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Roasted Broccoli Soup With Sharp Cheddar Recipe

Roasted broccoli soup with sharp cheddar gets its deep, browned flavor from roasting the florets before simmering them with potato and broth. Blend it smooth, then gently melt in the cheddar and cream for a rich, creamy finish.
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Prep Time 15 minutes
Cook Time 52 minutes
Total Time 1 hour 7 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb broccoli cut into florets with stems peeled and chopped
  • 2 tbsp olive oil
  • 1 tsp kosher salt divided
  • 0.5 tsp black pepper divided
  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 2 cloves garlic minced
  • 1 russet potato medium, peeled and diced
  • 4 cups low-sodium chicken or vegetable broth
  • 0.5 cup heavy cream
  • 8 oz sharp cheddar cheese shredded

Equipment

  • 2 rimmed baking sheets
  • 1 5-quart Dutch oven
  • 1 immersion blender

Method
 

  1. Heat the oven to 425°F.
  2. Line two rimmed baking sheets with parchment paper.
  3. Toss the broccoli with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
  4. Spread the broccoli across the baking sheets in a single layer.
  5. Roast the broccoli for 20–25 minutes, rotating the sheets and switching their positions halfway through, until the florets are tender and browned at the edges.
  6. Heat the remaining 1 tablespoon olive oil in a 5-quart Dutch oven over medium heat.
  7. Add the onion and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook for 5–7 minutes until softened.
  8. Stir in the garlic and cook for 30 seconds.
  9. Add the potato and broth, bring to a boil, reduce the heat, and simmer for 12–15 minutes until the potato is very tender when pierced with a fork.
  10. Stir in the roasted broccoli and simmer for 5 minutes.
  11. Remove the pot from the heat and carefully blend the soup with an immersion blender until smooth.
  12. Return the pot to low heat and stir in the heavy cream and shredded cheddar a handful at a time.
  13. Warm gently for 2–3 minutes until the cheese is melted; do not let the soup boil.

Notes

For the smoothest soup, add the cheddar a handful at a time and keep the soup from boiling. Refrigerate leftovers for 3–4 days; freezing is not recommended because the cream and cheese can affect the texture. Use vegetable broth for a vegetarian version.