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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  1. Pavena Lee says

    I went Google it for you, and you are definitely the only one with a “roasted broccoli and meunster cheese soup” recipe!!

  2. says

    I am obbbbsessed with broccoli cheese soup! Every time I go out to eat and order soup – it’s that – but I haven’t been able to master it at home :( Thank you for sharing this! Now maybe I can actually make some at home too!

  3. Stephanie says

    I just made this soup…to die for! I had leftover cheese from a fondue party and needed a recipe to use it up. I had Extra Sharp Irish Cheddar and Smoked Gouda. I only made half the recipe since I am the only one in my family who will eat it but I wish I had made the full recipe! I am going to put some in the freezer to see how well it holds up and might make the full batch next time…there will be a next time. Thank you!!!

  4. Gaby says

    It looks and sounds great! I have a question what is half and half? Thanks and greetings from Colombia

    • says

      Its a version of cream, not quite as heavy as heavy whipping cream, and not quite as light as milk. If you do not have it I am sure you can google “half and half substitution” and find a good alternative! :)

  5. says

    Looks amazing!! So I figured out what I can substitute for half and half but can’t for muenster cheese – Do you have any ideas? {It’s so inconvenient living in Australia sometimes!} Thanks :)

  6. Whitney says

    I love your site! (I think I found you through The Yummy Life). I made this last night for dinner and I never comment on recipes that find online but this was so awesome that I had to stop by and let you know! Thanks for the recipe and I will be checking in for new recipes frequently! Keep up the good work :)

  7. Karen says

    Guuuurrrl, I made it last night and it was great! I didn’t use muenster (it was a bit spendy), but bookoo amounts of cheddar worked just fine. I added some roasted garlic and served a nice crusty bread with it and everyone had seconds. We’re thinking next time of tossing in some bacon…assuming bacon can still be found! Thanks for the great posts!

  8. Lauree Kramer says

    Any idea how long it takes to thicken? I’ve had it going an hour and a half and it hasn’t thickened much although people have started to eat it and say the flavor is good. I was just wanting a nice thick soup.

    • says

      Oh dear! Mine was thick very quickly. You can certainly add some corn starch… maybe a teaspoon at a time… and see if that helps? My apologies!

  9. Kristin says

    Made this tonight for dinner and the family loved it. I had to make some adjustments due to a shortage of ingredients. I didn’t have Muenster so I substituted a mixture of Feta, Parmesan plus the sharp cheddar. I fried three pieces of prosciutto, then diced for a garnish. I roasted the broccoli with the olive oil, salt and pepper but next time I won’t use salt due to the salt in the cheeses and chicken broth. It’s a different flavor than your typical broccoli cheese soup, a little more on the savory side. The recipe calls for quite a bit of garlic powder. Next time I think I’ll add less that what’s called for. Not bad for the first try!