Creamy Roasted Broccoli Cheddar Cheese Soup

Creamy Roasted Broccoli Cheddar Cheese Soup

A rich and flavorful creamy roasted broccoli and cheddar soup with a hint of cayenne.

Roasting vegetables helps to concentrate their flavor. And roasting the broccoli with a sprinkle of cayenne makes for a deliciously yummy – Creamy Roasted Broccoli Cheddar Cheese Soup.

White & Orange Cheddar – What’s The Difference

Josh Windsor of Murray’s Cheese says cheesemakers use annatto, a food coloring derived from the seeds of the achiote tree, to give orange cheddar a rich orange hue.

The small amounts needed to create an orange color have very little effect on the cheese’s taste or nutritional value.

Both cheddar cheese can be used in this recipe. Though with an orange cheddar, the soup will have a yellow hue to it.

Do You Know The Top Nine Varieties Of Cheese’s Enjoyed By Food Lovers

Creamy Roasted Broccoli Cheddar Cheese Soup

4 tbsp flour

2 tbsp butter

1/2 cup yellow onion, chopped

1 cup chicken broth

1 cup cold milk

1 cup cold heavy cream

2/3 cup (about 10 oz.) roasted broccoli florets, chopped into small pieces

Olive oil for brushing

Cayenne pepper, for sprinkling

Himalayan salt and black pepper, to taste

1/2 cup white sharp cheddar cheese, grated

3/4 tsp Himalayan or Sea salt

1 tsp black pepper

1 tsp sugar

Heat oven to 450 degrees.

Place a sheet of aluminum foil on a backing sheet. Position broccoli florets over foil. Brush olive oil over florets.

Roasted Broccoli Florets with Cayenne Pepper

Next sprinkle salt and black pepper to taste. Next sprinkle cayenne pepper over florets.

Place broccoli in oven and roast for 15 minutes. Remove from oven let cool about 5 minutes than chop broccoli into small pieces. Set aside.

Add butter to a medium soup pot over medium heat. Sauté onion until fragrant, about 1 minute.

Next add flour and whisk continuously. Gradually add milk and heavy cream while whisking.

Next add chicken broth and broccoli florets, salt, sugar and pepper. Cover pot with lid and simmer medium low heat for 5 minutes.

Next place a hand blender (or pour soup into a blender or food processor) into soup pot, and carefully blend soup contents until broccoli is puréed.

Next add cheddar cheese and stir until well combined.

Ladle soup into bowls and top with more cheese and croutons if desired.

Learn more here about The Broccoli – Essence of Real Food.

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