Roasted Broccoli Cheddar Soup

The first snowfall was just starting to stick when I decided roasted broccoli deserved to be more than a side dish. My apartment smelled incredible as those florets caramelized in the oven, and I found myself eating half of them straight off the baking sheet before they even made it into the soup pot.

My roommate walked in with red cheeks and a cold nose, asking what smelled so amazing. We ended up eating this soup by the window, watching fat flakes drift down, both of us going back for seconds and feeling ridiculously cozy.

Ingredients

• Broccoli: Roasting concentrates the natural sugars and creates those irresistible crispy edges
• Carrots: These add a subtle sweetness that balances the sharp cheddar perfectly
• Sharp cheddar cheese: freshly grated makes all the difference, pre-shredded cheese has anti-caking agents that prevent smooth melting
• Heavy cream: creates that luxurious texture, though half and half works if you are watching the richness
• Nutmeg: just a quarter teaspoon enhances the cheesy flavor without tasting like holiday baking

Instructions

Roast the broccoli:

Toss florets with olive oil, salt, and pepper, then spread on a baking sheet. Roast at 425°F for 20 to 25 minutes until golden brown and tender, stirring halfway through for even browning.

Sauté the aromatics:

While the broccoli roasts, heat olive oil and butter in a large pot over medium heat. Cook onion and carrots for 5 to 6 minutes until softened, then add garlic for one final minute until fragrant.

Build the soup base:

Add the roasted broccoli to the pot, saving a few pretty florets for garnish. Stir in the thyme, basil, and nutmeg, then pour in the vegetable broth and bring everything to a gentle boil.

Simmer and blend:

Reduce heat and simmer for 10 minutes to let flavors meld. Use an immersion blender to puree until completely smooth, or work in batches with a countertop blender if you prefer.

Add the creaminess:

Stir in the milk and heavy cream, then gradually add the cheddar cheese while the soup is still hot. Keep stirring until every bit melts into a velvety, gorgeous consistency. Taste and adjust salt and pepper as needed.

Serve it up:

Ladle into bowls and top with those reserved roasted florets and an extra sprinkle of cheddar if you are feeling indulgent.

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Now this soup has become my go-to whenever anyone needs comfort. Last week my neighbor was recovering from surgery and I dropped off a container. She texted me an hour later saying it was the first thing that actually tasted good in days.

Making It Lighter

Sometimes you want all the flavor without quite so much richness. I have made this with all milk instead of cream, and honestly, it is still incredibly satisfying. The roasted broccoli carries so much weight on its own that you do not need to go overboard with the dairy.

The Bread Question

A really good crusty sourdough or a slice of warm focaccia takes this from dinner to experience. I learned this the hard way when I served it without bread once and my husband looked at the bowl like something was missing. Now bread is nonnegotiable.

Make Ahead Magic

This soup actually tastes better the next day, which makes it perfect for meal prep or Sunday cooking. The flavors have more time to marry and develop into something even more special.

• Cool completely before storing in the refrigerator
• Reheat gently over low heat to prevent the dairy from separating
• Add a splash more milk when reheating if it has thickened overnight

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There is something about a homemade soup that just feels like a hug. Hope this one finds you on a day when you need it most.

FAQs About This Recipe

→ Can I make this soup ahead of time?

Yes, prepare up to 3 days in advance and refrigerate. Reheat gently over medium-low heat, stirring occasionally to prevent separating.

→ Can I freeze this soup?

Freeze without the cream for up to 3 months. Thaw overnight in the refrigerator, then reheat and stir in cream and cheese before serving.

→ What can I use instead of heavy cream?

Half-and-half or additional whole milk works well. The soup will be slightly less thick but still delicious and creamy.

→ Do I have to roast the broccoli first?

Roasting isn't required but highly recommended. It caramelizes the broccoli and adds deep, nutty flavor that you won't get from boiling alone.

→ Can I use frozen broccoli?

Frozen broccoli works in a pinch. Thaw and pat dry before roasting, though fresh broccoli yields better texture and flavor.

→ How do I make it vegan?

Use vegan butter, plant-based milk, coconut cream, and nutritional yeast or vegan cheese instead of dairy ingredients.