I don’t want to seem overdramatic, but this soup might just be the most delicious thing you will ever put in your mouth. For serious. I started out by roasting two butternut squash, a large onion, and baby carrots. When they finished roasting, I pureed them with carrot juice. Next, I whipped up a batch of bechamel, and melted shredded sharp cheddar and white American cheese into it. Then, the two worlds collided into one glorious pot. After I used a little salt, pepper, and cayenne to bring that beautiful soup to its flavor potential, I added blanched, chopped broccoli to finish it up.
What you once knew as broccoli and cheddar soup is no more. This is its evolution. The meaty, savory sweetness of roasted squash and carrot totally amps up the cheese flavor, making this the best cheese soup I ever had. When it was time to serve, I garnished it with shredded hard salami, and a few super thin slices of fresh tomato. The addition of these acidic garnishes balanced the soup perfectly, launching the whole thing out of Taste World and into the far reaches of Flavor Galaxy.
Here is how you make it.