How about my cream of broccoli soup for dinner tonight? I’m sure your friends and family will be happy you made it!
Toss grape tomatoes with olive oil, sea salt and pepper. In a 350 degree oven, roast tomatoes for about 20 minutes.
In a sauce pot add the stock and broccoli and bring to a boil, cooking the broccoli until very tender.
In another sauce pot melt the butter, add diced celery, and onions to melted butter and sauté for about 5 minutes.
Add flour and mix well, reduce heat and continue to cook without burning roux, for about 7-10 minutes.
Add chicken stock and broccoli to the roux and mix well with a wire whisk until fully blended.
Add heavy cream or dairy of your choice and cheddar, mix well until the cheddar is melted.