Roasted Broccoli Cheddar Soup

Ingredients

• 454 g (1 lb)broccoli, cut into small florets
• 60 ml (4 tbsp), dividedolive oil
• 2.5 ml (½ tsp)garlic powder
• 2.5 ml (½ tsp)salt
• 2.5 ml (½ tsp)black pepper
• 1.25 ml (¼ tsp)onion powder
• 10 g (2 tbsp)freshly grated Parmesan cheese
• 1 mediumyellow onion, diced
• 2 clovesgarlic, minced
• 710 ml (3 cups)reduced-sodium chicken broth or vegetable broth
• 240 ml (1 cup)half-and-half
• 227 g (8 oz)freshly grated sharp Cheddar cheese

Instructions

1. 1

   Roast the vegetables

   Preheat the air fryer to 190°C (375°F). Toss the broccoli and onion with 30 ml (2 tablespoons) of the olive oil, the garlic powder, salt, pepper and onion powder. Arrange the broccoli in the air fryer basket and cook for 10 minutes, tossing halfway through. Set aside 120 ml (½ cup) of the roasted broccoli.

2. 2

   Simmer the soup

   Heat the remaining 30 ml (2 tablespoons) of oil in a large saucepan over medium-high heat. Add the garlic and cook for 1 minute, until fragrant. Pour in the broth and bring it to a simmer, then add the roasted broccoli and onion. Simmer for 15 minutes.

3. 3

   Blend and finish

   Use an immersion blender to blend the soup until smooth. Stir in the half-and-half and Cheddar, then cook for 5 minutes, stirring continuously, until the cheese has melted. Serve each bowl topped with some of the reserved broccoli. If using a stand blender or food processor, purée the soup and return it to the saucepan to reheat before adding the half-and-half and cheese.

What is roasted broccoli cheddar soup?

Broccoli cheddar soup is a creamy soup built around broccoli, broth and cheese, a familiar combination in North American home cooking. This version roasts the broccoli and onion before simmering them, adding a deeper, lightly browned flavour.

Blending most of the vegetables gives the soup a smooth base, while a handful of florets on top provides a contrasting bite. Sharp Cheddar brings a pronounced savoury flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 22g protein, 14g carbs, 39g fat.

The broccoli and onion provide most of the carbohydrates and fibre, while the oil, half-and-half and Cheddar contribute much of the fat. Cheddar and the broth supply most of the protein. Pair a bowl with a fresh salad or other vegetables for a more varied plate.

Roast for flavour

Even pieces: Cut the broccoli into similarly sized small florets so they cook at much the same rate in the air fryer.

Save some: Reserve the stated half cup of cooked broccoli before blending. It adds texture and makes the topping easy to portion between the bowls.

Build the soup base

Fragrant garlic: Cook the minced garlic in the remaining oil for just 1 minute, then add the broth. This brief cooking releases its aroma without leaving it to brown for long.

Gentle simmer: Once the broccoli and onion are in the broth, keep the soup at a simmer for 15 minutes. The vegetables should be soft enough to blend smoothly.

Blend to your preferred texture

Smooth finish: Blend the vegetables directly in the saucepan with an immersion blender until the soup is smooth. Work carefully around the hot liquid.

No immersion blender: Use a stand blender or food processor to purée the soup, then return it to the saucepan and reheat before adding the dairy and cheese.

Melt in the cheese

Freshly grated Cheddar: Grating the cheese yourself helps it melt evenly into the soup. Sharp Cheddar gives the creamy base a distinct cheese flavour.

Steady stirring: Add the half-and-half and cheese after blending, then stir continuously for the full 5 minutes. Keep the heat gentle enough for the cheese to melt without letting the soup boil.

Serve it with

Bread: Offer toasted bread or a crusty roll for dipping into the creamy soup.

Fresh contrast: A crisp green salad or sliced apple makes a fresh accompaniment alongside the warm, rich bowl.

Recipe notes & tips

• Toss the vegetables halfway through air-frying so they cook evenly.
• Measure out the reserved broccoli before blending the rest.
• Grate the Cheddar fresh for a smoother melt.
• Stir continuously as the cheese melts into the soup.
• Choose vegetable broth to make the soup vegetarian.

Variations

• Add mustard: Stir in a small spoonful of Dijon mustard with the cheese for a tangy note.
• Use smoked Cheddar: Swap in smoked Cheddar for a more pronounced smoky flavour.
• Add nutmeg: Grate a little nutmeg into the soup when adding the half-and-half.
• Make it spicier: Add a pinch of chilli flakes with the garlic.
• Finish with herbs: Scatter chopped chives over the bowls with the reserved broccoli.

Common mistakes to avoid

• Uneven florets: Cut the broccoli into similarly sized pieces so they roast at a similar rate.
• Skipping the halfway toss: Toss the vegetables during air-frying to help them cook evenly.
• Blending all the broccoli: Reserve half a cup first so there is a topping for each bowl.
• Boiling after adding cheese: Keep the soup at a gentle heat and stir continuously while the cheese melts.
• Adding cheese too quickly: Stir it into the blended soup and allow the full 5 minutes for it to melt.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan, stirring often; avoid boiling, as the cheese-based soup may become grainy.

Frequently asked questions