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Preheat oven to 400°F. Line a large baking sheet with parchment paper.

In a large bowl, combine the broccoli florets, diced potatoes, chopped onion, minced garlic, olive oil, salt, and black pepper. Toss until the vegetables are evenly coated.

Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.

Carefully transfer the roasted vegetables to a large pot or Dutch oven.

Add the vegetable broth to the pot. Bring the mixture to a simmer over medium heat.

Using an immersion blender, carefully blend the soup until it reaches your desired consistency. For a smoother soup, blend longer. Alternatively, carefully transfer batches of the soup to a regular blender and blend until smooth, then return to the pot.

Stir in the milk, heavy cream, Dijon mustard, and ground nutmeg. Heat gently over low heat until warmed through, being careful not to boil.

Taste and adjust seasoning with additional salt and pepper if needed. Ladle the soup into bowls. Garnish with shredded cheddar cheese and fresh chives, if desired, before serving.


Preheat oven to 400°F. Line a large baking sheet with parchment paper.

In a large bowl, combine the broccoli florets, diced potatoes, chopped onion, minced garlic, olive oil, salt, and black pepper. Toss until the vegetables are evenly coated.

Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.

Carefully transfer the roasted vegetables to a large pot or Dutch oven.

Add the vegetable broth to the pot. Bring the mixture to a simmer over medium heat.

Using an immersion blender, carefully blend the soup until it reaches your desired consistency. For a smoother soup, blend longer. Alternatively, carefully transfer batches of the soup to a regular blender and blend until smooth, then return to the pot.

Stir in the milk, heavy cream, Dijon mustard, and ground nutmeg. Heat gently over low heat until warmed through, being careful not to boil.

Taste and adjust seasoning with additional salt and pepper if needed. Ladle the soup into bowls. Garnish with shredded cheddar cheese and fresh chives, if desired, before serving.
