Description
Roasted Broccoli Potato Cheddar Soup combines golden oven-roasted broccoli, tender Yukon Gold potatoes, and freshly grated cheddar in a creamy, comforting bowl. Roasting brings out broccoli’s deeper flavor, while partially mashed potatoes naturally thicken the broth without flour or heavy cream. Milk adds richness, and gentle heat helps the cheddar melt smoothly. This simple homemade soup makes a satisfying family dinner with crusty bread or a fresh salad. Prepare the broccoli while the potatoes simmer, then bring everything together for a cozy meal in about 55 minutes.
Ingredients
- 1½ lb (680 g) broccoli, cut into small florets
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 1½ lb (680 g) Yukon Gold potatoes, peeled and diced
- 4 cups (960 ml) low-sodium vegetable broth
- 1 cup (240 ml) milk
- 1½ cups (150 g) freshly grated cheddar
- ½ teaspoon dried thyme
- ½ teaspoon fine salt, plus more to taste
- ¼ teaspoon black pepper
- 1 teaspoon Dijon mustard, optional
- Chopped chives and extra roasted broccoli, optional
Instructions
1. Preheat the oven to 425°F (220°C). Toss broccoli with 1 tablespoon olive oil and spread on a large baking sheet. Roast for 18–22 minutes, turning once, until tender with golden edges. Reserve some florets for garnish.
2. While the broccoli roasts, heat the remaining olive oil in a soup pot over medium heat. Cook the onion for 5 minutes. Add garlic and thyme and stir for 30 seconds. Add potatoes, broth, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer partly covered for 15–20 minutes until potatoes soften.
3. Remove the pot from heat. Use an immersion blender for a few short pulses to thicken the broth while leaving plenty of potato pieces intact. Alternatively, mash some potatoes against the side of the pot.
4. Return the pot to low heat. Add roasted broccoli and milk. Stir gently for 3–5 minutes until hot without boiling vigorously. Add a little broth if the soup becomes too thick.
5. Remove the pot from heat. Add freshly grated cheddar in small handfuls, stirring until each addition melts. Stir in Dijon mustard if using. Taste and adjust salt. Garnish with chopped chives and reserved roasted broccoli, then serve warm.
Notes
- Dry the broccoli thoroughly before roasting to encourage browning instead of steaming.
- Cut potatoes into approximately ½-inch cubes for even cooking.
- Use freshly grated cheddar for a smoother melt.
- Avoid boiling the soup after adding cheese because excessive heat can cause separation.
- Blend only part of the potato mixture to prevent a gummy texture.
- Refrigerate leftovers promptly and use within 3–4 days.
- For freezing, freeze the broccoli-potato base without milk or cheddar, then add dairy after reheating.
- Use vegetable broth for a meatless version.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup, Dinner
- Method: Roasting, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe