Save to Pinterest My tiny apartment kitchen smelled incredible the first time I made this soup. I had bought too much broccoli at the farmers market and decided roasting it before adding it to soup might save me from yet another steamed vegetable dinner. The transformation that happened in that oven changed everything I thought I knew about simple vegetable soups.
Last winter during a snowstorm, I made a double batch for my neighbors who were stuck at home with three kids. They texted me later saying their children had actually asked for seconds. Something about that roasted broccoli flavor makes even picky eaters forget they are eating something so healthy.
Ingredients
- 1 large head broccoli: Roasting first transforms the flavor from ordinary to extraordinary with those crispy caramelized edges
- 2 medium carrots: These add natural sweetness that balances the sharp cheddar perfectly
- 1 medium yellow onion: The foundation that builds depth as it slowly softens in butter and olive oil
- 3 cloves garlic: Add these last so they do not burn and turn bitter
- 1 ½ cups sharp cheddar cheese: Freshly grate it yourself because pre-shredded cheese has anti-caking agents that prevent smooth melting
- 2 tablespoons unsalted butter: Combined with olive oil this creates the most flavorful base for sautéing
- 1 cup whole milk: Use this first before adding cream to adjust consistency gradually
- ½ cup heavy cream: This creates that velvety restaurant texture without needing flour or roux
- 4 cups low-sodium vegetable broth: Starting with low-sodium broth lets you control the final salt level perfectly
- 1 teaspoon dried thyme: Earthy and warm this pairs beautifully with roasted vegetables
- ½ teaspoon dried basil: Adds a bright herbal note that cuts through the rich cheese
- ¼ teaspoon ground nutmeg: A secret ingredient that enhances the natural sweetness of the roasted vegetables
- 2 tablespoons olive oil: Use half for roasting the broccoli and half for sautéing the vegetables
Instructions
- Roast the broccoli until golden:
- Toss florets with olive oil salt and pepper then roast at 425°F for 20 to 25 minutes until edges are deeply caramelized and tender. Stir halfway through so everything browns evenly.
- Build the flavor foundation:
- While broccoli roasts heat olive oil and butter in your large pot then cook onion and carrots until softened and fragrant. Add garlic in the last minute so it releases its aroma without burning.
- Combine and season:
- Add roasted broccoli to the pot along with thyme basil and nutmeg letting those spices bloom in the residual heat. The kitchen will smell absolutely incredible at this point.
- Create the soup base:
- Pour in vegetable broth and bring everything to a gentle bubble then reduce heat and let simmer for 10 minutes. This allows all those roasted flavors to meld together beautifully.
- Blend until silky smooth:
- Use an immersion blender right in the pot for easiest cleanup or work in batches with a regular blender being careful with hot liquids. Take your time to get it completely smooth.
- Add the creamy finish:
- Stir in milk and heavy cream then gradually add the cheddar cheese whisking constantly until every bit melts into the soup. Taste and adjust salt and pepper as needed.
Save to Pinterest This soup has become my go-to when friends need comfort. I have served it at baby showers and sick days alike always receiving requests for the recipe afterward. Something about that combination of roasted vegetables and sharp cheddar feels like a warm hug in a bowl.
Making It Lighter
I have made this soup for friends watching their dairy intake and the substitution works beautifully. Replace the heavy cream with half-and-half or use all milk with an extra potato added during simmering. The potato provides natural thickness without the extra creaminess.
Perfect Pairings
A thick slice of crusty sourdough bread is essential for dunking into every bowl. I also love serving this alongside a simple green salad with bright vinaigrette to cut through the richness. The contrast between hot creamy soup and crisp cool salad makes for such a satisfying meal.
Make Ahead Wisdom
This soup actually tastes better the next day as flavors continue to develop in the refrigerator. Store it in airtight containers for up to four days but reheat gently over low heat. Add a splash of milk when reheating if it has thickened too much.
- Grate your cheese while the broccoli roasts to keep everything moving smoothly
- Set out all ingredients before starting since this recipe moves quickly once you begin
- Clean your blender immediately if using one hot cheese is incredibly stubborn once dried
Save to Pinterest There is something so satisfying about transforming simple vegetables into something this comforting and delicious. I hope this recipe finds its way into your regular rotation.
Common Recipe Questions
- → Can I make this soup ahead of time?
Yes, prepare up to 3 days in advance. Store in an airtight container in the refrigerator. Reheat gently over medium-low heat, stirring occasionally to prevent separation.
- → Can I freeze this soup?
Freezing works best before adding the dairy. Prepare through step 5, cool completely, and freeze for up to 3 months. Thaw overnight, then reheat and finish with milk, cream, and cheese.
- → What can I serve with this soup?
Crusty bread, garlic knots, or warm dinner rolls complement the creamy texture. A crisp green salad with vinaigrette provides refreshing contrast to the rich flavors.
- → How do I make this vegan?
Substitute butter with olive oil, use plant-based milk and cream alternatives, and replace cheddar with vegan cheese shreds. Nutritional yeast adds extra depth and cheesy flavor.
- → Why roast the broccoli first?
Roasting caramelizes the natural sugars in broccoli, creating deeper, nuttier flavor that boiling cannot achieve. This extra step transforms the soup from ordinary to exceptional.
- → 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. Extend roasting time by 5-10 minutes.