Roasted Broccoli Cheddar Soup

Why You’ll Love This Recipe

Roasted Broccoli Cheddar Soup is a comforting, creamy classic with an extra depth of flavor thanks to oven-roasted broccoli. This hearty soup combines sharp cheddar cheese, tender broccoli, and a rich, velvety base, making it perfect for cozy dinners or chilly days. Serve it with crusty bread for a satisfying meal the whole family will love.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

broccoli floretsolive oiloniongarliccarrotsceleryvegetable or chicken brothheavy creamsharp cheddar cheesebutterflourmilkDijon mustardsalt and pepper

directions

Preheat your oven to 425°F (220°C). Toss broccoli florets with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until tender and slightly charred.

In a large pot, melt butter over medium heat. Add chopped onions, carrots, and celery; sauté until softened.

Add minced garlic and cook for another minute.

Sprinkle in flour and cook, stirring constantly, for 2-3 minutes to form a roux.

Slowly whisk in the vegetable or chicken broth and bring to a simmer.

Add roasted broccoli (reserve a handful for garnish if desired). Simmer for about 10 minutes.

Use an immersion blender to puree the soup to your desired consistency. You can also transfer to a blender in batches.

Stir in heavy cream, milk, Dijon mustard, and shredded sharp cheddar cheese. Cook over low heat, stirring until the cheese is fully melted and the soup is smooth.

Season with salt and pepper to taste. Garnish with reserved roasted broccoli and extra cheese if desired.

Servings and timing

This recipe yields approximately 4-6 servings.Preparation time: 15 minutesRoasting time: 25 minutesCooking time: 20 minutesTotal time: 60 minutes

Variations

Add a pinch of smoked paprika for extra depth.

Stir in a handful of cooked bacon bits for a smoky twist.

Use a mix of cheeses like Gruyère or Monterey Jack for a different flavor profile.

Make it vegetarian by using vegetable broth only.

Serve in a bread bowl for a fun presentation.

storage/reheating

Store Roasted Broccoli Cheddar Soup in an airtight container in the refrigerator for up to 4 days.For longer storage, freeze in portioned containers for up to 2 months.Reheat gently on the stovetop over medium-low heat, stirring frequently to prevent the cheese from separating.

FAQs

Can I use frozen broccoli?

Yes, but fresh broccoli gives the best flavor when roasted.

Can I make it lighter?

Use half-and-half or whole milk instead of heavy cream to reduce richness.

How do I make it gluten-free?

Use a gluten-free flour blend or cornstarch slurry instead of regular flour.

Why did my cheese clump?

Add the cheese gradually over low heat and avoid boiling after adding it.

Can I add potatoes?

Yes, diced potatoes add extra creaminess and body to the soup.

Can I leave it chunky?

Absolutely! Blend only part of the soup for texture.

What bread goes best with this soup?

Crusty sourdough or a warm baguette pairs perfectly.

Conclusion

Roasted Broccoli Cheddar Soup takes a beloved classic to the next level with rich, roasted flavor and creamy, cheesy goodness. Whether served as a comforting weeknight meal or an impressive starter, this soup is sure to warm you up and leave you satisfied every time.

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