Creamy Roasted Broccoli and Cheese Soup

A wooden bowl with broccoli cheese soup in it with cheddar cheese sprinkled over top and a spoon in it.

Creamy Roasted Broccoli and Cheese Soup

The most DELICIOUS roasted broccoli and cheese soup! This creamy soup is made with just 8 ingredients and contains no milk or cream - just a little cheddar cheese. So rich in flavor and takes only 30 minutes!

Course Main Course, Soup

Cuisine American

Keyword broccoli and cheese soup, broccoli cheddar soup, cream of broccoli soup

Freezer Friendly Yes

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 308kcal

Author Bethany Kramer

Ingredients

16 oz bag broccoli florets (or 4-5 cups)
2 Tablespoons olive oil
1 medium yellow onion, diced
2 Yukon gold potatoes (yellow), peeled and cubed
6 cups vegetable broth
1 garlic clove, minced
1 cup shredded cheddar cheese
thyme sprigs *optional
salt & black peppers

Instructions

Preheat oven to 450F. Lay broccoli on sheet pan and drizzle with 1 Tablespoon oil and sprinkle of salt. Toss and roast for 10 minutes.
While broccoli is roasting saute in a pot onion & garlic with 1 tablespoon of oil for 5 minutes until soft.
Then add to pot: roasted broccoli, diced potatoes, vegetable broth, thyme sprigs, salt & black pepper. Simmer for 15 minutes until potatoes and broccoli are soft when tested with fork.
Remove thyme sprigs with tongs or fork then use a hand-immersion blender or high-powered blender to blend soup until creamy and smooth.
Stir in shredded cheddar cheese then season to taste with salt and pepper. Serve with your favorite crusty bread!

Video

Notes

Prep your vegetables: If you are just beginning to cook this is a super helpful tip. Prepping your veggies will make your cooking process seamless and less stressful.

Cheese: I used a mild cheddar cheese for this recipe. I recommend organic cheddar that is made without rBST (artificial growth hormones).

Blending soup: I recommend using a hand-immersion blender or high-powered blender for this process.

Nutrition