Roasted Broccoli Cheddar Soup Recipe

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The Heart of Roasted Broccoli Cheddar Soup Recipe

There’s something truly comforting about a warm bowl of broccoli cheddar soup, especially when the broccoli is roasted to bring out those toasty, caramelized notes. I love how roasting adds a depth of flavor and a subtle crunch that you just don’t get with steamed or boiled broccoli. Imagine spooning up silky, creamy soup dotted with crisp-edged bites of seasoned broccoli—it’s like a hug from the inside.

This Roasted Broccoli Cheddar Soup Recipe is one of my go-tos when I want something soothing but also packed with vibrant, fresh flavors. You’ll notice how the mix of herbs with roasted veggies creates a cozy, herbaceous backdrop that balances the sharp richness of cheddar. It’s a soulful dish that invites you to slow down and savor each spoonful.

And here’s the best part: while the ingredients are straightforward, the technique really elevates the final soup. Roasting the broccoli first is a game-changer that I can’t recommend enough. As we walk through this recipe together, you’ll see how small steps like this ensure you nail that perfect silky texture and complex flavor every time.

Ingredient Breakdown

• Broccoli florets: Roasting brings out nutty, charred edges — use fresh or frozen if in a pinch.
• Extra virgin olive oil: Enhances roasting flavors; sub with avocado oil for a neutral taste.
• Herbs and spices: Garlic powder, oregano, basil, thyme, and smoked paprika provide a warm spice layer; fresh herbs can be swapped in seasonally.
• Butter: Builds a rich roux base — vegan butter or coconut oil work well.
• Red onion and garlic: Aromatics that create the fragrant foundation, crucial for depth.
• Carrots: Add natural sweetness and body; celery can be a swap if preferred.
• All-purpose flour: Thickens the soup; arrowroot or tapioca flour are great gluten-free options.
• Vegetable stock: The soup’s liquid base — homemade or store-bought works, just choose low-sodium for control.
• Heavy cream: Adds creaminess and silk; full-fat coconut milk is a perfect dairy-free alternative.
• Sharp cheddar cheese: For that signature tangy melt — vegan cheese or nutritional yeast for dairy-free versions.

Before You Begin

Before jumping into this Roasted Broccoli Cheddar Soup Recipe, I recommend prepping all your ingredients—chop the broccoli, dice the onion, mince the garlic, and peel and chop the carrots. This mise en place keeps everything flowing smoothly, especially since the broccoli needs to roast at 400°F for about 10-15 minutes.

Preheat your oven first to get it fully ready by the time you prep the broccoli. Having your butter, flour, and spices measured out before you start the soup helps keep the sautéing and thickening steps effortless.

How to Make Roasted Broccoli Cheddar Soup Recipe

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
2. Toss chopped broccoli florets with olive oil, salt, black pepper, garlic powder, oregano, basil, and thyme. Make sure each floret is evenly coated for perfectly flavored bites.
3. Spread the broccoli in a single layer on your baking sheet. This helps the edges crisp up beautifully during roasting.
4. Roast for about 10-15 minutes until the broccoli is slightly charred and crunchy on the edges. You’ll love the smell—it’s earthy with hints of toasted herbs. Set aside to cool gently.
5. Melt butter in a medium-sized Dutch oven or heavy-bottomed pot over medium-high heat. As it melts, the warm buttery steam will cue you that it’s ready.
6. Add minced garlic and chopped onion, sautéing until translucent and aromatic, about 1-2 minutes. This step builds that delicious savory foundation you won’t want to skip.
7. Stir in flour and all the soup spices: salt, black pepper, smoked paprika, mustard powder, and garlic powder. Cooking this mixture briefly helps to remove any raw flour taste and sets up for a silky smooth soup base.
8. Pour in half of the roasted broccoli and the vegetable stock, stirring everything together to combine. This is where the soup starts to come alive with flavor.
9. Bring the mixture to a boil, then reduce heat to low for a gentle simmer. Let it cook for 5 minutes to meld the flavors and soften the broccoli further.
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Pro-Level Pointers

When blending the soup, aim for mostly smooth texture but leave a few small chunks — it adds interest without being chunky. Use an immersion blender with care to avoid over-aerating the soup.

Try adding the cheese off heat, stirring until it melts gently to prevent clumping. If your soup seems too thick, add a splash more stock or cream.

10. Carefully blend the soup with a hand immersion blender until mostly smooth with small bits remaining for texture—about 2-3 minutes. This silky step is the magic that balances the roasted bite with creamy comfort.
11. Stir in heavy cream, remaining roasted broccoli, and chopped carrots. Let the soup simmer 8-10 minutes until carrots soften to a tender, fork-friendly feel without losing shape.
12. Add shredded sharp cheddar cheese and stir until melted and completely incorporated. You’ll see the soup thicken and take on a rich golden hue — you’re so close!
13. Remove from heat and ladle into bowls. Serve immediately with crusty bread or your favorite side to soak up every luscious drop. Enjoy the depth of flavors and velvety texture only a roasted broccoli cheddar soup can offer.

Creative Variations for Roasted Broccoli Cheddar Soup Recipe

• Add crunch: Top with toasted bread crumbs or crispy bacon bits for texture contrast.
• Spice it up: Stir in a dash of cayenne pepper or smoked chipotle for a subtle kick.
• Go vegan: Use plant-based cheese and coconut cream to keep all the creaminess dairy-free.
• Mix in veggies: Toss in some steamed cauliflower or kale for extra nutrients and color.
• Serve fancy: Drizzle with a swirl of truffle oil or a sprinkle of fresh chives before serving.
• Seasonal swap: Add roasted sweet potato chunks for a comforting fall twist.

Storage, Freezing & Reheating

• Refrigerate: Store in an airtight container for up to 4 days. The flavors deepen overnight, making leftovers even better.
• Freeze: Freeze soup in portions for up to 3 months. To avoid separation, cool fully, then reheat gently, stirring often.
• Reheat tips: Warm on low heat on the stovetop, adding a splash of stock or cream to refresh texture as it warms.
• Cheese note: Sometimes the cheese can clump a bit after freezing—stir vigorously or blend just before serving.

Roasted Broccoli Cheddar Soup Recipe FAQs

• Can I use frozen broccoli? Yes! If using frozen, thaw and pat dry, then roast as directed to get that caramelized flavor. Fresh usually works best, but frozen can save time.
• How do I make this dairy-free? Swap butter for vegan butter, heavy cream for coconut cream, and cheddar for nutritional yeast or your favorite dairy-free cheese shreds.
• Why roast the broccoli first? Roasting intensifies the flavor by caramelizing natural sugars and adds a sturdy texture that holds up in the soup.
• Is this soup gluten-free? To make it gluten-free, substitute the all-purpose flour with arrowroot or tapioca starch for thickening.
• Can I make this soup ahead of time? Absolutely! It tastes even better the next day. Just cool and refrigerate, then reheat gently with a splash of stock or cream.

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