Roasted Broccoli Cheddar Soup (Printable)

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

# What You'll Need:

→ 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 - 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

# 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 20-25 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 minced garlic and cook 1 minute more.
04 - Add roasted broccoli to the pot, reserving a few florets for garnish if desired. Stir in dried 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 puree soup until smooth, or blend in batches in a countertop blender. Exercise caution when blending hot liquids.
07 - Stir in milk and heavy cream. Gradually add cheddar cheese, stirring continuously until fully melted and soup reaches desired creaminess. Adjust seasoning with salt and pepper to taste.
08 - Ladle soup into bowls and serve hot, garnished with reserved broccoli florets and additional grated cheddar if desired.

# Expert Tips:

01 -
  • The roasted broccoli gives it a depth that raw broccoli soup could never achieve—it's almost nutty and complex.
  • It comes together in under an hour, which means you can have comfort food on the table without spending your whole evening cooking.
  • Sharp cheddar paired with heavy cream makes it decadent enough to feel special, but the broccoli keeps it honest and grounded.
02 -
  • Don't skip the roasting step—it's the entire foundation of why this soup tastes different from every other broccoli soup you've had, and it's only 20 minutes of hands-off time in the oven.
  • When you add the cheese, do it slowly and stir constantly; rushing it or using low heat can make the cheese seize up and turn the soup grainy instead of silky.
03 -
  • Grate your cheese fresh right before you add it—pre-shredded cheese contains anti-caking agents that can make your soup grainy, and that one small step transforms the final texture completely.
  • If your soup breaks or becomes grainy after adding the cheese, don't panic: whisk in a splash of cold milk and the emulsion usually comes back together.
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