Description
This easy, 45-minute Sheet Pan Broccoli Cheddar Soup combines roasted broccoli and onion, a medley of herbs and spices, and two cheeses for a soup that's light, creamy, and delicious. It's best paired with parmesan crusted grilled cheese for dipping!
Ingredients
Soup:
- 1 pound broccoli florets
- Half of a yellow onion, sliced into 1/2” wedges
- 1 head of garlic
- 2 tablespoons olive oil
- 1 teaspoon dry mustard powder
- 1 teaspoon nutritional yeast
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Pinch of cayenne
- 3 cups chicken broth
- 1 1/2 cups baby spinach, packed
- 2 ounces shredded sharp cheddar cheese
- 1 ounce shredded parmesan cheese
Grilled cheese (makes 1):
- 2 slices sourdough bread
- 1-2 tbsp butter
- 3 slices cheddar cheese
- ~1/4 cup grated parmesan cheese
Instructions
Soup:
- Preheat oven to 350˚F.
- Slice the top off the garlic bulb to expose the cloves. Add broccoli, onion and garlic to a sheet pan. Drizzle with olive oil, then season the broccoli and onion with mustard powder, salt, pepper, nutritional yeast and cayenne. Toss to coat.
- Cover the sheet pan with foil and roast for 35-45 minutes, until the broccoli is fork tender and lightly browned.
- About 10 minutes before the vegetables are done, heat the broth in a small pot until it’s very hot.
- Right after they come out of the oven, add the roasted vegetables (we use half of the garlic cloves and save the other half for another recipe!), broth, spinach and both cheeses to a heat safe blender and blend until completely smooth. Enjoy warm!
Grilled Cheese:
- Heat 1-2 tbsp of butter in a skillet. Toast two slices of bread in the pan until golden brown on one side. Flip the slices of bread over, then set one piece of bread aside.
- Grate parmesan cheese directly on the pan in an oval about the size of the piece of bread. Place the untoasted side of the bread on the parmesan. Top with 2-3 slices of cheddar cheese, then top with the other slice of bread.
- Cook until the parmesan side is golden brown, then grate another bed of parmesan next to the sandwich and flip the untoasted side onto the parmesan. Cook until golden brown and crispy. Enjoy with your soup!
Notes
Don't cut the onions or the broccoli too small. The smaller the pieces, the more likely they are to burn on the sheet pan.
Be sure to heat up the broth before adding it to the blender. This way, you won't need to reheat the soup on the stovetop before serving.
Don't roast the baby spinach! This just gets added to the blender before blending. The more you add, the more green your soup will be.
If you don't have a heat safe blender, make sure you let steam vent from your blender during blending to prevent pressure build up. To be extra safe, you can also just blend with room temperature broth and reheat on the stovetop.
Refrigerator storage: Kept in an airtight container, this soup can be enjoyed within 3-5 days. To reheat, you can use the microwave, or the stovetop. Just cook on medium low heat and stir frequently until it's warmed through.
Freezer storage: You can freeze in an airtight container and enjoy the soup within 3-6 months. To reheat, we'd recommend letting the soup thaw out overnight in the refrigerator, and then adding to a saucepan on the stovetop over medium low heat until it's warmed through.
Nutritional information is generated by a third party service. Though we do our best, we cannot guarantee perfect accuracy. Nutritional information is for the soup only (not the grilled cheese).
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Soups
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 2 cups
- Calories: 256
- Sugar: 4.2 g
- Sodium: 625.6 mg
- Fat: 11.4 g
- Carbohydrates: 24.2 g
- Fiber: 5.3 g
- Protein: 19.3 g
