Roasted Broccoli Cheese Soup

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One of my favorite soups in the whole wide world is broccoli and cheese.

One of my favorite cheeses is meunster.

And my very favorite way to eat broccoli is roasted.

And I kid you not, I think I have come up with the most amazing soup in the world.  I am not even going to google “roasted broccoli cheese soup” because I just don’t want to know if everyone and their grandma thought it up before me.

I just want this moment to pretend  its all mine.

*moment over*

Ok!  Here is the recipe.

Roasted Broccoli Cheese Soup


  • 1/2 cup butter
  • 1 onion finely diced
  • 2 large florets of fresh broccoli
  • 7 cups chicken broth
  • 1 pound cheddar cheese shredded
  • 1/2 pound muenster cheese shredded
  • 2 cups half and half
  • 1 tablespoon garlic powder
  • 2/3 cup cornstarch
  • 1 cup water


  1. In a large pot, melt butter over medium heat. Finely dice an onion and add to melted butter. Cook for about 3-5 minutes. Pour in chicken broth and let simmer for about 15 minutes.
  2. On a large cookie sheet place broccoli florets. Cover in 2-4 tablespoons of good Extra Virgin Olive Oil and salt and pepper to taste. Bake at 400 for 15 minutes. (can bake for additional 5 minutes for extra crispy broccoli) When done and cooled slightly, finely chop broccoli and set aside.
  3. Reduce heat in large pot and add in all of the cheddar cheese and most of the muenster. Only save enough muenster to garnish. Add in half and half and garlic powder.
  4. In a small bowl stir cornstarch into water until dissolved. Add cornstarch mixture to broth mixture and combine. Add in roasted broccoli and continue to cook over low heat until soup is thick and creamy!

I just love how that fresh roasted broccoli gives the soup and amazing extra layer of flavor and texture.


I hope to see you try this.  Its pretty much the most amazing comfort food ever.




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