ROASTED BROCCOLI CHEESE SOUP

One of my soups in the entire world is broccoli and cheddar, and one of my cheeses is Muenster. Also, my method to eat broccoli is simmered. Along these lines, with that being expressed, this must be one of my #1 Broccoli Cheese Soup plans ever!

I simply love the way that new cooked broccoli gives the soup an astounding additional layer of flavor and surface! There is something so enchanted about simmering it in the broiler with olive oil and somewhat salt and pepper. It nearly caramelizes the broccoli a piece, with fresh edges, yet an entirely done focus.

To cook the broccoli, preheat the broiler to 400°F and put the broccoli florets in a solitary layer on a preparing sheet. Broil the broccoli for 15 minutes. Or on the other hand, on the off chance that you need the broccoli to be somewhat crispier, add an additional five minutes to the cooking time. After you have eliminated the broccoli from the stove, let the florets cool before you slash them up to add to the soup.

INGREDIENTS

ROASTED BROCCOLI

• 2 large (roughly 16 ounces) florets of fresh broccoli
• 2-4 tablespoons extra virgin olive oil
• salt and pepper, to taste

SOUP

• 1/2 cup (113g) salted butter
• 1 large onion, finely diced (about 1 cup)
• 7 cups (56 ounces) chicken broth
• 2 cups Muenster cheese, shredded
• 4 cups cheddar cheese, shredded
• 3 teaspoons garlic powder
• 2 cups (480 grams, 16 ounces) half and half
• 2/3 cup cornstarch
• 1 cup water

INSTRUCTIONS

ROASTED BROCCOLI

1. Preheat the oven to 400°F.
2. Place the broccoli florets in a single layer on a baking sheet. Drizzle the olive oil over the broccoli and add salt and pepper to taste.
3. Bake the broccoli for 15-20 minutes, depending on how crispy you want your broccoli.
4. When done and cooled slightly, finely chop the broccoli and set aside.

SOUP

1. In a large pot, melt the butter over medium heat.
2. Add the diced onion and cook for about 3-5 minutes.
3. Pour in the chicken broth and let simmer for about 15 minutes.
4. Reduce heat. Add in all of the cheddar cheese and most of the Muenster (reserving just enough for garnish). Then, add in the half and half and garlic powder, continuing to cook on low heat.
5. In a small bowl, stir the cornstarch into water until it is dissolved. Add the cornstarch mixture to the soup mixture and combine.
6. Add in the roasted chopped broccoli and continue to cook over low heat until soup is thick and creamy! Serve hot.