Roasted Broccoli Cheddar Soup (Print Version)

Creamy roasted broccoli blended with sharp cheddar and aromatic herbs for rich, comforting flavor.

# 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 additional to taste
14 - ¼ teaspoon black pepper

→ Oil

15 - 2 tablespoons olive oil

# How to Make It:

01 - Preheat oven to 425°F. Toss broccoli florets with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20 to 25 minutes until golden and tender, stirring halfway through cooking.
02 - While broccoli roasts, heat remaining 1 tablespoon olive oil and butter in a large pot over medium heat. Sauté onion and carrots for 5 to 6 minutes until softened. Add minced garlic and cook 1 minute longer.
03 - Add roasted broccoli to the pot, reserving a few florets for garnish if desired. Stir in dried thyme, basil, and nutmeg, coating vegetables evenly.
04 - Pour in vegetable broth and bring mixture to a boil. Reduce heat and simmer for 10 minutes to allow flavors to meld.
05 - Use an immersion blender to purée soup until smooth, or transfer in batches to a countertop blender, exercising caution with hot liquids. Blend until creamy.
06 - Stir in whole milk and heavy cream. Gradually add grated cheddar cheese, stirring constantly until fully melted and soup reaches desired creaminess. Adjust seasoning with additional salt and pepper as needed.
07 - Ladle soup into bowls while hot. Garnish with reserved broccoli florets and additional cheddar cheese if desired. Serve immediately.

# Additional Tips::

01 -
  • The roasted broccoli gives it a depth that plain boiled broccoli soup can never achieve, with caramelized edges that taste almost nutty.
  • It's creamy without feeling heavy, because the roasting does most of the flavor work so you don't need cream to make an impact.
02 -
  • Don't skip the roasting step thinking you can save time—the caramelization of the broccoli is what gives this soup its character and prevents it from tasting watery or one-note.
  • If your blended soup looks too thick, thin it with a splash more broth or milk rather than adding more cream, which can make it feel cloying.
03 -
  • Stir the soup frequently once you add the cream and cheese so nothing sticks to the bottom or burns on the edges.
  • If you're nervous about using an immersion blender near hot liquid, let the soup cool for five minutes first—it's still plenty warm and much safer to handle.
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