Broccoli Cheddar Soup with Roasted Garlic and Thyme

Name: Broccoli Cheddar Soup with Roasted Garlic and Thyme
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 servings
Ingredients: 2 heads of broccoli (roughly chopped); 1 whole garlic bulb; 2 tbsp olive oil; 1 medium onion (diced); 4 cups vegetable broth; 2 cups sharp cheddar cheese (grated); 1 cup heavy cream; 2 tbsp all-purpose flour; 1 tsp dried thyme; Salt and pepper to taste; Crusty bread for serving

🕒 Prep: 10 min

🔥 Cook: 45 min

🍽 Serves: 6

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This Broccoli Cheddar Soup with Roasted Garlic and Thyme brings together the comforting richness of cheddar cheese and the aromatic depth of roasted garlic. Perfect for a chilly evening, this soup is a hearty and flavorful way to enjoy a classic combination with a twist.

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Ingredients for Broccoli Cheddar Soup with Roasted Garlic and Thyme

Broccoli is the star, providing a nutritious base with its earthy flavor and vibrant color. Garlic, when roasted, turns sweet and mellow, adding depth to the soup. Olive oil is used for roasting the garlic and sautéing the onions, contributing a subtle richness. Onion provides a savory backbone, enhancing the overall taste. Vegetable broth serves as the flavorful liquid base, while sharp cheddar cheese offers a tangy creaminess. Heavy cream enriches the texture, making it velvety smooth. Flour helps thicken the soup without overpowering it. Dried thyme adds a touch of herbaceous warmth, and salt and pepper allow you to fine-tune the seasoning to your taste.

Tips & Tricks

Roasting extra garlic cloves can be handy for future recipes or as a spread.
If you don't have an immersion blender, a regular blender works too. Just be careful with hot liquids.
For a lighter version, substitute half-and-half for the heavy cream.

Serving Suggestions

Serve this soup with a side of crusty bread for dipping. A simple green salad with a lemon vinaigrette complements the richness nicely. If you're feeling indulgent, top the soup with crispy bacon bits or a sprinkle of extra cheddar cheese.

Frequently Asked Questions

Can I use frozen broccoli?: Yes, frozen broccoli works well. Just adjust the cooking time to ensure it's fully tender before blending.
How do I store leftovers?: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
Can this soup be frozen?: While it's best fresh, you can freeze it. Just note that the texture might change slightly upon reheating.

Broccoli Cheddar Soup with Roasted Garlic and Thyme Recipe Walkthrough

Start by preheating your oven to 400°F (200°C). This will be the perfect temperature to coax out the sweetness from garlic. Take a whole garlic bulb, slice off the top to expose the cloves, drizzle with a bit of olive oil, and wrap it snugly in foil. Pop it in the oven for about 30-35 minutes. You'll know it's ready when your kitchen smells wonderfully fragrant and the cloves are golden and soft.

While the garlic is roasting, grab a large pot and heat a tablespoon of olive oil over medium heat. Toss in the diced onion and sauté until it's translucent and soft, which should take around 5 minutes. This step is crucial for building the soup's foundational flavor.

Next, add the roughly chopped broccoli to the pot. Once the garlic is roasted, carefully squeeze the soft cloves directly into the pot. Add the dried thyme and give everything a good stir to combine all these lovely flavors.

Sprinkle the flour over the mixture, stirring well to absorb any excess oil and form a light roux. This will help thicken the soup nicely. Gradually pour in the vegetable broth, stirring continuously to avoid any lumps. Bring the pot to a gentle boil, then reduce the heat to a simmer. Let it cook for about 15 minutes, or until the broccoli is tender enough to blend.

Use an immersion blender to puree the soup until it's smooth. If you prefer a chunkier texture, blend only a portion of the soup. Stir in the grated cheddar cheese, letting it melt completely into the soup for that creamy consistency. Finally, add the heavy cream, stirring until everything is well combined and heated through. Season with salt and pepper to taste before serving.

Why You'll Love This Recipe

Rich flavors from roasted garlic and sharp cheddar cheese.
Easy to prepare with simple ingredients.
Perfect for weeknight dinners or cozy gatherings.
Vegetarian-friendly and can be adjusted for dietary preferences.

Ingredients

2 heads of broccoli (roughly chopped)

1 whole garlic bulb

2 tbsp olive oil

1 medium onion (diced)

4 cups vegetable broth

2 cups sharp cheddar cheese (grated)

1 cup heavy cream

2 tbsp all-purpose flour

1 tsp dried thyme

Salt and pepper to taste

Crusty bread for serving

Step-by-step Instructions

1. Preheat your oven to 400°F (200°C).

2. Cut the top off the garlic bulb to expose the cloves, drizzle with olive oil, wrap in foil, and roast in the oven for 30-35 minutes.

3. In a large pot, heat 1 tbsp olive oil over medium heat and sauté the onion until translucent.

4. Add chopped broccoli, roasted garlic (squeeze the roasted cloves out), and thyme, stirring to combine.

5. Sprinkle flour over the mixture to absorb the oil and create a roux.

6. Slowly add vegetable broth while stirring to ensure no lumps form.

7. Bring to a boil, then reduce heat to simmer until broccoli is tender, about 15 minutes.

8. Blend the mixture with an immersion blender until smooth.

9. Stir in grated cheddar cheese until melted and creamy.

10. Add heavy cream and continue to stir until well combined and heated through.