Surely everyone has seen broccoli and cheddar soup on a restaurant menu. Sometimes it's good and sometimes — ahem — not. But this Meatless Monday recipe for roasted broccoli, garlic and cheddar soup stands apart from the rest. Why? Because you begin this recipe by roasting the broccoli and garlic, and that brings on some fab flavor!
Guaranteed that after roasting the veggies for this soup, you'll be tempted to pick up a few florets and cloves of garlic to enjoy with a piece of crusty bread. And that's OK. Just be sure to leave enough for the soup! Roasting transforms the broccoli by caramelizing it and adding a touch of sweetness, and even the garlic mellows after some time in the oven.
I served this soup in bread bowls, but regular bowl works nicely, too. I must advise that you'll probably want some crusty bread on hand. What better way to help mop up every drop of this tasty soup?
Get your oven going for this soup!
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