Are you ready to transform the humble broccoli into a restaurant-worthy soup that'll have everyone begging for seconds? This Creamy Roasted Broccoli and Cheese Soup is not just another recipe—it's a magical culinary experience that turns simple ingredients into a luxurious, mouth-watering dish that promises to become your new comfort food obsession. With perfectly roasted broccoli, rich cheddar cheese, and a velvety smooth texture, this soup is about to revolutionize your dinner game!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 head broccoli, chopped
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Wash the broccoli and chop it into bite-sized florets, ensuring they are roughly similar in size for even roasting.
- Spread the broccoli florets on a baking sheet, drizzle with olive oil, and season lightly with salt and pepper. Roast in the preheated oven for 15-20 minutes, or until the edges are slightly crispy and golden brown.
- While the broccoli is roasting, heat a large soup pot over medium heat. Add a small amount of olive oil and sauté the diced onion until translucent and soft, approximately 4-5 minutes.
- Add minced garlic to the onions and cook for an additional 30-45 seconds, stirring constantly to prevent burning and release the garlic's aromatic flavors.
- Pour the vegetable broth into the pot and bring to a gentle simmer. Add the roasted broccoli florets to the broth and cook for 5-7 minutes to blend the flavors.
- Use an immersion blender to partially puree the soup, leaving some broccoli chunks for texture. Alternatively, carefully transfer portions to a blender, blending partially and returning to the pot.
- Reduce heat to low and stir in the heavy cream, allowing it to warm through without boiling. Gradually add the shredded cheddar cheese, stirring continuously until the cheese is completely melted and incorporated.
- Taste the soup and adjust seasoning with salt and pepper as needed. If the soup is too thick, thin it with a little additional broth or water.
- Serve hot, garnished with additional shredded cheese, a sprinkle of black pepper, or some roasted broccoli florets on top for extra texture.
Tips
- Roasting is Key: Don't skip the roasting step! This technique brings out a deep, nutty flavor in the broccoli that boiling simply can't achieve.
- Cheese Matters: Use high-quality, sharp cheddar cheese for the most robust flavor. Freshly shredded cheese melts more smoothly than pre-packaged varieties.
- Blending Technique: For the perfect texture, only partially blend the soup. This leaves delightful broccoli chunks that add interest and authenticity to your dish.
- Temperature Control: When adding cream and cheese, keep the heat low to prevent separation and ensure a smooth, creamy consistency.
- Customize Your Soup: Feel free to add crispy bacon bits, croutons, or a drizzle of truffle oil for an extra gourmet touch.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 12g
Protein: 15g
Fat: 26g
Saturated Fat: 15g
Cholesterol: 80mg
