Roasted Broccoli and Cheddar Soup

These are rough estimates of amounts:

Slice the florets off the stalks of broccoli, reserve the stems (I used 1 large crown, probably had about 2 cups of florets). Season the florets with olive oil, salt and pepper. Roast in a 425F oven until the tips of the florets are beginning to brown, about 15 minutes. Remove and set aside to cool.

Chop the broccoli stems roughly, chop 1 shallot and break off the florets of about 1/8 of a head of cauliflower. Set aside

Brown some bacon ends or chopped bacon until crisp. Set the bacon aside to drain on a plate covered with paper towels.

Deglaze with water or broth, then add 1 T of butter. Saute the broccoli stems, cauliflower and shallot until softened. Add 1 cup chicken broth and 1 cup whole milk. Bring almost to a boil, then lower heat, cover and let simmer until the veg is soft, about 15 minutes.

Puree with an immersion blender. Add 1 T boursin cheese and 1 cup shredded cheddar. Stir until the cheese has melted. Add the reserved roasted broccoli florets. Pulse a bit with the immersion blender to break up some of the florets. Add salt, pepper and hot sauce to taste, and more cheese as needed. Top with bacon and cheese.