The inspiration for this was from Christy@ The Girl Who Ate Everything.com.   She found the Panera recipe on Food.com.  The extra step of roasting the broccoli was inspired by a recipe from another blogger, and I can’t seem to find it now!  Sorry.

►This post is linked to Friday Favorites party 315 at MustLoveHome.

Roasted Broccoli Cheese Soup

First Roast the Broccoli                                                                               Preheat oven to 400°
 

1 Tblsp. Olive Oil

1/2 lb. fresh or frozen Broccoli (about 3 cups)

Sea or Kosher Salt

 

Place broccoli florets on a foil-lined sheet pan and drizzle with olive oil.  Season with salt and pepper. Place in the oven and roast for about 20 minutes. Set aside. After the florets have cooled, cut them into smaller pieces.

The Soup Ingredients:

1 medium chopped Onion
1/4  cup melted Butter
1/4 cup Flour
2 cups Half-and-Half 
2 cups Chicken Broth*
1 cup Carrots, shredded 
8 ounces grated Sharp Cheddar Cheese (2 cups)
Kosher Salt, Pepper

A smidgen of ground Red Pepper

1/4 teaspoon Nutmeg

*I used my homemade chicken broth recipe.  Any leftover broth from one of the recipes is poured into a Ziploc freezer bag, laid flat in the freezer, and frozen for occasions like this.   If you use canned broth, you may need to adjust the seasoning.  Canned does not have as much flavor.
 

 

Sauté onion in 1 tablespoon of butter, until translucent.   Set aside.

 

Whisk the 1/4 cup melted butter and the flour over medium heat for a couple of minutes.  

 

Whisking constantly, add the half-and-half slowly.

 

Whisk in the chicken stock, bring to a boil and simmer for about 10 minutes.

 

Add the carrots and reserved onions. Bring back to a boil and simmer for an additional 10 minutes.

 

Stir in the roasted broccoli.

   Add  1/2 tsp. salt,  1/8 tsp. of pepper,1/4 tsp. nutmeg, and 1/8 tsp. of red pepper.  You can leave the soup chunky or, if you prefer, blend a cup or more of the soup and stir back into the pot for a creamier soup.  ( I did not do this.  I like it just the way it is!)

 

 

Stir in the cheese.   (Bring just to a boil but do not boil.  Turn down to a simmer and keep the heat on low to avoid causing the soup to have a grainy texture.)

 As soon as it’s hot, serve in bowls and enjoy. This will serve 4-6 people.

 

♥ Serve with your favorite bread.  Aside from the homemade rolls, which we make every week, when there isn’t time, we often buy the ready to bake French bread at the grocery.

 

  Before placing it in the oven, I slice the entire loaf almost through, and about every inch, and then spread soft butter over the entire top of the loaf. 

   You can see that a half sheet pan was used and the loaf was cut in half to fit the pan.

 

 

Bake for about 12 minutes until lightly brown and the butter is completely melted.

   On vacation many years ago, I found this tiny measuring spoon set in a kitchen store and couldn’t resist.  I realized that a pinch with my small fingers was not even close to an actual pinch.   It has become one of my favorite little tools in the kitchen.   It’s just so dang cute, too! 

   

A dash is equal to 1/8 of a teaspoon and

a pinch is equal to 1/16 of a teaspoon. 

A smidgen is equal to 1/32 of a teaspoon and

a nip is equal to 1/64 of a teaspoon.

 

   On his second bowl, Dave remarked how filling this soup is.  This recipe for “Roasted Broccoli Cheese Soup”  is surely going to be a new family favorite now.