2cupschicken or vegetable broth(preferably less-sodium)
2cupswhole milk
1cupheavy cream
1cupshredded sharp cheddar
To Serve (Optional):
Sour cream
Crisped pieces of bacon
Instructions
Preheat the oven to 425 F.
Roast the broccoli: Spray a rimmed baking sheet with nonstick spray or line it with parchment paper, and place the broccoli on the baking sheet. Drizzle over the olive oil, and then sprinkle over red pepper flakes, salt and pepper. Use a spoon or your hands to toss until the broccoli is well coated with the seasonings and oil. Spread the broccoli out on the baking sheet in a single layer. Roast for 15 minutes, then sprinkle over the sliced garlic, toss, spread it out once more, and roast for another 10 minutes until the broccoli is tender and there are nice brown bits on the edges of the broccoli pieces.
In a large pot, heat the broth to a simmer over high heat, then add the roasted broccoli, cover the pot, and simmer for 10 minutes until the broccoli is completely tender, adjusting the heat so the liquid stays at a slow simmer. Then add the milk and cream and bring it to a simmer. Puree the soup in batches in a food processor or blender until smooth, then return to the pot. You can also use an immersion blender right in the pot. Taste and see if the seasonings need adjusting.
Remove from the heat and gradually add the cheddar, stirring, until it is all melted and blended in. Serve hot.
Notes
Use vegetable broth instead of chicken for a vegetarian soup, and obviously skip the bacon at the end.