Roasted Broccoli Cheese Soup is a creamy and cheesy soup loaded with freshly roasted broccoli that is a delicious way to eat your vegetables! Try my Cheeseburger Soup for another rich and creamy soup.

Roasted Broccoli Cheese Soup

One of my favorite soups in the whole wide world is broccoli and cheese, and one of my favorite cheeses is Muenster. And my very favorite way to eat broccoli is roasted. So, with that being stated, this has to be one of my favorite Broccoli Cheese Soup recipes of all time!

Roasted Broccoli and Cheese Soup Recipe

The roasted broccoli and two kinds of cheese really put this creamy soup over the top.

Roasted 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.

To roast the broccoli, preheat the oven to 400°F and place the broccoli florets in a single layer on a baking sheet. Roast the broccoli for 15 minutes. Or, if you want the broccoli to be a little crispier, add an extra five minutes to the cooking time. After you have removed the broccoli from the oven, let the florets cool before you chop them up to add to the soup.

How to Make Broccoli Cheese Soup

While the broccoli is cooling, or even after you have chopped the roasted broccoli, it’s time to make the cheese soup. To make the soup, begin by melting the butter in a large pot. Next, add the diced onion and cook for about 5 minutes. Then, pour in the chicken broth and let it simmer for about 15 minutes.

After the simmering, add all of the cheddar cheese and most of the Muenster cheese. I like to save a little bit of the Muenster cheese to use as garnish. After you add the cheeses, add the garlic powder and half and half. Cook on low while you dissolve the cornstarch in water. Add the cornstarch mixture to the soup, followed by the roasted broccoli, and continue cooking on low until the soup is thick and creamy. Serve hot with the reserved shredded Muenster cheese on top.

To freeze the soup, simply store in it in freezer-safe, zipped bags. And, don’t forget to label and date the bags.

More Delicious Soups

5 from 4 votes

Broccoli Cheese Soup

Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
No need to go to a fancy restaurant… this is the best broccoli cheese soup you will ever have!


Roasted Broccoli

  • 2 large (roughly 16 ounces) florets of fresh broccoli
  • 2-4 tablespoons extra virgin olive oil
  • salt and pepper, to taste


  • ½ cup (113 g) salted butter
  • 1 large onion, finely diced (about 1 cup)
  • 7 cups (56 ounces) chicken broth
  • 2 cups Muenster cheese, shredded
  • 4 cups cheddar cheese, shredded
  • 3 teaspoons garlic powder
  • 2 cups (480 grams/ 16 ounces) half and half
  • cup cornstarch
  • 1 cup water


Roasted Broccoli

  • Preheat the oven to 400°F.
  • Place the broccoli florets in a single layer on a baking sheet. Drizzle the olive oil over the broccoli and add salt and pepper to taste.
  • Bake the broccoli for 15-20 minutes, depending on how crispy you want your broccoli.
  • When done and cooled slightly, finely chop the broccoli and set aside.


  • In a large pot, melt the butter over medium heat.
  • Add the diced onion and cook for about 3-5 minutes.
  • Pour in the chicken broth and let simmer for about 15 minutes.
  • Reduce heat. Add in all of the cheddar cheese and most of the Muenster (reserving just enough for garnish). Then, add in the half and half and garlic powder, continuing to cook on low heat.
  • In a small bowl, stir the cornstarch into water until it is dissolved. Add the cornstarch mixture to the soup mixture and combine.
  • Add in the roasted chopped broccoli and continue to cook over low heat until soup is thick and creamy! Serve hot.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. This soup is absolute perfection! I cannot get enough, and my family loves it, too. I’ve made it several times, and it will continue to be my go-to.

  2. I love this recipe and frankly all of your recipes. They are always delicious. I love the videos you post too. Thank you so much for all you do to share these recipes with us. I’m a fan for life!!

  3. I just found and my mouth is watering for all of these perfect, yummy recipes!!!! I cannot wait to try one for supper… I just can’t decide which one to pick! Then I’ll finish off with one of your decadent desserts!!!! Again, I’ll trouble choosing just one lol! Thanks for sharing the love and allowing us the opportunity to prepare all these special recipes in our homes for our families… Nothing better than family & food!!!!

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