Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons olive oil, divided
  • 1 large head broccoli, cut into small to medium-sized florets
  • 1 medium sweet onion, chopped
  • 1 medium russet potato, diced
  • 1 14.5 ounce can low-sodium chicken broth
  • 1 pint heavy cream, 2 cups or half & half or whole milk
  • 2 cups shredded sharp cheddar cheese
  • kosher salt & freshly ground black pepper, to taste

Instruction

  • Preheat oven to 400F.
  • Drizzle broccoli florets with 2 tablespoons olive oil, season with kosher salt and toss well with your hands. Place in preheated oven and roast until browning well, about 20 minutes or so. Set aside.
  • Meanwhile, heat remaining olive oil in a large soup pot. Add onions and saute until soft and translucent, about five minutes. Add potato and chicken broth. Simmer until potato is soft, about 15-20 minutes (depending on size of your potato pieces).
  • Add cream and broccoli. Using an immersion blender, blend soup until thick and fairly smooth. Heat mixture just until very hot (do not boil). Stir in cheese until melted and incorporated fully. Season to taste with salt and pepper.