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Ingredients:
180g Broccoli – 90g for the Soup
90g Yellow Onion
1 tablespoon Olive Oil
1 tablespoon Butter
1 tablespoon All-Purpose Flour
1/3 teaspoon table Salt
1/3 teaspoons Black Pepper
1/8 teaspoons Garlic Powder
1 teaspoons Sugar
1 1/4 cup Vegetable Broth
1/2 cup Half and Half
20g Shredded Cheddar Cheese
Instructions:
1. Pre-heat oven to 350F.
2. Prepare the Broccoli: Cut the broccoli florets into small pieces. Transfer in a bowl. Sprinkle salt, black pepper, garlic powder and sugar. Drizzle olive oil. Toss to distribute seasonings. Bake at pre-heated 350F for 20 – 25 minutes or until the Broccoli is charred.
— Alternatively, you can blanch the broccoli, boil water in a pan. Turn off the heat and then put the chopped broccoli for 1 minute.
3. Puree: Pour vegetable broth and half & half in the blender. Add 90g roasted broccoli and onion. Blend until pureed. Set aside the remaining Broccoli for serving.
4. Pour the mixture in a pan. Simmer then add cheese and stir until distributed. Cover the pan and turn off the heat.
5. Serve. Pour the soup in a bowl, sprinkle with cheese and top with some of the roasted broccoli.
ENJOY while warm