(http://shecookshecleans.net/2011/09/17/roasted-broccoli-cheddar-soup). I tend to not follow recipes and make my own variations, so below is my variation of this recipe. And yes, it was tasty (otherwise I would not have posted it! :)
INGREDIENTS:
- 1-1 1/2 lb. of Broccoli & Cauliflower florets (combined; not necessarily equal parts)
- Extra virgin olive oil
- 3 baby peppers (I used a red, yellow and orange)
- 4-5 garlic cloves
- 4 cups of chicken broth
- 3/4 cup of heavy cream
- 10 oz. cheddar/jack cheese
- Trader Joes Everyday Seasoning (as much as you like)
- Smoked paprika (I don't measure... so maybe 1 tsp.)
DIRECTIONS:
Preheat oven to 400 degrees. Place broccoli and cauliflower florets in the crockpot and toss with olive oil (enough to coat the vegetables), then sprinkle with the Trader Joes Everyday seasoning. Cover with foil and bake for 15 minutes.
While the broccoli & cauliflower are roasting, chop the peppers and crush the garlic cloves; heat 2 tbsp. of olive oil in pan on stove, then add the peppers and garlic and sautee for approximately 3 minutes.
Add the peppers & garlic to the crockpot, stir the vegetables and bake uncovered for another 10 minutes. Add the chicken broth, heavy cream, smoked paprika & more Trader Joes Everyday seasoning (or any other seasonings you might like). Now place the crock with all ingredients into the crockpot warmer and cook on high for approximately 3-4 hours. Add the cheese at 30 minutes before serving. Soup will be ready to serve, but you can continue to cook on low or warm for upto another 2 hours.
We served ours with one of our favorites, Cauliflower-cheese flat bread (Recipe to follow)
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