Roasted Broccoli and Cheddar Soup


  • 1 large bunch broccoli, cut into florets
  • 1 tablespoon oil
  • salt and pepper to taste
  • 1 tablespoon oil
  • 1 medium onion, diced
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 3 cups vegetable broth or chicken broth or chicken stock or ham broth
  • 1 1/2 cups aged cheddar, shredded
  • 1 cup milk or cream
  • 1 tablespoon grainy mustard (optional)
  • salt and pepper to taste



  1. Toss the broccoli florets in the oil along with the salt and pepper, arrange them in a single layer on a large baking sheet and roast in a preheated 400F/200C oven until lightly golden brown, about 20-30 minutes.
  2. Heat the oil in a large sauce pan over medium heat, add the onion and saute until tender, about 5-7 minutes.
  3. Add the garlic and thyme and saute until fragrant, about a minute.
  4. Add the broth and broccoli, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
  5. Puree the soup until it reaches your desired consistency with a stick blender.
  6. Mix in the cheese, let it melt without bringing it to boil again.
  7. Mix in the milk and mustard, season with salt and pepper and remove from heat.

Slow Cooker
: Implement step 1, optionally implement steps 2 & 3, place everything but the milk and cheese in the slow cooker and cook on low for 6-10 hours or on high for 2-4 hours before mixing in the milk and cheese, letting the cheese melt and then pureeing the soup.

Option: If you like a thicker, creamier and healthier soup use pureed white beans instead of the milk or cream.
Option: Start the soup out by cooking 4 strips of bacon, use the grease to cook the vegetables instead of the oil and serve the soup garnished with the crumbled bacon.
Option: Add diced ham.

Nutrition Facts
: Calories 223, Fat 11.3g (Saturated 3.2g, Trans 0), Cholesterol 14mg, Sodium 389mg, Carbs 14.1g (Fiber 3.2g, Sugars 5.7g), Protein 16.8g

(shown served with bread, but obviously you would omit it for this to be low carb and gluten free!)