Introduction
Roasted Broccoli Cheddar Soup takes the classic comfort of broccoli cheddar soup to a whole new level. By roasting the broccoli first, you get a nutty, caramelized depth of flavor that pairs beautifully with the creamy richness of cheddar cheese. This isn’t just soup—it’s a bowl of pure, cozy indulgence that’s perfect for chilly days or anytime you need a little comfort.
I love this version of broccoli cheddar soup because it feels both familiar and elevated. Roasting the broccoli is such a simple step, but it makes a huge difference, adding a hint of smokiness and complexity that you just don’t get with boiled vegetables. The velvety texture, combined with the sharp tang of aged cheddar, creates a harmonious blend of flavors that’s hard to resist. Pair it with a slice of crusty bread, and you’ve got yourself a meal that feels indulgent yet nourishing.
This soup has become a go-to in my home, especially during the colder months. It’s one of those dishes that fills the kitchen with an irresistible aroma and warms you up from the inside out. Plus, it’s incredibly versatile—you can keep it simple or jazz it up with toppings like crispy bacon bits, a dollop of sour cream, or a sprinkle of red pepper flakes for some heat. No matter how you serve it, Roasted Broccoli Cheddar Soup is a bowl of comfort you’ll want to savor every time.
Perfect for:
- Cozy family dinners
- Cold winter nights
- Meal prepping for the week
- Quick yet hearty lunches
- Impressing guests with a simple yet gourmet dish
Why You’ll Love This Roasted Broccoli Cheddar Soup
Here’s why Roasted Broccoli Cheddar Soup is a must-try:
- Deep, Nutty Flavor: Roasting the broccoli brings out its natural sweetness and adds a delightful depth to the soup.
- Rich and Creamy: The blend of sharp cheddar cheese and cream creates a luxuriously smooth texture.
- Quick and Easy: With minimal prep and cook time, this soup is perfect for busy weeknights.
- Loaded with Vegetables: It’s a delicious way to enjoy a generous serving of broccoli, packed with nutrients.
- Family Favorite: Even picky eaters will love this creamy, cheesy soup, making it a hit with kids and adults alike.
Preparation and Cooking Time
- Total Time: 40 minutes
- Preparation Time: 10 minutes
- Cooking Time: 30 minutes
- Servings: 6 servings
- Calories per Serving: Approximately 300-350 calories
- Key Nutrients: Protein: 12g, Carbs: 15g, Fat: 22g
Ingredients
Gather these ingredients to make your Roasted Broccoli Cheddar Soup:
- 1 ½ lbs fresh broccoli florets
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 4 cups vegetable broth (or chicken broth for extra flavor)
- 1 cup whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- Optional garnish: croutons, additional shredded cheese, or a drizzle of cream
Ingredient Highlights
- Broccoli: Roasting broccoli enhances its flavor, giving the soup a subtle caramelized sweetness.
- Cheddar Cheese: Sharp cheddar provides a rich, tangy taste that complements the roasted broccoli.
- Smoked Paprika: Adds a smoky note that elevates the soup’s flavor profile.
- Vegetable Broth: Acts as a base for the soup, adding a savory depth. Opt for low-sodium broth to control the saltiness.
- Heavy Cream: Gives the soup a creamy, velvety consistency.
Step-by-Step Instructions
Follow these steps to make Roasted Broccoli Cheddar Soup:
Roast the Broccoli:
- Preheat the Oven: Set the oven to 425°F (220°C).
- Prepare the Broccoli: Toss the broccoli florets with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
- Roast the Broccoli: Roast for 15-20 minutes, turning halfway through, until the edges are golden brown and slightly crispy.
Prepare the Soup Base:
- Sauté Onion and Garlic: In a large pot, heat butter over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds.
- Make the Roux: Sprinkle the flour over the onion mixture, stirring constantly, and cook for 1-2 minutes to remove the raw flour taste.
- Add the Broth: Slowly whisk in the vegetable broth, ensuring there are no lumps. Bring the mixture to a simmer.
Blend and Simmer:
- Add the Broccoli: Stir in the roasted broccoli, reserving a few florets for garnish if desired.
- Blend the Soup: Use an immersion blender to puree the soup to your desired consistency. For a chunkier texture, blend only part of the soup.
- Incorporate Dairy: Stir in the milk, heavy cream, and smoked paprika. Simmer gently for 5 minutes, being careful not to let the soup boil.
Add the Cheese and Serve:
- Melt the Cheese: Gradually add the shredded cheddar cheese, stirring constantly until fully melted. Season with salt and pepper to taste.
- Garnish and Serve: Ladle the soup into bowls and garnish with reserved roasted broccoli, croutons, or a drizzle of cream.
How to Serve Roasted Broccoli Cheddar Soup
Enjoy Roasted Broccoli Cheddar Soup in a variety of ways:
- With Crusty Bread: Serve alongside a warm baguette or sourdough bread for dipping.
- In a Bread Bowl: Hollow out a round loaf of bread and use it as an edible bowl for a rustic presentation.
- With a Salad: Pair with a crisp green salad for a balanced meal.
- Topped with Extra Cheese: Sprinkle more shredded cheddar on top for an extra cheesy kick.
- As a Side Dish: Serve as a starter or side dish to complement roasted chicken or grilled fish.
Additional Tips for Roasted Broccoli Cheddar Soup
Here are some tips to make your soup perfect:
- Use Fresh Broccoli: Fresh florets yield the best flavor and texture. Frozen broccoli can work in a pinch but may be less flavorful.
- Don’t Overcook the Cheese: Add the cheese off the heat and stir gently to prevent it from clumping or becoming grainy.
- Adjust Consistency: For a thicker soup, reduce the amount of broth or add more flour to the roux. For a thinner soup, add extra broth or milk.
- Blend Carefully: When blending hot liquids, work slowly to avoid splatters. Use an immersion blender directly in the pot for convenience.
- Customize the Seasoning: Adjust the paprika, salt, and pepper to suit your taste.
Recipe Variations for Roasted Broccoli Cheddar Soup
Try these 10 variations for a fresh take on Roasted Broccoli Cheddar Soup:
- Vegan Version: Use plant-based milk, vegan cheese, and vegetable broth for a dairy-free option.
- Add Cauliflower: Roast cauliflower alongside the broccoli for a mixed vegetable soup.
- Spicy Kick: Add a pinch of cayenne pepper or a drizzle of hot sauce for some heat.
- Cheesy Blend: Mix in other cheeses like Gruyere, Parmesan, or Fontina for a deeper flavor.
- Loaded Soup: Top with crispy turkey bacon, green onions, and sour cream for a loaded baked potato-style twist.
- Broccoli Stems: Use the broccoli stems, peeled and diced, to reduce waste and add more fiber.
- Gluten-Free: Replace the all-purpose flour with cornstarch or a gluten-free flour blend.
- Herbaceous Touch: Add fresh thyme or parsley for an herbal flavor boost.
- Lightened Up: Swap heavy cream for Greek yogurt or low-fat milk for a lighter version.
- Ham and Broccoli Soup: Add diced chicken ham for extra protein and a heartier meal.
Freezing and Storage
- Freezing: Let the soup cool completely, then store it in an airtight container in the freezer for up to 3 months. Reheat gently to avoid separating the cheese.
- Refrigeration: Store leftovers in the refrigerator for up to 4 days. Reheat on the stovetop over low heat, stirring occasionally.
Special Equipment for Roasted Broccoli Cheddar Soup
Here’s what you’ll need to make Roasted Broccoli Cheddar Soup:
- Large Baking Sheet: For roasting the broccoli evenly.
- Immersion Blender: A handheld blender makes pureeing the soup quick and easy.
- Ladle: For serving the soup neatly into bowls.
- Large Pot: A heavy-bottomed pot ensures even cooking.
- Whisk: Helps create a smooth roux and ensures no lumps in the soup.
- Cutting Board: For chopping the vegetables efficiently.
- Knife: A sharp knife is essential for cutting broccoli and onions.
- Measuring Cups: To accurately measure the liquid ingredients.
- Cheese Grater: For freshly grating cheddar cheese.
- Mixing Bowl: For tossing the broccoli with oil before roasting.
FAQ Section for Roasted Broccoli Cheddar Soup
- Can I use frozen broccoli?
Yes, but roasting fresh broccoli yields better flavor and texture. - How can I make it lighter?
Use low-fat milk and reduce the amount of cheese for a lighter version. - Can I skip roasting the broccoli?
While you can skip roasting, it significantly enhances the soup’s flavor. - Is it possible to make this soup vegetarian?
Yes, simply use vegetable broth instead of chicken broth. - What’s the best way to reheat this soup?
Reheat gently on the stovetop over low heat, stirring occasionally. Avoid boiling.
Roasted Broccoli Cheddar Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Ingredients
Gather these ingredients to make your Roasted Broccoli Cheddar Soup:
- 1 ½ lbs fresh broccoli florets
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 4 cups vegetable broth (or chicken broth for extra flavor)
- 1 cup whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- Optional garnish: croutons, additional shredded cheese, or a drizzle of cream
Instructions
Roast the Broccoli:
- Preheat the Oven: Set the oven to 425°F (220°C).
- Prepare the Broccoli: Toss the broccoli florets with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
- Roast the Broccoli: Roast for 15-20 minutes, turning halfway through, until the edges are golden brown and slightly crispy.
Prepare the Soup Base:
- Sauté Onion and Garlic: In a large pot, heat butter over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds.
- Make the Roux: Sprinkle the flour over the onion mixture, stirring constantly, and cook for 1-2 minutes to remove the raw flour taste.
- Add the Broth: Slowly whisk in the vegetable broth, ensuring there are no lumps. Bring the mixture to a simmer.
Blend and Simmer:
- Add the Broccoli: Stir in the roasted broccoli, reserving a few florets for garnish if desired.
- Blend the Soup: Use an immersion blender to puree the soup to your desired consistency. For a chunkier texture, blend only part of the soup.
- Incorporate Dairy: Stir in the milk, heavy cream, and smoked paprika. Simmer gently for 5 minutes, being careful not to let the soup boil.
Add the Cheese and Serve:
- Melt the Cheese: Gradually add the shredded cheddar cheese, stirring constantly until fully melted. Season with salt and pepper to taste.
- Garnish and Serve: Ladle the soup into bowls and garnish with reserved roasted broccoli, croutons, or a drizzle of cream.
Nutrition
- Serving Size: 6 servings
- Calories: 300-350 kcal
- Fat: 22g
- Carbohydrates: 15g
- Protein: 12g
Conclusion
Roasted Broccoli Cheddar Soup is a comforting blend of wholesome ingredients and irresistible flavors. Roasting the broccoli enhances its natural sweetness and adds a smoky depth, perfectly balanced by the creamy, sharp cheddar cheese. Every spoonful is velvety, satisfying, and brimming with coziness, making it an ideal choice for a quick weeknight dinner or a comforting meal for guests.
This soup’s versatility makes it a staple recipe for any occasion. Pair it with crusty bread, top it with crispy croutons, or enjoy it on its own for a hearty, soul-warming treat. It’s a dish that shines on its own while complementing any meal with its rich and inviting flavor.
I can’t wait to see how your Roasted Broccoli Cheddar Soup turns out! Snap a picture and tag me on Instagram so I can celebrate your creation. Share your variations or serving ideas in the comments—it’s always a joy to see your unique culinary twists!