Cheesy Broccoli Soup is fast, easy and delicious - the trick to maximum flavor is roasting your broccoli!
Broccoli is one of those vegetables that took me a long time to love. I would eat it if it's on my plate and - with the right seasoning - even enjoy it. It wasn't until I discovered the magic of roasting vegetables at high temperatures that I began wanting to make it at home.
These days I can eat a big bowl of broccoli for dinner and be perfectly happy. Especially when a good dose of salt, black and crushed red peppers are involved. When I roasted the broccoli for this Cheesy Broccoli Soup I had to force myself to stop snacking on it or I wouldn't have had enough for the soup (it's those crispy little bits that get me)! If you love roasted broccoli, too - or if you haven't tried it this way - you may want to make a little extra. Trust me on this one.
Roasting the broccoli gives the soup a lot more flavor than if you just simmered it along with the potato and onion. If you're really pressed for time you could certainly do it that way, but once you roast you'll never go back.
I make this Cheesy Broccoli Soup often, especially when I'm home working and need something quick and healthy for lunch. You may have noticed that I'm slightly addicted to soups these days (scroll down for more soup recipes); they're just so easy, quick and the leftovers are usually better the second and third time around. This broccoli soup recipe has just six ingredients, too - perfect for a lazy rainy or snowy day!
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Cheesy Broccoli Soup (Roast Your Broccoli!)
The extra step of roasting your broccoli adds so much depth of flavor you can't get otherwise!
Ingredients
- 4 tablespoons olive oil, divided
- 1 large head broccoli, cut into small to medium-sized florets
- 1 medium sweet onion, chopped
- 1 medium russet potato, diced
- 1 14.5 ounce can low-sodium chicken broth
- 1 pint heavy cream (or 2 cups of half & half or whole milk)
- 2 cups shredded sharp cheddar cheese
- coarse salt & freshly ground black pepper, to taste
Instructions
- Preheat oven to 400F.
- Drizzle broccoli florets with 2 tablespoons olive oil, season with kosher salt and toss well with your hands. Place in preheated oven and roast until browning well, about 20 minutes or so. Set aside.
- Meanwhile, heat remaining olive oil in a large soup pot. Add onions and saute until soft and translucent, about five minutes. Add potato and chicken broth. Simmer until potato is soft, about 15-20 minutes (depending on size of your potato pieces).
- Add cream and broccoli. Using an immersion blender, blend soup until thick and fairly smooth. Heat mixture just until very hot (do not boil). Stir in cheese until melted and incorporated fully. Season to taste with salt and pepper.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 550Total Fat: 48gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 124mgSodium: 456mgCarbohydrates: 14gFiber: 2gSugar: 5gProtein: 18g
This data was provided and calculated by Nutritionix.
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Kyle Schweyer says
I live in a camper during the summer months so I am always looking for new recipes that I can tweak so I don't have to fire up the oven or stove inside the camper. This one is a keeper, instead of roasting the broccoli in the oven I put it on some foil and left it on the charcoal grill for about 30 minutes (I also added 1/2 a head of cauliflower). Then I made the soup in a dutch oven over the fire. I took the dutch oven off the fire before adding the cheese, and I did a mixture of smoked gouda, sharp cheddar, and fontina. It turned out even better than I could have hoped! I served it up with some sexy BLT's and will certainly be making it again soon!! Thanks!
Kristy Bernardo says
omg, I love your "sexy BLT" description, haha!! We just had blt's at my parent's house last week and they were SO GOOD. Sometimes the simple things are best, y'know? Your comment made me so happy to hear! What a great idea to put the veggies over the fire, brilliant! Hope you have an AWESOME summer camping. Shoot me some of your favorite camping recipes, I'd love to try some (since you clearly have great taste, haha)!! Cheers, Kyle 🙂
Keto says
Love the streaks! This soup looks absolutely amazing! Thanks for the recipe 😀
Kristy Bernardo says
Thanks, Keto!
Shahad says
I am a new fan of your blog!!! love your recipes and thanks so much for the tip. Roasting broccoli from now on 🙂
Kristy Bernardo says
Yay, so glad to hear it! Let me know how you like the broccoli 🙂
Mary Frances says
Yummm! It's getting chilly here in New York and this is just what I want right now.
Rachel, Bakerita says
I'm sitting here wishing I had a giant bowl of this soup for breakfast! I'm obsessed with roasted broccoli and now that it's starting to get cold enough for soup, I'm all about this.
Kristy Bernardo says
I hear you about roasted broccoli - SO good!! Thanks for swinging by, Rachel 🙂
Heather | girlichef says
This is totally a head-smackin' moment for me. I like broccoli soup, but I've never loved it. However, I LOOOOOOVE roasted broccoli - the flavor is the best. Why, oh why, have I never thought to use roasted broccoli to make broccoli cheese soup!? Genius! Guess who's having soup real soon? Oh yeah.
Kristy Bernardo says
yay, I'm so glad, Heather! Hope you finally love it 🙂
Ashley (QLCC) says
I love cheddar broccoli soup! I love that you give some options to make it a little lighter 🙂
Kristy Bernardo says
Thanks, Ashley 🙂
Kristen says
If I roast broccoli and it's done too much before dinner, my kids and husband start walking through the kitchen sneaking it, so that by dinner time it's all gone. I don't know how, but everyone in my family love the stuff. I was just thinking about how we needed a broccoli soup on the menu. Yours looks wonderful. It is usually such a homely soup and you did wonders with your photos!
Kristy Bernardo says
I swear, roasting it just makes it soooo much better. I remember the steamed broccoli I had growing up and it had nowhere near the flavor!! Thanks, Kristen 🙂
Michell@healthiersteps says
Thanks for sharing this tip. Will have to roast my broccoli first from
now on!
Kristy Bernardo says
You're very welcome, Michell!
Christie says
Brilliant! Roasting the broccoli for the soup is absolutely brilliant. My little one is going to devour this soup.
Kristy Bernardo says
Thanks, Christie 🙂
Melanie | Melanie Makes says
So smart to roast the broccoli! Roasting anything makes it taste infinitely better and I can't imagine the flavor that's packed into this soup!
Kristy Bernardo says
Thanks, Melanie!
Kristina says
I am pretty sure I have given instructions to "make more than needed" in a roasted broccoli recipe - because I am always standing there at the oven, eating the deliciousness right off the pan! 😉 I could use a bowl of this right now..
Kristy Bernardo says
ha, you're a girl after my own heart, Kristina 🙂
Renee @ Tortillas and Honey says
I need a really great broccoli cheese soup recipe and I believe that I've found it in this recipe! I love that you use potato to thicken up the recipe. On my to try list ASAP!
Kristy Bernardo says
I'm so glad, Renee! You'll love this one, it's so good. Happy Holidays! 🙂
Mandy says
Well shoot. Regardless of my intuition saying that 114 ounces was an awful lot I just decided to put in a lot less, but still way too much.... in the after math of realizing that says (1) 14.5 ounces. Bummer.
Kristy Bernardo says
Oh no! That is such a bummer. Next time shoot me an email, I check as often as I can and I can always try to help you salvage it. If you haven't tossed it, maybe we could brainstorm?
Lizthechef says
I roast tons of vegetables - why I never thought to try broccoli is beyond me - love my immersion blender!
Kristy Bernardo says
I love mine, too - not sure how I ever lived without one. Thanks, Liz!
Melissa Falk says
I am a sucker for soup (my favorite meal). I will try this one. Thanks for sharing!
Kristy Bernardo says
You and me both, Melissa! Glad you're giving this one a go, hope you enjoy it! Cheers 🙂
Lee says
I am OBSESSED. with these photos! LOVE. Awesome recipe!
Kristy Bernardo says
That's quite a compliment, thank you!!