Roasted Broccoli Cheddar Soup

There's something about the smell of broccoli turning golden in a hot oven that makes you realize why roasting changes everything. I discovered this soup by accident one autumn evening when I had a head of broccoli that was getting past its prime, and instead of steaming it into submission, I tossed it with oil and let the oven do the work. Twenty minutes later, the kitchen was filled with this nutty, caramelized aroma that made me want to turn it into something warm and creamy immediately. The sharp cheddar seemed like the obvious choice, and that's when this became the soup I now make whenever I need comfort on a plate.

I made this for my sister's book club last winter, and they went back for seconds before I'd even finished ladling the first round. One of her friends asked if I'd added truffle oil or some fancy ingredient, and I loved that she thought something so simple could be that good. It became the soup everyone requested at gatherings that year, which was both flattering and a little funny since it's just honest vegetables and cheese.

Ingredients

• Broccoli florets: One large head gives you about 500 grams of vegetable to work with, and cutting them to similar sizes ensures even roasting so nothing burns while the smaller pieces catch up.
• Carrots and onion: These form the aromatic base and add natural sweetness that balances the sharp cheddar beautifully.
• Garlic: Three cloves minced fine get cooked just long enough to soften before you add the broth, so they blend into the background flavor rather than shouting.
• Sharp cheddar cheese: Freshly grated melts smoother than pre-shredded, and the sharp variety has enough personality to shine through the cream without getting lost.
• Butter and cream: Unsalted butter lets you control the salt level, and heavy cream creates that silky texture that makes each spoonful feel indulgent.
• Vegetable broth: Low-sodium is key so you're in charge of seasoning and the cheese flavor doesn't get buried.
• Thyme, basil, and nutmeg: This trio of herbs adds complexity without overwhelming the broccoli, and a small pinch of nutmeg is the secret whisper that makes people ask what that warm spice is.
• Olive oil: Two tablespoons get divided between roasting the broccoli and sautéing the aromatics, keeping everything tasting fresh.

Instructions

Heat your oven and prepare the broccoli:

Preheat to 425°F (220°C), then toss your broccoli florets with 1 tablespoon olive oil, a pinch of salt, and pepper until every piece is lightly coated. Spread them out on a baking sheet in a single layer, which gives them room to caramelize instead of steam.

Roast until golden:

Let them go for 20 to 25 minutes, stirring halfway through so they brown evenly all over. You'll know they're ready when the edges are deep golden and a fork pierces the stem easily.

Build your base while broccoli roasts:

In a large pot, heat the remaining 1 tablespoon olive oil and butter over medium heat until the butter foams slightly. Add your chopped onion and diced carrots, stirring occasionally for 5 to 6 minutes until softened and the onion turns translucent.

Wake up the garlic:

Stir in the minced garlic and cook for just 1 minute more until fragrant, being careful not to let it brown because burnt garlic tastes bitter.

Combine and season:

Add the roasted broccoli to the pot (setting aside a few florets for garnish if you'd like), then sprinkle in the thyme, basil, and nutmeg. Stir everything together so the herbs distribute evenly and the broccoli gets coated with the butter and oil.

Simmer the soup:

Pour in the vegetable broth and bring everything to a gentle boil, then lower the heat and let it bubble softly for about 10 minutes. This gives the flavors time to meld and the vegetables soften completely.

Puree until smooth:

Using an immersion blender, carefully blend the soup right in the pot until you reach a smooth, creamy consistency. If you're using a regular blender, work in batches and be cautious with the hot liquid, leaving the lid cracked so steam can escape.

Enrich with dairy and cheese:

Stir in the milk and heavy cream, then gradually add the freshly grated cheddar while stirring constantly. The soup will thicken slightly as the cheese melts in, and you want it distributed evenly rather than clumping.

Taste and adjust:

Add a little more salt and pepper to your preference, remembering that the cheese already brings saltiness so go slowly. Serve hot, ladled into bowls and topped with those reserved broccoli florets and extra grated cheddar if you're feeling generous.

Save

Save

The moment I understood this soup's power was watching a friend who claims he doesn't like broccoli completely clear his bowl and ask for the recipe. It stopped being about the ingredient and started being about how roasting and cream and cheese can make anyone believe broccoli is delicious.

Lighter Variations That Still Taste Luxurious

If you want to dial back the richness without sacrificing creaminess, substitute half-and-half or even extra milk for the heavy cream and you'll still get a velvety soup. The trade-off is a slightly thinner texture, but it's still deeply satisfying and pairs beautifully with crusty bread for dunking. You could also use half the cheese and add a touch of Dijon mustard to keep the flavor bold and interesting.

Playing With Heat and Spice

A pinch of cayenne pepper wakes up the soup with a gentle warmth that doesn't announce itself loudly but makes your palate feel alive. Some people add a small red pepper flake or a dash of hot sauce stirred in at the end, which gives the broccoli a different kind of personality. Smoked paprika is another option if you want something savory and complex instead of spicy.

Serving and Pairing Ideas

This soup is naturally complete but loves a companion that provides contrast and texture. A crisp green salad cuts through the richness beautifully, while crusty bread is perfect for soaking up every spoonful from the bottom of your bowl. For a heartier meal, serve it alongside a simple grilled cheese or roasted chicken.

• A drizzle of truffle oil or quality olive oil on top adds elegance without changing the fundamental character of the soup.
• Fresh thyme sprigs and extra sharp cheddar are never wasted as garnish.
• Leftover soup keeps in the refrigerator for up to 4 days and reheats gently on the stovetop with a splash of milk if it thickens too much.

Save

Save

This is the soup I return to when I need to remember why simple cooking, done well, matters. It asks nothing fancy of you but gives back warmth, comfort, and the kind of flavor that makes a regular Tuesday feel a little more like home.

Recipe FAQs

→ Can I use frozen broccoli instead of fresh?

Fresh broccoli is recommended for roasting to achieve caramelized flavor and optimal texture. Frozen broccoli has higher moisture content and won't roast as effectively, resulting in less depth of flavor.

→ How do I prevent the cheese from clumping?

Add freshly grated cheese gradually while stirring constantly over low heat. Pre-shredded cheese often contains anti-caking agents that can affect melting. Remove the pot from direct heat before adding cheese for smoother incorporation.

→ Can I make this soup ahead of time?

Yes, prepare the soup up to 3 days ahead and refrigerate in an airtight container. Reheat gently over low heat, stirring frequently. You may need to add extra milk or broth to restore the creamy consistency after refrigeration.

→ What can I substitute for heavy cream?

Use half-and-half, additional whole milk, or a combination of milk and Greek yogurt for a lighter version. Coconut cream works for dairy-free adaptations, though it will alter the flavor profile slightly.

→ How can I make the soup thicker or thinner?

For thicker consistency, add less broth or blend in a handful of cooked potatoes or cauliflower. To thin, gradually stir in additional vegetable broth or milk until reaching your preferred texture.

→ Can I freeze this soup?

Freezing is not ideal as dairy-based soups can separate and become grainy when thawed. If necessary, freeze before adding cream and cheese, then incorporate those ingredients fresh when reheating for best results.