Ingredients

The following ingredients have 7 Servings
  • 4 oz unsalted butter (114 gm)
  • 1/2 cup all-purpose flour
  • 2 stalk celery (diced)
  • 1 small onion (diced)
  • 2 cups broccoli florets ( chopped)
  • 1 cup grape tomatoes ( roasted)
  • 1 cup cheddar cheese (shredded)
  • 4 cups chicken stock (or vegetable stock)
  • 1 cup heavy (or light cream)
  • Sea Salt and pepper to taste

Instruction

  • toss grape tomatoes with olive oil, sea salt and pepper
  • in a 350 degree oven roast tomatoes for about 20 minutes
  • In a sauce pot add the stock and broccoli and bring to a boil, cooking the broccoli until very tender
  • in another sauce pot melt the butter
  • add diced celery, and onions to melted butter and saute for about 5 minutes (this is your roux)
  • add flour and mix well, reduce heat and continue to cook without burning roux, for about 7-10 minutes
  • add chicken stock and broccoli to the roux and mix well with a wire whip until fully blended
  • add heavy cream or dairy of your choice and cheddar, mix well until the cheddar is melted
  • with heat reduced add roasted tomatoes and continue to simmer for 15 minutes
  • If the soup appears too thick thin it out with water, reseason as needed.
  • Serve with crusty bread!