Roasted Broccoli Cheddar Soup (Printable)

Creamy roasted broccoli soup with sharp cheddar, carrots, and herbs

# What You'll Need:

→ Vegetables

01 - 1 large head broccoli, cut into florets (approximately 1 pound 2 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
06 - 2 tablespoons unsalted butter
07 - 1 cup whole milk
08 - ½ cup heavy cream

→ Broth

09 - 4 cups low-sodium vegetable broth

→ Seasonings

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

→ Oil

15 - 2 tablespoons olive oil

# Directions:

01 - Preheat oven to 425°F.
02 - Toss broccoli florets with 1 tablespoon olive oil, salt, and pepper. Spread on 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 large pot over medium heat. Sauté onion and carrots for 5-6 minutes until softened. Add minced garlic and cook 1 minute longer.
04 - Add roasted broccoli to pot, reserving a few florets for garnish. Stir in thyme, basil, and nutmeg.
05 - Pour in vegetable broth. Bring to boil, then reduce heat and simmer for 10 minutes.
06 - Use immersion blender to purée soup until smooth, or blend in batches in countertop blender. Exercise caution when handling hot liquids.
07 - Stir in milk and heavy cream. Gradually add cheddar cheese, stirring constantly until fully melted and soup reaches creamy consistency. Adjust seasoning with salt and pepper to taste.
08 - Serve soup hot, garnished with reserved broccoli florets and additional cheddar cheese if desired.

# Expert Tips:

01 -
  • The roasting step creates these incredible little caramelized bits that add this smoky sweetness you simply cant get from boiled broccoli.
  • Its impressively elegant yet practically foolproof, allowing you to chat with dinner guests while still creating something that looks like you fussed for hours.
02 -
  • The soup will thicken considerably as it cools, so dont panic if it seems a bit thin right after blending.
  • Reserve those prettiest broccoli florets before blending, as nothing elevates a simple soup like thoughtful garnishes that hint at whats inside.
03 -
  • If youre short on time, roast the broccoli a day ahead and refrigerate it, the caramelized flavors will actually intensify overnight.
  • For the most velvety texture, let your milk and cream come to room temperature before adding them to the hot soup, preventing the temperature shock that can cause separation.
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