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Roast broccoli before adding to warm and cheesy soup for a wood-fired flavor-packed twist on a favorite creamy comfort food.
3 Cup broccoli florets, cut into bite-size pieces
1 Cup sliced broccoli stems
Olive oil
3/4 Teaspoon kosher salt, plus more to taste
5 Tablespoon unsalted butter, divided
1 Medium yellow onion, diced
1 Clove garlic, minced
1/4 Cup all-purpose flour
2 Cup chicken stock
2 Cup half-and-half
2 Large carrots, sliced into thin rounds
3/4 Teaspoon freshly ground black pepper, plus more to taste
1/2 Teaspoon paprika
1/2 Teaspoon mustard powder
Pinch of cayenne pepper
8 Ounce freshly grated cheddar cheese, plus more for garnish
: 425 ˚F
3 Cup broccoli florets, cut into bite-size pieces
1 Cup sliced broccoli stems
To Taste Olive oil
3/4 Teaspoon kosher salt, plus more to taste
1 Tablespoon unsalted butter, divided
1 Medium yellow onion, diced
1 Clove garlic, minced
: 375 ˚F
1/4 Cup all-purpose flour
4 Tablespoon unsalted butter, divided
2 Cup chicken stock
2 Cup half-and-half
2 Large carrots, sliced into thin rounds
3/4 Teaspoon freshly ground black pepper, plus more to taste
1/2 Teaspoon paprika
1/2 Teaspoon mustard powder
Pinch of cayenne pepper
8 Ounce freshly grated cheddar cheese, plus more for garnish