Roasted Broccoli Cheddar Soup

Roasted Broccoli Cheddar Soup is a velvety, rich take on the beloved classic, infused with roasted broccoli, sharp cheddar, and bold herbs for deep flavor. It’s hearty yet simple, made with real ingredients and ready in under an hour. Whether you stick to the original or explore the vegan and gluten-free variations, this comforting soup is a cozy staple for chilly nights or quick weekday meals.

Why You’ll Love This Recipe

• Deep, Roasted Flavor: Roasting the broccoli brings out a nutty, caramelized richness that takes this soup to the next level.

• Creamy & Cheesy: Thanks to sharp cheddar and heavy cream (or plant-based alternatives), every spoonful is smooth and satisfying.

• Customizable: Easily adaptable to vegan, gluten-free, or extra-vegetable variations.

• Ready in Under an Hour: Perfect for weeknight dinners without compromising on flavor.

• Family-Friendly: This classic soup is loved by both kids and adults.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Roasted Broccoli

• Broccoli florets

• Olive oil

• Sea salt

• Black pepper

• Garlic powder

• Dried oregano

• Dried basil

• Dried thyme

For the Soup Base

• Unsalted butter

• Red onion (or yellow/white)

• Garlic cloves

• Carrots

• All-purpose flour (or arrowroot/tapioca for gluten-free)

• Sea salt

• Smoked paprika

• Mustard powder

• Garlic powder

• Black pepper

• Vegetable stock

• Heavy cream (or full-fat coconut cream/milk for vegan)

• Sharp cheddar cheese (or nutritional yeast/dairy-free shreds for vegan)

Directions

Step 1: Roast the Broccoli
Preheat your oven to 400°F. Line a baking sheet with parchment paper. Spread broccoli florets on the pan and drizzle with olive oil. Season with sea salt, pepper, garlic powder, oregano, basil, and thyme. Toss to coat. Roast for 10–15 minutes until lightly charred and tender. Set aside.

Step 2: Sauté the Aromatics
In a large pot or Dutch oven over medium-high heat, melt butter. Add chopped red onion and minced garlic. Cook for 1–2 minutes until fragrant and translucent.

Step 3: Build the Base
Add flour to the pot along with sea salt, black pepper, smoked paprika, mustard powder, and garlic powder. Stir well to form a roux and cook for about 1 minute.

Step 4: Add Broth and Blend
Add half of the roasted broccoli and the vegetable stock. Bring to a boil, then reduce to a simmer for 5 minutes. Use an immersion blender (or stand blender) to purée until mostly smooth, leaving some texture if desired.

Step 5: Simmer and Finish
Stir in the heavy cream, remaining broccoli, and chopped carrots. Let the soup simmer for another 8–10 minutes, until the carrots are soft. Stir in shredded cheddar cheese and mix until fully melted and creamy.

Step 6: Serve
Ladle the soup into bowls and serve warm with your favorite sides like crusty bread, croutons, or roasted chickpeas.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Variations

• Vegan Version: Use vegan butter, dairy-free cheese, and coconut milk or cream.

• Gluten-Free Option: Replace flour with arrowroot starch or gluten-free flour.

• Extra Veggies: Roast carrots or add cauliflower, potatoes, or kale for a more robust soup.

• Cheese Swap: Try Gruyère, gouda, mozzarella, or parmesan for a unique cheesy twist.

• Add Protein: Crumbled bacon, grilled chicken, or white beans can be stirred in.

Storage/Reheating

Refrigerator: Store in an airtight container for 2–3 days.
Freezer: Freeze (without cheese if possible) for 4–6 months. Thaw overnight in the fridge before reheating.

To Reheat:

• Stovetop: Warm gently over medium-low heat, stirring occasionally.

• Microwave: Heat in 1-minute intervals, stirring in between, until hot throughout. Add a splash of broth or cream if it thickens too much.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, but fresh broccoli provides a better texture and flavor when roasted. If using frozen, thaw and dry it well before roasting.

Why roast the broccoli instead of boiling it?

Roasting deepens the flavor, adding a caramelized, nutty quality that enhances the entire soup.

What kind of cheese is best for broccoli cheddar soup?

Sharp cheddar is ideal, but mild cheddar, Gruyère, or even gouda work well. Use freshly grated cheese for best melting.

How can I make it less salty?

Use low-sodium broth and adjust added salt after adding the cheese, which can already be salty.

Can I skip blending the soup?

Yes, but blending gives the soup a creamier consistency. Blend just part of it for a chunkier texture.

Is this soup kid-friendly?

Absolutely! The creamy texture and cheesy flavor are usually a hit with kids.

Can I make it ahead of time?

Yes. Make the soup a day ahead for even more developed flavor. Just reheat gently and stir well before serving.

Can I add meat to this soup?

Sure. Grilled chicken or crumbled bacon makes a great protein boost.

Why is my cheese not melting smoothly?

Pre-shredded cheese has anti-caking agents. Use a freshly grated block of cheese for the creamiest texture.

What should I serve with this soup?

Crusty bread, garlic bread, roasted broccolini, or even a simple side salad pair beautifully with this soup.

Conclusion

Roasted Broccoli Cheddar Soup is a vibrant, flavorful twist on a comfort food classic. With its roasted vegetable depth, creamy texture, and cheesy richness, it’s the kind of soup you’ll crave all season long. Whether you’re going traditional or fully plant-based, this versatile recipe is easy to make, deeply satisfying, and perfect for cozy nights or quick weekday lunches.

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