Step 1

Preheat your grill to 275°.

Step 2

Place the broccoli, carrots, and onions on a grill-safe baking sheet. Drizzle with olive oil and season with salt and pepper.

Step 3

Roast the vegetables for about 20 minutes. Or until they can be easily pierced with a fork. Remove and place into a large stockpot or Dutch Oven, reserving a couple of cups of the broccoli and setting it aside to add back in, whole, later.

Step 4

While the vegetables are roasting, make your roux by melting the butter in a small non-stick skillet. Whisk in the flour, and cook over low to medium-low heat, stirring frequently, until the mixture is golden brown. This can take 20-30 minutes sometimes. Set aside when done.

Step 5

Turn the grill up to 325°. Add the chicken stock to the stockpot along with your roasted vegetables. Cook for about an hour on the grill, stirring occasionally. The vegetables in the pot should be super soft.

Step 6

Using an immersion blender, carefully blend until completely smooth.

Step 7

Stir the roux into the soup and let cook on the grill for an additional 20 minutes, stirring frequently, until the soup has thickened.

Step 8

Once the soup is thickened, remove it from the grill and let sit for about 10 minutes. Add in the reserved broccoli florets, the heavy cream, and the smoked cheddar cheese. Stir until everything is combined and melted.