Roasted Broccoli Cheddar Soup Recipe

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The Comfort of Roasted Broccoli Cheddar Soup Recipe

There’s something truly warm and grounding about a bowl of roasted broccoli cheddar soup, don’t you think? I love how this Roasted Broccoli Cheddar Soup Recipe captures the cozy essence of a weekend spent in the kitchen, coming together with minimal fuss but maximum flavor. When the oven-roasted broccoli develops those golden, lightly crisp edges, you just know the soup is about to be something special. You’ll notice how the velvety texture combined with sharp cheddar ribbons creates a comforting harmony, perfect for chilly afternoons or any time you crave a hug in a bowl. This recipe is one of those that feels both fancy and deeply familiar, thanks to simple techniques like roasting and blending to build layers of richness. If you want a satisfying soup that feels just like home, this is exactly where you want to be. And the best part? It’s easy to make, with approachable ingredients and an adaptable process. Whether you’ve made soups a hundred times or this is your first, you’ll enjoy the process as much as the bowl you end up savoring. Let me share what makes it so irresistible.

Ingredient Guide

• Broccoli florets: Roasting them unlocks a nutty, slightly smoky flavor that’s the backbone of this soup.
• Extra virgin olive oil: Helps crisp the broccoli just right and adds fruity depth.
• Butter: Creates a rich, velvety base for the soup.
• Onion and garlic: Aromatic duo that builds savory complexity.
• Carrots: Provide a subtle sweetness and lovely color contrast.
• Flour (all-purpose or alternatives): Thickens the soup gently; arrowroot or tapioca flours work well for gluten-free options.
• Spices: Sea salt, smoked paprika, mustard powder, garlic powder, black pepper — these layers bring warmth and a subtle kick.
• Vegetable stock: Adds savory moisture and helps bring out the flavors.
• Heavy cream (or coconut alternative): Gives the soup its silky mouthfeel.
• Sharp cheddar cheese (or vegan cheese/nutritional yeast): The star ingredient that melts and folds into the soup, creating that signature cheesy tang.

Prep Before You Begin

Before you jump in, I recommend gathering and measuring all your ingredients—that mise en place really smooths out your cooking flow. Preheat your oven to 400°F (about 200°C), as roasting the broccoli first is key to unlocking that lightly charred, golden flavor that sets this soup apart. Having your utensils, measuring spoons, and immersion blender nearby will keep everything moving along nicely.

How to Make Roasted Broccoli Cheddar Soup Recipe

1. Preheat your oven to 400°F (200°C), then line a baking sheet with parchment paper to keep cleanup simple.
2. Toss the broccoli florets in olive oil and sprinkle evenly with sea salt, black pepper, garlic powder, oregano, basil, and thyme. Stir well so every floret gets coated with these aromatic herbs.
3. Arrange the broccoli in a single layer on the baking sheet. Roast until the edges develop a delightful char and you notice that slight crunch, about 10-15 minutes. This roasting step brings out a toasty depth you won’t get otherwise.
4. In a medium Dutch oven over medium-high heat, melt the butter. Add minced garlic and chopped onion and sauté until they turn translucent and fill your kitchen with their sweet, fragrant aroma, about 1-2 minutes.
5. Sprinkle in the flour, salt, smoked paprika, mustard powder, garlic powder, and black pepper, stirring continuously to create a smooth roux that’s the foundation for the soup’s lovely thickness.
6. Pour in half of the roasted broccoli along with the vegetable stock, stirring everything together to combine the flavors harmoniously. Let the mixture come to a gentle boil for 1-2 minutes.
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Expert Tips to Nail It

For a smooth soup, blend until mostly pureed but leave just a few small chunks for texture. Also, don’t skip roasting your broccoli—it locks in flavor and makes this soup truly standout.

If you want extra depth, add a splash of white wine or a squeeze of fresh lemon juice right before serving to brighten the flavors.

Use a good quality sharp cheddar for that perfect melt and tang, or sub with your favorite dairy-free cheese if preferred.

7. Reduce the heat to low and let the soup simmer gently for another 5 minutes, giving the spices time to mingle.
8. Use an immersion blender carefully to blend the soup until smooth and velvety—about 2-3 minutes—keeping some texture intact for character.
9. Stir in the heavy cream, remaining roasted broccoli, and chopped carrots. Continue simmering for 8-10 minutes or until the carrots are tender and the soup thickens slightly.
10. Add the shredded sharp cheddar last, stirring gently until fully melted and incorporated into that beautifully creamy soup base.
11. Remove the pot from heat and serve piping hot. Pair with crusty bread or your favorite side for the ultimate comforting meal.

Creative Variations for Roasted Broccoli Cheddar Soup Recipe

• Add cooked crumbled bacon or crispy pancetta for a smoky, savory crunch.
• Swap out cheddar for smoked gouda or gruyere for a richer, nuttier profile.
• Stir in a handful of fresh spinach or kale just before serving to boost greens.
• Use coconut cream and dairy-free cheese for a vegan version that’s just as indulgent.
• Boost texture with toasted pine nuts or chopped chives sprinkled on top.
• Try swapping some roasted cauliflower with broccoli for a slightly different flavor.

Storage, Freezing & Reheating

• Refrigerate: Store leftover soup in an airtight container for up to 4 days.
• Freeze: This soup freezes well—transfer cooled soup to freezer-safe containers and keep for up to 3 months.
• Thaw & reheat: Defrost overnight in the fridge, then warm gently on the stove, stirring occasionally to keep that creamy texture.
• Adjust thickness: If the soup thickens after refrigerating, add a splash of stock or water while reheating.

Roasted Broccoli Cheddar Soup Recipe FAQs

• Can I use frozen broccoli? Fresh broccoli works best for roasting to achieve that crispy char, but if you’re in a pinch, thawed frozen broccoli can be added directly to the soup (skip the roasting step).
• Do I have to use an immersion blender? No, a regular blender works perfectly—just blend in batches and be careful with hot liquids.
• Can I make this soup dairy-free? Absolutely! Use coconut cream instead of heavy cream and substitute cheddar with nutritional yeast or vegan cheese.
• How spicy is this soup? It’s mild and comforting, but the smoked paprika and black pepper add a subtle warmth without overpowering.
• Can I prepare the broccoli ahead of time? Yes! Roasted broccoli can be made a day in advance and stored in the fridge to save time.

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