The Cozy Cook

Roasted Broccoli White Cheddar Soup

This roasted broccoli and white cheddar soup is loaded with creamy white cheddar cheese that’s enriched with the flavors of perfectly roasted broccoli and melted Parmesan.

Be sure to try my Copycat Panera Broccoli Cheddar Soup recipe next!

Overhead shot of roasted broccoli white cheddar soup in a white bowl on a white table with rolls.

I think we can all agree that broccoli cheddar soup is the best thing to happen to the planet. But, the flavor that you get from roasting that broccoli and mixing it up with white cheddar cheese is pure heaven.

How to Make Extra Creamy Soup

  • Use a high-quality cheese (Tillamook & Cabot are great. If  you have a Whole Foods near you, Whole Foods 365 Sharp Cheddar Cheese is said to be the best.)
  • Purchase a block and shred it at home. 
  • Let the cheese come to room temperature after shredding it, before you add it to the soup.
  • Reduce the heat of the base before you add the cheese. If the liquid is too hot, the fat from the cheese will separate too quickly and the consistency will be grainy or clumpy.
  • Sprinkle flour over the cheese prior to adding it to the warm base. This helps to thicken the water that separates from the cheese once it begins to heat up.
  • Add the cheese gradually as opposed to all at once. Stir to combine as you do so.
  • Avoid aged cheeses and hard cheese, (such as Parmesan). Those won’t melt nearly as well.

Using an immersion blender is also great when you’re making soup. It allows you to control the texture and thicken the soup without having to transfer it to a blender!

Overhead shot of ingredients needed to make Roasted Broccoli and White Cheddar Soup

How Long to Roast Broccoli

Broccoli roasted at 400 degrees takes about 15-20 minutes. It tastes great with some grated Parmesan sprinkled on at the end!

This is the olive oil that I like to use for roasting. 

Adding Wine

  • If you want to add an additional layer of flavor to this soup, you can add 3/4 cup of white wine while you add the onions. It takes this soup to a more an even higher level of sophistication.

Using Regular Cheddar

  • You can absolutely use regular cheddar cheese in place of the white cheddar if that’s what you have on hand or prefer!

Using Homemade Chicken Stock

Whenever you make homemade soup, I highly suggest using homemade chicken stock. I promise, your cooking will taste ten times better.

Remember that you can always freeze leftover chicken carcass/meat and make chicken stock on a day when you have time! No defrosting necessary!

Homemade chicken stock in a stock pot topped with fresh rosemary on a wooden surface.

Storing Leftovers

  • Leftovers should be stored in the refrigerator and used within three days. 
  • You can also freeze this soup, it’s best if used within three months. The texture isn’t quite the same when reheated, but it’s definitely still enjoyable.

overhead image of roasted broccoli and white cheddar soup cooking in dutch oven with rolls to the side.

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Roasted Broccoli White Cheddar Soup

5 from 1 vote
This roasted broccoli and white cheddar soup is loaded with creamy white cheddar cheese that's enriched with the flavors of perfectly roasted broccoli and melted Parmesan.

Ingredients

  • 3 cups broccoli florets, (large chunks so they don’t burn while roasting)
  • 2 tablespoons olive oil
  • Salt/pepper, to taste
  • 2 tablespoons Parmesan cheese, grated
  • ½ cup finely diced onions
  • 2 tablespoons butter
  • 2 garlic cloves, minced (or 2 teaspoons bottled minced garlic)
  • 2 springs fresh thyme, or 1 teaspoons dried thyme
  • 2 bay leaves
  • 3 cups chicken broth
  • 1 pint half and half (you can sub milk), equivalent to 2 cups
  • ¼ cup flour, + 1 additional Tabelspoon, separated
  • 2 1/2 cups sharp white cheddar cheese

Instructions

  • Grate the white cheddar and let it come to room temperature. This is needed to ensure that the soup is smooth and creamy. 
  • Preheat the oven to 400 degrees.
  • Add the broccoli to a baking sheet and drizzle the olive oil and desired amounts of salt and pepper.
  • Toss the broccoli around to coat it evenly in the olive oil and heat in the oven for about 20 minutes, until the tops just start to blacken. (I recommend checking it around 15 minutes and keeping an eye from there)
  • Sprinkle the Parmesan cheese on top of the broccoli and heat until the cheese is just melted, about 3-5 minutes. Remove from the oven and set aside.
  • Melt the butter in a large soup pot, over medium heat. Add the onions and cook, covered, for 7 minutes.
  • Remove the cover, decrease heat to medium low, add the minced garlic, thyme, and bay leaves and cook for an additional minute.
  • Sprinkle in 1/4 cup of the flour and whisk with a fork, heating just long enough to rid the raw flour taste, about 2 minutes.
  • Gradually add the chicken broth and bring it to a boil, then decrease the heat back down to medium low.
  • Heat the half and half in the microwave until just warmed or no longer cool (about 30 seconds or so), then add it to the soup mixture.
  • If you prefer to slice your roasted broccoli into smaller bites, do so, and then add to the soup.
  • Turn the heat off and transfer the pot to a cool burner.
  • Sprinkle the cheese with a Tablespoon of flour. Gradually add the cheese to the soup, stirring as you do so. Serve once well-combined! 

Nutrition

Calories: 629kcal, Carbohydrates: 19g, Protein: 25g, Fat: 51g, Saturated Fat: 28g, Cholesterol: 134mg, Sodium: 1245mg, Potassium: 599mg, Fiber: 2g, Sugar: 2g, Vitamin A: 1770IU, Vitamin C: 76.6mg, Calcium: 712mg, Iron: 1.9mg

Creamy white cheddar cheese soup enriched with the flavors of perfectly roasted broccoli and melted Parmesan. | The Cozy Cook| #soup #broccoli #recipe #cheese #cheddar

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9 comments on “Roasted Broccoli White Cheddar Soup”

  1. Love love love this recipe!!! Roasting makes all the difference resulting in fabulous flavor.  I really need to add a protein. Any suggestions???? 

    • Hey Katie! You could add in a can of white beans, ground turkey/sausage, kale, cooked chicken… and broccoli is naturally high in protein as well so that’s a good start! 🙂 So glad you like the soup!

  2. Phenomenal Recipe! Honestly, I don’t care for broccoli. The smell makes me gag. That being said, I absolutely love the taste of this soup. Modified recipe by using more chicken bouillon and placed everything into blender and then placed back into Dutch oven where I added the cheese. This is one soup I will make regularly!

  3. Haha! I’ll give it a try and see how it goes. I want to make a batch for work lunches. Thanks to you and your husband!

  4. Hi Stephanie! Does this soup reheat well or is it better fresh?

    • Hi Jessica! It reheats well, but is also best fresh. I know that doesn’t completely answer your question, I love it both ways! My husband just said that in a blind taste test he doesn’t think he would ever be able to tell the difference. LOL

  5. This soup looks delicious and so perfect and comforting for these cold winter days! I love the idea of roasting the broccoli. Thanks for sharing the recipe, Stephanie! Enjoy the rest of your vacation!

    • Hey Deb! Thanks so much for your comment, I LOVE (love love) the taste of the roasted broccoli in this soup, especially with a sprinkling of Parmesan cheese on top- whoa baby! Today is our last day on vacay, we will savor it but are also ready for home, surprisingly! 🙂

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