Roasted Broccoli Cheddar Soup
Roasted Broccoli Cheddar Soup
Ingredients
For the Roasted Broccoli
- 1 1/2 pounds broccoli florets, chopped
- 2 tablespoons olive oil
- 1/2 teaspoon pink Himalayan salt
For the Soup Base
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 1 tablespoon garlic, minced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup carrots, grated
- 1 cup heavy cream
- 2 cups chicken broth
- 1 teaspoon chicken bouillon, gel or paste
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
For Finishing and Serving
- 1/8 teaspoon ground nutmeg
- 2 cups sharp cheddar cheese, shredded
- 4 slices garlic bread, for serving
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper. Place the chopped broccoli florets on the sheet. Drizzle generously with 2 tablespoons of olive oil and sprinkle with 1/2 teaspoon of pink Himalayan salt. Toss to ensure the broccoli is evenly coated. Roast for 20 minutes until slightly charred and tender.
⏱️ 25 min•🌡️ 400
- 2
While the broccoli roasts, grate the carrots and finely chop the yellow onion.
⏱️ 5 min
- 3
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the chopped yellow onions and sauté for 5-7 minutes until translucent and softened. Add the minced garlic and cook for 1 minute until fragrant.
⏱️ 8 min
- 4
Add the butter and all-purpose flour to the pot with the cooked aromatics. Stir continuously for 1-2 minutes to create a roux, cooking out the raw flour taste.
⏱️ 2 min
- 5
Gradually whisk in the whole milk to the roux, ensuring there are no lumps. Add the grated carrots and heavy cream to the mixture. Cook on low heat for 10 minutes, stirring occasionally, allowing the carrots to soften and the flavors to meld.
⏱️ 10 min
- 6
Pour in the chicken broth to reach the desired soup consistency. Carefully add the roasted broccoli to the pot.
⏱️ 2 min
- 7
Stir in the chicken bouillon, onion powder, garlic powder, black pepper, and dried thyme. Mix well to combine all ingredients and seasonings.
⏱️ 1 min
- 8
Cover the pot and allow the soup to simmer for an additional 10 minutes, letting the flavors deepen.
⏱️ 10 min
- 9
Remove the lid. Stir in the ground nutmeg. Add the shredded sharp cheddar cheese to the soup, stirring until it is fully melted and incorporated, creating a creamy, cheesy broth.
⏱️ 3 min
- 10
Ladle the hot soup into bowls. Garnish with additional shredded cheddar cheese if desired, and serve alongside garlic bread for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Broccoli Cheddar Soup
Ingredients
For the Roasted Broccoli
- 1 1/2 pounds broccoli florets, chopped
- 2 tablespoons olive oil
- 1/2 teaspoon pink Himalayan salt
For the Soup Base
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 1 tablespoon garlic, minced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup carrots, grated
- 1 cup heavy cream
- 2 cups chicken broth
- 1 teaspoon chicken bouillon, gel or paste
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
For Finishing and Serving
- 1/8 teaspoon ground nutmeg
- 2 cups sharp cheddar cheese, shredded
- 4 slices garlic bread, for serving
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper. Place the chopped broccoli florets on the sheet. Drizzle generously with 2 tablespoons of olive oil and sprinkle with 1/2 teaspoon of pink Himalayan salt. Toss to ensure the broccoli is evenly coated. Roast for 20 minutes until slightly charred and tender.
⏱️ 25 min•🌡️ 400 - 2
While the broccoli roasts, grate the carrots and finely chop the yellow onion.
⏱️ 5 min - 3
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the chopped yellow onions and sauté for 5-7 minutes until translucent and softened. Add the minced garlic and cook for 1 minute until fragrant.
⏱️ 8 min - 4
Add the butter and all-purpose flour to the pot with the cooked aromatics. Stir continuously for 1-2 minutes to create a roux, cooking out the raw flour taste.
⏱️ 2 min - 5
Gradually whisk in the whole milk to the roux, ensuring there are no lumps. Add the grated carrots and heavy cream to the mixture. Cook on low heat for 10 minutes, stirring occasionally, allowing the carrots to soften and the flavors to meld.
⏱️ 10 min - 6
Pour in the chicken broth to reach the desired soup consistency. Carefully add the roasted broccoli to the pot.
⏱️ 2 min - 7
Stir in the chicken bouillon, onion powder, garlic powder, black pepper, and dried thyme. Mix well to combine all ingredients and seasonings.
⏱️ 1 min - 8
Cover the pot and allow the soup to simmer for an additional 10 minutes, letting the flavors deepen.
⏱️ 10 min - 9
Remove the lid. Stir in the ground nutmeg. Add the shredded sharp cheddar cheese to the soup, stirring until it is fully melted and incorporated, creating a creamy, cheesy broth.
⏱️ 3 min - 10
Ladle the hot soup into bowls. Garnish with additional shredded cheddar cheese if desired, and serve alongside garlic bread for dipping.
⏱️ 1 min