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Roasted Broccoli Cheddar Soup

Roasted Broccoli Cheddar Soup Recipe
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This Roasted Broccoli Cheddar Soup elevates a classic comfort dish by oven-roasting the florets to unlock deep, caramelized notes. By blending the tender roasted broccoli with a base of sautéed aromatics, vegetable stock, and a rich finish of heavy cream and aged sharp cheddar, you achieve a velvety, sophisticated texture. Perfectly balanced and deeply flavorful, this soup is the ultimate meal for cozy, cool weather dining.

Ingredients

Scale

2 large heads of broccoli, cut into uniform florets
8 oz sharp cheddar, freshly shredded
1 medium yellow onion, finely diced
4 cloves garlic, minced
4 cups vegetable stock (low sodium)
1 cup heavy cream
3 tbsp olive oil
1/2 tsp smoked paprika
Salt and black pepper to taste

Instructions

Preheat your oven to 400 degrees Fahrenheit.
Toss broccoli florets with olive oil, salt, and pepper on a large sheet pan.
Roast the broccoli for 20 minutes until the edges are golden brown and tender.
Sauté diced onions in a large pot over medium heat until translucent.
Add the minced garlic and cook for one minute until fragrant.
Pour in the vegetable stock and bring the mixture to a gentle simmer.
Add the roasted broccoli to the stock pot and simmer for five minutes.
Use an immersion blender to puree the soup until smooth or leave some chunks for texture.
Stir in the heavy cream and shredded cheddar cheese until completely melted and smooth.

Notes

For a lighter soup, substitute heavy cream with half-and-half or whole milk. Use a high-quality aged sharp cheddar for the best flavor profile. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://itisrecipes.com/roasted-broccoli-cheddar-soup/