Miso roasted broccoli cheddar soup. This recipe makes for a great twist on a classic. It’s loaded with mouthwatering flavors, incredibly smooth and totally delicious. Made in one pot with plenty of roasted broccoli and cheddar cheese. The best part? It’s ready in about 40 minutes. Serve with a side of bread for a total treat.
Why you’ll love this broccoli cheddar soup
Deeply flavorful, immensely comforting and easy to make, this hearty broccoli soup gets an extra layer of flavor by roasting the broccoli with white miso paste. Made bolder and creamier with the addition of cheddar and coconut milk.
When tucking into a bowl of this soup, the first thing that will hit you is the texture. It’s smooth and full-bodied, but not heavy at all. The flavors are balanced, the earthy broccoli and salty-sweet miso combined with creamy cheddar is just divine. A splash of coconut cream and some lemon juice gives this soup a ‘lift’. The result is rich and decadent, and feels like a special treat.
Watch the recipe video
Let me guide you through the recipe with this step-by-step VIDEO.
How to make miso roasted broccoli cheddar soup
To make this soup, we start by roasting the broccoli and carrots together with miso butter. We roast the broccoli until just enough crisp-tender and slightly charred on the outside. This step adds rich caramelized flavors to the soup.
To finish the soup, we sauté garlic and onion, stir in seasonings, and half of the roasted broccoli and carrots. Cook for a couple of minutes, then add coconut milk and purée the soup until creamy and smooth. Add the rest of the broccoli and carrots, let it simmer a little longer, add the cheddar cheese, and done!
I highly recommend serving this soup with a side of bread or cheesy toast.
Ingredients for the miso roasted broccoli
- Vegetables: Broccoli and carrots.
- Oil and Butter: For roasting the broccoli and carrots, but also for sautéing the onion and garlic.
- Miso Paste: We’re using white miso paste. Miso is the ultimate reference point for the flavor sensation known as umami. It has a deep savory flavor, with a toasty, funky, salty-sweet richness.
- Lemon Juice: For a hit of acidity.
Ingredients for the soup
- Onion and Garlic: You just can’t make a recipe without them.
- Seasonings: We’re using black pepper, sweet paprika and Italian seasoning.
- Soy sauce: A touch of soy sauce adds saltiness and richness that brings out the inherent flavors.
- Chicken Broth: Use store-bought or make your own. Swap chicken broth for vegetable broth.
- Cornstarch: For thickening purposes.
- Coconut Milk: It has a mild, creamy flavor that adds a rich undertone to the soup.
- Cheddar: Try different kinds of cheese like Swiss cheese, Parmesan or Gruyère. Best when freshly grated.
- Chili Flakes: The best finishing touch.
Helpful tips
- It’s important to use freshly-grated cheddar cheese for the creamiest result. While you can use pre-shredded cheese, it won’t melt as seamlessly because it has a “coating”, which prevents it from sticking to each other in the package, and this coating prevents the cheese from melting smoothly.
- Serve this broccoli cheddar soup with some crusty bread, a caesar salad, pretzels or a cheesy toast.
- Garnish the soup with a sprinkle of black pepper, chili flakes, extra cheddar, garlic bread or crunchy croutons.
How to store leftover broccoli cheddar soup
- Storage: If you have any leftovers, they’ll keep in the refrigerator for up to 4 days.
- To freeze: Put the soup into an airtight container and store in the freezer for up to 3 months. To reheat, let it thaw overnight in the refrigerator, then heat it on the stove.
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Miso Roasted Broccoli Cheddar Soup
Ingredients
Miso Roasted Broccoli
- 2 large broccoli heads - roughly chopped
- 2 large carrots - thinly sliced
- 2 tbsp white miso paste
- 2 tbsp hot water
- 1 tbsp olive oil
- 2 tbsp unsalted butter - melted
- 2 tbsp lemon juice
Soup
- 1 tbsp olive oil
- 1 yellow onion - finely chopped
- 4 garlic cloves - minced
- 1 tsp black pepper
- 1 tsp sweet paprika
- 1 tsp Italian seasoning
- 3 tbsp cornstarch
- 4 cups vegetable broth - or chicken
- 2 tbsp low sodium soy sauce
- 1 cup coconut milk
- 6 ounces grated cheddar
- chili flakes - for serving
Instructions
- Preheat the oven to 400°F/200°C.
- Roughly chop the broccoli heads into bite-sized pieces. Peel and thinly slice the carrots.
- In a large bowl, combine the miso paste with hot water, stir until dissolved. Add oil, melted butter and lemon juice. Stir until combined. Add broccoli and carrots, toss to coat.
- Place in a single layer on a baking sheet layered with parchment paper. Transfer to the oven and bake for 15 minutes.
- In the meantime, finely chop the onion, mince the garlic and grate the cheddar cheese.
- Heat oil in a pot set over medium low, add garlic and onion. Cook for 2 minutes until soft and fragrant. Stir in pepper, paprika and Italian seasoning. Add half of the roasted broccoli and carrots. Add cornstarch and stir until incorporated. Pour in broth and add soy sauce. Bring to a boil, cover the pot and let simmer for 5 minutes.
- Next, add coconut milk and stir to combine. Turn off the heat and mix the soup with an immersion blender, until smooth.
- Gradually add grated cheddar, stir until dissolved. Add the remaining broccoli and carrots, simmer over medium for 5 minutes more. Taste and adjust salt.
- Top with some extra black pepper and chili flakes. Serve with a side of bread, enjoy!
Video
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