Description
A creamy soup made with roasted broccoli and sharp cheddar cheese.
Ingredients
Scale
- 1 large head broccoli, cut into florets
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Toss the broccoli florets with olive oil, salt, and pepper on a baking sheet.
- Roast the broccoli for 15 to 20 minutes until tender and slightly browned.
- In a large pot, sauté the onion over medium heat until soft, about 5 minutes.
- Add the garlic and cook for 1 minute more until fragrant.
- Pour in the vegetable broth and bring to a simmer.
- Add the roasted broccoli to the pot.
- Use an immersion blender or carefully transfer the soup in batches to a regular blender and blend until smooth.
- Return the soup to the pot over low heat.
- Stir in the heavy cream.
- Gradually stir in the shredded cheddar cheese until melted and the soup is smooth. Do not boil.
- Taste and adjust salt and pepper as needed before serving.
Notes
- For a thicker soup, use less broth initially.
- Shred your own cheese for better melting.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5
- Sodium: 650
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 18
- Fiber: 4
- Protein: 15
- Cholesterol: 70
Keywords: broccoli cheddar soup, roasted broccoli, cheese soup, creamy soup, vegetable soup