Roasted Broccoli and Cheddar Soup

Roasted Broccoli and Cheddar Soup

Despite the fact that it has been a little warmer out lately, I have still been craving soups and I recently realized that it had been a very long time since I last made one of my favourite soups, a broccoli and cheddar soup. The broccoli and cheddar flavour combination is a really good one that I never tire of reinventing in different dishes but this soup is one that I keep coming back to again and again. Since this soup is so simple it is a good idea to use quality ingredients including roasted broccoli, a nice homemade vegetable broth or chicken broth a nice quality aged cheddar. Roasting vegetables concentrates and brings out their flavours and the intensified broccoli flavours from the roasted broccoli goes beautifully well in this soup. This roasted broccoli and aged cheddar soup is super easy to make and yet it is so bursting with flavour that it is bound to satisfy! One last thing that I like to do with this soup is to add a tablespoon of grainy mustard which goes particularly nicely with the broccoli and cheddar flavour combination.

Roasted Broccoli and Cheddar Soup
Serve garnished with bacon and grainy mustard to kick things up a bit.

Roasted Broccoli and Cheddar Soup
Make without the bacon for a really nice vegetarian soup!

Roasted Broccoli and Cheddar Soup

Roasted Broccoli and Cheddar Soup

A creamy broccoli and cheddar soup with the concentrated flavour of roasted broccoli.

Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes

Printable Recipe
Ingredients
  • 1 large bunch broccoli, cut into florets
  • 1 tablespoon oil
  • salt and pepper to taste
  • 1 tablespoon oil
  • 1 medium onion, diced
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 3 cups vegetable broth or chicken broth or chicken stock or ham broth
  • 1 1/2 cups aged cheddar, shredded
  • 1 cup milk or cream
  • 1 tablespoon grainy mustard (optional)
  • salt and pepper to taste
Directions
  1. Toss the broccoli florets in the oil along with the salt and pepper, arrange them in a single layer on a large baking sheet and roast in a preheated 400F oven until lightly golden brown, about 20-30 minutes.
  2. Heat the oil in a large sauce pan over medium heat, add the onion and saute until tender, about 5-7 minutes.
  3. Add the garlic and thyme and saute until fragrant, about a minute.
  4. Add the broth and broccoli, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
  5. Mix in the milk, cheese and mustard, let the cheese melt and season with salt and pepper to taste.
  6. Puree the soup with a hand blender or in a food processor or blender and enjoy!

For Slow Cooker: Implement step 1, optionally implement steps 2 & 3, place everything but the milk and cheese in the slow cooker and cook on low for 6-10 hours or on high for 2-4 hours before mixing in the milk and cheese, letting the cheese melt and then pureeing the soup.

Option: If you like a thicker, creamier and healthier soup use pureed white beans instead of the milk or cream.

Option: Start the soup out by cooking 4 strips of bacon, use the grease to cook the vegetables instead of the oil and serve the soup garnished with the crumbled bacon.

Option: Add diced ham.

Similar Recipes:
Roasted Cauliflower and Aged White Cheddar Soup
Cheesy Broccoli Quinoa
Broccoli and Cheddar Quiche with a Brown Rice Crust
Cheesy Broccoli Rice
Cauliflower and White Cheddar Soup with Dill
Pumpkin and Black Bean Soup
Roasted Cauliflower and Aged White Cheddar Soup
Ale and Cheddar Soup
Cheesy Zucchini Quinoa
Split Pea Soup
Ham and Bean Soup
Cream of Mushroom Soup
Roasted Broccoli, Ham and Cheddar Grilled Cheese

Looking for more soup recipes? Get the Closet Cooking Soup Cookbook Tasty Soups!

64 comments:

Fun and Fearless in Beantown said...

Wow, this sounds delicious! What a great idea to add pureed beans to thicken it up. I would never have thought to do add that to a cheese-based soup!

Jenn said...

I've always found soup to be an any weather type meal.

Kathleen said...

I love soup all year round! I live on the coast and the summers are actually cooler than the winters at times so soup always works for me!!!

Bridgett said...

Soup is always wonderful, whether it is cold or hot outside. This broccoli and cheddar is not only decadent but incredibly comforting. Looks great, Kevin.

Sophie said...

WaW,...a tasty & very special soup, Kevin!!

Georgous too,....mmmmmmmm!

A special combo of grand flavours!

Rosa's Yummy Yums said...

A delightful soup! Those are two of my favorite ingredients!

Cheers,

Rosa

Joanne said...

I love how you hide beans in this recipe! Possibly the only way I could get my father to eat them.

Plus it looks creamy, cheesy and fantastic. Can't go wrong there.

Bellini Valli said...

We are still in the inbetween stages of the seasons clinging on to comfort foods but really wanting to BBQ. This soup is one of my favourites.

Maria said...

I have been wanting to purchase an immersion blender for well over ayear now ... it would make blending soups so much easier, but I have yet to get it. This soup looks wonderful and I love everything about it from the broccoli to the cheddar to the beans ... and those yummy croutons take it above and beyond.

Shenandoah bed and breakfast said...

I was just thinking tonight about cooking a broccoli soup. This cheddar idea really great and its sounds superb! This soup will go wonderful with the bread. And I will be using by real, thick, cream!

Best Regards,

Herrad said...

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Please come by my blog and pick up your Beautiful Blogger Award.
Love,
Herrad

Danielle said...

Hi Kevin. I am really intrigued that you used white beans to thicken a broccoli cheese soup. I like the idea of adding the healthful benefits but wouldn't the texture be a little grainy or off in some way?

Joie de vivre said...

LOL...I was making croutons the other evening while doing about 5 other things to get dinner ready. I was sauteing asparagus when I noticed a slightly smoky smell in the air. "Hmmm..." I thought, "the asparagus don't look like they are burning, but I'll take them off the stove." I continue to cook dinner until the smoke alarms all over the house start going off. It was then that I realized I had forgotten the croutons! I pulled out lumps of charcoal on a baking pan from the oven and put them out on the back stoop to air out a little. Oops! Yours look lovely.

FoodTherapy4Me said...

I LOVE cheddar & broc soup! What an inventive idea with the beans...and healthy/fiberous.

Rambling Tart said...

Kevin, this soup is absolutely wonderful. :-) I've been craving something like this the last two weeks but couldn't find a recipe that was "just right." This is perfection and I can't wait to try it. :-)

Cynthia said...

You have such a gift for making even simple food look gourmet.

Meagan said...

I was just thinking of making broccoli soup, and the beans would be a nice way to change it up!

Memória said...

What a great idea to use beans as a thickener. This soup looks delicious!

The Short (dis)Order Cook said...

It's funny. I was reading this post and you mentioned typical thickeners and I started to think of a broccoli cheddar soup I made once that used white beans as a thickener. Then I kept reading and you had the exact same idea! Soups like this are a great way to get your veggies in and still feel really satisfied.

Claudia said...

I love the beans instead of cream. My family has been asking about making this soup...grand timing.

Kerstin said...

Broccoli Cheddar is my very favorite soup and yours looks so tasty. I love the beans you snuck in to thicken it up too!

Melissa said...

I love brocolli and cheddar soup. This one sound fabulous, can't wait to try it.

Kevin said...

Danielle: The pureed beans were nice and smooth rather than grainy and I quite enjoyed the texture of the broth.

James said...

The beans pureed are a really good idea, i'll have to try that

comfycook said...

I just looked at four recipes, you have posted and I want to make all four. I am going to start with the broccoli soup because I am still in soup mode.

Thanks for having such interesting recipes.

Sphinx said...

I've just scrolled down and seen your broccoli soup recipe - it sounds really delicious. I usually make mine with broccoli (obviously!), spinach and onion plus lowfat soft cheese. Sometimes I change it up and use cauliflower and leeks instead.
I'm very into healthy low fat low salt low GI recipes, so I really like your idea for using beans as a thickener. I often bulk up soups with pureed aubergines (I have them growing in my garden, so usually have excess). I'll be back.

Cassandra said...

This reminds me of my low-fat version of broccoli and cheese soup using the same bean concept to cut out the cream.

pita bread said...

I like the idea of using pureed beans instead of flour to thicken the soup. But I make my croutons dry, just toss them on a non-stick skillet, because otherwise they soak up all the grease and are too heavy for my taste.

Lucy said...

Just made this! Easy and delicious. I couldn't stop eating it.

Anonymous said...

When do you add the mustard? Should that go in at the end with the cheese or earlier?

Kevin said...

Anonymous: Yes, you add the mustard at the end with the cheese. Thanks for pointing that out!

Tieghan said...

I love this soup! Seriously, one of my favorites!

Mindy Moore said...

I received an immersion blender for Christmas, so I've been anxious to use it. I have a question, though. Am I missing something somewhere about the beans?? I can't find anywhere where it says to add beans. How much? When? Instead of the milk because I am lactose intolerant? Would soy milk suffice? I must have missed it somewhere! Thanks!

anotherfoodieblogger said...

My husband made broccoli cheddar soup this a few days ago! He pureed a mire poix with one head including the stocks, then added extra florets later. No milk either. It was thick as pea soup! I do like your idea of adding the grainy mustard for extra dimension, for sure. Thanks as always for a good soup recipe. I love soup.

glenda said...

Where in the recipe does it say to add the beans to thicken the soup?
I have read through the recipe several times and I do not see beans listed in the ingredients, nor do I see it mentioned in the instructions.
Please advise?
Thank you! It sounds like a delicious soup, and I would like to try this soon.

Connie Leair said...

Am I missing something???? I don't see beans in the soup.......And would love to see nutrition info on the recipes.

Suresh Urs said...

Nice soup recipe it's nice and great one. Superb recipe. Soups are the lovely one and similar recipe's . Great post.

The Magical Christmas Wreath Company said...

Great twist on Cheddar and broccoli soup Kevin. I'm going to try it this weekend.

Joanne said...

I love broccoli and cheese together!! This soup sounds so good to me!

Amanda said...

never thought of roasting the veggies! need to try this next time i make broccoli cheese soup! thanks for sharing :)

Anonymous said...

SEVERAL OF THE COMMENTS MENTIONED PUREED BEANS, BUT I COULDN'T FIND ANYTHING ABOUT BEANS IN THE RECIPE?

Cheap VPS UK said...

Looking nice soup.I love soup.

Anonymous said...

Maybe I need new glasses but I don't see any mention of beans in the recipe.

Anonymous said...

excellant!! thanks

Kevin said...

Mindy Moore, glenda, Anonymous: I often like to add a (15 ounce) can of white beans to this soup and puree them to make it nice and thick and creamy.

Sarah @ SimplyScrumptiousbySarah said...

Mmmm... this looks great! I agree...quality ingredients makes all the difference! yum!

ちび太の出来事 said...

This was great. The whole family enjoyed. Our two year old had 3 servings!!!

ちび太の出来事 said...

We made the soup the other night and made quiche this morning with more roasted broccoli, aged cheddar, and bacon. Both delicious!!!

Clotheson_Joi said...

I just made this cause I had a lot of fresh broccoli in my fridge! Omg the best ever, I ate this for three days and it taste better each day! I also added some freshly roasted broccoli to it! Yum!

Jennifer Weedon said...

Trying this recipe today...it looks fantastic! Do you think I could do this in a crockpot after roasting the broccoli??

Chris said...

This was absolutely yum! I used College Inn Culinary Broth with white wine & herbs, and if you can find it in your area, I suggest using it (no msg!) Just that hint of white wine finishes up the soup to perfection :) The roasted broccoli adds such nice flavor!

Kevin Lynch said...

Jennifer Weedon: Yes this would work in a slow cooker after roasting the broccoli!

Kevin Lynch said...

Chris: The white wine would be a nice addition!

Fazila said...

Yum just made this ! Tasted really good. I added some roasted garlic.

Kevin Lynch said...

Fazila: Roasted garlic would be nice!

Stacey said...

Sounds wonderful! I'm making this tonight. Thanks. :)

Ash said...

Really good flavor! I used spicy brown mustard. I used milk and it's a little too thin for me though, so I'll try adding the beans.

Simi J said...

love the texture

Anonymous said...

Thanks for sharing. The "roasted" element is what drew me to this, and it did not disappoint. Delicious!

Kevin Lynch said...

Anonymous: I am glad you enjoyed it! Roasting adds a ton of flavour to a lot of veggies and roasted broccoli is no exception!

Emily Nevill said...

This was dinner tonight and it was greatly enjoyed!

Valerie Oguss said...

I've never commented on a recipe before, but I just felt compelled to make a comment this time! My family loved this soup! We added the pureed beans and it was perfect! I didn't have any thyme, so I used herb de provence which worked out wonderfully! My husband asked to make this soup a part of our regular rotation and my three year old had no idea he was eating broccoli! A winner!

Debbie said...

Just made this, hubby likes it, it was a bit rich for me but I just had gadtric bypass surgery so things are tasting all different. Was a perfect idea for my puréed stage of dieting I'm in right now however. And very easy to make.

Kevin Lynch said...

Valerie Oguss & Debbie: I am glad that you both enjoyed it!

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