Roasted Broccoli Cheese Soup

Steps

• 1

  When ready to cook, set the Traeger temperature to 425 °F and preheat with the lid closed for 15 minutes.

  Grill: 425 ˚F

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• 2

  Chop the broccoli and place on parchment lined sheet pan. Drizzle with olive oil and sprinkle with a little salt.

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  Ingredients

  • 3 Cup broccoli florets, cut into bite-size pieces

  • 1 Cup sliced broccoli stems

  • As Needed olive oil

• 3

  Place the pan on the Traeger and cook for 5 minutes. Stir and continue cooking for 5 more minutes. Remove from grill and set aside.

  Grill: 425 ˚F

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• 4

  Place a large cast iron pot on the grill and allow preheating with lid closed for 5 minutes.

  Grill: 500 ˚F

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• 5

  Add 1 tablespoon butter and the diced onion, and sauté stirring frequently until onion is translucent and barely browned, about 4 minutes. Add the garlic and cook another 30 seconds, stirring constantly so it doesn't burn.

  Grill: 500 ˚F

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  Ingredients

  • 5 Tablespoon unsalted butter, divided

  • 1 Medium yellow onion, diced small

• 6

  Remove from heat, take mixture out of pot and set aside. Wipe pot out with paper towels. Reduce temperature to 375 °F. Place cast iron pot back on Traeger and allow preheating again.

  Grill: 375 ˚F

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• 7

  Add 4 tablespoons butter and the flour, and cook with lid closed for 20 minutes, whisking every 5 minutes or until the flour is thickened.

  Grill: 375 ˚F

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  Ingredients

  • 1/4 Cup all-purpose flour

• 8

  Add the chicken stock, whisking constantly. Slowly add the half-and-half, continuing to whisk constantly. Cook for 45 minutes or until mixture has reduced and thickened some. Whisk intermittently to reincorporate the 'skin' that inevitably forms, this is normal.

  Grill: 375 ˚F

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  Ingredients

  • 2 Cup chicken stock

  • 2 Cup half-and-half

• 9

  Add the broccoli, carrots, onion and garlic. Then add the salt, pepper, paprika, dry mustard powder and cayenne. Allow the soup to simmer for 20 to 25 minutes more, or until it has reduced and thickened some again.

  Grill: 375 ˚F

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  Ingredients

  • 2 Large carrots, sliced into thin rounds

  • 1 Clove garlic

  • 3/4 Teaspoon salt, plus more as needed

  • 3/4 Teaspoon black pepper, plus more as needed

  • 1/2 Teaspoon paprika

  • 1/2 Teaspoon mustard powder

  • Pinch cayenne powder

• 10

  While the soup simmers, grate the cheese. After simmering about 20 to 25 minutes, add most of the cheese, reserving a small amount for garnishing bowls. Stir in the cheese until melted and incorporated fully, should be less than 1 minute. Serve immediately. Enjoy! *Cook times will vary depending on set and ambient temperatures. Access this, and over a thousand other Traeger recipes, on the Traeger App

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  Ingredients

  • 8 Ounce grated cheddar cheese, plus more for garnish