Save to Pinterest There's something magical about the combination of tender roasted broccoli and rich, melted cheddar cheese that transforms a simple vegetable into pure comfort food gold. This luscious, velvety soup brings together the earthy sweetness of roasted broccoli florets with the sharp, creamy notes of aged cheddar, creating a bowl of pure warmth that's perfect for chilly days when you need something both nourishing and indulgent.
Save to Pinterest The secret to this exceptional soup lies in roasting the broccoli first, which caramelizes its natural sugars and creates a deeper, more complex flavor profile than simply boiling. Combined with a classic roux base and finished with heavy cream and sharp cheddar, this recipe delivers restaurant-quality results in your own kitchen.
Ingredients
- 1 large head broccoli (about 500 g), cut into florets
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 ½ cups (180 g) sharp cheddar cheese, grated
- 1 cup (240 ml) heavy cream
- 2 tablespoons unsalted butter
- 3 cups (720 ml) vegetable broth
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- ½ teaspoon salt (or to taste)
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon ground nutmeg (optional)
Instructions
- 1
- Preheat the oven to 425°F (220°C). Toss broccoli florets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, until golden and tender.
- 2
- In a large pot, melt butter over medium heat. Add onion and cook for 5 minutes, stirring occasionally, until softened. Add garlic and cook for 1 minute until fragrant.
- 3
- Sprinkle flour over onions and garlic. Cook for 2 minutes, stirring constantly, to form a roux.
- 4
- Slowly whisk in vegetable broth, ensuring no lumps remain. Bring to a simmer.
- 5
- Add roasted broccoli to the pot (reserve a few florets for garnish if desired). Simmer for 8 minutes.
- 6
- Using an immersion blender (or in batches in a blender), puree the soup until completely smooth.
- 7
- Stir in heavy cream, grated cheddar, and nutmeg. Cook over low heat, stirring, until cheese is melted and soup is creamy. Adjust seasoning as needed.
- 8
- Ladle into bowls, garnish with reserved broccoli florets and extra cheddar if desired. Serve hot.
Zusatztipps für die Zubereitung
The key to a perfectly smooth soup is using an immersion blender directly in the pot, which eliminates the need to transfer hot liquid. If using a countertop blender, work in small batches and never fill more than halfway to prevent dangerous splashing. Allow the soup to cool slightly before blending, and always hold the blender lid firmly in place with a kitchen towel.
Varianten und Anpassungen
For a lighter version, substitute half-and-half or whole milk for the heavy cream, though the texture will be slightly less rich. Add a pinch of cayenne pepper for subtle heat, or experiment with different cheese varieties like Gruyère or smoked cheddar for unique flavor profiles. Those avoiding gluten can use cornstarch instead of flour, whisking it with cold broth before adding to prevent clumping.
Serviervorschläge
This soup pairs beautifully with crusty sourdough bread, buttery crackers, or a simple green salad with vinaigrette. For an elegant presentation, drizzle with a swirl of cream, sprinkle with toasted breadcrumbs, or add a garnish of crispy bacon bits. The soup keeps well in the refrigerator for up to 3 days and can be gently reheated on the stovetop with a splash of additional broth if needed.
Save to Pinterest This broccoli cheddar soup transforms humble ingredients into something truly special, proving that comfort food doesn't have to be complicated. With its vibrant green color, velvety texture, and rich, satisfying flavor, it's the kind of soup that brings families together around the dinner table and makes even the coldest days feel warm and welcoming.
Recipe FAQs
- → Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well. Thaw and pat dry before roasting, or skip roasting and add directly to the broth for a quicker preparation.
- → How do I make this soup less heavy?
Replace heavy cream with half-and-half or whole milk for a lighter version. You can also reduce the butter and cheese amounts without compromising flavor.
- → Can I make this ahead and store it?
Absolutely. Store in an airtight container for up to 3 days in the refrigerator. Reheat gently over low heat, adding a splash of broth or cream if needed.
- → What can I serve alongside this soup?
Crusty bread, garlic bread, or a fresh green salad pair beautifully. A crisp white wine or sparkling water complements the creamy richness.
- → How do I prevent lumps when making the roux?
Cook the flour with butter for 2 minutes first, then slowly whisk in cold broth while stirring constantly. This technique ensures a smooth, lump-free soup.
- → Can I add other vegetables to this soup?
Yes, roast carrots, cauliflower, or celery alongside broccoli. You can also add sautéed spinach or kale at the end for extra nutrition.