(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
broccoli florets
carrots, chopped
onion, sliced
garlic cloves
olive oil
salt
black pepper
vegetable or chicken broth
milk or cream
shredded cheddar cheese
dijon mustard (optional)
Directions
Preheat your oven to 220°C (425°F).
Spread broccoli, carrots, onion, and garlic on a large sheet pan.
Drizzle with olive oil and season with salt and pepper.
Toss to coat evenly, then roast for 20–25 minutes until tender and slightly caramelized.
Transfer the roasted vegetables to a large pot or blender.
Add broth and blend until smooth or to your desired texture.
Pour the mixture into a pot if using a blender.
Stir in milk or cream and bring to a gentle simmer over medium heat.
Add shredded cheddar cheese gradually, stirring until melted and smooth.
Stir in Dijon mustard if using, and adjust seasoning to taste.
Serve warm, optionally topped with extra cheese or croutons.
Servings and timing
Servings: 4 Prep time: 10 minutes Cook time: 25 minutes Total time: about 35 minutes
Variations
Add potatoes for a thicker, heartier soup
Use cauliflower along with or instead of broccoli
Swap cheddar for a mix of cheeses like gouda or gruyère
Add a pinch of nutmeg for warmth
Make it dairy-free with plant-based milk and cheese alternatives
Storage/Reheating
Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat, stirring occasionally, or in the microwave. Add a splash of broth or milk if it thickens too much. Freeze without the dairy for up to 2 months and add milk and cheese when reheating.
FAQs
Can I use frozen broccoli?
Yes, but roasting fresh broccoli gives better flavor and texture.
Do I need a blender for this recipe?
A blender or immersion blender helps achieve a smooth texture, but you can leave it chunky if preferred.
Can I make this soup vegan?
Yes, use plant-based milk and dairy-free cheese.
Why roast the vegetables first?
Roasting enhances the flavor by caramelizing the vegetables.
Can I use pre-shredded cheese?
Yes, but freshly shredded cheese melts more smoothly.
How do I make the soup thicker?
Add potatoes or reduce the amount of broth.
What can I serve with this soup?
Crusty bread, sandwiches, or a side salad pair well.
Can I add protein to this soup?
Yes, cooked chicken or crispy bacon are great additions.
Why is my cheese not melting smoothly?
Add it gradually over low heat and avoid boiling the soup.
Can I make this ahead of time?
Yes, it reheats well and is great for meal prep.
Conclusion
Sheet Pan Broccoli Cheddar Soup is a simple yet flavorful twist on a classic favorite. With roasted vegetables and creamy melted cheese, it delivers comfort and depth in every spoonful while keeping preparation easy and efficient.
This Sheet Pan Broccoli Cheddar Soup is a creamy, comforting, and flavor-packed recipe made by roasting vegetables for a rich, caramelized taste. Perfect for an easy weeknight dinner or meal prep, this broccoli cheddar soup is simple, hearty, and loaded with wholesome ingredients.
Ingredients
4 cups broccoli florets
2 carrots, chopped
1 onion, sliced
3 garlic cloves
2 tablespoons olive oil
Salt, to taste
Black pepper, to taste
3 cups vegetable or chicken broth
1 cup milk or cream
1 ½ cups shredded cheddar cheese
1 teaspoon Dijon mustard (optional)
Instructions
Preheat oven to 220°C (425°F).
Spread broccoli, carrots, onion, and garlic on a large sheet pan.
Drizzle with olive oil, season with salt and pepper, and toss to coat.
Roast for 20–25 minutes until tender and slightly caramelized.
Transfer roasted vegetables to a blender or large pot.
Add broth and blend until smooth (or leave slightly chunky if preferred).
Pour into a pot (if blended separately) and bring to a gentle simmer.
Stir in milk or cream.
Add shredded cheddar cheese gradually, stirring until melted and smooth.
Stir in Dijon mustard (optional) and adjust seasoning.
Serve warm with extra cheese or croutons if desired.
Notes
Freshly shredded cheese melts smoother than pre-shredded.Avoid boiling after adding cheese to prevent curdling.Adjust thickness by adding more broth or reducing liquid.For extra flavor, add a pinch of nutmeg or smoked paprika.
