This Smoky Broccoli Cheddar Soup with Roasted Garlic is comfort in a bowl with a twist. It's rich, creamy, and has a deep, smoky flavor that makes it extra special, perfect for chilly days or when you need a little culinary warmth.
Broccoli florets are the heart of this soup, providing a fresh, earthy flavor that pairs perfectly with cheese. Onion adds a subtle sweetness when sautéed. Roasted garlic gives a deep, savory richness that makes the soup shine. Butter is the base for sautéing and adds a creamy depth. Chicken broth forms the liquid foundation, enhancing the flavors without overwhelming them.
Heavy cream makes the soup luxuriously creamy, while sharp cheddar cheese provides a tangy, cheesy punch. Smoked paprika introduces a warm, smoky flavor that sets this soup apart. Olive oil helps roast the broccoli, enhancing its natural sweetness. Cayenne pepper adds a subtle kick, and salt and pepper round out the flavors.
This soup pairs wonderfully with a side of crusty bread or a fresh green salad. For an extra touch, top with crispy bacon bits or a sprinkle of additional sharp cheddar cheese. A glass of light white wine can complement the flavors nicely.
First, preheat your oven to 400°F. Toss the broccoli florets with olive oil, a good pinch of salt, and a dash of pepper. Spread them out on a baking sheet and roast for about 15 minutes. This step gets the broccoli nice and charred around the edges, which adds depth to the final soup.
While the broccoli is roasting, melt the butter in a large pot over medium heat. Add the diced onion and sauté until it turns translucent. This usually takes about 5 minutes, and you'll know it's ready when your kitchen starts to fill with that delicious onion aroma.
Next, stir in the roasted garlic and smoked paprika. Let them cook together for about a minute. This allows the paprika to release its smoky flavor into the mix.
Pour in the chicken broth and bring the pot to a gentle simmer. Then, add the roasted broccoli and let everything cook together for another 5 minutes. This short simmer helps the flavors meld.
Time to blend! Use an immersion blender to puree the soup until it's smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender.
Once blended, stir in the heavy cream and shredded cheddar cheese. Keep stirring until the cheese is fully melted and the soup is heated through. Finally, season with cayenne pepper, and adjust the salt and pepper to taste. Serve it up hot!
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