Creamy soup with roasted broccoli, sharp cheddar, and aromatic herbs for rich, comforting flavor.
# What You'll Need:
→ Vegetables
01 - 1 large head broccoli, cut into florets (approximately 1 pound 2 ounces)
02 - 2 medium carrots, peeled and diced
03 - 1 medium yellow onion, chopped
04 - 3 cloves garlic, minced
→ Dairy
05 - 1½ cups sharp cheddar cheese, freshly grated
06 - 2 tablespoons unsalted butter
07 - 1 cup whole milk
08 - ½ cup heavy cream
→ Broth
09 - 4 cups low-sodium vegetable broth
→ Seasonings
10 - 1 teaspoon dried thyme
11 - ½ teaspoon dried basil
12 - ¼ teaspoon ground nutmeg
13 - ½ teaspoon salt, plus additional to taste
14 - ¼ teaspoon black pepper
→ Oil
15 - 2 tablespoons olive oil
# How to Make It:
01 - Preheat oven to 425°F.
02 - Toss broccoli florets with 1 tablespoon olive oil, salt, and pepper. Spread on baking sheet and roast for 20–25 minutes, until golden and tender, stirring halfway through cooking.
03 - While broccoli roasts, heat remaining 1 tablespoon olive oil and butter in large pot over medium heat. Sauté onion and carrots for 5–6 minutes until softened. Add minced garlic and cook 1 minute longer.
04 - Add roasted broccoli to pot, reserving a few florets for garnish. Stir in thyme, basil, and nutmeg.
05 - Pour vegetable broth into pot. Bring to boil, then reduce heat and simmer for 10 minutes.
06 - Use immersion blender to purée soup until smooth, or blend in batches in countertop blender, exercising caution with hot liquids.
07 - Stir in milk and heavy cream. Gradually add grated cheddar cheese, stirring continuously until fully melted and soup achieves creamy consistency. Adjust seasoning with additional salt and pepper as needed.
08 - Serve hot, garnished with reserved broccoli florets and additional cheddar cheese if desired.
