Roasted Broccoli and Aged White Cheddar Soup
Print Recipe
Broccoli cheddar soup is the ultimate classic, which is why we love this souped-up (pun intended) version even more. The flavor is extra pronounced thanks to the roasted broccoli and aged cheddar. But the best part is that it’s served in The Rustik Oven™ Sourdough Bread Bowl and topped with crispy breadcrumbs. Did we mention it takes only an hour from start to finish?
Ingredients
Crispy Breadcrumb Topping
2 The Rustik OvenTM Sourdough Bread Bowls, halved and hollowed out, insides crumbled (about 5 cups)
5 tablespoons extra-virgin olive oil
¾ teaspoon garlic powder
Kosher salt and freshly ground black pepper
Soup
1 large head of broccoli, stems sliced and cut into small florets (about 6 cups)
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
¼ teaspoon crushed red pepper flakes (optional)
2 tablespoons unsalted butter
1 large onion, diced
3 garlic cloves, minced
1 teaspoon fresh chopped thyme
1½ cups grated aged white cheddar cheese
3 cups chicken stock
2 cups whole milk
Directions
1. Preheat the oven to 425°F.
2. Make the crispy breadcrumb topping: On a baking sheet, tear the bread insides into the smallest pieces you can—crumbs are good. Bake to dry it out slightly, 8 to 10 minutes. Remove from the oven and cool until just cool to the touch. Use your hands to further break down the crumbs; drizzle with the olive oil and top with the garlic powder, salt and pepper. Bake until deeply golden, 6 to 8 minutes more.
3. Make the soup: On another baking sheet, arrange the broccoli in a single layer, drizzle with the olive oil, season with 1½ teaspoons salt, 1 teaspoon pepper and the red pepper flakes (if using); toss to coat. Roast the broccoli until tender and slightly charred, 25 to 30 minutes.
4. In a large pot, melt the butter over medium heat until it smells slightly nutty and toasty. Add the onion and cook until translucent, about 5 minutes. Add the garlic and thyme and cook until fragrant, about 1 minute more. Season with salt and pepper.
5. Add half of the roasted broccoli to the pot, followed by the stock and milk. Bring to a simmer over medium heat, then turn off the heat.
6. Using an immersion blender or blender, blend the mixture until smooth. Add the reserved broccoli and shredded cheese, returning to low heat and stirring until the cheese is fully melted. Taste and season with salt as needed.
7. To serve, warm the reserved The Rustik Oven™ Sourdough Bread Bowls in the oven for about 5 minutes. Ladle the soup into the bowls and sprinkle with the crispy breadcrumbs.
Note: The recipe makes extra toasted breadcrumbs; use to top soup, pasta and salad if desired.
1,245 calories
62g fat
133g carbs
45g protein
14g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.