Print

Roasted Broccoli Cheddar Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 124 reviews

This Roasted Broccoli Cheddar Soup is a comforting, creamy blend of roasted broccoli and sharp cheddar cheese, perfect for a cozy meal. The broccoli is first roasted to enhance its natural flavors and add a subtle char before being blended into a rich, cheesy soup with sautéed aromatics and a touch of warming spices.

Ingredients

Roasted Broccoli:

  • 1-2 heads broccoli, chopped into bite-sized florets (About 3-4 cups)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme

Soup:

  • 4 tablespoons unsalted butter
  • 1 red onion, chopped (You can also use yellow onion)
  • 4 garlic cloves, minced
  • 2 medium carrots, peeled and chopped
  • 3 tablespoons organic all-purpose flour (you can also use arrowroot or tapioca flour)
  • 1 teaspoon sea salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon mustard powder
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • 3 cups organic vegetable stock or broth
  • ¾ cup organic heavy cream (can substitute with full-fat coconut cream or milk)
  • 2-3 cups organic sharp cheddar, shredded or grated (or ½ cup nutritional yeast or dairy-free cheese shreds for vegan option)

Instructions

  1. Preheat and Roast Broccoli: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss the broccoli florets with olive oil, sea salt, black pepper, garlic powder, oregano, basil, and thyme until evenly coated. Spread the broccoli in a single layer on the baking sheet. Roast in the oven for 10-15 minutes until slightly charred and crisp. Remove and let cool.
  2. Sauté Aromatics: In a medium-sized Dutch oven or large pot, melt the butter over medium-high heat. Add minced garlic and chopped onion, sautéing until translucent and fragrant, about 1-2 minutes.
  3. Add Flour and Spices: Stir in the flour, sea salt, black pepper, smoked paprika, mustard powder, and garlic powder. Cook and stir until the mixture is well combined and slightly toasted, about 1 minute.
  4. Add Broccoli and Stock: Pour in half of the roasted broccoli along with the vegetable stock. Stir everything together and bring to a boil for 1-2 minutes, then reduce the heat to low and let simmer for 5 minutes.
  5. Blend Soup: Using an immersion (hand) blender, carefully blend the soup until most of the vegetables are broken down and the soup is mostly smooth, about 2-3 minutes.
  6. Add Remaining Ingredients and Simmer: Stir in the heavy cream, remaining roasted broccoli, and chopped carrots. Continue to simmer the soup for 8-10 minutes until carrots are tender.
  7. Incorporate Cheese and Finish: Add the shredded cheddar cheese and stir continuously until it melts completely and the soup thickens. Remove from heat.
  8. Serve: Ladle the soup into bowls and serve immediately. Enjoy with your choice of side if desired.

Notes

  • For a vegan version, substitute cheddar cheese with nutritional yeast or dairy-free cheese shreds and use coconut cream instead of heavy cream.
  • Roasting the broccoli adds a smoky flavor and depth to the soup.
  • You can use yellow onion instead of red onion.
  • Arrowroot or tapioca flour can be used instead of all-purpose flour for gluten-free options.
  • Adjust seasoning to taste, especially salt and pepper.

Find it online: https://oliviabakes.com/roasted-broccoli-cheddar-soup-recipe/