in.gredients

Daily Recipe: Roasted Broccoli & Cheddar Soup

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Pulling out the sweaters, hats and mittens?

Days like this should be savored, as they’re few and far between here in Texas. When the cold sets in, there’s one food that comes to mind.

Soup.

With our produce fridge filled to the brim, you’ve got quite a few options. We stuck with a soup that screams comfort and brings to mind warm blankets, wool socks and fresh baked bread.

This recipe is simple and can easily be tweaked. Don’t have vegetable stock? Use water. Feel like using white potatoes instead of sweet potatoes? Knock yourself out. This recipe highlights the complimentary taste of roasted broccoli paired with local, raw cheddar. It will warm you from head to toe. Happy eating!

Roasted Broccoli & Cheddar Soup

Adapted from The Kitchn

Serves 4-6

  • 2 tbsp olive oil, divided ($.40 for 2 tbsp)
  • 1 bunch green garlic ($3.90 for 1 bunch)
  • 1 medium sweet potato ($1.25 for .5 lbs)
  • 1.5 pounds broccoli ($6.75 for 1.5 lbs)
  • 6 cups vegetable stock or water
  • 1 cup cheddar cheese ($5 for 4 oz)
  • Salt and pepper to taste
  • ciabatta bread (optional) ($3.80)

Approximate total for in.gredients: $17.30

Approximate total per serving: $2.88

Preheat the oven to 425 degrees F. Thinly slice the green garlic. Heat 1 tbsp of oil in a large pot over medium heat and add the garlic. Cook, stirring occasionally, until the garlic is soft. While that cooks, peel and chop the potato into 1-inch chunks. Add the stock and potato to the post and bring the mixture to a boil.

While the stock is coming to a boil, chop the broccoli into florets and spread onto two sheet pans. If the excess broccoli stalks are tender, they can be peeled and added to the pans (reducing your food waste!) Drizzle the remaining tablespoon of oil over the broccoli, sprinkle with a little salt and put the pans in the oven. Roast for 5 minutes. Stir the broccoli and return to the oven for 5 more minutes.

Once the stock is boiling, add the broccoli and bring to a boil again. Simmer until both the potatoes and broccoli pieces are tender when pierced with a fork (about 5 minutes). Remove from heat. Puree the soup with an immersion blender or in batches with a regular blender. Add the cheese and stir until it has melted and incorporated into the soup. Taste soup and adjust the seasoning.

Written by cscdavis

November 12, 2012 at 10:30 am

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