Roasted Broccoli-Cheese Soup

Ingredients and Weight:

• 2 heads of broccoli (1.5 pounds), chopped
• 1 onion (8 ounces), chopped
• 2 cloves garlic (10 grams), minced
• 4 cups chicken broth
• 2 cups milk
• 1 cup shredded cheddar cheese (4 ounces)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Difficulty Level:

1 (Simple)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. Toss broccoli with olive oil, salt, and pepper on a sheet pan.
3. Roast broccoli for 15-20 minutes, or until tender and slightly browned.
4. While the broccoli is roasting, heat the chicken broth, milk, onion, and garlic in a large pot over medium heat.
5. Bring to a simmer and let cook for 10 minutes, or until the onion is softened.
6. Add the roasted broccoli and bring back to a simmer.
7. Puree the soup with an immersion blender or regular blender until smooth.
8. Stir in the cheddar cheese, salt, pepper, and nutmeg.
9. Cook for 5 more minutes, or until the cheese is melted and the soup is heated through.

Nutritional Information:

• Calories: 150 per serving
• Fat: 6 grams
• Carbohydrates: 20 grams
• Protein: 10 grams

Dish Characteristics:

• Creamy and flavorful
• Rich cheesy broth
• Roasted broccoli adds a hint of smokiness and sweetness

User Comments:

• "This soup is absolutely delicious! The roasted broccoli adds a unique flavor that I've never had in broccoli soup before."
• "I love that this soup is so easy to make. It's perfect for a quick and easy weeknight dinner."
• "This soup is so comforting and satisfying. It's the perfect way to warm up on a cold day."

Special Precautions and Tips:

• If you don't have an immersion blender, you can transfer the soup to a regular blender in batches.
• Be careful not to overcook the broccoli, as it can become tough.
• Add more cheese or milk to taste, if desired.