This Roasted Broccoli Cheddar Soup is the ultimate comfort food, bringing together the deep, caramelized sweetness of roasted broccoli with the sharp, tangy bite of cheddar cheese in a luxuriously creamy broth. It’s a dish that warms you from the inside out, perfect for those chilly evenings or whenever you need a little culinary hug. The velvety texture and rich flavor make it a standout, yet it’s surprisingly simple to prepare.
We love serving this soup on busy weeknights when a hearty, satisfying meal is needed in a flash, or as an impressive starter when entertaining guests. It holds up beautifully when made ahead, making it a stress-free option, and the vibrant green hue from the broccoli is always a welcome sight on the dinner table.
Why I Love This Roasted Broccoli Cheddar Soup
I adore this Roasted Broccoli Cheddar Soup because it’s a weeknight hero! It’s incredibly flavorful thanks to roasting the broccoli. That step unlocks a depth of taste simmering alone just can’t achieve. It’s quick and easy, too. This rich soup comes together with minimal fuss. It’s also a guaranteed crowd-pleaser for kids and adults alike. It’s perfect as a light lunch or a hearty starter.
Roasted Broccoli Cheddar Soup Ingredients
The magic of this Roasted Broccoli Cheddar Soup truly lies in the simple, wholesome ingredients. They come together for a comforting, rich flavor profile. We’re focusing on fresh broccoli. A good quality sharp cheddar and pantry staples build delicious layers.
Core Ingredients:
- Broccoli Florets: The star of the show. Roasted for natural sweetness and tender texture.
- Olive Oil: Essential for roasting. It helps caramelize the broccoli beautifully.
- Yellow Onion: Provides a foundational aromatic base. It adds a subtle sweetness.
- Garlic: Infuses the soup with pungent, savory notes.
- Low-Sodium Chicken Broth: The liquid base carrying all flavors. It creates a smooth soup.
- Milk: Contributes to creamy texture. It’s not overly heavy.
- Sharp Cheddar Cheese: The key to that irresistible cheesy flavor. It gives a velvety finish.
- Salt & Black Pepper: Basic seasonings. They enhance and balance all tastes.
Substitutions and Tips:
For a richer, more decadent soup, swap milk for heavy cream or half-and-half. If you want a vegetarian option, simply use vegetable broth. A pinch of nutmeg adds wonderful warmth. A dash of cayenne pepper provides a subtle kick. Frozen florets can work in a pinch. Their texture might be slightly softer, though.
How to Make Roasted Broccoli Cheddar Soup
Prepare and Roast the Broccoli
Toss your broccoli florets with olive oil, a pinch of salt, and pepper on a baking sheet. Spread them into a single layer to ensure even roasting. Pop them into a preheated oven at 400°F (200°C). Roast for about 20-25 minutes. You’re looking for tender broccoli. Seek those lovely, slightly browned edges that signal peak flavor.
Build the Soup Base
While the broccoli is roasting, grab a large pot or Dutch oven. Sauté the chopped yellow onion over medium heat until it becomes soft. This usually takes about 5-7 minutes. Then, add the minced garlic. Cook for just another minute until it’s wonderfully fragrant. Be careful not to let it burn.
Simmer and Blend
Add the beautifully roasted broccoli and the chicken broth to your pot. Include the sautéed onions and garlic. Bring this mixture to a gentle simmer. Reduce the heat to low. Let it simmer for about 10 minutes. This allows all the flavors to meld together. For a smooth, creamy consistency, carefully transfer the soup to a blender. An immersion blender works wonders here, too! Blend until it’s completely smooth.
Finish with Creaminess and Cheese
Return the velvety smooth soup back to the pot. Stir in the milk and the shredded sharp cheddar cheese. Continue to cook over low heat. Stir constantly until the cheese is fully melted. Ensure the soup is heated through. It’s important not to let the soup boil at this stage. Boiling can cause the cheese to separate. Taste and adjust the seasoning with additional salt and pepper as needed.
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Roasted Broccoli Cheddar Soup
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Roasting, Simmering, Blending
- Cuisine: American
- Diet: Vegetarian
Description
A creamy and flavorful soup made with roasted broccoli and sharp cheddar cheese.
Ingredients
- 2 pounds broccoli florets
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup milk
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 cups shredded sharp cheddar cheese
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Toss broccoli florets with olive oil, salt, and pepper on a baking sheet.
- Roast for 20-25 minutes, or until tender and slightly browned.
- In a large pot or Dutch oven, sauté onion over medium heat until softened, about 5-7 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Add roasted broccoli and chicken broth to the pot. Bring to a simmer.
- Reduce heat and simmer for 10 minutes.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
- Return the soup to the pot and stir in milk and cheddar cheese.
- Cook over low heat, stirring constantly, until the cheese is melted and the soup is heated through. Do not boil.
- Season with additional salt and pepper to taste.
Notes
- For a richer flavor, you can use heavy cream instead of milk.
- Garnish with extra shredded cheddar cheese, croutons, or fresh parsley.
- This soup can be made ahead of time and reheated.
How to Store Roasted Broccoli Cheddar Soup
Once cooled, store your Roasted Broccoli Cheddar Soup in an airtight container. Keep it in the refrigerator. It will keep well for 3-4 days. For longer keeping, freeze the soup. Use freezer-safe containers or bags. It stays good for 2-3 months. When you want some, thaw it overnight. Reheat it gently on the stovetop. You can also use the microwave. Stir it occasionally while reheating.
Tips for Success
- Roast your broccoli until tender and slightly browned. This step unlocks maximum flavor.
- Always use good quality sharp cheddar. It truly makes for the best taste.
- Don’t boil the soup after adding the cheese. This prevents separation.
- An immersion blender makes blending easier. Use it directly in the pot.
- Taste and adjust seasoning before serving. Aim for that perfect balance.
Kitchen Tools You’ll Need
Gathering the right tools makes making this Roasted Broccoli Cheddar Soup a breeze. A sturdy baking sheet is key for roasting. You’ll also want a good-sized pot or Dutch oven for building the soup base. A blender is essential for that creamy texture, whether it’s a standard countertop model or a handy immersion blender. Don’t forget a sharp knife and cutting board for prepping your veggies, plus measuring cups and spoons for accuracy.
Serving Suggestions
- Garnish with extra shredded cheddar, toasted croutons, or fresh parsley for a pretty finish.
- Serve with crusty bread, perfect for dipping into that creamy goodness.
- A simple side salad complements the soup’s richness beautifully.
- Pair with a crisp white wine or a light beer for a lovely meal.
Frequently Asked Questions
Can I make this Roasted Broccoli Cheddar Soup ahead of time?
Yes, this soup is excellent for making ahead! You can prepare it up to two days in advance and store it in the refrigerator. Gently reheat it on the stovetop or in the microwave, stirring occasionally, for a quick and easy meal.
What if I don’t have a blender?
If you don’t have a standard blender, an immersion blender is a fantastic alternative for achieving a smooth Roasted Broccoli Cheddar Soup. Simply use it directly in the pot after simmering the broccoli and broth. If you have neither, you can try mashing the broccoli very well with a potato masher, though the texture won’t be as smooth.
Can I use frozen broccoli for this soup?
Absolutely! While fresh broccoli offers a slightly better texture when roasted, frozen broccoli florets can definitely be used. Ensure they are fully thawed and patted dry before roasting, or you can add them directly to the pot with the broth and simmer until tender, then blend.
How can I make this soup dairy-free or vegan?
To make this Roasted Broccoli Cheddar Soup dairy-free, you can substitute the milk with unsweetened plant-based milk (like almond or soy). You’ll also want to use a dairy-free cheddar cheese alternative. For a vegan version, be sure to use vegetable broth and follow the dairy-free substitutions.
