Looking for the perfect bowl of comfort on a chilly day? Trust me, this Roasted Broccoli Cheddar Soup is about to become your new go-to. It’s creamy, cheesy, and full of roasted goodness that’ll warm you up from the inside out. Every spoonful is like a big, cozy hug, and it’s easy enough to make that you’ll feel like a kitchen pro in no time. Ready to dive in? Let’s go!
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Why You’ll Love Roasted Broccoli Cheddar Soup
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Perfect for busy weeknights or as a standout dish at gatherings. Imagine coming home after a long day, knowing you can whip up something delicious and comforting in no time. Or envision serving this at a party, where guests ask for the recipe before the night ends.
Budget-Friendly: Uses ingredients you likely already have in your kitchen. No need for exotic items; this dish proves that simple ingredients can create extraordinary flavors. It’s perfect for when you’re trying to stick to a budget but still want something hearty and satisfying.
Quick and Easy: Straightforward steps that even beginners can follow. If you’re someone who usually avoids complex recipes, this one is for you. It’s designed to be foolproof, so you can enjoy cooking without stress.
Customizable: Easy to tweak with different flavors to suit your preferences. For example, if you love bold flavors, add a pinch of cayenne or smoked paprika. Prefer something milder? You can adjust the seasoning to make it kid-friendly.
Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.
Ingredients
Here’s the magic of this soup—it’s made with just a few pantry staples, but the result is so much more than the sum of its parts. Let’s break it down:
Broccoli: The star of the show. Roasting it enhances the flavor and gives it a smoky, caramelized kick.
Cheddar Cheese: The creamy, sharp contrast to the roasted broccoli. The melty, gooey texture is what makes this soup so indulgent.
Onion: Adds sweetness and depth to the base of the soup.
Garlic: A little garlic goes a long way in infusing the soup with richness.
Butter: Helps create a smooth, creamy texture.
Flour: For thickening the soup and making it velvety.
Vegetable Broth: The base of the soup—veggie broth keeps it light, but still flavorful.
Heavy Cream: For that rich, luxurious finish.
Salt and Pepper: To taste, of course—seasoning is key to bringing all the flavors together.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Start by preheating your oven to 425°F (220°C). This ensures the broccoli roasts evenly and gets that perfect golden color.
Roast the Broccoli: Toss the broccoli florets with olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and slightly crispy. The roasted edges add so much flavor!
Cook the Aromatics: While the broccoli is roasting, melt the butter in a large pot over medium heat. Add the onions and garlic and sauté until fragrant and softened, about 5 minutes.
Create the Base: Sprinkle the flour over the onions and garlic, and cook for another 1-2 minutes to form a roux. Slowly pour in the vegetable broth, whisking constantly to avoid lumps. Bring it to a simmer and cook until slightly thickened, about 5 minutes.
Add the Cream: Stir in the heavy cream and bring the mixture back to a simmer. The soup should be rich and creamy now.
Blend the Soup: Add the roasted broccoli to the pot. Using an immersion blender, blend the soup until smooth and creamy. If you like a little texture, pulse a few times to leave some chunks.
Add the Cheese: Stir in the cheddar cheese and let it melt into the soup. Taste and adjust seasoning with salt and pepper.
Serve and Enjoy: Serve warm, garnished with extra cheddar and roasted broccoli if you’d like. This soup is perfect on its own or with some crusty bread on the side.
Nutrition Facts
Servings: 4
Calories per serving: 350
Preparation Time
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
How to Serve Roasted Broccoli Cheddar Soup
This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
Fresh Salads: Pair it with a crisp green salad dressed with a light vinaigrette for a refreshing contrast to the soup’s rich flavors.
Crusty Bread: Serve with warm, crusty bread to soak up any delicious broth. Garlic bread or a simple baguette works wonderfully.
Creamy Accompaniments: Add a dollop of sour cream or a creamy dip to complement the soup’s flavor profile.
Vegetable Sides: Roasted vegetables, like carrots, zucchini, or asparagus, are excellent pairings that add color and nutrients to the meal.
As a Standalone: Sometimes, this soup is hearty enough to enjoy on its own. Simply garnish with fresh herbs like parsley or chives for a finishing touch.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
Prep Ahead: Save time by chopping and measuring ingredients the night before. Store them in airtight containers in the fridge to keep them fresh.
Spice It Up: Experiment with spices like cayenne, paprika, or a pinch of nutmeg to give the soup a unique twist.
Dietary Adjustments: If you’re catering to specific dietary needs, swap ingredients like heavy cream for coconut milk or use a dairy-free cheese alternative.
Storage Tips: Store leftovers in an airtight container for up to 3 days in the fridge. Reheat gently on the stove to preserve texture and flavor.
Double the Batch: This soup freezes beautifully! Make a double batch, let it cool completely, and freeze for up to 3 months.
FAQ Section
Q1: Can I substitute heavy cream with milk?
A1: You can, but the soup may not be as creamy. If you prefer a lighter version, milk works, but you might want to add a little more cheese for richness.
Q2: Can I make this dish ahead of time?
A2: Yes! Prepare the soup ahead of time and store it in the refrigerator. Reheat it gently when you’re ready to serve.
Q3: How do I store leftovers?
A3: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
Q4: Can I freeze this soup?
A4: Yes, this soup freezes well! Just let it cool completely, then store it in a freezer-safe container for up to 3 months.
Q5: What’s the best way to reheat this soup?
A5: Reheat in a pot over low heat, stirring occasionally. You can also microwave it in 30-second intervals until heated through.
Q6: Can I double the recipe?
A6: Definitely! If you’re cooking for a crowd, doubling the recipe works perfectly. Just make sure your pot is large enough!
Q7: Can I use frozen broccoli instead of fresh?
A7: Yes, frozen broccoli works too. Just be sure to thaw and drain it well before roasting.
Q8: How do I thicken the soup if it’s too thin?
A8: You can simmer it longer to reduce it or add a little extra flour or cornstarch mixed with water.
Q9: Can I add other vegetables to the soup?
A9: Absolutely! Try adding cauliflower, carrots, or even a handful of spinach for extra flavor and nutrients.
Q10: Is this soup gluten-free?
A10: It can be! Use gluten-free flour to make the roux and ensure your broth is gluten-free.
Conclusion
This Roasted Broccoli Cheddar Soup is the cozy, comforting dish your taste buds have been craving. It’s creamy, cheesy, and full of roasted flavor that will warm you up on even the coldest days. Whether you’re cooking for the family or treating yourself, this recipe is guaranteed to impress. So grab your ingredients and get cooking—you’re about to enjoy a bowl full of deliciousness!
Roasted Broccoli Cheddar Soup
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Roasted Broccoli and Cheddar Soup is a rich, creamy, and flavorful twist on the classic. Roasting the broccoli enhances its natural sweetness, creating a deeply satisfying soup with sharp cheddar and a touch of thyme. Perfect for cozy nights or as a comforting appetizer!
Ingredients
- 1 large bunch broccoli, cut into florets
- 1 tbsp oil
- Salt and pepper to taste
- 1 tbsp oil
- 1 medium onion, diced
- 2 cloves garlic, chopped
- 1 tsp thyme, chopped
- 3 cups vegetable or chicken broth
- 1 1/2 cups aged cheddar, shredded
- 1 cup milk or cream
- 1 tbsp grainy mustard (optional)
- Salt and pepper to taste
Instructions
- reheat oven to 400°F (200°C).
- Toss broccoli florets with 1 tbsp oil, salt, and pepper. Spread on a baking sheet and roast for 20-30 minutes until golden brown.
- In a large saucepan, heat 1 tbsp oil over medium heat. Add onion and sauté until tender (5-7 minutes).
- Add garlic and thyme; sauté for 1 minute until fragrant.
- Pour in the broth and roasted broccoli. Bring to a boil, then reduce heat and simmer, covered, for 20 minutes.
- Use an immersion blender to puree the soup to your desired consistency.
- Stir in cheddar cheese, allowing it to melt without boiling.
- Mix in milk and mustard (if using), season with salt and pepper, and remove from heat.
- Serve warm, garnished with extra cheese or croutons if desired.
Slow Cooker Method:
- Follow Step 1. Optionally complete Steps 2-3.
- Place all ingredients (except milk and cheese) in a slow cooker.
- Cook on low for 6-10 hours or high for 2-4 hours.
- Stir in milk and cheese before pureeing the soup.
Notes
- For a thicker, creamier soup, replace milk with pureed white beans.
- For extra flavor, cook 4 strips of bacon first, use the grease for sautéing, and garnish the soup with crumbled bacon.
- Add diced ham for a heartier meal.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: ¼ of recipe
- Calories: 280
- Sugar: 5g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 45mg