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Bowl of Roasted Broccoli Cheddar Soup
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4.70 from 23 votes

Roasted Broccoli Cheddar Soup

This creamy, smooth Roasted Broccoli Cheddar Soup is a classic recipe but has a rich, comforting flavor!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course, Soup
Keyword: broccoli, cheddar, cheese, dairy-free, dinner, fall recipe, gluten-free, kid-friendly, soup, vegan, vegetarian, veggies, weeknight meals
Servings: 4 servings
Author: Shanika

Ingredients

ROASTED BROCCOLI:

  • 1-2 heads broccoli, chopped into bite-sized florets (About 3-4 cups)
  • 2 Tbsps Extra virgin olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme

SOUP:

  • 4 Tbsps unsalted butter
  • 1 red onion, chopped (You can also use yellow onion)
  • 4 garlic cloves, minced
  • 2 medium carrots, peeled + chopped
  • 3 Tbsps organic all-purpose flour (You can also use arrowroot, tapioca flour, etc.)
  • 1 teaspoon sea salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon mustard powder
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • 3 cups organic vegetable stock/broth
  • ¾ cup organic heavy cream (You can sub with full-fat coconut cream/milk)
  • 2-3 cups organic sharp cheddar, shredded or grated (For a vegan option: You can use ½ cup nutritional yeast or dairy-free cheese shreds)

Instructions

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.
  • 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!