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 (full recipe below)
- Fresh broccoli florets
- Extra Virgin Olive Oil
- Salt
- Pepper
Soup
- Butter
- Onion–Want a REALLY fun twist? Try adding white wine (about 1/3 cup) to the pot while sauteeing the onions. This is a really sophisticated flavor!
- Chicken broth
- Muenster cheese
- Cheddar cheese
- Garlic powder
- Half and half
- Cornstarch–Don’t want to add cornstarch? Try using an immersion blender! Simply omit the cornstarch and water and use the blender after you have added the half & half and garlic powder.
- Water
Roasted Broccoli
Roasted BroccoliI 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.
Looking for More Homemade Soups?
No need to go to a fancy restaurant... this is the best broccoli cheese soup you will ever have!
- 2 large (roughly 16 ounces) florets of fresh broccoli
- 2-4 tablespoons extra virgin olive oil
- salt and pepper, to taste
- 1/2 cup (113g) 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
- 2/3 cup cornstarch
- 1 cup water
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Preheat the oven to 400°F.
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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.
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Bake the broccoli for 15-20 minutes, depending on how crispy you want your broccoli.
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When done and cooled slightly, finely chop the broccoli and set aside.
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In a large pot, melt the butter over medium heat.
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Add the diced onion and cook for about 3-5 minutes.
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Pour in the chicken broth and let simmer for about 15 minutes.
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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.
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In a small bowl, stir the cornstarch into water until it is dissolved. Add the cornstarch mixture to the soup mixture and combine.
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Add in the roasted chopped broccoli and continue to cook over low heat until soup is thick and creamy! Serve hot.
Recipe Video
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.
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!
Where can I get the bowl set?
I have used instant potato flakes to thicken soups or stews. Works great
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!
Where did you get that bowl? I think I need some… Thanks!
I live in Australia and don’t have Muenster’s cheese what is the closest cheese and I may be blonde but what is half and half
In place of Muenster you can use Monterrey Jack or Havarti, in a pinch you could also use Gruyere or a Swiss, like Jarlsberg, but it would change the flavor slightly. You’re looking for a melting cheese for a smooth consistency. Half and Half is half cream half milk. I don’t know about Australia, but in America we can buy it premixed.
half and half is a light cream. It’s supposedly 50% cream and 50% milk. Called “half milk” in the UK. it’s about 10 – 12 % butterfat.
I wonder how It would work without the corn starch (I’m on a diet that doesn’t allow starches.) Thank you!
Use flour as a thickener (roux) or just get an immersion blender and blend some of the brocolli, but not all of it. Leave some large pieces of the broccoli
Er Larry – flour is wheat starch, y’know……
I don’t see the carb, calorie, protein or fat counts any where. Do you know what they are per serving?
My fiance and I love broccoli and cheese soup and made it for the first time the other day. The recipe I tried was ok but I must say yours just looks better. Will definitely be trying it. Love your site.
I made it tonight for dinner…also had to adjust a few ingredients. I used Gruyere cheese, and leeks, and 1% milk..I chopped the broccoli in big chunks…it looks delicious, can’t wait to try it
Can u use the fat free half and half?
I LOVE BROCCOLI SOUP!… BUT I AM 70-YEARS OLD, AND DON’T THINK I HAVE EVER HAD IT WITH MUENSTER CHEESE!… IS THIS A MILD CHEESE. OR MORE OF A STRONG CHEESE!… I HAVE NEVER SEEMED TO LIKE THE STRONG CHEESE OF ANY KIND… THANK YOU!… MARYJO
The video lead me here, because OMG. Looks and sounds amazing, Amanda. Printed it out.
Everything you do/post looks SO amazingly delicious!
Can you use frozen broccoli instead?
Los ingredientes de la sopa de brocolli en español,,por favor.. gracias.-
Ingredientes
2 (aproximadamente 16 onzas) grandes flores de brócoli fresco
1/2 c (113 g) de mantequilla
1 cebolla grande picada finamente
7 c (56 onzas) de caldo de pollo
1/2 lb muenster queso rallado
1 libra de queso cheddar rallado
3 cucharaditas polvo de ajo
2 c (480 gramos, 16 onzas) mitad y mitad
1 c de agua
2/3 c almidón de maíz
AOVE para lloviznar sobre el brócoli mientras tuesta
sal y pimienta para probar
First time I made this! Honestly, it is probably THE BEST broccoli and cheese soup I have ever had. I am a soup queen, I may add.
Super easy to make, most soups are of course but this you can eat right away and is fabulous. I think with most other soups, if they sit they get better! This one is from the first taste!
Need photo of what the recipe represents.
Need to make this. Sounds delicious.
This was absolutely amazing. Served this to my visiting parents, and they loved it more than their local coffee shop’s version. There was enough left over for a few lunches. Thank you for sharing this.
I saw this at 8pm tonight, and sent it to myself for tomorrow. I’m doing it with the addition of cauliflower. My favorite ever comfort soup is broccoli/cauliflower/cheese, and I think you nailed it! I’ll process the cauliflower for thickener, but only because I’m lactose-intolerant. I’m also thawing some bacon to fry and liberally sprinkle on top. You’re my new best friend! Thank you 😍
Hi, am going to make this soup, this evening. BTW in Australia we don’t know what “half & half is! 😳😀🌺
Is it milk or cream or what?
Appreciate knowing ASAP so I can add it to my shopping list!
Thank you.
Rhonda (Munro)
Hi from Australia!
Love your soup recipes, thanks!!
Hey…what is “half & half” please?
Cream, milk perhaps?
New term for me!!!!
Going shopping to get ingredients to make this for a friend tonight!!!
So “help” please!!!
Much appreciated🌺🌈🎶🌻
Warm regards,
Rhonda
Half-and-half, also known as half cream in the United Kingdom, is a simple blend of equal parts whole milk and light cream.
Can. You. tell me what. does. half. and. half. means. thanks
I just made the broccoli cheese soup but my cheese woudn’t melt. I had to scoop it out of the soup finally. Any suggestions to solve this? I used shredded cheddar and I shredded a block of the Muenster cheese.