Time QUICK MEDIUM LONG Difficulty EASY MEDIUM HARD
Taste MEH OK GOOD AMAZING Yields LITTLE MEDIUM LOTS

Ingredients

• 2 large florets of broccoli
• olive oil
• S&P
• 1/2 cup butter
• 1 large onion
• 7 cups broth
• 4 cups cheddar cheese
• 3 tsp garlic powder
• 2 cups cream
• 2/3 cup cornstarch
• 1 cup water

Instructions

1. Preheat oven to 400 degrees F.
2. Loosely chop broccoli.
3. Drizzle olive oil on broccoli and season with S&P.
4. Bake 15-20 minutes.
5. Chop broccoli more once roasted.
6. Melt butter in large pot, cook diced onion.
7. Add broth, bring to boil.
8. Reduce heat. Add in shredded cheddar cheese slowly. Add cream and garlic powder.
9. Mix cornstarch/flour with water in small bowl. Add to soup while stirring.
10. Add broccoli and cook until thick.
11. Slurp!

Recipe from: I Am Baker – Roasted Broccoli Cheese Soup