Roasted Broccoli and Cheddar Soup

You gotta know that roasting veggies (and nuts) makes your recipes taste SO much better!

Ingredients:

• 1 large bunch of broccoli, cut into florets
• 1 T. oil
• salt and pepper to taste 
• 1 T. oil 
• 1 medium onion, diced
• 2 cloves garlic, chopped
• 1 t. thyme, chopped
• 3 cups veggie or chicken broth
• 1 1/2 c. aged cheddar, shredded
• 1 cup milk or cream
• salt and pepper to taste
• 1 T. grainy mustard (optional)

Directions:

1. Toss the broccoli florets in the oil along with the salt and pepper and arrange them in a single layer on a large baking sheet.
2. Roast the broccoli in a preheated 400 degree oven until lightly golden brown, about 20-30 minutes.
3. Heat the oil in a large sauce pan over medium heat.
4. Add the onion and saute until tender, about 5-7 minutes.
5. Add the garlic and thyme and saute until fragrant, about a minute.
6. Add the broth and broccoli, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
7. Puree the soup until it reaches your desired consistency with a stick blender.
8. Mix in the cheese, let it melt and season with salt and pepper.
9. Mix in the milk and remove from heat.