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.
Bon Appetit!
Notes
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.
EQUIPMENT: Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Broccoli Cheddar Soup. Everything from my fave baking sheet, liners, immersion hand-blender, mixing bowls, and more. SEE THEM HERE!