Why You’ll Love This Recipe
Roasted Broccoli Cheddar Soup is a rich and comforting dish that combines the earthiness of roasted broccoli with the creamy, cheesy goodness of cheddar. The roasting process enhances the flavor of the broccoli, making this soup a cozy, satisfying meal. Perfect for chilly days, this soup is a creamy, indulgent way to enjoy your vegetables.
Ingredients
- Broccoli florets
- Olive oil
- Salt and pepper
- Onion
- Carrot
- Garlic
- Vegetable broth
- Heavy cream
- Shredded sharp cheddar cheese
- Flour
- Milk
Directions
- Preheat your oven to 400°F (200°C).
- Toss the broccoli florets with olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet and roast for 20-25 minutes, until tender and slightly charred.
- In a large pot, heat some olive oil over medium heat. Add the chopped onion and carrot, cooking until softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute.
- Sprinkle the flour over the veggies and stir, cooking for 1-2 minutes.
- Gradually add the vegetable broth, stirring constantly to avoid lumps. Bring to a simmer and cook for about 10 minutes, allowing the flavors to meld together.
- Add the roasted broccoli to the pot and stir in the milk and heavy cream.
- Use an immersion blender to blend the soup until smooth, or transfer it to a blender in batches.
- Once blended, return the soup to the heat and stir in the shredded cheddar cheese until melted and smooth.
- Taste and adjust seasoning with more salt and pepper, if needed.
Servings and Timing
This recipe yields about 4 servings.
Preparation time: 10 minutes
Roasting time: 20-25 minutes
Cooking time: 20 minutes
Total time: 45-55 minutes
Variations
- Add some cooked bacon for a smoky, savory twist.
- Use different cheeses like gouda or fontina for a unique flavor.
- For a spicier version, add a pinch of cayenne pepper or a dash of hot sauce.
- Top with a dollop of sour cream or croutons for added texture.
Storage/Reheating
Store the soup in an airtight container in the refrigerator for up to 3 days.
For freezing, allow the soup to cool completely before transferring it to a freezer-safe container. Freeze for up to 2 months.
To reheat, warm it on the stove over low heat, adding a bit of milk or cream if it has thickened too much.
FAQs
Can I make this soup vegan?
Yes! Use non-dairy milk and cream, and replace the cheese with a dairy-free option.
Can I use frozen broccoli?
Fresh broccoli is recommended for the best flavor, but frozen broccoli can be used in a pinch.
How can I make this soup spicier?
Add cayenne pepper, red pepper flakes, or even a bit of jalapeño for extra heat.
Can I make this soup ahead of time?
Yes, this soup holds up well in the fridge for a couple of days, and it also freezes well for later.
Do I have to roast the broccoli?
Roasting the broccoli adds a deeper flavor, but you can sauté it in the pot if you’re short on time.
Conclusion
Roasted Broccoli Cheddar Soup is the perfect blend of flavors and textures—creamy, cheesy, and a little bit smoky from the roasted broccoli. It’s a satisfying and hearty meal that’s simple to prepare, yet rich enough to be a comfort food favorite. Whether you’re enjoying it as a meal on its own or paired with a slice of crusty bread, this soup is sure to warm you up and leave you feeling cozy.
Print
Roasted Broccoli Cheddar Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings
- Category: Soup
- Method: Roasting, Sautéing, Blending
- Cuisine: American
- Diet: Vegetarian
Description
A creamy, comforting soup made with roasted broccoli and melted cheddar, perfect for chilly days.
Ingredients
- 1 lb broccoli florets
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon freshly ground black pepper (or to taste)
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon fresh lemon juice (optional, for added brightness)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss broccoli florets with 1 tablespoon olive oil, salt, and pepper. Spread them out on the baking sheet.
- Roast broccoli in the preheated oven for 20–25 minutes until tender and slightly browned, flipping halfway through.
- In a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Add chopped onion and garlic, sautéing until softened, about 5 minutes.
- Add roasted broccoli to the pot, then pour in the vegetable broth and bring to a simmer. Let it cook for another 5 minutes.
- Use an immersion blender or transfer the soup in batches to a blender, blending until smooth (or leave it slightly chunky for texture). Return the soup to the pot if using a blender.
- Stir in milk and shredded cheddar cheese, cooking over low heat until cheese is fully melted and the soup is smooth and creamy.
- Season with additional salt, pepper, and red pepper flakes to taste. Add a squeeze of fresh lemon juice for extra brightness if desired.
- Serve hot, garnished with extra shredded cheese or fresh herbs if desired.
Notes
- For a creamier texture, use half-and-half or heavy cream instead of milk.
- Make it gluten-free by ensuring the vegetable broth is free from gluten.
- Top with crispy bacon or croutons for added crunch.
- This soup can be made ahead and stored in the refrigerator for up to 3 days, or frozen for up to 3 months.