Sheet Pan Broccoli Cheddar Soup Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- Heat Broth: About 10 minutes before the veggies finish roasting, heat the chicken broth in a small pot until very hot but not boiling.
- 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.
- 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.
- 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.
- 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.
- 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
