Save Imagine a cold evening transformed by the comforting aroma of roasting broccoli and sautéing aromatics filling your home. This Roasted Broccoli Cheddar Soup isn't just a meal; it's a warm embrace in a bowl, combining the deep, earthy sweetness of oven-charred florets with the sharp, velvety richness of melted cheddar. It is the ultimate comfort food for a cozy night in.
Save What sets this recipe apart is the foundation of flavor built in the oven. While most broccoli soups rely on heavy thickeners, this version uses the natural texture of pureed roasted vegetables and carrots to create a satisfying body, allowing the sharp cheddar to shine without being overwhelming.
Ingredients
- 1 large head broccoli, cut into florets (about 500 g)
- 2 medium carrots, peeled and diced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 ½ cups (170 g) sharp cheddar cheese, freshly grated
- 2 tablespoons unsalted butter
- 1 cup (240 ml) whole milk
- ½ cup (120 ml) heavy cream
- 4 cups (950 ml) low-sodium vegetable broth
- 1 teaspoon dried thyme
- ½ teaspoon dried basil
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt (plus more to taste)
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Step 1
- Preheat the oven to 425°F (220°C).
- Step 2
- Toss broccoli florets with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until golden and tender, stirring halfway.
- Step 3
- While broccoli roasts, heat remaining 1 tablespoon olive oil and butter in a large pot over medium heat. Sauté onion and carrots for 5–6 minutes, until softened. Add garlic and cook 1 minute more.
- Step 4
- Add roasted broccoli to the pot, reserving a few florets for garnish if desired. Stir in thyme, basil, and nutmeg.
- Step 5
- Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Step 6
- Use an immersion blender to puree soup until smooth, or blend in batches in a countertop blender (use caution with hot liquids).
- Step 7
- Stir in milk and heavy cream. Gradually add cheddar cheese, stirring until fully melted and soup is creamy. Adjust seasoning with salt and pepper.
- Step 8
- Serve hot, garnished with reserved broccoli florets and extra cheddar, if desired.
Zusatztipps für die Zubereitung
When blending the soup, if you are using a countertop blender, be extremely careful with the hot liquid. Always remove the center piece of the lid and cover it with a kitchen towel to let steam escape, preventing pressure buildup. Also, ensure your cheddar is freshly grated; pre-shredded cheese is coated in starch and won't melt as smoothly.
Varianten und Anpassungen
For a lighter version of this soup, you can substitute the heavy cream with half-and-half or additional whole milk. If you enjoy a bit of heat, add a pinch of cayenne pepper during the seasoning stage. To ensure the dish is strictly gluten-free, double-check that your vegetable broth is certified gluten-free.
Serviervorschläge
This rich and creamy soup pairs exceptionally well with a side of warm, crusty bread or a fresh green salad. For a beautiful presentation, save the smallest, crispest roasted florets and a sprinkle of extra cheese to place on top of each bowl right before serving.
Save Whether you're looking for a quick weeknight dinner or a reliable meal-prep option, this Roasted Broccoli Cheddar Soup is a timeless classic. Simple to prepare yet deeply flavorful, it’s a recipe that will surely become a staple in your kitchen rotation.
Cooking Questions
- → Can I make this soup ahead of time?
Absolutely. This soup actually tastes better the next day as flavors have time to meld. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium-low heat, adding a splash of milk or broth if it has thickened too much.
- → Can I freeze this soup?
Yes, though the texture may change slightly. Freeze without the final cheese addition for best results. Thaw overnight in the refrigerator, reheat, then stir in the cheese just before serving. Use within 3 months for optimal quality.
- → What can I substitute for heavy cream?
Half-and-half works well for a lighter version. For dairy-free options, try full-fat canned coconut milk or cashew cream. The soup will be slightly less rich but still delicious. You may need to adjust seasoning accordingly.
- → Why roast the broccoli instead of adding it raw?
Roasting caramelizes the natural sugars in broccoli, creating a deeper, nuttier flavor that steaming cannot achieve. The golden edges add complexity to the final soup, making it taste more developed and satisfying.
- → Can I use frozen broccoli?
Frozen broccoli can work in a pinch, but fresh yields superior results. If using frozen, thaw and pat very dry before roasting to prevent sogginess. The texture will be slightly softer, and flavor less vibrant than fresh florets.
- → How do I prevent the cheese from separating?
Add the cheese off the heat or over very low heat, stirring constantly until melted. Avoid boiling after cheese addition as high heat can cause dairy to break and become grainy. Room temperature cheese incorporates more smoothly than cold.