Pin It The first time I made roasted broccoli soup, it was snowing so hard I couldn't see the neighbor's house across the street. My grocery delivery had included an enormous head of broccoli that seemed to mock me every time I opened the refrigerator door. I decided to throw it on a baking sheet with some olive oil, mostly because I was too lazy to steam it properly. That accidental char transformed everything I thought I knew about broccoli soup.
My sister came over unexpectedly that afternoon, tracking snow across my kitchen floor. She looked skeptical when I said broccoli cheddar soup was lunch, probably remembering the orange stuff from our school cafeteria days. But then she smelled the roasting garlic and thyme, and I watched her skepticism vanish while she hovered near the stove. She took three bowls home in Tupperware.
Ingredients
- 1 large head broccoli: Cutting into evenly sized florets helps them roast at the same rate, so nothing burns while other pieces stay raw
- 2 medium carrots: These add a natural sweetness that balances the sharp cheddar perfectly
- 1 medium yellow onion: Yellow onions have that mellow sweetness that red onions lack, which matters in creamy soups
- 3 cloves garlic: Minced right before cooking so the oils don't turn bitter
- Sharp cheddar cheese: Freshly grated is absolutely required since pre-shredded cheese has anti-caking agents that prevent smooth melting
- Unsalted butter: Letting you control exactly how much salt goes into the final dish
- Whole milk: The milk proteins help create that velvety texture that makes restaurant soup so luxurious
- Heavy cream: Just enough to make it feel indulgent without turning into heavy cream soup
- Vegetable broth: Low-sodium lets you build flavor gradually instead of being locked into someone else's salt preferences
- Dried thyme and basil: Dried herbs actually work beautifully here since they release flavor slowly during simmering
- Ground nutmeg: Just a tiny pinch creates that classic cream-of-something flavor without tasting like holiday baking
- Olive oil: High enough quality to eat straight, since it's carrying all those roasted flavors
Instructions
- Get your oven working first:
- Crank it to 425°F and let it fully preheat while you prep the vegetables, because a hot oven is what creates those gorgeous caramelized edges
- Give the broccoli some solo time:
- Toss those florets with one tablespoon olive oil and season them, then spread them on a baking sheet where they can really get some color and roasty flavor
- Build your soup foundation:
- While the broccoli's doing its thing in the oven, warm the remaining olive oil and butter in a large pot and cook your onions and carrots until they're soft and starting to smell sweet
- Add the garlic moment:
- Toss in the minced garlic for just one minute, because burnt garlic turns bitter and ruins everything you've built so far
- Bring everyone together:
- Add your beautiful roasted broccoli to the pot along with the herbs and nutmeg, letting everything get acquainted before the broth arrives
- Create the soup base:
- Pour in your vegetable broth, bring everything to a bubble, then turn it down to let the flavors meld for about ten minutes
- Make it silky:
- Use an immersion blender right in the pot, or work in batches if you're using a countertop blender, but be careful with hot liquids
- Add the magic:
- Stir in your milk and cream, then gradually add the cheese while stirring so it melts into the soup rather than separating
Pin It Last winter my neighbor texted me at midnight asking for the recipe because her three year old had demanded 'that green soup' for dinner three nights in a row. Her text said he'd actually eaten two bowls and asked for more, which is basically a parenting miracle.
Making It Lighter
I've made this with half-and-half instead of heavy cream when I was trying to be virtuous, and honestly, it still beats anything from a can. The roasted broccoli carries so much weight that you can get away with cutting back on the dairy if you need to.
The Bread Situation
My friend Sarah insists this soup requires a crusty baguette, preferably warmed in the oven while the broccoli roasts. Something about dipping bread into creamy soup just feels right, like the universe intended them to be together all along.
Make Ahead Magic
This soup actually tastes better the next day, which I discovered accidentally during a particularly chaotic week when I made a double batch. The flavors really settle in and become friends overnight.
- Reheat gently over medium-low heat so the dairy doesn't separate
- Add a splash more milk or cream if it thickens up in the fridge
- The cheese flavor intensifies overnight, so taste before adding more salt
Pin It There's something deeply satisfying about making something so comforting from humble ingredients. Hope this finds its way into your regular soup rotation.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, this soup keeps well for 3-4 days when refrigerated in an airtight container. Reheat gently over medium-low heat, stirring occasionally to prevent separating. You may need to add a splash of milk when reheating to restore consistency.
- → Can I freeze this soup?
While possible, freezing may slightly alter the texture due to the dairy content. If freezing, leave out the cream and cheese, thaw and reheat the base, then stir in the dairy just before serving. Best enjoyed within 2-3 months.
- → What can I substitute for heavy cream?
Half-and-half, coconut milk, or additional whole milk work well for a lighter version. The soup will still be creamy though slightly less rich. For a dairy-free option, try cashew cream or full-fat coconut milk.
- → Do I have to roast the broccoli first?
Roasting isn't strictly necessary but highly recommended. It caramelizes the broccoli, adding depth and sweetness that boiling can't achieve. If short on time, you can simmer raw florets directly in the broth for 8-10 minutes before blending.
- → How do I prevent the cheese from clumping?
Remove the pot from heat before adding cheese. Gradually stir in handfuls, allowing each addition to melt completely. Using freshly grated cheese rather than pre-shredded also ensures smooth melting since store-bought often contains anti-caking agents.
- → Can I make this vegan?
Yes. Use olive oil instead of butter, vegetable broth, and replace dairy with unsweetened almond or soy milk plus nutritional yeast or vegan cheddar shreds. Coconut cream adds richness. Nutmeg and herbs remain the same.