Ultra Creamy Roasted Broccoli Soup

This cheesy roasted broccoli soup is thick and ultra creamy, with plenty of roasted broccoli and cheddar cheese. The perfect feel-good soup!

I make a lot of soup – it’s a brilliant way to transform whatever random vegetables you have lingering in the fridge into a satisfying, tasty meal. This roasted broccoli soup is the perfect example – just one head of broccoli can become this incredible, ultra creamy roasted broccoli soup!

Roasted broccoli

I’m sure some of you will be thinking ‘roasted broccoli? Huh?’

Broccoli isn’t a vegetable that we usually think of as being good for roasting – it’s more often boiled or steamed. I love it cooked that way too, but just like most vegetables, it’s even better roasted. Something pretty special happens when you roast broccoli.

It doesn’t go mushy or soggy, and it doesn’t lose any of its flavour – in fact, that flavour just gets more and more intense. With some nice crispy bits round the edges, roasted broccoli is really delicious. It’s actually one of my favourite vegetables to roast!

How to roast broccoli

You can roast broccoli in exactly the same way you’d roast any other vegetable – just chop it up into pieces, drizzle it with a little oil, and pop it in the oven.

Obviously the frilly end of the broccoli will roast more quickly than a thick piece of stalk, so you don’t want to cook it for too long, or the tops will end up burning.

Just twenty minutes or so works well – and don’t forget to cut any thick stems lengthwise to help even out the cooking time.

Roasted broccoli soup

Once you’ve made your roasted broccoli, it’s time to soupify it!

Cook some potatoes with a ton of garlic, and boil them in veggie stock. Then add the roasted broccoli, and blend it all together. Potato is a great way to make a thick, creamy soup (or sometimes I use red lentils instead).

If you’d like your roasted broccoli soup to be vegan / dairy-free, you can stop here – it will already be pretty yummy, just not quite as out-of-this-world delicious as it will be if you complete the full recipe.

How to make your broccoli soup extra creamy

Orrrr, for an ultra creamy broccoli soup, add some grated cheese and sour cream.

If there’s anything that can’t be improved by a good handful of grated cheese, I don’t want to hear about it.

Mix it all together until the cheese has melted right into the soup, and you’re ready to serve!

How to serve roasted broccoli soup

It’s always a good idea to keep back a few of your soup ingredients to serve on top as a sort of garnish – I kept a few pieces of roasted broccoli to sit on top. Not only does it look pretty, it also just gives you something to bite into, so your entire meal isn’t just liquid.

Or, just make sure you’ve got plenty of crusty bread and butter for dipping (I will always vote for garlic bread, but any kind will do!).

Print Recipe

5 from 2 votes

Ultra creamy roasted broccoli soup

This cheesy roasted broccoli soup is thick and ultra creamy, with plenty of roasted broccoli and cheddar cheese. The perfect feel-good soup!

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Soup

Servings: 3 people

Calories: 368kcal

Author: Becca Heyes

Ingredients

• 1 large head broccoli
• 2 tbsp oil, divided
• 4 cloves garlic, minced
• 380 g (~ 13 1/2 oz) potatoes, diced
• 750 ml (~ 3 cups) vegetable stock
• 1 tsp dried mixed herbs
• Black pepper
• 100 g cheddar cheese, grated (~ 1 cup when grated)
• 1 tbsp sour cream

Instructions

• Cut the florets off the broccoli. Peel any particularly tough parts from the exterior of the stalk, and cut the stalk into quarters lengthwise. Place all the broccoli on a baking tray, and drizzle with oil. Roast at 180°C (Gas Mark 4 / 350°F) for around 20 minutes (depending on exactly how big you cut your broccoli) – it should be lightly browned, and mostly softened up.
• While the broccoli is roasting, heat another dash of oil in a large saucepan. Add the garlic, and cook over a medium heat for a couple of minutes until soft and fragrant. Add the diced potatoes, vegetable stock, dried herbs, and a generous pinch of black pepper. Bring to a simmer, and cook for around 15 minutes, until the potatoes are very soft.
• Add the roasted broccoli to the pan (hold back a few pieces for garnish, if you like), and use a hand blender to blend the soup to your liking – I left mine with a little texture.
• Add the grated cheese and sour cream, and mix over a low heat until the cheese has completely melted. You can add some more water to thin out the soup a little more if desired, or to stretch it to feed more people.

Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1/3 of the recipe.

Here’s another beautifully creamy soup – veggie pot pie soup: