Sheet Pan Broccoli Cheddar Soup Recipe

Introduction

This Sheet Pan Broccoli Cheddar Soup combines roasted vegetables with sharp cheddar for a comforting and flavorful meal. Paired with a crispy parmesan grilled cheese, it’s a satisfying dish perfect for any cozy day.

Ingredients

• 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
• 2 slices sourdough bread
• 1-2 tablespoons butter
• 3 slices cheddar cheese
• About 1/4 cup grated parmesan cheese

Instructions

1. Step 1: Preheat the oven to 350˚F. Slice the top off the garlic bulb to expose the cloves.
2. Step 2: Place the broccoli, onion, and garlic on a sheet pan. Drizzle with olive oil, then season with dry mustard powder, nutritional yeast, kosher salt, black pepper, and cayenne. Toss to coat evenly.
3. Step 3: Cover the sheet pan with foil and roast for 35-45 minutes, until the broccoli is fork-tender and lightly browned.
4. Step 4: About 10 minutes before the vegetables finish roasting, heat the chicken broth in a small pot until very hot.
5. Step 5: Once the roasted vegetables come out of the oven, use half of the roasted garlic cloves and add them with the vegetables, hot broth, baby spinach, shredded cheddar, and parmesan to a heat-safe blender. Blend until completely smooth. Serve warm.
6. Step 6: For the grilled cheese, heat 1-2 tablespoons of butter in a skillet. Toast two slices of sourdough bread in the pan until golden brown on one side. Flip the slices and set one piece aside.
7. Step 7: Grate parmesan cheese directly onto the pan in an oval shape about the size of the bread slice. Place the untoasted side of the bread on the parmesan, layer with 2-3 slices of cheddar cheese, then top with the other slice of bread.
8. Step 8: Cook until the parmesan side is golden brown, then grate more parmesan next to the sandwich. Flip the untoasted side of the sandwich onto the new parmesan bed and cook until golden and crispy. Serve alongside the soup and enjoy!

Tips & Variations

• Use vegetable broth to make the soup vegetarian-friendly.
• For a creamier texture, add a splash of milk or cream before blending.
• Swap sourdough for your favorite bread, like whole wheat or rye, for different flavors.
• For more depth, roast the garlic cloves longer until they’re caramelized and sweet.
• Add a pinch of smoked paprika for a subtle smoky twist.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. The grilled cheese is best enjoyed fresh, but leftovers can be reheated in a skillet to restore crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, replace the chicken broth with vegetable broth and omit the cheeses or use vegan cheese alternatives. Nutritional yeast adds a cheesy flavor that works well in vegan versions.

How can I store leftover grilled cheese sandwiches?

Store leftovers wrapped in foil or an airtight container in the refrigerator for up to 1 day. Reheat in a skillet over medium heat to maintain the crispy texture.

Sheet Pan Broccoli Cheddar Soup Recipe

Print Recipe

★★★★★

4.8 from 148 reviews

This comforting Sheet Pan Broccoli Cheddar Soup combines roasted broccoli, onion, and garlic with a blend of cheddar and parmesan cheeses for a creamy, flavorful meal. Paired with crispy parmesan crusted grilled cheese sandwiches, it’s perfect for cozy lunches or dinners. The roasting enhances the vegetable flavors, while blending with spinach and broth yields a smooth, nourishing soup.

• Author: Sienna
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

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

• 2 slices sourdough bread
• 1–2 tablespoons butter
• 3 slices cheddar cheese
• ~1/4 cup grated parmesan cheese

Instructions

1. Preheat and Prepare Vegetables: Preheat your oven to 350˚F. Slice the top off the garlic bulb to expose the cloves. Arrange broccoli florets, onion wedges, and garlic bulb on a sheet pan.
2. Season and Roast: Drizzle the vegetables with olive oil, then sprinkle them with dry mustard powder, kosher salt, black pepper, nutritional yeast, and a pinch of cayenne pepper. Toss everything to coat evenly. Cover the sheet pan with foil and roast in the oven for 35-45 minutes, until the broccoli is fork tender and lightly browned.
3. Heat Broth: About 10 minutes before the veggies finish roasting, heat the chicken broth in a small pot until very hot but not boiling.
4. Blend Soup: Once the vegetables come out of the oven, add half of the roasted garlic cloves (save the rest), roasted broccoli, and onion to a heat-safe blender. Add the hot broth, packed baby spinach, shredded sharp cheddar cheese, and shredded parmesan cheese. Blend until completely smooth and creamy. Serve warm.
5. Prepare Grilled Cheese – Butter Bread: Heat 1 to 2 tablespoons of butter in a skillet over medium heat. Toast two slices of sourdough bread in the pan until golden brown on one side. Flip the slices, then set one piece aside temporarily.
6. Add Parmesan and Cheese: Grate parmesan cheese directly into the skillet in an oval shape about the size of a bread slice. Place the untoasted side of the bread slice into the parmesan bed. Layer with 2 to 3 slices of cheddar cheese, then top with the other slice of bread.
7. Cook Grilled Cheese: Cook until the parmesan cheese side turns golden brown and crispy. Grate another oval of parmesan cheese next to the sandwich and carefully flip the sandwich onto the new parmesan layer. Continue cooking until this side is also golden and crispy.
8. Serve: Remove the grilled cheese sandwich from the skillet and enjoy alongside your creamy roasted broccoli cheddar soup.

Notes

• You can save the unused roasted garlic cloves for another recipe or add to other dishes for added flavor.
• Use a high-speed blender to ensure the soup is perfectly smooth and creamy.
• Adjust the cayenne pepper amount to your preferred spice level.
• For a vegetarian version, substitute chicken broth with vegetable broth.
• Using sourdough bread adds a nice tangy flavor to the grilled cheese, but any sturdy bread works well.

Keywords: Broccoli Cheddar Soup, Sheet Pan Soup, Roasted Broccoli Soup, Grilled Cheese, Comfort Food, Easy Soup Recipe