Roasted Broccoli & Cheddar Soup
- 2 tablespoons oil, divided
- 1 leek, washed
- 1 medium waxy potato
- 1 bunch broccoli (about 1 1/2 pounds)
- 6 cups vegetable stock, chicken stock or water
- 1 cup grated extra-sharp cheddar cheese
- Salt and pepper
- Lemon wedge
- Crème fraîche or yogurt (optional)
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Broccoli (1 bunch)
- Leek (1)
- Lemon, wedge (1)
- Waxy potato, medium (1)
- Canned Goods
Vegetable stock (6 cups)
- Cooking & Baking
- Oil (2 tablespoons)
- Salt and pepper (1)
- Dairy
- Cheddar cheese, grated sharp (1 cup)
- Creme fraiche or yogurt (1)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published October 25, 2011 (1 year ago).
155 people saved this recipe.
