Print

Roasted Broccoli Cheddar Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 603 reviews

This Roasted Broccoli Cheddar Soup recipe combines the deep, rich flavors of roasted broccoli with creamy cheddar cheese for a comforting and delicious homemade soup. Perfectly seasoned and silky smooth, this soup is easy to prepare and makes a hearty meal ideal for any season.

Ingredients

Roasted Broccoli

  • 1-2 heads broccoli, chopped into bite-sized florets (About 3-4 cups)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme

Soup

  • 4 tablespoons unsalted butter
  • 1 red onion, chopped (You can also use yellow onion)
  • 4 garlic cloves, minced
  • 2 medium carrots, peeled and chopped
  • 3 tablespoons organic all-purpose flour (You can also use arrowroot, tapioca flour, etc.)
  • 1 teaspoon sea salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon mustard powder
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • 3 cups organic vegetable stock/broth
  • ¾ cup organic heavy cream (You can substitute with full-fat coconut cream/milk)
  • 2-3 cups organic sharp cheddar, shredded or grated (For a vegan option: use ½ cup nutritional yeast or dairy-free cheese shreds)

Instructions

  1. Roast the Broccoli: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Spread the broccoli florets on the baking sheet and drizzle with olive oil. Sprinkle with sea salt, black pepper, garlic powder, dried oregano, basil, and thyme. Toss to coat evenly and arrange in a single layer. Roast for 10-15 minutes until the broccoli is slightly charred and has a bit of crunch. Remove from the oven and allow to cool.
  2. Sauté Aromatics: In a medium-sized Dutch oven over medium-high heat, melt the unsalted butter. Add the minced garlic and chopped onions and sauté until translucent and fragrant, about 1-2 minutes.
  3. Create the Roux and Seasoning: Stir in the flour, sea salt, black pepper, smoked paprika, mustard powder, and garlic powder. Cook while stirring to combine and form a lightly thickened base for the soup.
  4. Add Broccoli and Stock: Add half of the roasted broccoli and pour in the vegetable stock. Stir everything together until well combined. Bring to a boil for 1-2 minutes, then reduce heat to low and simmer for 5 minutes.
  5. Blend the Soup: Using a hand blender (immersion blender), carefully blend the soup until the vegetables are mostly broken down and the mixture is smooth, taking about 2-3 minutes.
  6. Add Remaining Ingredients: Stir in the heavy cream, remaining roasted broccoli, and chopped carrots. Continue to simmer the soup for another 8-10 minutes until the carrots are tender.
  7. Incorporate Cheese: Add the shredded sharp cheddar cheese and stir continuously until the cheese has melted and the soup has thickened.
  8. Serve: Remove from heat and ladle the soup into bowls. Serve hot with your favorite side dish if desired. Enjoy!

Notes

  • You can substitute the cheddar cheese with nutritional yeast or dairy-free cheese for a vegan option.
  • Arrowroot or tapioca flour can be used instead of all-purpose flour for a gluten-free variation.
  • Be careful when blending hot soup to avoid splattering; use an immersion blender and blend in batches if needed.
  • Adjust seasoning according to taste before serving.
  • Leftover soup can be refrigerated for up to 3 days and reheated gently on stovetop.

Find it online: https://forkvista.com/roasted-broccoli-cheddar-soup-recipe/