This roasted broccoli cheddar soup recipe is rich, creamy, and deeply comforting — the perfect bowl of soup for cosy days when you want something nourishing yet satisfying.
For more broccoli recipes, check out our garlic broccoli and cashew stir fry.
Made with fresh broccoli, this is an easy broccoli cheese soup recipe that brings the best flavor! It’s a homemade version of a classic favourite and a true comfort food, especially during the cold weather. This recipe has become our favorite soup and one of those first recipes we reach for when we want something comforting yet wholesome.
Unlike many creamy soups, this one is made with no heavy cream (or whole milk, no added thickeners and relies on simple ingredients for the richest taste and creamy texture.
Whether you are looking for recipes for soup season or some comfort on a cold winter day, this recipe is for you!
Jump to:
- Why You’ll Love This Broccoli and Cheese Soup
- Ingredients You'll Need
- Substitutions and Variations
- How to Roast Broccoli for the Soup
- How to Make Broccoli and Cheddar Cheese Soup
- Expert Tips for the Best Cheesy Broccoli Soup
- How to Serve
- Suggested Drinks
- Roasted Broccoli and Cheddar Cheese Soup (Gluten-Free)
Why You’ll Love This Broccoli and Cheese Soup
- A easy dinner recipe that still feels nourishing.
- Delicious and creamy: naturally creamy soup with no added thickeners.... full of cheesy flavor.
- Versatile: made on the stove top with simple and similar ingredients you may already have. Plus a great way to enjoy vegetables in a cosy, satisfying form
- Gluten-free friendly: this is a gluten-free broccoli cheddar soup recipe, making it a versatile option.
Check out more of our gluten-free soups including our vegan immunity-boosting soup and roasted butternut squash soup.
Ingredients You'll Need
- Oil and butter: use a neutral oil (like olive or avocado) for sautéing and salted butter for extra richness and flavor.
- Garlic: fresh garlic gives the best punch.
- Red chillies: for spice
- Brown or yellow onion: dice finely so it softens quickly and blends smoothly.
- Cashew nuts: Go for raw, unsalted cashews, so they blend into a creamy, silky texture and help thicken the soup naturally. Adding cashew nuts are an excellent way to add creaminess into soups.
- Salt: Adjust towards the end, especially if your butter or cheese is salty.
- Black pepper: Freshly cracked is best for warmth and a little bite.
- Water: Use water to blend/loosen the soup to the consistency you want.
- Roasted broccoli: Roasting adds a deeper, slightly caramelised flavour. Use fresh broccoli florets (and tender stems) and roast until lightly browned for the best taste.
- Cheddar cheese: grate cheese or use pre-shredded cheese. Shredded cheddar cheese gives this soup the richest taste. Use sharp cheddar cheese or mild cheddar cheese, depending on preference.
See recipe card for a full list of ingredients and quantities.
Substitutions and Variations
- Garlic: add more garlic or chilli flakes for extra flavor and spice, if preferred.
- Vegan: use vegan butter and dairy-free cheese to make this soup vegan friendly.
- Toppings: top with toasted pumpkin seeds, sesame seeds or a swirl of olive oil.
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How to Roast Broccoli for the Soup
Step one: prepare broccoli.
Cut 1 large head of fresh broccoli into florets (and peeled stems). Add 2 garlic cloves. Drizzle with oil and season with salt and black pepper.
Step two: Air fry.
Air fry at 190°C for 15 minutes, or until tender and lightly caramelised, stirring intermittently to ensure even roasting.
How to Make Broccoli and Cheddar Cheese Soup
Step three: cook garlic and chillies.
Heat oil and butter on medium to high heat in a large pan. Add the garlic and red chillies and cook for 1 minute until fragrant.
Step four: cook onions.
Add onions and and cook gently until soft and translucent, for 1-2 minutes.
Step five: add cashew nuts.
Add cashew nuts, salt, and pepper. Stir and cook briefly for 2-3 minutes.
Step six: add broccoli and water.
Add the roasted broccoli and water, reduce to a very low simmer and cook for 1 minute.
Step seven: Blend and serve.
Blend until smooth using a food processor or blender (an immersion blender will give a thicker consistency). Then, transfer the blended soup into the pan. Add the cheese, and stir gently on low heat for 1-2 minutes, until the cheese has melted. Serve fresh and enjoy.
Expert Tips for the Best Cheesy Broccoli Soup
- Blend using a blendeer or food processor: for a silky, creamy texture.
- Roast the broccoli: this is the secret ingredient that gives this soup its depth and best texture. This step ensures the broccoli develops its best flavor (air frying helps roast the broccoli without needing high heat for a long time).
- Use entire broccoli: Use both the broccoli florets and tender broccoli stems for flavor and extra nutrition. Wash thoroughly, trim and peel the stalk and separate the large head into smaller individual florets.
How to Serve
This soup is our favorite way to enjoy broccoli and works beautifully as a cozy lunch, comforting quick dinner with crusty bread. Alternatively, serve in a small bowl as a starter, with a side salad like our beetroot and pomegranate salad. For a complete meal, serve this with our roasted eggplant and red pepper bake or chickpea flour pizza.
Suggested Drinks
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Roasted Broccoli and Cheddar Cheese Soup (Gluten-Free)
Ingredients
- 1 tablespoon Oil
- 1 tbsp butter
- 4 garlic cloves
- 2 red chillies
- 1 onion
- ½ cup cashew nuts
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cups water
- 1 cup shredded cheddar cheese
Roasted broccoli
- 1 Broccoli head cut into small broccoli florets
- 2 garlic cloves
- Pinch of salt and pepper
- 1 teaspoon olive oil
Instructions
- Roasting broccoli:
- Cut 1 large head of fresh broccoli into florets (and peeled stems). Add 2 garlic cloves. Drizzle with oil and season with salt and black pepper.
- Air fry at 190°C for 15 minutes, or until tender and lightly caramelised, stirring intermittently to ensure even roasting.
- Making the soup:
- Heat oil and butter on medium to high heat in a large pan. Add the garlic and red chillies and cook for 1 minute until fragrant.
- Add onions and and cook gently until soft and translucent, for 1-2 minutes.
- Add cashew nuts, salt, and pepper. Stir and cook briefly for 2-3 minutes.
- Add the roasted broccoli and wat er, reduce to a very low simmer and cook for 1 minute.
- Blend until smooth using a food processor or blender (an immersion blender will give a thicker consistency).
- Transfer the blended soup into the pan. Add the cheese, and stir gently on low heat for 1-2 minutes, until the cheese has melted. Serve fresh and enjoy.
Notes
- Blend using a blendeer or food processor: for a silky, creamy texture.
- Roast the broccoli: this is the secret ingredient that gives this soup its depth and best texture. This step ensures the broccoli develops its best flavor (air frying helps roast the broccoli without needing high heat for a long time).
- Use entire broccoli: Use both the broccoli florets and tender broccoli stems for flavor and extra nutrition. Wash thoroughly, trim and peel the stalk and separate the large head into smaller individual florets.
Sonia
A comforting recipe for soup season!