Roasted Broccoli Cheddar Soup Recipe

Jump to Recipe Print Recipe

Warm & Familiar Roasted Broccoli Cheddar Soup Recipe

There’s something incredibly comforting about a bowl of hot soup on a chilly day, especially when it’s packed with roasted broccoli’s earthy depth and sharp cheddar’s rich, velvety goodness. I love how this Roasted Broccoli Cheddar Soup Recipe marries the crisp edges of caramelized broccoli with a creamy, smooth base that just wraps around you like a soft blanket.

When you roast the broccoli first, you unlock that subtle char and nutty undertone that takes the soup from ordinary to unforgettable. You’ll notice as you simmer this soup, the aromas fill your kitchen—onions melting into butter, garlic waking up your senses, and the distinct tang of sharp cheddar sneaking in right before serving. It’s the kind of recipe you’ll want to make again and again.

This soup is not only a crowd-pleaser but a fast way to get dinner on the table with simple pantry staples. Plus, it’s easily adaptable for vegan diets or anyone wanting a lighter version without sacrificing flavor or texture.

Ingredient Breakdown

• Broccoli florets: Roasting gives the soup a smoky, caramelized flavor and tender-crisp texture.
• Extra virgin olive oil: Helps crisp the broccoli while adding a fruity richness.
• Herbs & spices: Oregano, basil, thyme, garlic powder, salt, and pepper make the broccoli deeply aromatic.
• Unsalted butter: Creates a rich, velvety base and carries the flavor of aromatics.
• Red onion & garlic: Add sweetness and depth with fragrant warmth.
• Organic all-purpose flour: Thickens the soup gently, creating a creamy mouthfeel without heaviness (try tapioca or arrowroot if gluten-free).
• Smoked paprika & mustard powder: Bring subtle smokiness and tangy brightness for extra character.
• Vegetable stock: The savory foundation; use low-sodium to control saltiness.
• Heavy cream or coconut cream: Adds luscious creaminess; coconut works beautifully for dairy-free versions.
• Sharp cheddar cheese: Provides the signature cheesy tang and melt-in-your-mouth texture (nutritional yeast or vegan shreds for plant-based options).
• Carrots: Give a subtle natural sweetness and vibrant color.

Before You Start

Before diving in, gather and measure all your ingredients—this mise en place step makes the cooking so much smoother and more enjoyable. Preheat your oven to 400°F, as this high heat is key to roasting broccoli until it’s lightly charred but still fresh-tasting. Having your veggies prepped ahead keeps the cooking rhythm flowing, so you’re not scrambling mid-recipe.

How to Make Roasted Broccoli Cheddar Soup Recipe

1. Preheat the oven to 400°F and line a baking sheet with parchment paper for easy cleanup. This step sets the stage for perfect roasting.
2. Prepare the broccoli: Toss your chopped florets with olive oil, sea salt, pepper, garlic powder, oregano, basil, and thyme. Make sure each piece is well-coated for that deep, herb-infused flavor.
3. Roast the broccoli: Spread evenly on the baking sheet and bake for 10–15 minutes until you see slightly charred edges and a tender-crisp bite. The roasting enhances the broccoli’s natural sweetness and adds complexity to your soup.
4. Start the soup base: In a medium to large Dutch oven over medium-high heat, melt the butter. Add the minced garlic and chopped red onion, sautéing until translucent and fragrant, usually 1-2 minutes—you’ll love that rich, sweet smell filling your kitchen.
5. Add the flour and spices: Stir in the flour, salt, black pepper, smoked paprika, mustard powder, and garlic powder. Cooking this mixture briefly, just until it bubbles, helps cook off the raw flour taste and builds a flavorful roux essential for a velvety soup.
6. Incorporate half the roasted broccoli and the vegetable stock: Gently stir to combine, then bring the pot to a boil. Watch as the liquid starts to bubble, then reduce to a low simmer for about 5 minutes—a crucial step for melding flavors.
🎯

Cook Like a Pro

Using half the roasted broccoli here allows you to blend it for that creamy base, then add the rest later for texture and fresh bursts of flavor. When blending, pulse gently with your immersion blender to keep some veggie pieces, so the soup doesn’t become completely smooth—this adds beautiful texture and mouthfeel.

7. Blend the soup: Use an immersion blender to carefully blend the soup until most of the veggies are smooth but still retain a little texture—this gives you that perfect creamy body without feeling like baby food.
8. Stir in the cream, remaining roasted broccoli, and chopped carrots: Continue to simmer for 8-10 minutes until the carrots soften but keep a bit of bite—you want them tender but not mushy.
9. Finish with cheddar cheese: Add shredded sharp cheddar and stir until fully melted and incorporated. This step is when the soup really thickens and becomes luxuriously cheesy.
10. Remove from heat and serve: Ladle the soup into bowls while still warm. Pair it with crusty bread or a simple side salad to complete the comforting meal.

Flavor Variations for Roasted Broccoli Cheddar Soup Recipe

• Add a kick: Stir in red pepper flakes or a swirl of hot sauce if you like a little heat.
• Swap cheeses: Try gouda or gruyere for a more complex cheesy flavor.
• Herb twist: Add fresh chives or thyme right before serving for a fresh pop of herbal brightness.
• Sweet & savory: Roast some diced sweet potatoes along with the broccoli for a hint of natural sweetness.
• Vegan option: Use coconut cream and nutritional yeast instead of dairy for a plant-based, creamy delight.
• Crunchy topping: Toasted bread crumbs or crushed roasted nuts add a terrific contrast in texture.

Storage, Freezer & Reheat Tips

• Fridge: Store in an airtight container for up to 4 days. The soup thickens as it cools, so add a splash of broth or cream when reheating.
• Freezer: Freeze in portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge for best texture.
• Reheating: Warm gently on the stove over medium-low heat, stirring occasionally to prevent scorching. Avoid microwave reheating at high heat to keep the soup smooth.

Roasted Broccoli Cheddar Soup Recipe FAQs

• Can I use frozen broccoli? Yes, but fresh broccoli roasts better for that crispy, charred flavor. If using frozen, thaw and pat dry to avoid sogginess.
• What if I don’t have smoked paprika? Substitute with regular paprika or a pinch of chipotle powder for smokiness.
• Can I make this soup gluten-free? Absolutely! Use arrowroot or tapioca flour instead of all-purpose flour for thickening.
• Is there a vegan version? Yes, swap butter for olive oil or vegan margarine, use coconut cream instead of dairy cream, and nutritional yeast or vegan cheese in place of cheddar.
• Why roast broccoli before adding to soup? Roasting creates depth, caramelization, and texture you can’t get from boiling or steaming—every bowl gains those gentle crispy edges and richer flavor.

Print