Roasted Broccoli Cheese Soup is a creamy and cheesy soup loaded with freshly roasted broccoli that is a unique take on classic broccoli cheese soup! It is a hearty and flavorful soup, the perfect comfort food! I also have a Broccoli Cheese Soup that is not roasted and has a few other fun ingredients should you want another option!
Ingredients & Substitutions
Broccoli: I just love how that fresh roasted broccoli gives the soup an amazing extra layer of flavor and texture! There is something so magical about roasting it in the oven with olive oil and a little salt and pepper. It almost caramelizes the broccoli a bit, with crispy edges, yet a perfectly done center. If using frozen broccoli, first, let it thaw. Frozen broccoli may have a bit more moisture than fresh broccoli, so you may need to adjust the roasting time slightly.
Muenster Cheese: Muenster cheese is a semi-soft cheese with a mild, creamy, and slightly tangy flavor. It has a smooth and pale yellow-orange rind and a pale, creamy interior. It is known for its excellent melting properties. If you are not a fan of Muenster cheese or don’t have any on hand, Monterey Jack or Havarti cheese would be good substitutes.
Cheddar Cheese: For the most flavor, go for sharp cheddar cheese.
Half-and-Half: Half-and-half is a dairy product with equal parts milk and heavy cream. It helps make this soup nice and creamy. You could substitute equal parts heavy cream and whole milk to get a similar consistency. If you just use whole milk as a substitute, the texture of the soup will not be quite as creamy.
Cornstarch Slurry: The cornstarch and water mixture is added to the soup to help thicken it and give it a smoother consistency.
Can I Make Roasted Broccoli Cheese Soup Without Roasting The Broccoli?
Roasting the broccoli is a key step in this specific recipe for roasted broccoli soup, and it adds a distinct flavor to the soup. Roasting the broccoli caramelizes its natural sugars and imparts a slightly nutty and smoky taste, which can enhance the overall flavor profile of the soup. If you prefer a milder broccoli flavor or want to save time, you can skip the roasting step and simply add fresh broccoli florets to the soup directly. This will result in a different flavor profile, but it can still be delicious. The soup will have a fresher, less intense broccoli taste compared to the roasted version.
Storing & Reheating Roasted Broccoli Cheese Soup
To store roasted broccoli cheese soup, first, let it cool down completely. Then, store it in the refrigerator or freezer.
To Refrigerate: Store the soup in an airtight container in the refrigerator. It will last up to 3-4 days. When ready to enjoy, reheat the soup on the stovetop or in the microwave.
To Freeze: To freeze the soup, simply store in it in freezer-safe, zipped bags or containers, making sure to leave room near the top of the container for expansion. Another option is to freeze soup in ice cube trays (if anyone still has those around). Then, you can store the frozen cubes in zipped freezer bags and make as much as you need. Let the soup thaw in the refrigerator.
This recipe has been tested and updated as of August, 2023.
Broccoli Cheese Soup
- 2 heads fresh broccoli (about 16 ounces), cut into florets
- 2 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- ½ cup (1 stick / 113 g) salted butter
- 1 large onion, finely diced (about 1 cup)
- 7 cups (56 ounces / 1,680 g) chicken broth
- 2 cups (226 g) Muenster cheese, shredded
- 4 cups (452 g) sharp cheddar cheese, shredded
- 2 cups (480 grams / 16 ounces) half-and-half
- 3 teaspoons garlic powder
- ⅔ cup (85 g) cornstarch
- 1 cup water
- Preheat the oven to 400° F. Line a baking sheet with parchment paper.
- Place the broccoli florets in a single layer onto the lined baking sheet. Drizzle the olive oil over the broccoli. Season with salt and pepper.
- Bake the broccoli for 20-25 minutes, or until the broccoli just starts to brown.
- Remove from the oven and let the broccoli cool slightly. Then, roughly chop the broccoli and set aside.
- In a large pot over medium heat, melt butter.
- Add the diced onion and cook for 3-5 minutes.
- Pour in the chicken broth and bring to a simmer.
- Reduce heat to low. Add the cheese, half-and-half, and garlic powder. Continue to cook until the cheese has melted.
- In a small bowl, stir the cornstarch into water until the cornstarch is dissolved. Stir into the soup.
- Add the roasted broccoli and continue to cook over low heat until the soup is thick and creamy. Serve hot.
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