Save The smell of roasted broccoli filling my apartment on a gray Tuesday evening changed everything I thought I knew about vegetable soup. My roommate had come home exhausted from work and I decided roasting the broccoli first might transform what could have been another boring soup into something crave-worthy. Watching those florets turn golden brown while the garlic butter sputtered in the pot made the whole kitchen feel like a warm embrace against the cold weather outside.
Last winter during that terrible snowstorm when we were all stuck inside for three days, this soup saved dinner twice. My neighbor texted asking what smelled so good and ended up coming over with a loaf of crusty bread. We sat around the kitchen table eating steaming bowls and forgetting about the mounting snow outside for a little while.
Ingredients
- 1 large head broccoli: Roasting transforms ordinary broccoli into something caramelized and sweet, giving the soup its characteristic depth and rich flavor that becomes the soul of this dish
- 1 medium yellow onion: Yellow onions become perfectly sweet and mellow when slowly cooked in butter, providing the essential aromatic foundation that balances the sharp cheddar
- 2 cloves garlic: Freshly minced garlic blooms quickly in the hot butter and infuses the entire soup with that unmistakable warmth that makes everyone feel instantly at home
- 1 ½ cups sharp cheddar cheese: The sharp cheddar cuts through the rich cream with its tangy bite while providing that gorgeous orange color and velvety texture we all crave
- 1 cup heavy cream: Heavy cream transforms this from a simple vegetable soup into a luxurious restaurant-quality experience that coats every spoon in pure comfort
- 2 tablespoons unsalted butter: Starting with butter instead of oil gives the roux an incredibly rich nutty flavor that becomes the backbone of the entire soup
- 3 cups vegetable broth: A good quality vegetable broth provides the liquid base while letting the roasted broccoli and cheddar flavors shine through without competing
- 2 tablespoons olive oil: This helps the broccoli roast evenly and develop those gorgeous crispy edges that add such wonderful texture even after blending
- 2 tablespoons all-purpose flour: Just enough flour to thicken the soup into that perfect creamy consistency without making it taste floury or heavy
- ½ teaspoon salt: Essential for bringing out all the flavors but taste at the end since the cheese and broth both contain salt
- ¼ teaspoon freshly ground black pepper: Freshly cracked pepper adds a gentle heat that cuts through the richness and keeps every bite interesting
- ⅛ teaspoon ground nutmeg: The secret ingredient that makes this soup taste professionally developed, nutmeg pairs magically with both cream and broccoli
Instructions
- Roast the broccoli:
- Preheat your oven to 425°F and toss the broccoli florets with olive oil, salt, and pepper until evenly coated. Spread them on a baking sheet in a single layer and roast for 20 minutes until they are golden brown with crispy edges, checking halfway through.
- Build the flavor base:
- Melt the butter in a large pot over medium heat and add the chopped onion. Cook for 5 minutes, stirring occasionally, until the onion is translucent and fragrant, then add the minced garlic and cook for just 1 minute until it becomes aromatic.
- Create the roux:
- Sprinkle the flour over the softened onions and garlic, stirring constantly for 2 minutes. The mixture should bubble gently and turn a light golden color, which removes the raw flour taste and ensures your soup will be perfectly thickened.
- Add the broth:
- Slowly pour in the vegetable broth while whisking vigorously to break up any lumps. Keep whisking until the mixture is smooth and bring it to a gentle simmer, letting it cook for a minute or two until it begins to thicken slightly.
- Combine and simmer:
- Add the roasted broccoli to the pot, reserving a few pretty florets for garnish. Let everything simmer together for 8 minutes so the flavors can meld and the broccoli can become completely tender.
- Blend until smooth:
- Use an immersion blender right in the pot to puree the soup until completely velvety smooth. If using a regular blender, work in batches and be careful with hot liquids, venting occasionally to release steam.
- Add the creaminess:
- Reduce the heat to low and stir in the heavy cream, grated cheddar, and nutmeg. Keep stirring gently until all the cheese has melted and the soup is uniformly creamy and gorgeous.
- Serve and enjoy:
- Taste and adjust the seasoning if needed, then ladle the hot soup into bowls. Top with those reserved roasted broccoli florets and an extra sprinkle of sharp cheddar for the most inviting presentation.
Save This soup became our go-to comfort food during those long winter months when we needed something to warm us from the inside out. My friend Sarah still asks me to make it every time she comes over, saying it reminds her of cozy nights in exactly the way food should.
Make It Your Own
Sometimes I swap half the cheddar for gruyère when I want an even more sophisticated flavor profile. Other times I add diced potatoes with the onions for extra heartiness that makes the soup feel more like a complete meal on its own.
Serving Suggestions
A slice of crusty sourdough bread toasted with butter makes the perfect vessel for every last drop of this soup. I also love serving it alongside a simple green salad with a bright vinaigrette to cut through all that richness.
Storage and Reheating
This soup actually tastes even better the next day after the flavors have had time to develop and marry together. Store it in an airtight container in the refrigerator for up to four days, or freeze individual portions for those busy weeknights when homemade comfort food feels like a luxury.
- Reheat gently over medium low heat, stirring frequently and adding a splash of milk if it has thickened too much
- Never microwave on high or the cream might separate and ruin that beautiful silky texture
- If freezing, leave a little space at the top of the container since liquids expand when frozen
Save There is something so profoundly satisfying about a soup that fills your whole kitchen with the most incredible aromas and then delivers on every single promise it made.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, prepare up to 3 days in advance and refrigerate. Reheat gently over low heat, adding a splash of cream or milk if it thickens too much.
- → Can I freeze broccoli cheddar soup?
Freezing works but may cause slight texture separation. Thaw overnight in the refrigerator, reheat slowly while stirring, and the creaminess will return.
- → How do I make it thicker?
Add more flour when making the roux, or puree additional roasted florets into the base. Simmering longer also naturally thickens.
- → What can I serve with this soup?
Crusty bread, garlic knots, or oyster crackers pair perfectly. A fresh green salad with vinaigrette balances the richness nicely.
- → Can I use frozen broccoli?
Frozen works in a pinch, though fresh roasted broccoli delivers superior flavor. Thaw and drain frozen florets thoroughly before adding.