Description
Roasted Broccoli Cheddar Soup is a creamy, comforting soup made with oven-roasted broccoli and sharp cheddar cheese for extra flavor and a velvety texture. Perfect for cozy nights with crusty bread.
Ingredients
- 4 cups broccoli florets
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable or chicken broth
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 cup heavy cream
- 1 cup whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 tsp Dijon mustard
- Salt and pepper, to taste
Instructions
- Preheat oven to 425°F (220°C). Toss broccoli florets with olive oil, salt, and pepper. Spread 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 onion, carrots, and celery; sauté until softened, about 5-7 minutes.
- Add minced garlic and cook for another minute.
- Sprinkle in flour and cook, stirring constantly, for 2-3 minutes to form a roux.
- Gradually whisk in broth and bring to a simmer.
- Add roasted broccoli (reserve some for garnish if desired) and simmer for 10 minutes.
- Use an immersion blender to puree the soup to your desired consistency or carefully blend in batches.
- Stir in heavy cream, milk, Dijon mustard, and shredded cheddar cheese. Cook over low heat, stirring until the cheese is melted and the soup is smooth.
- Season with salt and pepper to taste. Garnish with reserved roasted broccoli and extra cheese if desired.
Notes
- Add smoked paprika for extra depth of flavor.
- Stir in cooked bacon bits for a smoky twist.
- Use a mix of cheeses like Gruyère or Monterey Jack.
- Keep it vegetarian by using vegetable broth only.
- Serve in a bread bowl for a fun presentation.