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Home > posts > 2015 > 12 > 2015-12-16_PimentoCheese_Soup.html
Grilled Pimento Cheese and Roasted Broccoli, (light-on-the) Cheddar Soup
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We again did what we like to do with leftover pimento cheese (from here[@rev]), we made grilled cheese. The pan was a bit too hot so it blacked a bit but didn't taste burned at all and was still really good. The pimento cheese was a bit smokier than when we made it other times, but it worked well with the grilled cheese.
We also made Roasted Broccoli Soup[@rev]. We approximately 1.25x to 1.5x the recipe. Except we forgot the lemon (which we often do).
We used the Vitamix to blend it all (in batches) so it was super smooth. Also, despite increasing the recipe, we only used about 3 oz of cheddar (added grated to the Vitamix to really blend). This worked well enough. We also topped it with cheddar. Also, I added some garlic powder to the broth and, as the recipe suggests, went heavy on the bouillon.
Actually, we made the soup the night before, refrigerated it, and reheated it today. As always, it was incredibly good. I think the broccoli just brings out so much flavor. And it is a pretty easy soup to make which is nice.