Roasted Broccoli and Pepper Jack Soup

Even though it was warmer today, a comforting bowl of hot soup was just what I needed to be the perfect end to my day. And at >5g carbs per serving, it's even more perfect!

1 small head of broccoli
8 oz pepper jack cheese, shredded
1 c whole milk
2 c chicken stock
1 tbs cornstarch, combined with 1 tbs water
Olive oil
Garlic powder

Preheat oven to 425. Cut the florets off of the head of broccoli. Drizzle with olive oil and sprinkle with garlic powder. Roast for 12 minutes. 

Meanwhile, combine milk, stock, and shredded pepper jack. Heat over medium heat until cheese is melted. Bring to boil, stirring constantly. Add the cornstarch while stirring. Reduce heat to medium. Add three dashes of nutmeg. Add the broccoli. Use an immersion blender to chop the broccoli pieces (if you don't have an immersion blender, simply chop the broccoli very fine and then add). Cook for 5 minutes, stirring occasionally. Serve in your favorite bowl. 

I have made broccoli soup before, but usually, I boil or steam the broccoli first. I love the flavor of roasted broccoli. I knew it'd pair perfectly with the pepper jack, and the little bit of nutmeg at the end just sets it off. The hot soup and spicy cheese will warm you up quickly on a cool February evening. 


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