Servings: 4

Ingredients

1 large bunch broccoli, cut into florets

1 tablespoon oil

salt and pepper to taste

1 tablespoon oil

1 medium onion, diced

2 cloves garlic, chopped

1 teaspoon thyme, chopped

3 cups vegetable broth or chicken broth or chicken stock or ham broth

1 1/2 cups aged cheddar, shredded

1 cup milk or cream

1 tablespoon grainy mustard (optional)

salt and pepper to taste

Directions

Step 1: Toss the broccoli florets in the oil along with the salt and pepper, (or Rick's House Seasoning) arrange them in a single layer on a large baking sheet and roast in a preheated 400F/200C oven until lightly golden brown, about 20-30 minutes.

Step 2: Heat the oil in a large sauce pan over medium heat, add the onion and saute until tender, about 5-7 minutes.

Step 3: Add the garlic and thyme and saute until fragrant, about a minute.

Step 4: Add the broth and broccoli, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.

Step 5: Mix in the milk, cheese and mustard, let the cheese melt and season with salt and pepper to taste.

Step 6: Puree the soup with a hand blender or in a food processor or blender