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Creamiest of the Creamy Broccoli Soup

Source of Recipe

From "The Home Cook" by Alex Guarnaschelli


Recipe Introduction

"Roasting broccoli gives it a wonderful sweetness and crunch, making it a welcome side dish to any meal. Add in flavorful garlic and the spicy heat of red pepper flakes and you have a dish that will make even the biggest broccoli skeptic ask for seconds. Go one step further and turn this into the foundation for a vibrant creamy soup and you will blow minds."

List of Ingredients

â—¦ 4 tablespoons extra-virgin olive oil
â—¦ 3 medium cloves garlic, thinly sliced
â—¦ 1 teaspoon crushed red pepper flakes
â—¦ Kosher salt and freshly ground black pepper
â—¦ 1 ½ to 2 pounds broccoli, cut into 2-inch florets
â—¦ 2 cups chicken stock
â—¦ 2 tablespoons unsalted butter
â—¦ 2 ½ cups heavy cream
â—¦ ¾ to 1 cup shredded sharp cheddar cheese, to taste
â—¦ 2 tablespoons full-fat sour cream


Recipe

Preheat the oven to 425° F.

In a medium bowl, combine the olive oil, garlic, and red pepper flakes, and season with salt and black pepper. Add the broccoli florets and toss to coat. Transfer the broccoli mixture to a baking sheet, spreading it out in a single layer. (Keeping the florets in a single layer increases their exposure to the heat, which allows for even caramelization and a sweet, nutty flavor.) Put the baking sheet in the hot oven and roast the broccoli for 10 to 15 minutes. Check the broccoli and if certain florets are beginning to brown faster than others, toss gently to prevent burning. Roast until all the edges of the broccoli are beginning to brown and become tender, another 10 minutes. Remove from the oven. Season to taste with salt and black pepper.

In a soup pot, heat the stock, butter, and cream over medium heat until simmering. Add the broccoli and simmer for 3 to 5 minutes. Purée the soup, in batches, in a blender until smooth. Return the soup to the pot, taste for seasoning, and stir in the cheddar and sour cream until melted. Serve immediately.

Serves 4 to 6