Roasted Broccoli Cheddar Soup (Print)

Creamy roasted broccoli blended with sharp cheddar and aromatic herbs creates this comforting, hearty bowl.

# What you'll need:

→ Vegetables

01 - 1 large head broccoli, cut into florets (about 18 oz)
02 - 2 medium carrots, peeled and diced
03 - 1 medium yellow onion, chopped
04 - 3 cloves garlic, minced

→ Dairy

05 - 1½ cups sharp cheddar cheese, freshly grated
06 - 2 tablespoons unsalted butter
07 - 1 cup whole milk
08 - ½ cup heavy cream

→ Broth

09 - 4 cups low-sodium vegetable broth

→ Seasonings

10 - 1 teaspoon dried thyme
11 - ½ teaspoon dried basil
12 - ¼ teaspoon ground nutmeg
13 - ½ teaspoon salt, plus more to taste
14 - ¼ teaspoon black pepper

→ Oil

15 - 2 tablespoons olive oil

# How To Make It:

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 20–25 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 5–6 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. Use caution when blending hot liquids.
07 - Stir in milk and heavy cream. Gradually add cheddar cheese, stirring until fully melted and soup is creamy. Adjust seasoning with salt and pepper to taste.
08 - Serve hot, garnished with reserved broccoli florets and extra cheddar if desired.

# Expert Tips:

01 -
  • Roasting the broccoli adds this magical caramelized depth you simply cant get from boiling, making even confirmed broccoli skeptics reach for seconds.
  • The combination of sharp cheddar with subtle nutmeg creates a cozy comfort that somehow feels both indulgent and nourishing after a long day.
02 -
  • Never boil the soup after adding cheese or cream, or youll end up with a grainy texture instead of that silky smoothness we want.
  • If youre using a countertop blender for hot soup, fill it only halfway and cover the lid with a kitchen towel while blending to prevent steam buildup and accidents.
03 -
  • Save some of the roasted broccoli florets before blending to use as a garnish - the textural contrast and visual appeal make the soup feel restaurant-worthy.
  • Let freshly grated cheese come to room temperature before adding to the soup - cold cheese takes longer to melt and can clump unpleasantly.
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