Go Back
–+ servings
White bowl of cheesy roasted broccoli and cauliflower soup with a copper spoon sticking out. Two slices of toasted baguette are sitting angled in the soup and some extra shredded cheese garnishes the top.
4.92 from 12 votes

Cheesy Roasted Broccoli and Cauliflower Soup

Author: Ashley Leonard
Taking the extra step to roast the veggies makes all the difference in this Cheesy Roasted Broccoli and Cauliflower Soup. This twist on the classic, creamy soup is the just the thing to get keep you cozy during the cooler months!
Print Recipe Pin Recipe
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Course: Soup
Cuisine: American
Keyword: broccoli cauliflower soup, broccoli cheddar soup, broccoli cheese soup, cheesy cauliflower soup, roasted vegetables
Servings: 6 people

Ingredients

  • 4 cups broccoli florets small, bite-sized pieces
  • 4 cups cauliflower florets small, bite-sized pieces
  • 1 cup carrots small, bite-sized pieces
  • 2 tbsp. olive oil
  • 1 tsp. salt
  • ½ tsp. black pepper
  • ½ tsp. garlic powder
  • 4 tbsp. butter
  • ½ cup white onion chopped
  • 1 clove minced garlic
  • ¼ cup flour
  • ½ tsp. dry ground mustard
  • 3 cups chicken broth
  • 8 oz. sharp cheddar cheese shredded
  • 2 cups half & half

Instructions

  1. Preheat oven to 425 degrees.
  2. Place broccoli, cauliflower and carrots on a large sheet pan. Drizzle with olive oil and season with salt, pepper & garlic powder. Toss well and spread into an even layer. Roast 15-20 minutes until tender.
    4 cups broccoli florets, 4 cups cauliflower florets, 2 tbsp. olive oil, 1 tsp. salt, 1/2 tsp. black pepper, 1/2 tsp. garlic powder, 1 cup carrots
  3. In a dutch oven or large pot, melt butter over medium-high heat. Add onion and sauté 4-5 minutes until translucent. Add garlic and cook for 1 minute.
    4 tbsp. butter, 1/2 cup white onion, 1 clove minced garlic
  4. Stir in flour & dry mustard and cook for another minute. Add in chicken broth and bring to a simmer.
    1/4 cup flour, 1/2 tsp. dry ground mustard, 3 cups chicken broth
  5. Add roasted vegetables and bring to a simmer for 2 minutes. Slowly stir in cheddar cheese. Stir until cheese is completely melted.
    8 oz. sharp cheddar cheese
  6. Turn heat to low and pour in half & half. Heat through for another few minutes, but do not boil. Season with extra salt and pepper, if needed.
    2 cups half & half

Notes

Quick tip: shred your own cheese! Store-bought shredded cheese has an anticaking coating on it to prevent it from sticking together. When melted, this could cause the soup to have a grainy texture. It's worth the extra minute it takes to shred your own!
  • 8 oz. block of cheese = 2 cups shredded
 
Vegetable broth could be used instead of chicken to create a vegetarian-friendly soup!
QR Code linking back to recipe