Roasted Broccoli Cheddar Soup (Printable)

Creamy soup with oven-roasted broccoli, carrots, and sharp cheddar balanced with aromatic herbs for rich flavor.

# What You’ll Need:

→ Vegetables

01 - 1 large head broccoli, cut into florets (approximately 1.1 lbs)
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 (about 6 oz)
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 additional to taste
14 - ¼ teaspoon black pepper

→ Oil

15 - 2 tablespoons olive oil

# How to Prepare:

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.
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 minute more.
03 - Add roasted broccoli to the pot, reserving a few florets for garnish if desired. Stir in thyme, basil, and nutmeg until well incorporated.
04 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes to allow flavors to meld.
05 - Use an immersion blender to purée soup until smooth, or carefully blend in batches in a countertop blender, exercising caution with hot liquids.
06 - Stir in milk and heavy cream. Gradually add grated cheddar cheese, stirring constantly until fully melted and soup reaches desired creaminess. Adjust seasoning with additional salt and pepper to taste.
07 - Ladle into bowls and serve hot, garnished with reserved broccoli florets and additional cheddar cheese if desired.

# Expert Suggestions:

01 -
  • Roasting the broccoli first transforms it into something almost sweet and nutty, which is the secret to why this soup tastes so much richer than expected.
  • It comes together in under an hour, making it perfect for weeknight dinners when you want something that feels homemade and special.
  • The sharp cheddar is assertive enough to stand out without overwhelming the delicate roasted vegetables.
02 -
  • Never add cold cheese straight from the fridge to hot soup—it can clump and refuse to melt smoothly, which I learned the hard way and had to strain and start over.
  • The roasting step is where this soup's depth comes from; skipping it or rushing it to a lower temperature means you lose the caramelized flavor that makes people ask for seconds.
03 -
  • Cut your broccoli florets into roughly the same size so they roast evenly; if some pieces are twice as large as others, you'll end up with some burnt edges and some undercooked centers.
  • Stir the broccoli halfway through roasting, because the pieces touching the baking sheet will brown faster than those facing up, and stirring ensures even caramelization.
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