Roasted Broccoli Cheddar Soup (Printable)

Creamy soup with roasted broccoli, carrots, and sharp cheddar. Ready in 50 minutes for comforting meals.

# What You Need:

→ Vegetables

01 - 1 large head broccoli, cut into florets (approximately 1.1 pounds)
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. 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.
02 - 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 minced garlic and cook for 1 additional minute.
03 - Add roasted broccoli to the pot, reserving a few florets for garnish if desired. Stir in thyme, basil, and nutmeg, combining thoroughly with vegetables.
04 - Pour vegetable broth into the pot. Bring mixture to a boil, then reduce heat and simmer for 10 minutes to allow flavors to meld.
05 - Use an immersion blender to puree soup until completely smooth, or carefully blend in batches using a countertop blender, exercising caution with hot liquids.
06 - Stir in milk and heavy cream. Gradually add grated cheddar cheese, stirring continuously until fully melted and soup achieves a creamy consistency. Adjust seasoning with additional salt and pepper as needed.
07 - Transfer soup to serving bowls and garnish with reserved broccoli florets and additional shredded cheddar cheese if desired. Serve immediately while hot.

# Expert Suggestions:

01 -
  • It comes together in under an hour, which means weeknight dinners don't have to feel complicated.
  • The roasted broccoli brings actual depth instead of that watery vegetable soup taste you're probably trying to avoid.
  • One pot, an oven, and a blender are all you really need to impress people.
02 -
  • Don't skip roasting the broccoli, because boiling it would make it taste like sadness, but roasting brings out something sweet and complex that changes everything.
  • If you add the cheese too fast or the heat's too high, it'll separate and get grainy instead of silky, so go slow and keep stirring.
03 -
  • Grate your cheese fresh and keep the heat moderate when adding it, because this is where most people accidentally turn creamy soup into gritty soup.
  • If you want it lighter, use half-and-half or extra milk instead of heavy cream, and it still tastes completely delicious.
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