Roasted Broccoli & Cheddar Soup | Recipe Cart

Name: Roasted Broccoli & Cheddar Soup | Recipe Cart
Ingredients: 2 tablespoons oil, divided; 1 medium leek, white and light green parts thinly sliced; 1 medium Yukon Gold potato; 1 (16-ounce) bag frozen broccoli, or 1 large bunch broccoli (about 2 pounds), cut into small florets and stems discarded or saved for another use; 6 cups low-sodium vegetable broth, low-sodium chicken broth, or water; 1 cup shredded extra-sharp cheddar cheese (4 ounces); Salt; Freshly ground black pepper; Crème fraîche, plain yogurt, or lemon wedge, for serving

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4.0 (6) Export 6 ingredients for grocery delivery Step 1 Arrange a rack in the middle of the oven and heat to 450°F.

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Ingredients

2 tablespoons oil, divided
1 medium leek, white and light green parts thinly sliced
1 medium Yukon Gold potato
1 (16-ounce) bag frozen broccoli, or 1 large bunch broccoli (about 2 pounds), cut into small florets and stems discarded or saved for another use
6 cups low-sodium vegetable broth, low-sodium chicken broth, or water
1 cup shredded extra-sharp cheddar cheese (4 ounces)
Salt
Freshly ground black pepper
Crème fraîche, plain yogurt, or lemon wedge, for serving