1 large head broccoli, cut into small florets (about 6 cups)
¼ tsp kosher salt & freshly ground black pepper, to taste
1 onion, chopped
1 medium russet potato, diced
1 (14.5 oz) can low-sodium vegetable broth
1 cup half & half
1 cup nonfat milk
1½ cups 2% sharp cheddar cheese, shredded
Instructions
Preheat oven to 400F.
Drizzle broccoli florets with 2 tablespoons olive oil, season with salt and pepper; toss well. Roast broccoli until browning well, about 20 minutes; remove from oven and set aside.
Meanwhile, heat remaining 2 tablespoons of olive oil in a heavy-bottomed pot over medium heat. Once hot, add onions and saute until soft and translucent, about 5 minutes. Add diced potato and broth; bring to a simmer and cook until potato is soft, about 15-20 minutes.
Add half and half, milk, and roasted broccoli. Using an immersion blender, blend soup until thick and to desired consistency. Heat soup until very hot and stir in cheese until melted and serve hot.