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Creamy Roasted Broccoli and Cheese Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 1 review
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Roasting and Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

This Creamy Roasted Broccoli and Cheese Soup is a comforting and flavorful dish that combines the rich, roasted taste of broccoli with a smooth, cheesy broth. Perfect for a cozy meal, it features roasted broccoli, sautéed onions and garlic, tender potatoes, and sharp cheddar cheese, all blended to a creamy consistency and seasoned with thyme and black pepper.

Ingredients

Vegetables

  • 16 oz bag broccoli florets (or 4-5 cups fresh)
  • 1 medium yellow onion, diced
  • 2 Yukon gold potatoes, peeled and cubed
  • 1 garlic clove, minced

Liquids & Broth

  • 6 cups vegetable broth

Oils & Seasonings

  • 2 Tablespoons olive oil
  • Salt, to taste
  • Black pepper, to taste
  • Thyme sprigs (optional)

Cheese

  • 1 cup shredded cheddar cheese

Instructions

  1. Roast the Broccoli: Preheat your oven to 450°F. Spread the broccoli florets on a sheet pan, drizzle with 1 tablespoon of olive oil, and sprinkle with salt. Toss to coat evenly and roast for 10 minutes to bring out a deep, roasted flavor.
  2. Sauté Aromatics: While the broccoli roasts, heat 1 tablespoon of olive oil in a pot over medium heat. Add the diced onion and minced garlic, sautéing for about 5 minutes until soft and fragrant, but not browned.
  3. Simmer Soup Base: Add the roasted broccoli, cubed potatoes, vegetable broth, and thyme sprigs to the pot. Season with salt and black pepper. Bring to a simmer and cook for 15 minutes or until the potatoes and broccoli are tender when pierced with a fork.
  4. Blend the Soup: Remove the thyme sprigs from the pot. Using a hand immersion blender or transferring the soup carefully to a high-powered blender, blend until smooth and creamy. Return to pot if needed and keep warm.
  5. Add Cheese and Season: Stir in the shredded cheddar cheese until melted and incorporated. Taste and adjust seasoning with additional salt and pepper if desired. Serve hot with crusty bread for dipping.

Notes

  • To make the soup vegan, substitute the cheddar cheese with a vegan cheese alternative or nutritional yeast.
  • For a thinner soup, add more vegetable broth or water when blending.
  • You can roast the broccoli a few minutes longer for a smokier flavor if preferred.
  • Use fresh thyme if available for best flavor; dried thyme can be substituted but add less as it is more concentrated.
  • This soup freezes well — store in airtight containers for up to 3 months.

Find it online: https://suerecipe.com/creamy-roasted-broccoli-and-cheese-soup-recipe/