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.