Roasted Broccoli Cheddar Soup (Printable Version)

Creamy soup featuring roasted broccoli and sharp cheddar, ready in under an hour.

# 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

# How to Make It:

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.
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 garlic and cook 1 minute more.
04 - Add roasted broccoli to the pot, reserving a few florets for garnish if desired. Stir in 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. Use caution when blending hot liquids.
07 - Stir in milk and heavy cream. Gradually add cheddar cheese, stirring until fully melted and soup reaches desired creaminess. Adjust seasoning with salt and pepper.
08 - Serve hot, garnished with reserved broccoli florets and extra cheddar if desired.

# Expert Tips:

01 -
  • Roasting the broccoli first creates this incredible depth that you just cannot get from stovetop cooking alone
  • The cheese melts into something silky rather than gloppy, which is what separates restaurant soup from the homemade stuff
02 -
  • Adding cold cheese to hot soup can cause it to seize and turn grainy, so let your soup cool slightly before incorporating the dairy
  • An immersion blender is worth the investment if you make soup often, but you can also use a regular blender with extreme caution
03 -
  • Grate your own cheese from a block instead of buying pre-shredded, because the anti-caking agents in pre-shredded cheese prevent that smooth melty texture
  • Reserve a few especially pretty roasted florets before blending for a garnish that makes people think you're fancy
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