You can picture it in your mind's eye, or, in this case, stomach: a bowl (sometimes made of bread!) with rich and creamy cheese and broccoli soup, warming and classic. Now, clear your mind. Nope, stop thinking about when the car payment's due… mind clear? Look upon this and see your picture transformed. A meal (definitely made with bread!) where your soup is made into something even better, with hot sauce and peppery arugula bringing in complex notes and flavors.
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substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
Bake the Flatbreads
Place flatbreads directly on oven rack and bake in hot oven until lightly browned, 6-8 minutes.
While flatbreads bake, prepare ingredients.
Prepare the Ingredients
Halve and peel onion. Cut halves into ¼" dice.
Cut broccoli into bite-sized pieces, if necessary.
Roast the Broccoli
Place broccoli on prepared baking sheet and toss with 2 tsp. olive oil, garlic, and a pinch of salt and pepper.
Spread into a single layer. Roast until starting to brown, 8-10 minutes.
Top broccoli with ⅓ the cheddar cheese (reserve remaining for sauce). Roast again until broccoli is tender and cheese is melted, 2-3 minutes.
While broccoli roasts, make sauce.
Make the Cheese Sauce
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add onion to hot pan and stir occasionally until softened and starting to brown, 4-6 minutes.
Stir in ½ cup water, cream cheese, and remaining cheddar cheese until combined, 1-2 minutes.
Remove from burner and stir in a pinch of pepper and hot sauce (to taste).
Assemble Flatbreads and Finish Dish
Top flatbreads with cheese sauce, broccoli, and arugula.
Plate dish as pictured on front of card, garnishing with red pepper flakes (to taste). Bon appétit!
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