Description

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)

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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.