Roasted Broccoli Cheddar Soup is cheesy, warm, and filled with my favorite vegetable! I lightened this recipe up a bit by using coconut cream instead of full-fat cream. You're going to quickly devour a huge bowl of this soup, guaranteed!
This recipe for broccoli cheddar soup uses a roux base and coconut milk to get a silky smooth texture, and we actually roast the broccoli before adding to the pot for an extra depth of flavor! It's so delicious, and ready in less than 30 minutes. Pair it with a warm Cheddar Bay Biscuit.
The Coined Breakdown
- Total Cost per serving: $0.82
- Total Cost (about 6 servings): $4.89
- Those Other Guys: $12.99 per serving
Ingredients
- Roux - We make a basic roux out of butter & all-purpose flour as the start of our soup. Also - this recipe blooms our spices in the roux for a big burst of flavor.
- Coconut Milk - Most broccoli cheddar soups have heavy cream in them, but I'm lightening up the recipe a bit and subbing that for coconut cream. I promise you won't be able to taste it at all.
- Vegetable Broth - Veggie broth (low-sodium if you have it) helps round out our soup base with tons of flavor.
- Broccoli Florets - It wouldn't be broccoli cheddar soup without the main star. You can either cut these yourself or buy the refrigerated bag of florets to save a few minutes.
- Sharp Cheddar Cheese - If you have a nice block of sharp cheddar, go ahead and shred it. The pre-shredded stuff will do in a pinch.
Variations and Substitutions
Condensed Soup Base: Instead of the roux, you can start this recipe with a batch of homemade condensed soup - try my Cream of Chicken or Cream of Mushroom!
Broccoli Chicken Cheddar Soup: Add in some seasoned, shredded chicken for extra protein!
Broccoli Cheddar Soup with Blended Beans: This is a great way of making soup even more filling. Before adding the broccoli and carrots, blend in a can of drained white beans using an immersion blender. You won't be able to taste them, and it adds even more creaminess to the soup.
How to Make Broccoli Cheddar Soup at Home
Step 1: To begin, roast your chopped broccoli in a bit of vegetable oil for 10-15 minutes.
Step 2: Meanwhile, begin making a seasoned roux using melted butter, minced garlic, dry seasonings, and flour.
Step 3: After your roux forms, pour in vegetable stock - a little at a time - until a smooth liquid forms.
Step 4: Add in dijon mustard, water, and a can of coconut milk. Stir well.
Step 5: Alright, the main base of your soup is coming together! Stir in some cheddar cheese until melted.
Step 6: Finally, add in the roasted broccoli and some shredded carrots.
Simmer for a few more minutes and serve hot.
Recipe Pro Tip
- Bloom your spices. We add the dry seasonings to the melted butter and sauté for a few minutes, before pouring in the flour to create a roux. This blooms the spices for even more flavor!
Recipe FAQs
Roasting the broccoli gives the dish a beautiful depth of flavor; however, it's not necessary if you're running short on time or forgot.
You can also simply add the chopped broccoli into the soup towards the end of the recipe!
Nope! Although we use coconut milk, the blend of seasonings completely removes any trace of coconut taste.
You certainly can. Simply stir in a cup or so of heavy cream in place of the coconut milk.
Other Cozy Vegetarian Dishes You'll Enjoy!
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Roasted Broccoli Cheddar Soup
Equipment
- Chef's Knife
- Sheet Pan
- Parchment Paper
- Can Opener
- Dutch Oven
- Wooden Spoon
- Ladle for serving
Ingredients
Roasted Broccoli
- 8 ounces broccoli florets chopped
- 1 tablespoon vegetable oil
Broccoli Cheddar Soup
- 2 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon ground turmeric
- 2 tablespoons all-purpose flour
- 2 cups vegetable broth
- 2 cups water
- 1 can coconut milk 13.5 ounces
- 1 teaspoon dijon mustard
- 1 ½ cups cheddar cheese shredded
- 1 ½ cups shredded carrots
Instructions
- Add the chopped broccoli to a parchment-lined sheet pan, and drizzle the vegetable oil on top.8 ounces broccoli florets, 1 tablespoon vegetable oil
- Toss until completely combined, then roast at 400℉/204℃ for about 15 minutes. Set aside.
- Meanwhile, in the bottom of a large Dutch oven, melt the butter on medium heat.2 tablespoons unsalted butter
- Add the minced garlic and dry seasonings and stir well. Cook for about 30 seconds.1 tablespoon minced garlic, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon ground turmeric
- Stir in the flour until a paste forms; this will be our roux.2 tablespoons all-purpose flour
- Slowly stir in the vegetable broth and water, a little at a time, until you have a smooth texture.2 cups vegetable broth, 2 cups water
- Pour in the coconut milk and dijon mustard; stir well.1 can coconut milk, 1 teaspoon dijon mustard
- Finally, add in the cheddar cheese, broccoli, and carrots. Stir and cook for another 5 minutes until evenly distributed.1 ½ cups cheddar cheese, 1 ½ cups shredded carrots
- Bring to a gentle simmer on medium-low heat. Serve with garlic bread or Cheddar Drop Biscuits and enjoy!
Anonymous says
Fantastic, so tasty, love the combination of spices.