Who knew that something as green and humble as broccoli could dance so beautifully with cheese to create a soup that’s both creamy and healthy? It’s like watching a classic movie, where the unlikely duo steals the spotlight and leaves you wondering why you haven’t been making this all along. Just like those surprisingly warm October days that catch you off guard, this soup brings unexpected comfort and warmth, wrapping you in a cozy culinary embrace.
Steps
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Arrange chopped broccoli florets on the baking sheet, drizzle with olive oil, and season with salt, pepper, garlic powder, oregano, basil, and thyme. Roast the broccoli until lightly charred and tender, about 10-15 minutes.
- In a medium-sized pot over medium-high heat, melt butter and add minced garlic and chopped onions. Sauté until the onions are translucent and fragrant, approximately 1-2 minutes.
- Stir in flour, salt, black pepper, smoked paprika, mustard powder, and garlic powder, mixing until well combined. Add half of the roasted broccoli and vegetable stock, stirring to incorporate everything.
- Bring the mixture to a boil for 1-2 minutes, then reduce the heat and let it simmer for about 5 minutes. Using an immersion blender, blend the soup until mostly smooth, about 2-3 minutes.
- Add heavy cream, the remaining roasted broccoli, and chopped carrots to the pot. Stir well and continue to simmer for another 8-10 minutes or until the carrots are tender.
- Stir in sharp cheddar cheese, mixing until it is fully melted and the soup has thickened. Remove from heat and serve immediately, optionally accompanied by your preferred side dish.
Ingredients
- 1-2 heads of broccoli, chopped into small florets (approximately 3-4 cups)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 4 tablespoons unsalted butter
- 1 red onion, chopped (yellow onion can be used as an alternative)
- 4 garlic cloves, minced
- 2 medium carrots, peeled and chopped
- 3 tablespoons organic all-purpose flour (alternatives: arrowroot, tapioca flour)
- 1 teaspoon sea salt
- 1 teaspoon smoked paprika
- 1 teaspoon mustard powder
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 3 cups organic vegetable stock/broth
- ¾ cup organic heavy cream (substitutable with full-fat coconut cream/milk)
- 2-3 cups organic sharp cheddar, shredded or grated (for a vegan option: use ½ cup nutritional yeast or dairy-free cheese shreds)
FAQ
- Can I make this Roasted Broccoli Cheddar Soup vegan?
- Yes, you can make the soup vegan by replacing the unsalted butter with a plant-based alternative and using dairy-free cheese or nutritional yeast. Substitute the heavy cream with full-fat coconut cream or milk.
- What are some good side dishes or toppings to pair with this soup?
- This soup pairs well with a variety of sides and toppings like garlic bread, roasted chickpeas, crispy bacon (for non-vegans), roasted broccolini, or homemade croutons. These additions can add texture and complement the soup’s flavors.
- How should I store leftover Roasted Broccoli Cheddar Soup?
- Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. For longer storage, you can freeze the soup for 4-6 months. To reheat, thaw in the refrigerator overnight or at room temperature, then warm on the stovetop.
- Why won’t my cheese melt smoothly in the soup?
- Freshly-grated cheddar cheese melts more smoothly than pre-shredded cheese, which is often coated to prevent clumping. If using shredded cheese, add it to the soup in the last 5 minutes of simmering, stirring until it melts.
- What are some gluten-free options for this soup?
- To make the soup gluten-free, use gluten-free all-purpose flour, arrowroot starch, or tapioca flour instead of regular flour. Ensure that all other ingredients are certified gluten-free.
Tips
- Roast the Vegetables: Enhance the soup’s flavor by roasting not only the broccoli but also the carrots. This process brings out rich, caramelized flavors, adding depth to the soup.
- Choose Freshly Grated Cheese: For a creamy consistency, use freshly grated sharp cheddar cheese. Pre-shredded cheese has coatings that prevent it from melting smoothly, so grating your own will ensure a better texture.
- Simmer to Blend Flavors: To achieve a well-rounded taste, let the soup simmer slowly. This allows the flavors to meld together beautifully, rather than rushing the process on high heat.
- Thicken Without Lumps: To avoid lumps when thickening the soup, mix your thickener (like flour or starch) with a bit of hot broth from the soup before adding it to the pot. This step ensures a smooth and creamy finish.
Equipment
- Immersion Blender (Hand Blender) – Used to blend the soup until mostly smooth.
- Dutch Oven Pot – For cooking the soup on the stove.
- Baking Sheet – For roasting the broccoli.
- Parchment Paper – To line the baking sheet when roasting the broccoli.
