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Roasted Broccoli Cheddar Soup Recipe

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A creamy and comforting Roasted Broccoli Cheddar Soup featuring perfectly charred broccoli, aromatic spices, and melted sharp cheddar cheese, finished with a smooth blend and rich cream for a hearty meal.

Ingredients

Roasted Broccoli:

  • 1-2 heads broccoli, chopped into bite-sized florets (About 3-4 cups)
  • 2 Tbsps 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 Tbsps unsalted butter
  • 1 red onion, chopped (You can also use yellow onion)
  • 4 garlic cloves, minced
  • 2 medium carrots, peeled + chopped
  • 3 Tbsps 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 sub with full-fat coconut cream/milk)
  • 2-3 cups organic sharp cheddar, shredded or grated (For a vegan option: You can use ½ cup nutritional yeast or dairy-free cheese shreds)

Instructions

  1. Preheat and Prepare Broccoli: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Chop broccoli into bite-sized florets.
  2. Toss Broccoli with Seasoning: Place the broccoli florets on the baking sheet, drizzle with olive oil, and sprinkle with sea salt, black pepper, garlic powder, oregano, basil, and thyme. Toss well ensuring broccoli is evenly coated, then spread out in a single layer on the sheet.
  3. Roast Broccoli: Bake the broccoli in the oven until slightly charred and crunchy, about 10-15 minutes. Remove from oven and allow to cool.
  4. Sauté Aromatics: In a medium-sized Dutch oven over medium-high heat, melt the butter. Add minced garlic and chopped onion, sautéing until translucent and fragrant, about 1-2 minutes.
  5. Add Flour and Spices: Stir in the flour, sea salt, black pepper, smoked paprika, mustard powder, and garlic powder until the mixture is combined and forms a roux to thicken the soup.
  6. Add Veggies and Stock: Pour in half of the roasted broccoli and all the vegetable stock, stirring to combine. Bring to a boil for 1-2 minutes, then reduce to low heat and simmer for 5 minutes.
  7. Blend the Soup: Using an immersion blender, carefully blend the soup until mostly smooth with some texture remaining, about 2-3 minutes.
  8. Add Remaining Ingredients: Stir in the heavy cream, remaining roasted broccoli, and chopped carrots. Simmer for 8-10 minutes, until the carrots soften.
  9. Melt Cheese: Add the shredded cheddar cheese to the soup and stir gently until fully melted and incorporated, causing the soup to thicken.
  10. Serve: Remove from heat and ladle the soup into bowls. Optionally serve with your favorite sides. Enjoy immediately.

Notes

  • You can substitute heavy cream with full-fat coconut cream or milk for a dairy-free version.
  • For a vegan option, replace cheddar with ½ cup nutritional yeast or vegan cheese shreds.
  • Make sure to roast the broccoli until slightly charred to enhance the smoky flavor of the soup.
  • Use a hand blender carefully to avoid splashes of hot soup.
  • The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

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