Roasted Broccoli Cheddar Soup (Printable)

Rich, creamy soup with roasted broccoli florets and sharp cheddar, balanced with aromatic herbs.

# Required Ingredients:

→ Vegetables

01 - 1 large head broccoli, cut into florets (approximately 17.6 oz)
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

# Preparation Steps:

01 - Set oven to 425°F and allow to fully preheat.
02 - Toss broccoli florets with 1 tablespoon olive oil, salt, and pepper. Spread on 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 large pot over medium heat. Sauté onion and carrots for 5-6 minutes until softened. Add minced garlic and cook 1 minute longer.
04 - Add roasted broccoli to pot, reserving a few florets for garnish if desired. Stir in thyme, basil, and nutmeg until evenly distributed.
05 - Pour vegetable broth into pot. Bring to boil, then reduce heat and simmer for 10 minutes to develop flavors.
06 - Use immersion blender to puree soup until smooth, or blend in batches using countertop blender, exercising caution with hot liquids.
07 - Stir in milk and heavy cream. Gradually add cheddar cheese, stirring continuously until fully melted and soup achieves creamy consistency. Adjust seasoning with salt and pepper as needed.
08 - Ladle soup into bowls and serve hot. Garnish with reserved broccoli florets and additional cheddar cheese if desired.

# Expert Suggestions:

01 -
  • The roasted broccoli gives this soup a depth that makes people forget they're eating vegetables.
  • It comes together in under an hour, so you can serve it for a weeknight dinner without stress.
  • Sharp cheddar and cream make it feel indulgent while still being genuinely good for you.
02 -
  • Don't skip the roasting—it's the difference between a good broccoli soup and one that tastes like you actually put in effort.
  • When you add the cheese, stir constantly and keep the heat at a gentle simmer, because high heat can cause the cheese to break and separate into greasy puddles.
03 -
  • Grate your cheese fresh from a block right before you need it—this makes the difference between smooth and grainy, and it's worth the two extra minutes.
  • Taste as you go and build the salt gradually, because you can always add more but you can't take it back.
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