Roasted Broccoli Soup with Melted Cheddar Croutons is a comforting dish that warms the soul. This creamy soup combines the earthy flavors of roasted broccoli with the richness of cheddar cheese, making it a delightful meal for any occasion. The added texture of croutons elevates the dish to a whole new level. Let’s dive into this delicious recipe that is sure to become a favorite in your home!

Why You’ll Love This Roasted Broccoli Soup with

This Roasted Broccoli Soup with Cheddar Croutons is not only delicious but also incredibly easy to prepare. Here are six reasons why this recipe stands out:

It’s a Healthy Roasted Broccoli Soup packed with nutrients.
The creamy texture makes it perfect for a cozy dinner.
It can easily be made vegan by substituting dairy ingredients.
This is an Easy Roasted Broccoli Soup that anyone can make!
It pairs wonderfully with crusty bread for a filling meal.
Kids love it, making it a great family-friendly option.

The combination of flavors and textures truly makes this dish a weeknight hero!

Ingredients for Roasted Broccoli Soup with

Gather these items:

1 large head of broccoli (about 1.5 pounds), cut into florets
1 tablespoon olive oil
Salt and pepper, to taste
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable or chicken broth
1 cup heavy cream
1 teaspoon lemon juice
1 cup shredded cheddar cheese
4 slices of crusty bread (for croutons)
Additional olive oil for drizzling on croutons

How to Make Roasted Broccoli Soup with Step-by-Step

Step 1: Preheat your oven to 425°F (220°C).
Step 2: Toss the broccoli florets with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
Step 3: Roast in the preheated oven for 20-25 minutes or until tender and slightly charred.
Step 4: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until translucent.
Step 5: Stir in the minced garlic and cook for an additional minute until fragrant.
Step 6: Add the roasted broccoli to the pot along with the vegetable or chicken broth. Bring to a simmer and cook for 10 minutes.
Step 7: Using an immersion blender or a regular blender, blend the soup until smooth. If using a regular blender, do this in batches for safety.
Step 8: Return the soup to the pot and stir in the heavy cream and lemon juice. Simmer for another 5 minutes.
Step 9: While the soup simmers, cut the crusty bread into cubes. Place them on a baking sheet, drizzle with olive oil, and sprinkle with salt. Bake in the oven for 10 minutes or until golden brown.
Step 10: Remove the croutons from the oven and sprinkle shredded cheddar cheese on top. Return to the oven for an additional 2-3 minutes until the cheese melts.
Step 11: Ladle the creamy broccoli soup into bowls and top each serving with melted cheddar croutons.

Roasted Broccoli Soup with Cheddar Croutons: 5 Steps - Roasted Broccoli Soup with - main visual representation

Pro Tips for the Best Roasted Broccoli Soup with

Keep these in mind:

Use fresh broccoli for the best flavor.
Don’t skip the roasting step; it adds a depth of flavor.
For a vegan version, substitute heavy cream with coconut milk.
Try adding roasted garlic for an extra layer of flavor.
Blend the soup thoroughly for a silky texture.

Best Ways to Serve Roasted Broccoli Soup with

Here are some ideas to elevate your serving:

Serve with a side of crusty bread or grilled cheese for a comforting meal.
Top with a sprinkle of crushed red pepper for added heat.
Add a drizzle of olive oil for an extra touch of richness.

How to Store and Reheat Roasted Broccoli Soup with

The soup can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over medium heat until heated through. This soup is great for meal prep, as it tastes even better the next day!

Frequently Asked Questions About Roasted Broccoli Soup with

What’s the secret to perfect Roasted Broccoli Soup with?

The secret lies in the roasting of the broccoli, which enhances its natural sweetness and adds a smoky flavor. Pairing it with creamy elements like cheese or cream elevates the taste, making it irresistible.

Can I make Roasted Broccoli Soup with ahead of time?

Absolutely! You can make this soup a day in advance. Just store it in the fridge and reheat when ready to serve. It’s perfect for busy weeknights!

How do I avoid common mistakes with Roasted Broccoli Soup with?

Avoid overcooking the broccoli during roasting; it should be tender but not mushy. Also, ensure you blend it until smooth to achieve the desired creamy texture.

Variations of Roasted Broccoli Soup with You Can Try

Here are a few delicious twists you might enjoy:

For a vegan version, use coconut milk instead of cream.
Add potatoes for a heartier soup, making it a Roasted Broccoli Soup with Potatoes.
Incorporate nuts like almonds for crunch and extra protein.
Try adding spices like cumin or smoked paprika for a unique flavor.

Roasted Broccoli Soup with Cheddar Croutons: 5 Steps - Roasted Broccoli Soup with - additional detail

Roasted Broccoli Soup with Cheddar Croutons: 5 Steps

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Delicious Roasted Broccoli Soup with Melted Cheddar Croutons: An Incredible Recipe to Savor

Author: Lisa
Prep Time: 15 minutes
Cook Time: 37 minutes
Total Time: 52 minutes
Yield: 4 servings 1x
Category: Soup
Method: Roasting and Blending
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 large head of broccoli (about 1.5 pounds), cut into florets
1 tablespoon olive oil
Salt and pepper, to taste
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable or chicken broth
1 cup heavy cream
1 teaspoon lemon juice
1 cup shredded cheddar cheese
4 slices of crusty bread (for croutons)
Additional olive oil for drizzling on croutons

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Instructions

Preheat your oven to 425°F (220°C).
Toss the broccoli florets with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
Roast in the preheated oven for 20-25 minutes or until tender and slightly charred.
In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the roasted broccoli to the pot along with the vegetable or chicken broth. Bring to a simmer and cook for 10 minutes.
Using an immersion blender or a regular blender, blend the soup until smooth. If using a regular blender, do this in batches for safety.
Return the soup to the pot and stir in the heavy cream and lemon juice. Simmer for another 5 minutes.
While the soup simmers, cut the crusty bread into cubes. Place them on a baking sheet, drizzle with olive oil, and sprinkle with salt. Bake in the oven for 10 minutes or until golden brown.
Remove the croutons from the oven and sprinkle shredded cheddar cheese on top. Return to the oven for an additional 2-3 minutes until the cheese melts.
Ladle the creamy broccoli soup into bowls and top each serving with melted cheddar croutons.