This Roasted Broccoli Cheddar Souprecipe is a great rendition of a classic soup that is often enjoyed by the entire family. Made from roasted broccoli, chopped carrots, sharp cheddar, vegetable stock, heavy cream, and an array of herbs + seasonings, this soup is one that everyone will love. Serve with a side of bread, crackers, or enjoy it alone. Whip together in less than 1 hour. Vegan + gluten-free options available.
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Let me start by being honest. I've never tried Broccoli Cheddar Soup before until recently, but my husband has always raved over his fair share of tries from Boston Market and Panera Bread (the most popular) and so I had to learn how to make/perfect it.
To my surprise, I'm a complete fan of Broccoli Cheddar and can understand wholeheartedly why people go so crazy over this flavor combination. Of course, I wanted to share this Roasted Broccoli Cheddar Soup with you for Soup Week on Orchids + Sweet Tea because why not? Haha.
If you've been following my recipes for sometime then you're probably already aware that I LOVE roasted veggies because it enhances the flavor and creates a beautiful texture and this broccoli is no different.
For this soup, I specifically roasted the broccoli until just enough crunch and charring is formed, while still remaining slightly tender so that it still melts in your mouth after every spoonful.
When it comes to the Fall season, I really just enjoy the indulge in comfort foods and how unapologetic we get to be about it. I'm one who loves things to be flavorful and this tomato soup definitely brings that factor. Plus, I've got all of my dairy-free, vegan, and gluten-free peeps covered with dietary options below. It's just as delicious when made vegan---trust me.
This soup is one for the entire family, along with the other recipes I've shared so far this week for Soup Week:
To make this soup, you'll start by roasting up the broccoli. You can actually take things a step further and roast the carrots too, if you'd like. This enhances the rich, caramel flavors in the soup. Then the broccoli florets are done when they're golden around the edges and tender to the touch.
To finish the soup, you'll need a pot on the stove. The roasted broccoli along with the remaining ingredients go into the pot for the soup. To bring everything together, use an immersion blender until mostly smooth. A standing blender will also work if you don't have a hand blender. Let it simmer a bit more, add the cheese, and wallah!
Ingredients for Roasted Broccoli Cheddar Soup
Here's what you need to make this creamy broccoli cheddar soup at home:
Veggies. I love adding carrots and broccoli or broccolini. You can just roast the broccoli or both!
Heavy cream. I recommend organic–always! Of course, for a vegan option, just use full-fat coconut cream/milk.
Vegetable stock. Use store-bought low-sodium broth or make your own!
Garlic. You'll need 4 cloves, minced.
Olive oil. You can also use Grapeseed oil or coconut oil as well.
Butter. I recommend unsalted.
Flour. For thickening purposes. You can also use Arrowroot, starch, or tapioca flour.
Herbs + Seasonings – A great addition of flavor. Adds such savoriness from the salt, black pepper, smoked paprika, basil, oregano, mustard powder, garlic powder, etc.
Sharp Cheddar Cheese. I like to use the raw brick of cheese for a fresh, bold flavor, however, you can always use shredded sharp cheddar if it's what you have on hand. You can also substitute with shredded Mild cheddar, Mozzarella, etc.
Red onion. Substitute with yellow or white if that’s what you have.
SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS SOUP!
REASONS WHY YOU’LL LOVE THIS BROCCOLI CHEDDAR SOUP!
First and foremost, the flavors in this simple and creamy broccoli cheddar soup is enough to convince anyone, however, here are a few more reasons why you’ll love this soup for dinner:
It’s absolutely delicious—-creamy + velvety. I always try to ensure that my creamy soups are just that----creamy! So, using cream-based ingredients like a high-quality heavy creamy helps to achieve this best!
Super easy to make and quick! I literally love making the most delicious weeknight meals that don't take a ton of time and effort and this recipe is it! Plus, no crazy clean-up! Can we say–Everything in a baking sheet, pot and blender?
Full of flavor + well seasoned! (The best reason). This by far is one of my biggest reasons for making this soup. I enjoy adding herbs + seasonings to create a bold flavor profile that works.
Perfect for any time of day—Dinner, Lunch, Breakfast (if that’s your thing), whatever! Most of all, this is my biggest plus! I love soup during anytime of the day, especially whenever there are leftovers. The good thing is that this soup reheats nicely once done over the stovetop---slow and warmed through and you can add a bit of heavy cream or veggie stock if it's not creamy enough.
Tips For Making Good Soup Every Time:
Now, if you're intimidated with making soup or are concerned that it won't turn out as delicious, no worries. In my experience with making many different types of soup and watching the adults around me make a TON of soup (it's a staple in the Jamaican culture), I've learned a few things along the way that can help you make really good soup, including this broccoli cheddar soup:
Chop your veggies and ingredients into bite-sized pieces for greater ease when eating.
ALWAYS sauté your veggies, especially the garlic, onions, etc.
Make your own stock if you can or use water as your base with seasonings + herbs for a great taste. If using store-bought stock/broth, always purchase high-quality ones.
Let it simmer. While you might be tempted to cook your soup on high for a faster cook time, it's definitely BEST to let everything simmer and allow the flavors to "fuse" together slowly.
If using meat, always sear your meat in the pot first prior to adding it to the soup to cook the rest of the way.
If adding dairy, always stir it in last or during the final few minutes.
To thicken, always mix your thickener (flour, arrowroot, starch, etc.) in a small bowl with some of the hot broth from your soup before adding it to the entire pot of soup. This prevents lumps and gives you a nice creaminess.
Best Types of Cheese for this Broccoli Cheddar Soup
Even though this Roasted Broccoli Cheddar Soup is based on using sharp cheddar cheese, you can also switch things up and add a new flare in their flavor profile by adding any of the following:
Mild Cheddar Cheese
Parmesan cheese (grated)
Why Won't My Cheese Melt in the Soup?
It's so important to use freshly-grated cheddar cheese for the creamiest results in your broccoli cheddar soup. While you can use shredded cheese, it won't melt as seamlessly because it has a special "coating", which prevents it from melting smoothly. NOTE: If you only have shredded cheese, then I recommend adding it the soup while it's simmering in the last 5 minutes or so, stirring until melted.
What Goes Well with Roasted Broccoli Cheddar Soup
I like to add some extra texture to creamy soups like this one. Most people might enjoy this tomato soup with a side of grilled cheese or bread, which is totally fine. But I wanted to share a few more ideas incase you make this soup more than once and want to switch things up!
Other topping ideas include:
Crispy bacon (if you're not plant-based, of course)
Melted cheese (vegan or regular if you're not vegan!)
Garlic bread or sliced bread
Vegan Roasted Broccoli Cheddar Soup
To make this soup entirely vegan and dairy-free, simply substitute the unsalted butter with vegan butter as well as the cheese for dairy-free shreds (Violife, So Delicious Dairy-Free, etc. are great options) or nutritional yeast, heavy cream with full-fat coconut cream/milk.
Gluten-Free Soup Option?
Yes! To make this soup gluten-free, ensure that all ingredients are GF-friendly. Instead of all-purpose flour, you can use GF all-purpose flour, arrowroot starch, tapioca, etc.
Storing Leftover Roasted Broccoli Cheddar Soup
Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
1-2headsbroccoli, chopped into bite-sized florets(About 3-4 cups)
2TbspsExtra virgin olive oil
1red onion, chopped(You can also use yellow onion)
4garlic cloves, minced
2mediumcarrots, peeled + chopped
3Tbspsorganic all-purpose flour(You can also use arrowroot, tapioca flour, etc.)
3cupsorganic vegetable stock/broth
¾cuporganic heavy cream(You can sub with full-fat coconut cream/milk)
2-3cupsorganic sharp cheddar, shredded or grated(For a vegan option: You can use ½ cup nutritional yeast or dairy-free cheese shreds)
TO ROAST THE BROCCOLI:
Begin by preheating the oven to 400 degrees Fahrenheit and preparing a baking sheet with parchment paper.
Add the broccoli florets unto the prepared baking sheet and drizzle with olive oil followed by: salt, black pepper, garlic powder, oregano, basil, and thyme, stirring until combined. Arrange in a single layer.
Bake until the broccoli becomes slightly charred with a bit of crunch, about 10-15 minutes. Once done, remove from the oven and let cool.
TO MAKE THE SOUP:
In a medium-sized dutch oven pot over medium high-heat, add the butter. Once melted, add the minced garlic and chopped onions, and sauté until translucent + fragrant, about 1-2 minutes. Add the flour, salt, black pepper, smoked paprika, mustard powder, and garlic powder, stirring until combined.
Add in half of the roasted broccoli and veggie stock, stirring everything together until combined.
Let everything boil for 1-2 minutes and then reduce heat to low to allow a simmer. Continue to simmer for another 5 minutes. Carefully using a hand-blender (immersion blender)----blend the veggies in the soup until MOSTLY broken down and until smooth, about 2-3 minutes.
Add in the heavy cream, remaining broccoli, and chopped carrots, stirring to combine. Continue to simmer for another 8-10 minutes or until the carrots have softened. Add in the cheddar cheese and stir until completely melted.
At this point, the soup should be thickened as it continues to simmer.
Remove from heat and serve immediately into prepared bowl(s), serve with your favorite side, if desired.
Tips & Tricks
STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
COCONUT CREAM: I love using canned coconut cream from Thai Kitchen, however, you can always use canned coconut milk as well and refrigerate it overnight to thicken and create more creaminess.
VEGAN OPTION: To make this soup entirely vegan and dairy-free, simply substitute the unsalted butter with vegan butter as well as the cheese for dairy-free shreds (Violife, So Delicious Dairy-Free, etc. are great options) or nutritional yeast, heavy cream with full-fat coconut cream/milk.
GLUTEN-FREE OPTION: To make this soup gluten-free, ensure that all ingredients are GF-friendly. Instead of all-purpose flour, you can use GF all-purpose flour, arrowroot starch, tapioca, etc.