patricia's roasted cream of broccoli soup
This soup is so very yummy! My family and I enjoy the depth of flavor the roasted vegetables give the soup. Since we prefer it thicker, I plan on roasting more broccoli tomorrow, then adding it to the soup to get the texture we prefer. We've been eating roasted vegetables this year and have found it's our favorite for many veggies we eat. In fact, the roasted vegetables get devoured by everyone in a big family, which is where the idea came from to make the soup with roasted veggies.
Blue Ribbon Recipe
Roasting the broccoli, carrots, and garlic adds a lot of flavor to this cream of broccoli soup. Half and half and cheddar cheese help to make this very creamy. Blending with an immersion blender allows you to achieve the texture you like. We opted to leave a few chunks to add a bit of heartiness to the homemade soup. An ample sprinkle of grated Parmesan cheese when serving is a delicious final touch.
Ingredients
- 5 - 6 medium fresh broccoli crowns
- 5 cloves garlic
- 1 teaspoon sea salt
- 4 tablespoons extra-virgin olive oil
- 4 - 5 medium carrots, peeled cut into sticks
- 1/2 medium onion, diced
- 2 boxes chicken broth, low sodium (32 oz each)
- 5-7 teaspoons chicken Better Than Bouillon, reduced sodium
- 3 tablespoons fresh tarragon (1 Tbsp dry tarragon)
- 1 1/2 cups half and half
- 1 1/2 cups cheddar cheese, shredded
- Parmesan cheese, for serving
How To Make patricia's roasted cream of broccoli soup
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Step 1Preheat oven to 400 degrees F. Rinse broccoli crowns, cutting off and reserving stems. Put the broccoli florets in a parchment-lined pan. Toss with extra virgin olive oil, some sea salt, and 5 - 6 cloves of garlic. Roast broccoli. Be sure to check broccoli every 8 minutes and turn. It can take 16 to 24 minutes or so. -
Step 2Once roasted, reserve a few broccoli crowns.
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Step 3Peel and cut carrots into sticks and place on a parchment-lined pan for roasting. Coat the carrots with a little extra virgin olive oil and sea salt. Be sure to check the carrots every 8 minutes and turn. Roast until fork-tender.
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Step 4Dice the onion and saute in olive oil in a pan.
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Step 5Add chicken broth and Better Than Bouillon to a soup pot. Add roasted broccoli with roasted garlic, carrots, and sauteed onion.
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Step 6Add broccoli stems.
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Step 7Bring to a simmering boil. Then turn the soup to a low temperature. Use a hand blender to blend the soup.
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Step 8Roughly chop the reserved broccoli and add it to the soup.
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Step 9Rinse and mince fresh tarragon. Use 3 Tbsp fresh or 1 Tbsp dried tarragon (personal preference).
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Step 10Add the tarragon.
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Step 11Add the half and half.
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Step 12Then add the shredded cheddar cheese.
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Step 13Grate Parmesan cheese over the soup when serving, about 1 - 2 Tbsp per bowl.
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