Roasted Broccoli Cheddar Soup (Printable)

Creamy roasted broccoli blended with sharp cheddar and aromatic vegetables

# What You Need:

→ Vegetables

01 - 1 large head broccoli, cut into florets (approximately 17.6 oz)
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 oz)
06 - 2 tablespoons unsalted butter
07 - 1 cup whole milk (8 fl oz)
08 - ½ cup heavy cream (4 fl oz)

→ Broth

09 - 4 cups low-sodium vegetable broth (32 fl oz)

→ 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

# How-To Steps:

01 - Preheat oven to 425°F. 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.
02 - 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 1 minute more.
03 - Add roasted broccoli to the pot, reserving a few florets for garnish if desired. Stir in thyme, basil, and nutmeg until fragrant.
04 - Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes to meld flavors.
05 - Use an immersion blender to puree soup until smooth, or blend in batches in a countertop blender. Exercise caution when handling hot liquids.
06 - Stir in milk and heavy cream. Gradually add grated cheddar cheese, stirring constantly until fully melted and soup reaches desired creaminess. Adjust seasoning with additional salt and pepper to taste.
07 - Ladle soup into bowls and serve hot, garnished with reserved broccoli florets and extra cheddar cheese if desired.

# Expert Advice:

01 -
  • Roasting the broccoli first creates this magical caramelized flavor that puts this leagues above other broccoli soups I promise.
  • The balance between sharp cheddar and aromatic herbs makes each spoonful complex without being complicated.
02 -
  • Adding all the cheese at once can make it clump frustratingly, so always add it gradually while the soup is just below simmering, never boiling.
  • Letting the soup rest for about 5 minutes after blending but before adding cheese improves the final texture dramatically.
03 -
  • Cut your broccoli florets into similar sizes to ensure they roast evenly, with no tiny pieces burning while larger ones remain undercooked.
  • When reheating leftovers, do it gently over medium-low heat rather than microwaving to maintain that perfect creamy texture.
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