Roasted Broccoli Swiss Soup
Roasted Broccoli Swiss Soup
35 minutes
Soups and Breads
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.
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