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Roasted Broccoli Cheddar Soup Recipe

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4.3 from 11 reviews

A creamy, comforting Roasted Broccoli Cheddar Soup featuring perfectly charred broccoli, rich cheddar cheese, and a blend of aromatic herbs and spices. This hearty soup is made by roasting broccoli to deepen its flavor, then simmering it with aromatics, cream, and sharp cheddar until smooth and velvety. Ideal for a cozy lunch or dinner, it combines healthy vegetables with indulgent cheese in a satisfying bowl of warmth.

Ingredients

Roasted Broccoli

  • 1–2 heads broccoli, chopped into bite-sized florets (about 3–4 cups)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme

Soup Base

  • 4 tablespoons unsalted butter
  • 1 red onion, chopped
  • 4 garlic cloves, minced
  • 2 medium carrots, peeled and chopped
  • 3 tablespoons organic all-purpose flour (or arrowroot/tapioca flour)
  • 1 teaspoon sea salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon mustard powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 3 cups organic vegetable stock or broth
  • 3/4 cup organic heavy cream (or full-fat coconut cream/milk)
  • 2–3 cups organic sharp cheddar, shredded or grated

Instructions

  1. Preheat the oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for roasting the broccoli.
  2. Prepare and season broccoli: Spread the chopped broccoli florets on the baking sheet. Drizzle with olive oil and sprinkle with sea salt, black pepper, garlic powder, oregano, basil, and thyme. Toss well to coat evenly and arrange in a single layer for even roasting.
  3. Roast the broccoli: Place the baking sheet in the oven and roast the broccoli for 10-15 minutes until it develops slight charring and a bit of crunch. Remove from the oven and allow it to cool.
  4. Sauté aromatics: In a medium-sized Dutch oven or heavy-bottomed pot over medium-high heat, melt the unsalted butter. Add minced garlic and chopped onion, sautéing for 1-2 minutes until fragrant and translucent.
  5. Create the roux and season: Stir in the flour, sea salt, black pepper, smoked paprika, mustard powder, and garlic powder. Mix well to combine and cook briefly to form a flavorful base.
  6. Add broth and broccoli: Add half of the roasted broccoli and the vegetable stock. Stir everything together to combine, then bring the mixture to a boil for 1-2 minutes.
  7. Simmer and blend: Reduce the heat to low and let the soup simmer for 5 minutes. Using an immersion blender, carefully blend the soup until the vegetables are mostly broken down and the texture is smooth, about 2-3 minutes.
  8. Incorporate cream, carrots, and remaining broccoli: Stir in the heavy cream, remaining roasted broccoli, and chopped carrots. Continue to simmer for 8-10 minutes, or until the carrots have softened.
  9. Add cheese and thicken: Add the shredded cheddar cheese and stir continuously until it has fully melted and the soup has thickened to your desired consistency.
  10. Serve: Remove the soup from heat and ladle into bowls. Optionally, pair with your favorite side dish. Serve immediately and enjoy your comforting roasted broccoli cheddar soup.

Notes

  • You can substitute yellow onion for red onion if preferred.
  • For a dairy-free version, use full-fat coconut cream/milk instead of heavy cream and a vegan cheddar alternative.
  • If you want a smoother soup, blend longer with the immersion blender.
  • Adjust seasoning to taste, especially salt and pepper.
  • Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.

Find it online: https://lauracooks.com/roasted-broccoli-cheddar-soup-recipe/