Roasted Broccoli Cheddar Soup (View Print Version)

Creamy soup featuring oven-roasted broccoli, sharp cheddar, and aromatic herbs in 50 minutes.

# What You'll Need:

→ Vegetables

01 - 1 large head broccoli, cut into florets (approximately 17.6 ounces)
02 - 2 medium carrots, peeled and diced
03 - 1 medium yellow onion, chopped
04 - 3 cloves garlic, minced

→ Dairy

05 - 1½ cups sharp cheddar cheese, freshly grated (6 ounces)
06 - 2 tablespoons unsalted butter
07 - 1 cup whole milk (8 fluid ounces)
08 - ½ cup heavy cream (4 fluid ounces)

→ Broth

09 - 4 cups low-sodium vegetable broth (32 fluid ounces)

→ Seasonings

10 - 1 teaspoon dried thyme
11 - ½ teaspoon dried basil
12 - ¼ teaspoon ground nutmeg
13 - ½ teaspoon salt, plus additional to taste
14 - ¼ teaspoon black pepper

→ Oil

15 - 2 tablespoons olive oil

# Method:

01 - Preheat oven to 425°F.
02 - Toss broccoli florets with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and tender, stirring halfway through cooking.
03 - While broccoli roasts, heat remaining 1 tablespoon olive oil and butter in a large pot over medium heat. Sauté onion and carrots for 5-6 minutes until softened. Add minced garlic and cook for 1 additional minute.
04 - Add roasted broccoli to the pot, reserving a few florets for garnish if desired. Stir in thyme, basil, and nutmeg.
05 - Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
06 - Use an immersion blender to purée soup until smooth, or blend in batches in a countertop blender, exercising caution with hot liquids.
07 - Stir in milk and heavy cream. Gradually add grated cheddar cheese, stirring until fully melted and soup reaches desired creaminess. Adjust seasoning with additional salt and pepper to taste.
08 - Serve soup hot, garnished with reserved broccoli florets and additional cheddar cheese if desired.

# Expert Advice:

01 -
  • The roasted broccoli adds a nutty depth that makes this feel restaurant-quality instead of rushed.
  • It comes together in under an hour, which means weeknight comfort that doesn't require major planning.
  • Sharp cheddar and cream create a richness that somehow tastes indulgent without being heavy.
02 -
  • Roasting broccoli instead of boiling it is the secret that changed everything for me; the caramelization creates depth that steamed broccoli simply cannot deliver.
  • Add the cheese slowly and off heat or barely simmering, or it can separate and become grainy instead of silky.
03 -
  • Use freshly grated cheddar from a block rather than pre-shredded cheese, which contains anti-caking agents that prevent it from melting smoothly.
  • Save a few broccoli florets before blending to garnish each bowl; the textural contrast between creamy soup and tender roasted pieces is worth the small effort.
Return