Roasted Broccoli Cheddar Soup (Printable)

Creamy roasted broccoli blended with sharp cheddar and aromatic herbs creates a rich, comforting soup perfect for any season.

# Components:

→ Vegetables

01 - 1 large head broccoli, cut into florets (approximately 1 pound)
02 - 2 medium carrots, peeled and diced
03 - 1 medium yellow onion, chopped
04 - 3 cloves garlic, minced

→ Dairy

05 - 1.5 cups sharp cheddar cheese, freshly grated
06 - 2 tablespoons unsalted butter
07 - 1 cup whole milk
08 - 0.5 cup heavy cream

→ Broth

09 - 4 cups low-sodium vegetable broth

→ Seasonings

10 - 1 teaspoon dried thyme
11 - 0.5 teaspoon dried basil
12 - 0.25 teaspoon ground nutmeg
13 - 0.5 teaspoon salt, plus additional to taste
14 - 0.25 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 a baking sheet and roast for 20 to 25 minutes until golden and tender, stirring halfway through cooking.
03 - While broccoli roasts, heat remaining 1 tablespoon olive oil and butter in a large pot over medium heat. Sauté onion and carrots for 5 to 6 minutes until softened. Add garlic and cook 1 minute more.
04 - Add roasted broccoli to the pot, reserving a few florets for garnish if desired. Stir in thyme, basil, and nutmeg.
05 - Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
06 - Use an immersion blender to purée soup until smooth, or blend in batches in a countertop blender with caution when handling hot liquids.
07 - Stir in milk and heavy cream. Gradually add cheddar cheese, stirring until fully melted and soup reaches desired creaminess. Adjust seasoning with salt and pepper.
08 - Serve hot, garnished with reserved broccoli florets and additional cheddar cheese if desired.

# Expert Advice:

01 -
  • The roasted broccoli gives you deep, toasty flavor instead of that flat boiled-vegetable taste.
  • Sharp cheddar melts into silk, making this feel indulgent without being fussy to make.
  • Ready in under an hour, which means weeknight comfort food that doesn't require planning ahead.
02 -
  • Don't skip the roasting step—boiled broccoli soup tastes flat and sad, but roasted broccoli brings caramelized depth that changes everything.
  • Grate your cheese fresh from a block; pre-shredded versions contain additives that prevent smooth melting and leave a grainy texture.
  • When blending hot soup, never fill the blender more than halfway; steam pressure builds quickly and can be dangerous.
  • Add salt gradually at the end; the broth and cheese already contribute saltiness, and it's easier to add more than to fix over-salting.
03 -
  • Freshly grated cheese melts like a dream, while pre-shredded versions break and become grainy; it's worth the two minutes with a box grater.
  • Tasting as you season at the very end prevents over-salting; salt has a sneaky way of accumulating from the broth and cheese.
  • If your soup breaks and the cheese looks grainy or separated, whisk in a tablespoon of cornstarch mixed with water and simmer gently for a minute to bring it back together.
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