Save The first time I made this broccoli cheddar soup, it was snowing sideways outside and I was determined to create something that felt like a warm hug. I hadnt planned on roasting the broccoli first, but my oven was already hot from a failed experiment with garlic bread, and something about those charred, caramelized florets called to me. That accidental decision transformed everything. Now I cant imagine making it any other way.
Last winter, my sister came over after a terrible week at work. I made a double batch of this soup, and we sat at the kitchen table until the bowls were completely empty, just talking and letting the warmth sink in. She asked for the recipe before she even put on her coat to leave.
Ingredients
- 1 large head broccoli: Roasting first creates sweet, nutty notes that balance the rich cheese
- 1 medium yellow onion: The foundation of flavor, dont rush this step
- 2 cloves garlic: Fresh is non negotiable here
- 1 ½ cups sharp cheddar cheese: Sharp gives the soup character mild cheese disappears into the cream
- 1 cup heavy cream: Half and half works but the texture wont be quite as luxurious
- 2 tablespoons unsalted butter: Start the roux right
- 3 cups vegetable broth: Low sodium lets you control the seasoning
- 2 tablespoons olive oil: For getting that gorgeous roast on the broccoli
- 2 tablespoons all-purpose flour: Just enough to thicken without becoming gluey
- ½ teaspoon salt: Adjust after the cheese goes in
- ¼ teaspoon black pepper: Freshly ground makes all the difference
- ⅛ teaspoon nutmeg: The secret ingredient that makes people ask whats in this
Instructions
- Roast the broccoli:
- Heat your oven to 425°F and toss the broccoli florets with olive oil, salt, and pepper until theyre evenly coated. Spread them on a baking sheet and roast for 20 minutes, watching for those beautiful golden edges that mean caramelization is happening.
- Build the flavor base:
- In a large pot, melt the butter over medium heat and add the chopped onion. Let it soften for about 5 minutes until it turns translucent, then add the garlic and cook for just one minute more until the smell fills your kitchen.
- Create the roux:
- Sprinkle the flour over the onions and garlic, stirring constantly for 2 minutes. You want to cook out the raw flour taste without letting it brown.
- Add the broth:
- Slowly whisk in the vegetable broth, taking your time to smooth out any lumps. Bring everything to a gentle simmer.
- Combine and simmer:
- Add those roasted broccoli florets to the pot, saving a few pretty ones for garnish if you want. Let everything simmer together for 8 minutes so the flavors can become friends.
- Blend until smooth:
- Use an immersion blender right in the pot, or work in batches with a regular blender, until the soup is completely velvety. No one wants chunks in their creamy soup.
- Add the creamy finish:
- Stir in the heavy cream, grated cheddar, and that pinch of nutmeg over low heat. Keep stirring until every bit of cheese has melted into the soup, then taste and adjust the seasoning.
- Serve it up:
- Ladle the hot soup into bowls and top with those reserved florets and an extra sprinkle of cheddar. Put the bowl on the table and watch people lean in.
Save This soup has become my go to for sick friends, bad days, and Tuesdays that need saving. Something about that combination of roasted vegetables and melted cheese feels like home.
Making It Your Own
Ive learned that a pinch of cayenne pepper adds just enough warmth to make you sit up and take notice. Some nights I throw in a handful of spinach right at the end for color. The soup forgives every experiment.
The Bread Question
Crusty bread isnt optional, its essential. I like to tear pieces and dip them right into the bowl, though my grandmother would probably be horrified by that lack of table manners.
Leftover Magic
This soup reheats beautifully, though you might need to splash in a little extra cream or broth when warming it up. It never tastes as good as the first day, but its still better than anything from a can.
- Store in an airtight container for up to 3 days
- Freeze portions before adding the cream for best results
- Reheat gently over low heat, stirring often
Save There are few things in life as satisfying as watching someone take that first spoonful and close their eyes in pure contentment.
Recipe FAQs
- → Can I make this soup ahead of time?
Absolutely. This soup actually tastes better the next day as flavors meld together. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of cream or milk if it thickens too much.
- → Can I freeze this soup?
Yes, though the texture may change slightly. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. The cream might separate slightly when reheated, but whisking vigorously will bring it back together.
- → What can I use instead of heavy cream?
Half-and-half works well for a lighter version, though the soup won't be quite as rich. Whole milk creates a thinner consistency but still delivers creamy comfort. For a dairy-free option, try full-fat coconut milk, though it will add subtle coconut flavor.
- → Do I have to roast the broccoli first?
Roasting isn't strictly necessary, but it adds incredible depth. The high heat caramelizes the broccoli, bringing out natural sweetness and creating complex flavors you won't get from boiling. If you're short on time, you can simmer raw florets in the broth instead.
- → Why is my soup grainy?
Graininess usually occurs when cheese is added at too high a temperature, causing the proteins to separate. Always remove the pot from heat before stirring in cheese, and add it gradually while whisking constantly. Pre-shredded cheese can also cause graininess due to anti-caking agents.
- → How can I make this soup thicker?
If you prefer a thicker consistency, increase the flour to 3 tablespoons when making the roux. Alternatively, you can puree a potato or a slice of bread along with the broccoli. For the richest thickness, simply let the soup simmer longer to reduce.