1 head broccoli, cut into bite-sized pieces
•

1 tablespoon olive oil
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4 cloves garlic, minced, divided
•

1 cup chopped onions
•

1 cup shredded carrots

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5 tablespoons butter, divided
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¼ cup all-purpose flour
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2 cups half-and-half
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2 cups shredded Cheddar cheese
•

2 cups chicken broth

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Line a baking pan with a silicone mat.
Toss broccoli and olive oil together in a bowl. Transfer to the prepared baking pan. Sprinkle 1/2 of the minced garlic over top.
Roast in the oven until broccoli is tender, 15 to 20 minutes, tossing occasionally.
Meanwhile, combine remaining garlic and onions in a food processor; pulse until onion is chopped. Change to the shredding disc and grate carrots into the bowl.
Melt 1 tablespoon butter in a medium skillet over medium heat. Add onion-carrot mixture to the skillet and saute until tender, 5 to 7 minutes. Remove to a plate.
Add remaining 4 tablespoons butter to the same skillet. When melted, slowly stir in flour. Slowly stir in half-and-half, then stir in chicken broth. Simmer until thickened, 10 to 15 minutes.
Slowly drop in Cheddar cheese; add cooked vegetables and roasted broccoli; simmer for 5 minutes.