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Charred Broccoli Cheddar Potato Soup - CaliZona

8 - 10 servings

Ingredients

  • 2 Large Heads Broccoli - 10 Cups - florets roughly chopped - stems peeled and sliced
  • 2 Tablespoons Extra Virgin Olive Oil
  • Dash of Salt and Pepper
  • 1/2 White Onion - diced
  • 2 Tablespoons Extra Virgin Olive Oil
  • 2 Cloves Garlic - minced
  • 1/3 Cup Dry White Wine
  • 1 Vegetable Bouillon Cube - unsalted
  • 5 Cups Filtered Water
  • 1 1/2 Pounds about 3 medium Yukon or Russet Potatoes - 1/2 inch cubes
  • 3 Tablespoons Butter
  • 2 Tablespoons White Rice Flour or regular all-purpose
  • 2 Cups 1 % Milk or Half and Half I used 1 cup of each
  • 8 oz. 2 1/4 cup Cheddar Cheese - shredded (make sure it's a high-quality cheese)
  • 1 Tablespoon + 1 Teaspoon Sea Salt or to taste
  • 1 Cup Fresh Basil - packed - minced

Garnish

  • Red Pepper Flakes
  • Extra Virgin Olive Oil - drizzle

Instructions

Charred Broccoli

  1. Preheat oven to 425 degrees
  2. Line a baking sheet with parchment paper.
  3. Toss together the broccoli, oil, salt and pepper.
  4. Spread out on the baking sheet and place on middle rack.
  5. Roast for 15 minutes, then stir broccoli around for even cooking.
  6. Roast for another 5 to 10 minutes.
  7. Make sure and check on them every 5 minutes, until broccoli is as crisp as you like it.

Potatoes

  1. Add the onions to a 5 1/2 quart pot with the olive oil and saute on medium-low heat for 5 minutes.
  2. Add the garlic and continue cooking for 5 – 7 more minutes until the garlic starts to brown.
  3. Add the white wine and bouillon cube, mash the bouillon, cook until wine is reduced and syrupy.
  4. Add the water and potatoes to the onions then turn on high heat.
  5. Bring to a boil then reduce heat to medium and cook for 20 minutes or until potatoes are soft.

Cheese Sauce

  1. Meanwhile, melt the butter in a saucepan over medium low heat, then add the flour and stir for about a minute.

  2. Slowly whisk in the milk little at a time. It will clump and then smooth out.

  3. When the milk is hot, slowly add the cheese a little at a time.

  4. When completely melted, add to the soup.

The Rest

  1. Add the broccoli, basil, salt and pepper.
  2. You can leave it chunky, puree half or puree it all. I roughly pureed half.