Roasted Broccoli-Cheese Soup

Broccoli cheddar soup gets a flavorful upgrade in this lightened-up version that swaps heavy cream for reduced-fat milk and uses roasting to bring out the best in the broccoli. Roasting the florets at high heat before adding them to the soup creates a deeper, more complex flavor than simply simmering them in broth. 

Active time: 10 minutes | Total time: 30 minutes

Roasted Broccoli-Cheese Soup

Ingredients

• Cooking spray
• 1 lb (454g) fresh broccoli florets
• 2 tbsp olive oil, divided
• 1 onion, finely chopped
• 2 1/2 cups (550g) low-sodium vegetable broth
• 1/3 cup (42g) all-purpose flour
• 2 cups (488g) reduced-fat milk
• 1/2 tsp kosher salt
• 1/4 tsp cayenne pepper
• 6 oz. (170g) reduced-fat extra-sharp cheddar cheese

Directions

Preheat the oven to 450°F (230°C). Coat a large sheet pan with cooking spray. Toss the broccoli florets with 1 tbsp olive oil on the prepared pan. Roast, stirring once after 10 minutes, until tender and browned, 18–20 minutes.

Meanwhile, heat a large saucepan over medium-high heat. Add the remaining 1 tbsp olive oil and swirl to coat the pan. Add the onion and sauté for about 5 minutes, or until softened.

In a medium bowl, whisk together the vegetable broth and flour until smooth. Add the broth mixture, milk, kosher salt, and cayenne pepper to the saucepan. Bring to a boil, stirring frequently, then reduce heat and simmer for 3–4 minutes. Remove from the heat and gradually stir in the cheddar cheese until completely melted.

Coarsely chop the roasted broccoli and stir it into the soup. Serve warm.

Serves: 6 | Serving Size: About 1 1/4 cup

Nutrition (per serving): Calories: 236; Total Fat: 13g; Saturated Fat: 5g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 1g; Cholesterol: 27mg; Sodium: 560mg; Carbohydrate: 18g; Dietary Fiber: 3g; Sugar: 6g; Protein: 13g

Nutrition Bonus: Potassium: 434mg; Iron: 5%; Vitamin A: 91%; Vitamin C: 86%; Calcium: 34%

Originally published September 2020; Updated July 2026

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