Roasted Broccoli Cheddar Soup

The first time I made roasted broccoli cheddar soup, it was February and my apartment was freezing. I'd grabbed a bag of broccoli that was starting to look tired and wondered if roasting could save it, and when those caramelized florets came out of the oven, something clicked. The kitchen smelled incredible and I realized I'd been undervaluing roasted vegetables in soups for years. Now every soup I make starts with that trip to the oven first.

Last winter my sister came over feeling defeated after a terrible week at work, and I made a double batch of this soup. She sat on my counter while I roasted the broccoli, and we ended up talking until midnight. That's when I knew this recipe wasn't just about vegetables and broth and some shredded cheddar. It's the kind of food that makes people stay longer than they planned.

Ingredients

• Broccoli: Roasting concentrates the natural sweetness and adds those irresistible crispy edges
• Sharp cheddar cheese: Freshly grated melts better and packs more flavor than pre-shredded
• Heavy cream and milk: The combination creates richness without weighing down the soup
• Vegetable broth: Low-sodium lets you control the seasoning level
• Nutmeg: Just a pinch enhances the creamy elements without tasting like dessert

Instructions

Roast the broccoli:

Toss florets with olive oil, salt, and pepper at 425°F for 20 to 25 minutes until golden and tender, stirring halfway through for even browning.

Build the base:

Heat remaining oil and butter in a large pot, sauté onion and carrots until softened, then add garlic for just one minute.

Combine and simmer:

Add roasted broccoli with thyme, basil, and nutmeg, pour in broth, bring to a boil, then reduce heat and simmer for 10 minutes.

Blend to silky perfection:

Puree with an immersion blender until completely smooth, or work in batches using a countertop blender.

Add the creamy finish:

Stir in milk and heavy cream, then gradually add cheddar cheese while stirring until fully melted and incorporated.

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My friend claimed she hated broccoli soup until she tried this version and asked for the recipe before she'd even finished her bowl. There's something about the depth of flavor from roasting that changes everything people think they know about vegetable soups.

Making It Lighter

I've made this with half-and-half instead of heavy cream and nobody noticed the difference. The roasted broccoli carries so much weight on its own that you can get away with cutting back on dairy if you're watching calories.

Spice It Up

A tiny pinch of cayenne pepper in with the other spices adds warmth without making it spicy. It's one of those background notes that makes people ask what's different about this soup compared to others they've tried.

Serving Suggestions

Crusty bread is non-negotiable for catching every last drop, but a simple green salad with bright vinaigrette cuts through the richness nicely. I've also served this in mugs alongside grilled cheese for the ultimate comfort dinner.

• Grate extra cheddar on top just before serving so it melts into the hot soup
• A drizzle of olive oil over the bowl adds restaurant-style presentation
• This soup actually tastes better the next day, so make extra

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There's nothing quite like standing over a steaming pot of this soup while rain taps against the kitchen windows. It's simple, nourishing food that somehow manages to feel like a warm hug every single time.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, prepare up to 3 days in advance and store in the refrigerator. Reheat gently over medium-low heat, stirring occasionally to prevent separation.

→ Can I freeze this soup?

Freezing works well before adding the dairy. Cool the pureed vegetable base completely, freeze for up to 3 months, then thaw and finish with milk, cream, and cheese when reheating.

→ What can I use instead of heavy cream?

Half-and-half, coconut milk for a dairy-free version, or additional whole milk all work. The soup will be slightly less rich but still delicious.

→ Do I have to roast the broccoli first?

Roasting caramelizes the broccoli and adds depth of flavor. You can skip it and simmer all vegetables together, but the final taste will be less complex.

→ How do I prevent cheese from clumping?

Temper the soup by removing it from heat before adding cheese. Gradually stir in handfuls, allowing each to melt completely before adding more. Avoid boiling after cheese is added.

→ Can I use frozen broccoli?

Frozen broccoli works in a pinch, though fresh yields better texture and flavor. Thaw and pat dry thoroughly before roasting to prevent sogginess.