Cheddar Broccoli Soup with Roasted Tomatoes

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1Made this recipe

Serves: 8

Prep Time: 20 minutes

Cook Time: 65 minutes


1 cup grape tomatoes, halved

1 tablespoon extra-virgin olive oil

1/2 teaspoon kosher salt, divided

1/8 teaspoon ground black pepper

4 cups vegetable or chicken broth

2 cups broccoli florets, chopped

1 stick unsalted butter

2 stalks celery, diced

1 small onion, diced

1/2 cup flour

1 cup heavy or light cream

1 cup shredded cheddar cheese


01Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or foil. Toss tomatoes with oil, 1/4 teaspoon salt, and pepper and place cut side down on baking sheet. Bake for 30 minutes.
02In a saucepan, bring broth, remaining 1/4 teaspoon salt, and broccoli to a boil then lower to a simmer and cook for 15 minutes.
03In a different saucepan, melt butter over medium heat then add celery and onion. Sauté 5 minutes. Add flour and mix well, cooking and stirring constantly for 5 minutes. Add broth mixture to flour mixture and whisk or mix until fully blended. Add cream and cheddar and stir until cheese has melted.
04Reduce heat to low, add roasted tomatoes and simmer for 15 minutes.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.