Roasted Broccoli Swiss Soup
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Roasted Broccoli Swiss Soup
Category
Soups and Breads
Cook Time
35 minutes
Ingredients
Ingredients
- 4 cups broccoli florets
- 2 tablespoons Fustini's Herbs de Provence olive oil, divided
- 1/2 sweet yellow onion, diced
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 3 cups vegetable stock
- 1/2 cup half and half
- 6 oz Swiss cheese, freshly grated
- 2 oz Gruyere cheese, freshly grated
- 1 1/2 teaspoons prepared horseradish
- Kosher salt and freshly ground black pepper
Directions
- Preheat oven to 375 degrees F. Add the broccoli and 1 tablespoon of olive oil to a baking sheet and toss. Roast for 20 minutes, tossing once during baking time.
- Heat a large pot over medium heat and add the remaining olive oil. Add the onion and garlic and stir. Cook until slightly softened, 2 to 3 minutes. Whisk in the flour to create a roux. Cook the flour and onion mixture until it turns golden and is fragrant, 1 to 2 minutes. Add the stock and half and half and stir constantly until the liquid thickens slightly 5 minutes. Reduce the heat to low.
- Add the broccoli and cheese to the soup. Stir constantly until the cheese melts, then cover and cook for 10 minutes. Add the horseradish, and salt and pepper to taste.
Recipe Note
Substitute your favorite herb-infused olive oil. Adapted from "Seriously Delish".