Broccoli Cheddar Soup

Broccoli Cheddar Soup
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I know there are a million ways to make broccoli cheddar soup and the list is endless but the devil is in the details. My best piece of advice is when it comes to making soup, is using my own home made stock. It seems like a daunting task but once you get the hang of it, you’ll never look back. Cooking your own stock is super simple and usually requires ingredients you already have on hand or typically discard so it’s really just about changing habits. That being said, it’s not a must but it really does elevate your dishes.

The best thing about this recipe is it’s only made of two parts, a Mornay and roasted veggies. This can come together in no time at all and freezes AMAZING. While you’re roasting your vegetables you can quickly get your mornay together, blend and you have a soup. I personally like to top mine with lots of fresh cracked black pepper, sour cream and a bit of olive oil as well to make it look pretty. If you are like me and happen to have Garlic Confit kicking around I highly suggest using that vs. the fresh garlic. Either way, let’s go!

broccoli cheddar soup

Broccoli Cheddar Soup

A delicious oven roasted broccoli cheddar soup that has been around for ages. It's essentially a classic for a reason. Hearty but still light enough to have whenever you want. I like to make a bit batch and freeze for later.
2.76 from 29 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course dinner, lunch, Snack
Cuisine American, canadian
Servings 4 people


  • Large Pot
  • Large sheet pan


  • 2 Medium White Onions
  • 3 Broccoli Crowns
  • 2 Medium Carrots
  • 1 L Vegetable Stock
  • 4 tbsp Butter
  • 3 tbsp All purpose flour
  • 3 tbsp Olive Oil
  • 1 tbsp Paprika
  • 1 cup 5% -10% Cream
  • Salt and Pepper to Taste
  • 3 Cups Grated Cheddar Cheese
  • 1 tbsp Greek Yogurt to garnish
  • 1 head Garlic


  • Preheat oven to 400F
  • Cut head off garlic drizzle oil on top. Peel white onions and cut into quarters. Peel Carrot and cut into 1" pieces. Cut broccoli crown into florets. Place all ingredients on the lined baking sheet and sprinkle with salt, pepper, paprika and olive oil. Mix well. and place in oven for 20-30 minutes until tender. Tossing halfway.
  • While veggies roasting in large pot add butter and flour, mix until flour is cooked off. Add cream slowly, then add stock slowly to incorporate. Once incorporated add cheese until melted and set aside until veggies are done.
  • Once veggies done, take garlic out of husk and place all veggies in pot with the cheese sauce. Cook on low for 10 minutes and blend in batches with an immersion mixer or in a blender. Serve hot and top with plain greek yogurt or sour cream, olive oil and fresh cracked pepper.
Keyword broccoli, cheddar, healthy, hearty, soup, vegetarian

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