Ingredients

The following ingredients have 6 Servings
  • 2 pounds broccoli (, cut into 2-inch pieces)
  • ¼ cup olive oil
  • 3 garlic cloves (, very thinly sliced)
  • 1 teaspoon red pepper flakes
  • Kosher salt and freshly ground pepper (to taste)
  • 2 cups chicken or vegetable broth (, preferably less-sodium)
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar
  • Sour cream
  • Crisped pieces of bacon

Instruction

  • Preheat the oven to 425°F.
  • Roast the broccoli: Spray a rimmed baking sheet with nonstick spray, or line it with parchment paper, and place the broccoli on the baking sheet. Drizzle over the olive oil, and then sprinkle over red pepper flakes, salt and pepper. Use a spoon or your hands to toss until the broccoli is well coated with the seasonings and oil. Spread the broccoli out on the baking sheet in a single layer. Roast for 15 minutes, then sprinkle over the sliced garlic, toss, spread it out once more, and roast for another 10 minutes until the broccoli is tender and there are nice brown bits on the edges of the broccoli pieces.
  • In a large pot, heat the broth to a simmer over high heat, then add the roasted broccoli, cover the pot, and simmer for 10 minutes until the broccoli is completely tender, adjusting the heat so the liquid stays at a slow simmer. Then add the milk and cream and bring it to a simmer. Puree the soup in batches, in a food processor or blender, until smooth, then return to the pot. You can also use an immersion blender right in the pot. Taste and see if the seasonings need adjusting.
  • Remove from the heat and gradually add the cheddar, stirring, until it is all melted and blended in. Serve hot.