Roasted Broccoli Cheddar Soup
This healthy broccoli cheddar soup also has enough cheesy decadence to be considered a comfort food, which makes it the best of both worlds!
Servings: 6 servings
Calories: 423kcal
Equipment
- Dutch oven optional
- immersion blender optional (for creaming the soup)
- blender optional (for creaming the soup)
- cheese grater optional (for shredding the sheese)
- microplane optional (for grating the nutmeg)
- citrus juicer optional
- Mixing Bowls optional (or preparing the vegetables for roasting)
- kitchen timer optional
Ingredients
To roast the vegetables:
- 6 cups broccoli florets, cut into 1½-2" pieces (if using stems also, cut those into smaller, bite sized pieces)
- 2 tablespoons olive oil (avocado oil will also work)
- 1 medium sweet onion (cut into slices ¼" thickness)
- 5 cloves garlic (or to taste)
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon grated nutmeg (ground nutmeg will also work)
For the soup:
- 1 tablespoon olive oil (avocado oil will also work)
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 4 cups chicken broth (chicken stock will also work)
- 8 ounces shredded yellow sharp cheddar cheese
- 4 ounces shredded white cheddar cheese
- 1 ounce shredded Parmesan cheese
- 1 teaspoon fresh lime juice
Instructions
- Preheat the oven to 425 degrees F (220 degrees C)
To roast the broccoli, onions and garlic:
- Place the broccoli into a large bowl OR place them directly onto a foil-lined baking sheet.
- Add the onions and garlic cloves to the broccoli. Add the oil, nutmeg, salt and pepper to the vegetables and toss to evenly coat the veggies in oil and to distribute the seasonings.
- Ensure the vegetables are in an even layer on the baking sheets and then roast them in the preheated oven for 15 minutes.
- Remove the vegetables from the oven, stir them well and return them back into the oven to continue roasting for an additional 10-15 minutes, or until the edges of the broccoli become brown and caramelized. Remove from the oven and cool slightly.
To make the soup:
- Heat oil and butter over medium/high heat in a Dutch oven (or soup pot) until melted. Stir in the all-purpose flour, along with the roasted broccoli, onion, and garlic and cook for 1-2 minutes stirring frequently.
- Reduce the heat to medium and gradually add the chicken broth to the pot, stirring frequently. As the soup heats, you'll notice it thicken. After cooking for 10-15 minutes, use an immersion blender to carefully blend the soup to a creamy texture. *Safety Note - it is vitally important to keep the immersion blender under the surface of the soup while blending to prevent the hot soup from spraying all over the kitchen and the cook.
- Once the soup is at your desired texture, stir in the shredded cheeses and allow to melt. Right before serving stir in the fresh lime juice for balance and brightness.
- Ladle the soup into bowls and top with additional shredded cheese and croutons, if desired.
Video
Notes
*Safety Note - it is vitally important to keep the immersion blender under the surface of the soup while blending to prevent the hot soup from spraying all over the kitchen and the cook.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Soup may be frozen. Store in airtight freezer containers or bags and freeze for up to 3 months.
Thaw in the refrigerator overnight and reheat on the stovetop or covered slightly in the microwave.
Nutrition
Serving: 1serving | Calories: 423kcal | Carbohydrates: 17g | Protein: 19g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 74mg | Sodium: 1391mg | Potassium: 451mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1297IU | Vitamin C: 85mg | Calcium: 510mg | Iron: 1mg
