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Roasted Broccoli Cheddar Soup Recipe

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A rich and comforting Roasted Broccoli Cheddar Soup made by roasting broccoli with herbs and blending it into a creamy cheddar base, perfect for a cozy meal packed with flavor and nutrition.

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 and 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: use ½ cup nutritional yeast or dairy-free cheese shreds)

Instructions

  1. Preheat and roast broccoli: Preheat your oven to 400°F and line a baking sheet with parchment paper. Toss broccoli florets with olive oil, sea salt, black pepper, garlic powder, oregano, basil, and thyme until evenly coated. Spread in a single layer on the baking sheet and roast for 10-15 minutes until slightly charred and crunchy. Remove and set aside to cool.
  2. Sauté aromatics: Heat a medium-sized dutch oven over medium-high heat and melt the butter. Add minced garlic and chopped onions, cooking until translucent and fragrant, about 1-2 minutes.
  3. Add flour and spices: Stir in flour, sea salt, black pepper, smoked paprika, mustard powder, and garlic powder, mixing well to combine and form a flavorful base.
  4. Combine broccoli and stock: Add half of the roasted broccoli and the vegetable stock to the pot, stirring to combine thoroughly.
  5. Simmer and blend: Bring the mixture to a boil for 1-2 minutes, then reduce heat to low and simmer for 5 minutes. Carefully use a hand (immersion) blender to blend the soup until the vegetables are mostly broken down and the soup is smooth, about 2-3 minutes.
  6. Add remaining ingredients and cook: Stir in the heavy cream, remaining roasted broccoli, and chopped carrots. Continue to simmer for 8-10 minutes until the carrots are tender.
  7. Melt the cheese: Add shredded cheddar cheese and stir constantly until completely melted and integrated into the soup, which should thicken as it simmers.
  8. Serve: Remove from heat and ladle into bowls immediately. Serve with your favorite side dish or garnish if desired. Enjoy your comforting bowl of roasted broccoli cheddar soup!

Notes

  • For a vegan version, substitute cheddar cheese with nutritional yeast or dairy-free cheese and use full-fat coconut cream instead of heavy cream.
  • Ensure broccoli is arranged in a single layer on the baking sheet to roast evenly and get a nice char.
  • Use a hand blender carefully to avoid splatters and achieve a creamy texture.
  • You can adjust the thickness of the soup by using more or less flour or cream based on preference.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

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