I love broccoli cheese soup. It is so delightful on a cold day. Or on a summer feeling fall day when your produce club makes you crave it. This is what we have here, produce induced soup craving.
I thought roasting the veggies and keeping it simple would help make this a more summery soup as it would be lighter. That plan was a good one. This is a light fresh soup that will have you craving and loving soup all year round. I have the leftovers in my freezer just waiting for a rainy day. (Side note, I shot this so long ago I have already pulled them out of the freezer and loved them!)
Do you love broccoli cheese soup? Do you love trading processed cheese or cream for a healthier swap? Even if you can't answer those in the affirmative, you will love this soup! Full recipe after the montage.
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| Give me a bowl of this ASAP! Talk about ugly delicious! |
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| The super easy cast! It's vegetarian if you use veggie broth! |
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| Just roast some local or not local veggies. |
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| Add them to sautéed aromatics and broth, then add cheese. Voila! |
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| Pin it and save it for when you have a craving! |
Simple Broccoli Cheese Soup
Two heads of cauliflower, chopped into florets
One head of broccoli, chopped into florets
One onion, chopped
Four cloves of garlic, minced
4 cups of broth, chicken or veggie
1 bag of shredded cheddar
salt and pepper to taste
Preheat oven to 450. Chop your veggies. Place broccoli and cauliflower on a prepared baking sheet and roast for 15 minutes. Add butter or oil to a stock pot and saute onion until translucent. Add garlic and stir. Add broth and roasted veggies and cook for 10 minutes. Blend with an immersion blender or pour soup into a blender and blend. Return to burner and heat on low. Add cheese in cup batches and stir to melt. Let heat for 5 minutes after cheese is melted and serve immediately or let cool and freeze.
Happy Cooking!
Missy
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