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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


  • 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


  • 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.


Serving: 1portion | Calories: 368kcal | Carbohydrates: 32g | Protein: 14.2g | Fat: 23.5g | Saturated Fat: 10.8g | Cholesterol: 37mg | Sodium: 977mg | Potassium: 962mg | Fiber: 6.4g | Sugar: 5.7g | Calcium: 326mg | Iron: 2mg