Soup season is well under way, and on a cold day I love the comfort of a bowl of steamy creamy, savory broccoli soup. This time I added an exta kick of satisfying flavor by roasting, rather than simply steaming, the broccoli florets.

I sauteed the onions, garlic, carrots, and celery while the broccoli was in the oven, then added the lightly browned broccoli and chicken broth. I simmered for 25 minutes, mixed with an immersion blender, then stirred in a splash of heavy cream and a generous handful of cheddar cheese. Finally, salt and pepper to taste, and voila! A satisfying evening meal with plenty of leftovers for the next day’s lunch.