Pin There's something about the smell of roasting broccoli that makes a kitchen feel instantly warmer. I discovered this soup on a gray afternoon when I had a head of broccoli that needed using and a craving for something velvety and comforting. The combination of sharp cheddar and cream seemed like the obvious choice, but it wasn't until I tasted that first spoonful that I understood why this soup has stayed in rotation ever since—it's the kind of dish that feels like a small luxury on an ordinary day.
I made this for my neighbor last winter when she mentioned feeling under the weather, and I'll never forget how she called the next day just to ask if I'd share the recipe. Serving it in a bread bowl turned into our thing after that—something about tearing into buttery, toasted bread while eating this soup made every cold snap feel a little less miserable.
Ingredients
- Broccoli florets (1 large head, about 500g): Roasting them first draws out a sweetness you won't get from boiling, and gives the soup depth.
- Yellow onion (1 medium, chopped): The base of everything here—let it soften completely before adding garlic so the flavors meld smoothly.
- Garlic (2 cloves, minced): Just enough to whisper in the background without overpowering the cheese.
- Sharp cheddar cheese (1½ cups, grated): Don't use pre-shredded if you can help it; freshly grated melts into the soup like silk.
- Heavy cream (1 cup): This is what makes the soup feel luxurious, though you can use half-and-half for a lighter version.
- Unsalted butter (2 tablespoons): A clean slate to build your flavor on.
- Vegetable broth (3 cups): The foundation—use one you actually like drinking, because it matters.
- Olive oil (2 tablespoons): For tossing the broccoli before roasting.
- All-purpose flour (2 tablespoons): Creates a roux that thickens and adds body without making the soup feel heavy.
- Salt and black pepper: Taste and adjust at the end; seasoning is personal.
- Ground nutmeg (⅛ teaspoon, optional): A pinch adds a whisper of warmth that most people won't identify but will definitely notice.
Instructions
- Roast the broccoli:
- Preheat your oven to 425°F and toss broccoli florets with olive oil, salt, and pepper. Spread them out on a baking sheet so they're not crowded, then roast for about 20 minutes until the edges are golden and crispy. You want some char here—it's not a mistake, it's flavor.
- Build your base:
- In a large pot, melt butter over medium heat and add your chopped onion. Stir it now and then for about 5 minutes until it's soft and starting to turn translucent, then add the minced garlic and cook for just 1 minute until it smells incredible.
- Make the roux:
- Sprinkle flour over the onion mixture and stir constantly for 2 minutes. This cooks off the raw flour taste and creates the base that will thicken your soup.
- Add the broth:
- Slowly whisk in your vegetable broth, making sure to break up any flour lumps as you go. Bring everything to a gentle simmer.
- Combine and simmer:
- Add your roasted broccoli to the pot and let it simmer for about 8 minutes so all the flavors get to know each other. Reserve a few small florets for garnish if you'd like.
- Blend until silky:
- This is where the magic happens—use an immersion blender to puree the soup until it's completely smooth, or carefully blend in batches in a regular blender and pour it back into the pot. The texture should feel velvety.
- Finish with cream and cheese:
- Stir in the heavy cream, grated cheddar, and a small pinch of nutmeg if you're using it. Keep the heat low and stir gently until the cheese melts completely and the soup is creamy. Taste and adjust your salt and pepper.
- Serve warm:
- Ladle into bowls, garnish with those reserved broccoli florets and a sprinkle of extra cheese if you'd like, and serve while it's hot.
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My favorite moment with this soup was when my partner tasted it and said it reminded them of a fancy restaurant they went to once, and I got to tell them it came from our own kitchen. That's when I realized this wasn't just comfort food—it was something I'd made with my own hands that could make someone feel a little bit special.
The Magic of Roasting
Roasting vegetables before adding them to a soup is one of those small techniques that changes everything, and I learned it by accident when I had broccoli left over from roasting a dinner. The caramelization that happens in the oven creates these deep, almost sweet notes that you simply can't get any other way. It's worth the extra time, I promise.
Customizing Your Soup
This soup is forgiving in the best way. Too thick? Add a splash more broth. Too thin? Simmer it down uncovered for a few minutes. Want it lighter? Use half-and-half instead of cream, or even whole milk. I've made it with different cheeses depending on what's in my fridge, and sharp white cheddar is gorgeous if you can find it. The base is solid enough to support whatever you want to do with it.
Serving Suggestions and Final Touches
Crusty bread is the obvious pairing, but I've also served this with roasted crackers, grilled cheese cut into dunking pieces, or alongside a simple green salad to balance the richness. A sprinkle of crispy bacon or fresh chives on top takes it in a different direction if you're in the mood. The soup keeps well in the fridge for three or four days and actually tastes better the next day as flavors deepen.
- Make a bread bowl by hollowing out a round loaf and ladling the soup inside for something special.
- A tiny pinch of cayenne or smoked paprika on top adds intrigue without making it spicy.
- Leftover soup freezes beautifully, so make a double batch and thank yourself later.
Pin This is the kind of soup that turns a regular day into something warmer and more nourishing. Once you make it, you'll understand why it deserves a permanent spot in your cooking rotation.
Recipe Questions & Answers
- → How do you get a smooth texture in this soup?
Roasting broccoli before blending enhances flavor and softens texture, then pureeing thoroughly with an immersion blender creates a silky consistency.
- → Can I make it without heavy cream?
Yes, substituting half-and-half or whole milk lightens the base while maintaining creaminess, though texture may be slightly thinner.
- → What’s the purpose of roasting the broccoli?
Roasting develops a deeper, caramelized flavor in the broccoli and softens it for easier blending into a rich puree.
- → How do you prevent lumps when adding broth?
Sprinkle flour over softened onions and stir to form a roux before slowly whisking in broth, ensuring the mixture is smooth and lump-free.
- → Can I add extra seasoning for heat?
A pinch of cayenne or freshly ground black pepper adds subtle warmth without overpowering the creamy balance.