Save The smell hit me before I even opened the oven door, that nutty, caramelized scent of broccoli roasting at high heat. I'd been making this soup for years with raw broccoli tossed straight into the pot, and it was fine, comforting even. But one evening I had extra florets left over from another meal already roasted and golden, and I threw them into the blender with the cream and cheese. The difference was startling, a deeper, sweeter flavor that made the whole bowl taste richer and more complex.
I made this for my sister one rainy Saturday when she showed up unannounced, drenched and grumpy. She sat at the kitchen counter wrapped in a blanket, watching me stir the pot and complaining about her week. By the time I ladled the soup into bowls and set one in front of her, she'd gone quiet. She took a spoonful, then another, and finally looked up and said, that's really good. Sometimes that's all you need to hear.
Ingredients
- Broccoli: Choose a head with tight, dark green florets and firm stalks, roasting transforms it from merely healthy into something you actually crave.
- Sharp cheddar cheese: Don't skimp here, the sharpness cuts through the cream and gives the soup its backbone, pre shredded works but freshly grated melts smoother.
- Heavy cream: This is what makes the soup velvety and luxurious, though you can use half and half if you want something a bit lighter.
- Vegetable broth: Use a good quality broth because it forms the base of everything, taste it before adding and adjust your salt accordingly.
- Yellow onion: Adds sweetness and depth as it softens in the butter, don't rush this step or you'll lose that mellow background flavor.
- Garlic: Just two cloves are enough to add warmth without overwhelming the broccoli and cheese.
- Unsalted butter: For sautéing the aromatics and building the roux, it adds richness that olive oil alone can't achieve.
- All purpose flour: This thickens the soup and helps the cheese incorporate smoothly without breaking or getting grainy.
- Olive oil: For roasting the broccoli, it helps the florets brown and crisp at the edges.
- Ground nutmeg: Optional but magical, just a pinch adds a subtle warmth that makes people wonder what your secret is.
Instructions
- Roast the Broccoli:
- Preheat your oven to 425°F and toss the broccoli florets with olive oil, salt, and pepper, then spread them on a baking sheet in a single layer. Roast for 20 minutes until the edges are golden and slightly crispy, this step is where all the magic starts.
- Sauté the Aromatics:
- Melt butter in a large pot over medium heat, add the chopped onion and cook for about 5 minutes, stirring now and then until it's soft and translucent. Toss in the minced garlic and cook for another minute until your kitchen smells incredible.
- Make the Roux:
- Sprinkle the flour over the onions and garlic, stirring constantly for about 2 minutes to cook out the raw flour taste. This creates a base that will thicken your soup and keep the cheese from separating later.
- Add the Broth:
- Slowly whisk in the vegetable broth, making sure to break up any lumps as you go. Bring the mixture to a gentle simmer and let it thicken slightly.
- Simmer with Broccoli:
- Add your roasted broccoli to the pot, saving a few pretty florets for garnish if you like. Let everything simmer together for about 8 minutes so the flavors can meld.
- Blend Until Smooth:
- Use an immersion blender right in the pot to puree the soup until it's completely smooth and creamy. If you're using a countertop blender, work in batches and be careful with the hot liquid.
- Finish with Cream and Cheese:
- Stir in the heavy cream, grated cheddar, and a pinch of nutmeg if you're using it, then cook over low heat while stirring until the cheese melts into a silky, luscious soup. Taste and adjust the salt and pepper as needed.
- Serve:
- Ladle the soup into bowls and top with those reserved broccoli florets and a sprinkle of extra cheddar. Serve it hot with crusty bread for dipping.
Save One winter evening I made a double batch and poured it into jars for a friend who'd just had a baby. She texted me later that night saying she'd eaten an entire jar standing at the counter in her pajamas, too tired to even sit down. That's when I realized this soup wasn't just food, it was the kind of thing that shows up when people need comfort and warmth without any fuss.
Storing and Reheating
This soup keeps beautifully in the fridge for up to four days in an airtight container, and it actually tastes even better the next day once the flavors have had time to settle. When you reheat it, do it gently over low heat on the stovetop, stirring occasionally and adding a splash of broth or cream if it's thickened up too much. I've frozen it successfully too, though the texture can be slightly less silky after thawing, just give it a good stir or a quick buzz with the immersion blender to bring it back together.
Customizing Your Soup
I've played around with this recipe more times than I can count, sometimes adding a handful of spinach or kale right before blending for extra greens. A pinch of cayenne pepper or a few dashes of hot sauce can give it a subtle kick if you like a little heat, and I've swapped the cheddar for gruyere or fontina when I'm feeling fancy. You can also stir in cooked, crumbled bacon at the end for a smoky, indulgent twist, or top each bowl with toasted breadcrumbs for crunch.
What to Serve Alongside
This soup is hearty enough to be a meal on its own, but I usually serve it with a thick slice of sourdough or a warm baguette for dipping. A simple green salad with a sharp vinaigrette balances the richness nicely, and sometimes I'll set out a platter of roasted vegetables or a grilled cheese sandwich cut into strips for dunking. On particularly cold nights, I've been known to add a baked potato on the side and call it dinner.
- Crusty bread or garlic toast for soaking up every last drop.
- A crisp arugula salad with lemon and parmesan to cut the creaminess.
- Grilled cheese sandwich sticks for the ultimate comfort food pairing.
Save This soup has become my answer to gray skies and long weeks, the kind of thing I make when I need to remember that cooking can be easy and generous at the same time. I hope it finds a place in your kitchen too, warming you from the inside out.
Recipe FAQs
- → Why roast the broccoli before blending?
Roasting caramelizes the broccoli, developing deep, nutty flavors that enhance the final soup. It also removes excess moisture, creating a creamier texture when blended.
- → Can I use frozen broccoli instead?
Yes, frozen broccoli works well. Thaw and pat dry before roasting, or skip roasting and add directly to the broth. You may need to adjust cooking time slightly.
- → How do I prevent the soup from breaking or becoming grainy?
Keep the heat low when adding cream and cheese. Stir constantly and avoid boiling once cream is incorporated. Use freshly grated cheese rather than pre-shredded for smoother melting.
- → What's the purpose of the roux in this soup?
The roux—made from butter and flour—thickens the broth naturally, creating the soup's creamy consistency without relying solely on cream. It also adds subtle depth to the flavor.
- → Can I make this soup ahead of time?
Yes, prepare through step 6 and refrigerate up to 3 days. Reheat gently over low heat, then add cream and cheese. You may need to thin with additional broth after storage.
- → How can I make this soup lighter?
Substitute heavy cream with half-and-half or whole milk, or use a combination. You can also reduce the cheese amount or use a lower-fat cheddar variety without sacrificing too much flavor.