Roasted Broccoli Cheddar Soup

Recently updated on March 31st, 2021

Roasted Broccoli Cheddar Soup

Yields4 Servings

Cook Time35 mins

Ingredients

 1 lb broccoli, cut into small florets
 4 tbsp olive oil, divided
 ½ tsp garlic powder
 ½ tsp salt
 ½ tsp pepper
 ¼ tsp onion powder
 2 tbsp freshly grated parmesan cheese
 1 medium yellow onion, diced
 2 garlic cloves, minced
 3 cups reduced-sodium chicken or vegetable broth
 1 cup 1 cup half and half
 8 oz freshly grated sharp cheddar cheese

Directions

1

Preheat the air fryer to 375° F. Toss the broccoli and onion with 2 tablespoons of olive oil, garlic powder, salt, pepper, and onion powder. Place the broccoli into the air fryer basket and roast for 10 minutes. Tossing halfway through. Reserve ½ cup of broccoli when finished.

2

Heat the remaining oil in a large saucepan over medium-high heat, add the garlic and cook for 1 minute, until fragrant. Add the broth and bring to a simmer. Add the broccoli and onions to the broth and simmer for 15 minutes.

3

Use an immersion blender to break down the broccoli until the soup is at a smooth consistency. Stir in the half & half and the cheese, cooking for 5 minutes more, stirring continuously, until the cheese is fully melted. Serve each bowl with the reserved broccoli on top.

Note: If you do not have an immersion blender, you can use a stand blender or food processor to puree the soup, then return to the pot and reheat before adding the half-and-half and cheese.

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Ingredients

 1 lb broccoli, cut into small florets
 4 tbsp olive oil, divided
 ½ tsp garlic powder
 ½ tsp salt
 ½ tsp pepper
 ¼ tsp onion powder
 2 tbsp freshly grated parmesan cheese
 1 medium yellow onion, diced
 2 garlic cloves, minced
 3 cups reduced-sodium chicken or vegetable broth
 1 cup 1 cup half and half
 8 oz freshly grated sharp cheddar cheese

Directions

1

Preheat the air fryer to 375° F. Toss the broccoli and onion with 2 tablespoons of olive oil, garlic powder, salt, pepper, and onion powder. Place the broccoli into the air fryer basket and roast for 10 minutes. Tossing halfway through. Reserve ½ cup of broccoli when finished.

2

Heat the remaining oil in a large saucepan over medium-high heat, add the garlic and cook for 1 minute, until fragrant. Add the broth and bring to a simmer. Add the broccoli and onions to the broth and simmer for 15 minutes.

3

Use an immersion blender to break down the broccoli until the soup is at a smooth consistency. Stir in the half & half and the cheese, cooking for 5 minutes more, stirring continuously, until the cheese is fully melted. Serve each bowl with the reserved broccoli on top.

Note: If you do not have an immersion blender, you can use a stand blender or food processor to puree the soup, then return to the pot and reheat before adding the half-and-half and cheese.

Roasted Broccoli Cheddar Soup

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