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broccoli cheddar soup with roasted veggies

This Broccoli Cheddar Soup with Roasted Veggies is perfect for when you're looking for comfort and warmth, and a flavor-pack soup that is considered a hearty meal. Homemade soup base, carefully simmered with browned butter, flour, and chicken bone broth. Each vegetable is prepared and roasted separately, to bring out the best flavor of each. The final soup is crafted by adding all roasted vegetables, half and half, whole-milk, seasonings, and two flavors of cheese. As soon as combined and the cheese is melted, ladle you a bowl full (don't worry about serving your friends or family first), top with lightly seasoned croutons for an extra crunch, and ENJOY!


T H E R E C I P E


broccoli cheddar soup with roasted veggies

perfect for a blustering-chill day, when you need nothing but warmth and comfort.


prep time | 20 minutes

cook time | 55 minutes

total time | 75 minutes

servings | 11, 1 cup servings

calories | 351 cal - per 1 cup serving

macros | fat 24.3g, carbs 15.5g, protein 15 g - per 1 cup serving

micros | calcium 144.5%, potassium 422mg, vitamin A 277.7%, vitamin C 32%


*Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


I N G R E D I E N T S

  • 3 tbsp olive oil, divided

  • 1/2 c red onion, chopped

  • 4 c broccoli, chopped

  • 2 c carrots, chopped

  • 16 oz white mushrooms, chopped

  • 1/4 c unsalted butter, melted and slightly browned

  • 1/4 c flour

  • 2 c chicken bone broth or chicken stock (preferably unsalted/low sodium)

  • 2 c half & half

  • 2 c whole milk

  • 8 oz block extra sharp, white cheddar cheese, cubed (I use Cabot, Seriously Sharp)

  • 4 oz block sharp cheddar cheese, cubed

  • 2 tbsp garlic powder

  • 1 tsp kosher salt - or season to taste

  • 1/2 tsp ground black pepper - or season to taste

  • 1/4 tsp paprika

  • 1 tbsp lightly seasoned croutons - optional (my favorite are Rothbury Farms)


I N S T R U C T I O N S

  1. Melt butter in a large skillet or pan (large enough to add the remainder of the ingredients listed). Once melted, simmer until slightly browned. Add flour and whisk over medium heat for 3-5 minutes or until it takes on a slight, but yet noticeable, golden brown color.

  2. Slowly whisk in the chicken bone broth. Cover and simmer contents (stirring occasionally) for 20 minutes. This is considered the base of the soup, which is also known as the roux.

  3. While the roux is simmering, roast each vegetable separately - broccoli, carrots, and mushrooms. Toss in skillet with 1 tbsp of olive oil and season with a 1 tsp of garlic powder and salt & pepper to taste. Roasted vegetables until slightly tender, but yet a little firm; you don't want them to be mush once you add them to your soup. I personally roast my mushrooms until golden brown and a bit crunchy, but feel free to roast to your liking.

  4. Once all vegetables are done roasting, set them aside. Toss onion into previously used skillet and cook until translucent; you may need to add a dash of olive oil if the skillet is too dry.

  5. Reduce the heat of roux too low. Add roasted vegetables into your skillet or pan of roux. Stir and add in milk and half & half. Season with garlic powder, paprika, kosher salt, and ground black pepper. Cook covered, over low heat 20-25 minutes (or until the tenderness of your vegetables is reached to your liking) but do not bring to a boil and stir occasionally! Boiling may cause the milk to curdle.

  6. Once soup has cooked, turn the heat off but leave it sitting on the warm burner. Slowly add in the cubed cheese, one handful at a time and stir. Once all cheese has been melted and stirred to combine, remove from warm burner and serve immediately.

  7. Refrigerate leftovers after the soup has cooled and store in an airtight container up to 5 days.

N O T E S

*You can omit or change out any vegetable listed to suit your taste buds.

*Using cheese cut from a block, is a healthier version compared to prepackaged shredded and/or cubed cheese. Prepackaged cheese has additives and preservatives to avoid clumping and to increase shelf-life.

*Using the MyFitnessPal app to track your food? You can find my recipe under "tGF - broccoli cheddar soup with roasted veggies" for an easy add to your diary! (I am not an affiliate of MFP and this post or recipe is not affiliate content; it's just an awesome app I personally and professionally use to track progress and nutrition.)

*Two servings of this soup is ideal...nutritionally, and because it's hard to resist a second serving! :)

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