Roasted Broccoli Cheddar Soup

There's something about the smell of broccoli turning golden in the oven that shifts the entire mood of cooking. One autumn evening, I was rushing through dinner prep when a friend stopped by unannounced, and instead of ordering takeout, I tossed florets in oil and let them roast while we caught up at the kitchen counter. By the time they were caramelized and sweet, the soup practically made itself, and we ended up with bowls of something so creamy and comforting that it became our go-to when we needed to feel like we'd actually cooked something impressive. This recipe came from that happy accident of good timing and an open fridge.

My mom used to make a version of this when I was too sick to eat anything else, but she'd add extra cream and almost no seasoning, which meant it tasted like sadness in a bowl. Years later, when I finally understood how roasting vegetables first creates actual depth, I made this for her and watched her face change with that first spoonful. She asked for the recipe right then, which from my mother means everything.

Ingredients

• Broccoli florets (1 large head, about 500 g): Cutting them into even-sized pieces ensures they roast at the same speed, so none burn while others stay pale.
• Carrots (2 medium, peeled and diced): The natural sweetness balances the cheese and herbs, so don't skip them thinking they're just filler.
• Yellow onion (1 medium, chopped): This becomes the savory backbone of the soup, so take time to let it soften properly.
• Garlic (3 cloves, minced): Add it after the onions soften or it'll scorch and turn bitter instead of mellow.
• Sharp cheddar cheese (1 ½ cups, freshly grated): Pre-shredded cheese has anti-caking agents that make the soup grainy, so grating it fresh makes a real difference.
• Unsalted butter (2 tablespoons): This adds richness and helps emulsify the cream, creating that silky texture.
• Whole milk (1 cup): You need some fat content here, so don't use skim or the soup will feel thin and one-dimensional.
• Heavy cream (½ cup): For a lighter version, use half-and-half or extra milk instead without guilt.
• Low-sodium vegetable broth (4 cups): The broccoli and carrots will add their own sweetness, so low-sodium keeps everything balanced.
• Dried thyme (1 teaspoon): This herb gets stronger as the soup simmers, so resist the urge to double it early on.
• Dried basil (½ teaspoon): Just a whisper keeps it subtle and prevents that overly herby taste.
• Ground nutmeg (¼ teaspoon): A pinch brings warmth and makes people wonder what that mysterious note is without tasting nutmeg directly.
• Salt and black pepper: Season gradually and taste at every stage, since salt intensifies as the soup cooks down.
• Olive oil (2 tablespoons total): Split between roasting the broccoli and sautéing the aromatics so nothing sticks.

Instructions

Get your oven ready:

Preheat to 425°F (220°C) while you prep the broccoli, so the florets go straight into a hot oven and start caramelizing immediately.

Roast the broccoli until golden:

Toss florets with 1 tablespoon olive oil, salt, and pepper, spread them out on a baking sheet in a single layer, and roast for 20–25 minutes, stirring halfway through. You're looking for the edges to turn golden brown and crispy, which is where all the good flavor lives.

Build the soup base:

While the broccoli roasts, heat the remaining 1 tablespoon olive oil and butter in a large pot over medium heat. Add the chopped onion and diced carrots, cooking them for 5–6 minutes until they soften and smell sweet, then add the garlic and cook just 1 minute more so it wakes up without burning.

Combine roasted broccoli and seasonings:

Once the broccoli comes out of the oven, add it to the pot with the onions and carrots, reserving a few florets for garnish if you want. Stir in the thyme, basil, and nutmeg, letting the warm vegetables release the herb oils.

Simmer everything together:

Pour in the vegetable broth, bring it to a boil, then reduce the heat and let it bubble gently for 10 minutes. This gives the vegetables and herbs time to really infuse the liquid with their flavors.

Blend until creamy:

Use an immersion blender to puree the soup right in the pot until it's smooth and silky, or carefully blend it in batches in a countertop blender if that's your style. If using a regular blender, work in batches and don't fill it more than halfway to avoid hot liquid splashing everywhere.

Make it rich and smooth:

Stir in the milk and heavy cream, then gradually add the shredded cheddar cheese a handful at a time, stirring constantly until each addition melts completely. This slow process keeps the cheese from seizing up or getting grainy, and the result is creamy without any weird texture.

Taste and adjust:

Add more salt and pepper to your preference, keeping in mind that flavors taste slightly muted in hot soup so err on the side of seasoning a bit more than you think you need.

Serve with care:

Ladle into bowls and top with reserved broccoli florets and extra cheddar if desired, or keep it simple and let people add their own toppings.

Save

This soup has a way of showing up at the right moment, like the time my partner made it for me when I was stressed about a work thing and couldn't even remember why after the first warm spoonful. Food isn't supposed to fix everything, but sometimes a bowl of something this creamy and honest does more than you'd expect.

The Magic of Roasting Vegetables First

Most people boil vegetables straight into broth and wonder why soup tastes thin and one-note, but roasting changes everything. The dry heat of the oven concentrates the broccoli's natural sugars and creates caramelization, which adds depth and complexity that you simply can't get from boiling. When you add roasted florets to your soup, you're bringing actual flavor, not just texture and nutrients, which is why this tastes restaurant-quality without any restaurant tricks.

Cheese Temperature Matters More Than You Think

The difference between creamy and grainy soup often comes down to how you add the cheese and at what temperature the pot is simmering. If your soup is at a rolling boil when you add cheese, the proteins in it tighten up and separate, leaving you with those disappointing grainy bits floating around. Keeping the heat gentle and stirring constantly as you add cheese slowly means it melts evenly into the liquid and creates that silky, uniform texture that makes the soup worth making in the first place.

Ways to Make It Your Own

Once you understand how this soup works, you can bend it in directions that matter to your taste or what's in your kitchen. A pinch of cayenne pepper adds a subtle heat that makes the cheddar pop without tasting spicy, while a splash of apple cider vinegar at the very end brightens everything up and keeps the soup from feeling too heavy. Some people add crispy bacon or a handful of fresh spinach at the end, others swirl in a little truffle oil or top it with toasted breadcrumbs for crunch.

• Cayenne or a dash of hot sauce turns it into something warming and bold without overwhelming the cheese flavor.
• Fresh herbs like parsley or chives added right before serving keep the soup tasting alive and current instead of flat.
• Pair it with crusty bread or a sharp green salad so the meal feels complete and balanced.

Save

This is the kind of recipe that becomes part of your regular rotation without you planning for it to, one bowl at a time until it's as natural as scrambled eggs. Make it once and you'll understand why it works, which means you can make it a hundred times without getting bored.

Recipe Questions & Answers

→ Can I use frozen broccoli instead of fresh?

Yes, but fresh broccoli roasts better for deeper flavor. If using frozen, thaw and pat dry before roasting to remove excess moisture and achieve better caramelization.

→ How do I make this soup dairy-free?

Substitute cashew cream or coconut milk for dairy cream, and use nutritional yeast or dairy-free cheese alternatives. The texture will differ slightly but remain creamy and flavorful.

→ Can I prepare this soup ahead of time?

Absolutely. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, stirring occasionally. Add a splash of broth or milk if it thickens too much.

→ What other cheeses work well in this soup?

Gruyere, white cheddar, or a combination of cheddar and parmesan all work beautifully. Choose cheeses that melt smoothly and complement the roasted broccoli's earthy flavor.

→ How can I adjust the thickness of the soup?

For thicker soup, reduce the broth slightly or add more cheese. For thinner consistency, stir in additional broth or milk until you reach your desired texture.

→ Can I freeze this soup?

Yes, though cream-based soups may separate slightly when thawed. Freeze in portions for up to 3 months. Thaw overnight in the refrigerator and reheat gently, whisking to restore smoothness.