Creamy Roasted Broccoli Soup with Cheddar Croutons

Creamy Roasted Broccoli Soup with Cheddar Croutons is a warm, rich soup that blends roasted broccoli and sharp cheddar into a smooth bowl of comfort.

introduction – Creamy Roasted Broccoli Soup with Cheddar Croutons

This Creamy Roasted Broccoli Soup with Cheddar Croutons is simple and cozy for any day.
Roasting the broccoli gives the soup a deep, sweet flavor that plain steaming cannot match.
If you like hearty soups, try a similar creamy option like creamy wild rice and mushroom soup for more ideas.

why make this recipe – Creamy Roasted Broccoli Soup with Cheddar Croutons

Make this Creamy Roasted Broccoli Soup with Cheddar Croutons because it is quick, budget-friendly, and feels special.
It uses few ingredients and cooks mostly in one pot, so cleanup is easy.
Pair it with crusty bread or a light salad for a full, simple meal and compare textures with an easy pasta soup like easy tortellini soup with spinach.

how to make Creamy Roasted Broccoli Soup with Cheddar Croutons

To make Creamy Roasted Broccoli Soup with Cheddar Croutons, roast broccoli, sauté aromatics, simmer with broth, then blend until smooth.
Finish by stirring in cream and cheddar for richness, and top with crunchy cheddar croutons.
For a different protein or spice twist, see ideas like curried chicken lentil and rice soup with spinach.

Ingredients : – Creamy Roasted Broccoli Soup with Cheddar Croutons

• 1 pound broccoli florets
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• 3 slices bread (for croutons)
• 1 cup shredded cheddar cheese (for croutons)

Directions : – Creamy Roasted Broccoli Soup with Cheddar Croutons

1. Preheat the oven to 400°F (200°C).
2. Toss the broccoli florets with olive oil, salt, and pepper, and roast for 20-25 minutes until tender.
3. In a large pot, sauté the onion and garlic until soft.
4. Add the roasted broccoli and vegetable broth. Bring to a boil, then reduce to simmer for 10 minutes.
5. Blend the mixture until smooth and stir in the heavy cream and cheddar cheese.
6. For the croutons, cube the bread, toss with olive oil, salt, and sprinkle with cheddar cheese. Bake until golden.
7. Serve the soup hot, topped with cheddar croutons.

how to serve Creamy Roasted Broccoli Soup with Cheddar Croutons

Serve Creamy Roasted Broccoli Soup with Cheddar Croutons hot in bowls and add the cheddar croutons on top for crunch.
Garnish with extra shredded cheddar or a drizzle of cream if you like.
For a fun brunch combo, serve with savory waffles or a side like crispy waffles with bacon, cheddar, cheese, and scallions.

how to store Creamy Roasted Broccoli Soup with Cheddar Croutons

Cool the soup to room temperature before storing.
Refrigerate in an airtight container for up to 4 days.
Freeze in portions for up to 3 months; thaw overnight in the fridge before reheating gently on the stove.

tips to make Creamy Roasted Broccoli Soup with Cheddar Croutons

• Roast the broccoli until edges brown for best flavor.
• Use an immersion blender for smooth soup, or a blender in batches.
• Stir cheese in off the heat to avoid grainy texture.
• Make croutons ahead and store in a sealed bag to keep them crisp.

variation (if any) – Creamy Roasted Broccoli Soup with Cheddar Croutons

• Add a diced potato with the broccoli for a thicker soup.
• Swap heavy cream for half-and-half for a lighter taste.
• Use Gruyère or smoked cheddar for a different cheese note.
• Stir in cooked bacon or ham for a meaty version.

FAQs – Creamy Roasted Broccoli Soup with Cheddar Croutons

Q: Can I skip roasting the broccoli?
A: Yes, but roasting gives a sweeter, deeper flavor. If short on time, steam and add directly.

Q: Can I make this dairy-free?
A: Use coconut cream or a dairy-free cream and a vegan cheddar to keep it creamy.

Q: What blender works best for this soup?
A: An immersion blender saves time and dirty dishes. Buy it here to make blending easy.

Q: Can I prepare this ahead for a party?
A: Yes. Make the soup ahead, chill, and reheat gently. Add croutons right before serving to keep them crunchy.

Creamy Roasted Broccoli Soup with Cheddar Croutons

A warm and rich soup that blends roasted broccoli and sharp cheddar into a smooth bowl of comfort.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Main Course, Soup

Cuisine American

Servings 4 servings

Calories 400 kcal

Ingredients

  

For the soup

• 1 pound broccoli florets Roasted for flavor
• 2 tablespoons olive oil For roasting and croutons
• 1 onion chopped Sautéed
• 3 cloves garlic Minced and sautéed
• 4 cups vegetable broth Base for the soup
• 1 cup heavy cream For creaminess
• 1 cup shredded cheddar cheese Stirred in for richness

For the croutons

• 3 slices bread Cubed for croutons
• 1 cup shredded cheddar cheese For topping the croutons

Instructions

 

Preparation

• Preheat the oven to 400°F (200°C).
• Toss the broccoli florets with olive oil, salt, and pepper, and roast for 20-25 minutes until tender.
• In a large pot, sauté the onion and garlic until soft.
• Add the roasted broccoli and vegetable broth. Bring to a boil, then reduce to simmer for 10 minutes.

Blending and Combining

• Blend the mixture until smooth and stir in the heavy cream and cheddar cheese.

Crouton Preparation

• For the croutons, cube the bread, toss with olive oil, salt, and sprinkle with cheddar cheese. Bake until golden.

Serving

• Serve the soup hot, topped with cheddar croutons.

Notes

Garnish with extra shredded cheddar or a drizzle of cream if desired. Store leftover soup in the fridge for up to 4 days and freeze in portions for up to 3 months.

Keyword Cheddar Croutons, Comfort Food, Creamy Broccoli Soup, Easy Recipe, Vegetarian Soup