Broccoli Cheddar Soup with Roasted Garlic and Thyme
A delightful twist on the classic broccoli cheddar soup, featuring roasted garlic and a hint of thyme for an elevated flavor profile. Perfect for cool evenings and family gatherings.
Prep time: 10 minutesCook time: 45 minutesServes: 6
Ingredients
2 heads of broccoli (roughly chopped)
1 whole garlic bulb
2 tbsp olive oil
1 medium onion (diced)
4 cups vegetable broth
2 cups sharp cheddar cheese (grated)
1 cup heavy cream
2 tbsp all-purpose flour
1 tsp dried thyme
Salt and pepper to taste
Crusty bread for serving
Instructions
1. Preheat your oven to 400°F (200°C).
2. Cut the top off the garlic bulb to expose the cloves, drizzle with olive oil, wrap in foil, and roast in the oven for 30-35 minutes.
3. In a large pot, heat 1 tbsp olive oil over medium heat and sauté the onion until translucent.
4. Add chopped broccoli, roasted garlic (squeeze the roasted cloves out), and thyme, stirring to combine.
5. Sprinkle flour over the mixture to absorb the oil and create a roux.
6. Slowly add vegetable broth while stirring to ensure no lumps form.
7. Bring to a boil, then reduce heat to simmer until broccoli is tender, about 15 minutes.
8. Blend the mixture with an immersion blender until smooth.
9. Stir in grated cheddar cheese until melted and creamy.
10. Add heavy cream and continue to stir until well combined and heated through.
11. Season with salt and pepper to taste.
12. Serve hot with crusty bread on the side.
Storage
Refrigerate in an airtight container for up to 3 days.
Reheating
Reheat in a covered pot over low heat, stirring occasionally until hot.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
