Go Back

Roasted Broccoli Soup with Sharp Cheddar

Roasted broccoli soup with sharp cheddar is a creamy stovetop soup made with deeply browned broccoli and freshly grated cheese. Roasting the florets first adds a savory, toasty flavor while an immersion blender creates a mostly smooth texture with tender broccoli pieces folded in.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 43 minutes
Total Time 58 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 455
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb broccoli florets cut into bite-size pieces
  • 2 tbsp olive oil
  • 1 tsp kosher salt divided
  • 0.25 tsp black pepper
  • 3 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 2 cloves garlic minced
  • 3 tbsp all-purpose flour
  • 4 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 8 oz sharp cheddar cheese freshly grated

Equipment

  • 1 large rimmed baking sheet
  • 1 5-quart Dutch oven
  • 1 immersion blender

Method
 

  1. Heat the oven to 425°F.
  2. Line a large rimmed baking sheet with parchment paper.
  3. Toss the broccoli on the baking sheet with the olive oil, 1/2 teaspoon of the salt, and the pepper.
  4. Spread the broccoli in a single layer and roast for 20–25 minutes, until tender and browned in spots.
  5. Meanwhile, melt the butter in a 5-quart Dutch oven over medium heat.
  6. Add the onion and cook for 5–7 minutes, until softened.
  7. Stir in the garlic for 30 seconds.
  8. Sprinkle in the flour and cook, stirring constantly, for 1 minute.
  9. Gradually whisk in the broth and the remaining 1/2 teaspoon salt.
  10. Bring to a simmer over medium-high heat.
  11. Simmer for 5 minutes, stirring occasionally, until slightly thickened.
  12. Add all but about 1 cup of the roasted broccoli and simmer for 5 minutes.
  13. Remove the pot from the heat and blend the soup with an immersion blender until mostly smooth.
  14. Stir in the heavy cream and heat over low for 2–3 minutes, until steaming but not boiling.
  15. Remove from the heat and stir in the cheddar until melted.
  16. Fold in the reserved broccoli.

Notes

For the best texture, grate the cheddar fresh so it melts smoothly into the soup. Refrigerate leftovers for 3–4 days; freezing is not recommended because the cream and cheese may separate. For a vegetarian version, use vegetable broth instead of chicken broth.