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The Secret to AMAZING Cheesy Broccoli Soup

Cheesy Broccoli Soup is fast, easy and delicious – the trick to maximum flavor is roasting your broccoli!

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.

Cheesy Broccoli Soup is fast, easy and delicious - the trick to maximum flavor is roasting your broccoli!

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!

Cheesy Broccoli Soup is fast, easy and delicious - the trick to maximum flavor is roasting your broccoli!

Cheesy Broccoli Soup (Roast Your Broccoli!)

Yield: 0

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, 2 cups or half & half or whole milk
  • 2 cups shredded sharp cheddar cheese
  • kosher salt & freshly ground black pepper, to taste

Instructions

  1. Preheat oven to 400F.
  2. 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.
  3. 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).
  4. 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.
Kristy Bernardo
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Kyle Schweyer

Thursday 23rd of June 2016

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

Friday 24th of June 2016

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

Tuesday 6th of October 2015

Love the streaks! This soup looks absolutely amazing! Thanks for the recipe :D

Kristy Bernardo

Tuesday 6th of October 2015

Thanks, Keto!

Shahad

Friday 18th of September 2015

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

Monday 28th of September 2015

Yay, so glad to hear it! Let me know how you like the broccoli :)

Mary Frances

Monday 14th of September 2015

Yummm! It's getting chilly here in New York and this is just what I want right now.

Rachel, Bakerita

Thursday 10th of September 2015

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

Thursday 10th of September 2015

I hear you about roasted broccoli - SO good!! Thanks for swinging by, Rachel :)

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