Cheesy Broccoli Soup

Cheesy Broccoli Soup Ingredients

1 tbsp olive oil1 large yellow onion (diced)5 cloves garlic (minced)1/4 tsp red pepper flakes1 tsp salt (to taste)1/4 tsp ground black pepper6 cups broccoli (chopped, florets & stalks separated)1 large potato (peeled & cut into 1 inch cubes4 cups water1 cup cheddar cheese (grated, plus more for garnish)

Steps

Heat oil in a large pot on medium low.Add onion, garlic & red pepper flakes, stir & cook until onions have softened (abt 8 mins)Add broccoli stalks, potato, water, salt & black pepper.Bring to a boil, reduce heat to low, cover & simmer until vegetables are tender enough to be gently pierced with a fork (abt 20 mins)Add the florets (reserving 8 pieces) into the pot, stir, cover & cook until they’re bright green (abt 5 mins).Meanwhile, drizzle the reserved florets lightly with olive oil & pinch of salt, bake in a 200 deg preheated oven till they are charred & slightly crispy (abt 20 mins)Remove pot from heat, carefully transfer several cups of the mixture (in batches) into a blender (or use an immersion), process till smooth & return purée back into the pot.Place pot on low heat, add grated cheddar cheese, stir to let it melt into the soup, taste & adjust seasoning.Ladle soup into individual serving bowls, top with grilled broccoli florets, grated cheese & red pepper flakes (optional)