There is something genuinely comforting about a warm, creamy bowl of soup that hits all the right notes of flavor and texture, and that’s exactly what you get with this Sheet Pan Broccoli Cheddar Soup Recipe. This isn’t your ordinary soup; roasting the broccoli, onion, and garlic on a sheet pan adds a rich depth of flavor that elevates the classic broccoli cheddar soup to new heights. The blend of sharp cheddar, parmesan, and a hint of spice from cayenne creates a luscious, velvety base that’s perfect for a cozy meal any night of the week. Trust me, this recipe is destined to become your go-to for a delicious, fuss-free dinner that’s both satisfying and nourishing.

Ingredients You’ll Need

The image shows several cooking ingredients arranged neatly on a white marbled surface. There is a large clear glass measuring cup filled with a light yellow liquid at the top left, followed by a small clear bowl with finely shredded white cheese near the top center. To the right of this is another small clear bowl holding shredded orange cheese. A black plate filled with bright green broccoli florets is positioned in the middle left. Below these are six small clear bowls, each with different spices and seasonings: coarse salt, black pepper, yellow powder, light brown powder, and a small bowl with red powder. A peeled garlic bulb is placed near the center right, and a clear bowl with several slices of white onion sits in the bottom right corner. The whole setup looks clean and organized. photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simplicity. Each ingredient plays a crucial role in building layers of flavor and creating a beautifully balanced dish. From the fresh broccoli that brings color and vibrant nutrients to the sharp cheddar that offers the perfect cheesy richness, these ingredients are essential to making this soup shine.

1 pound broccoli florets: Fresh and green, they form the hearty base of this soup.
Half of a yellow onion, sliced into 1/2” wedges: Adds a natural sweetness when roasted.
1 head of garlic: Roasting mellows it into a creamy, caramelized flavor powerhouse.
2 tablespoons olive oil: Helps vegetables roast evenly and adds a subtle fruitiness.
1 teaspoon dry mustard powder: Adds a gentle tang and depth without overpowering.
1 teaspoon nutritional yeast: Boosts umami and cheesy notes naturally.
1/2 teaspoon kosher salt: Enhances the flavors harmoniously.
1/4 teaspoon black pepper: Gives a mild spicy kick.
Pinch of cayenne: Brings a subtle warmth to balance the creaminess.
3 cups chicken broth: The comforting liquid base that makes blending easy and flavorful.
1 1/2 cups baby spinach, packed: Adds color and a nutritional boost without altering taste.
2 ounces shredded sharp cheddar cheese: The star of the show, lending that signature tangy creaminess.
1 ounce shredded parmesan cheese: Adds a nutty, salty finish.
2 slices sourdough bread: For making the perfect grilled cheese pairing.
1-2 tablespoons butter: For toasting the bread to golden, buttery perfection.
3 slices cheddar cheese (for grilled cheese): Melts beautifully inside the sandwich.
~1/4 cup grated parmesan cheese (for grilled cheese): Creates a crispy, cheesy crust on the pan.

How to Make Sheet Pan Broccoli Cheddar Soup Recipe

Step 1: Roast the Vegetables

Preheat your oven to 350˚F. Start by slicing off the top of the garlic bulb to expose those lovely cloves—this little trick allows the garlic to roast to creamy perfection. Place the broccoli florets, onion wedges, and garlic bulb on a sheet pan. Drizzle everything with olive oil, then sprinkle the mustard powder, salt, pepper, nutritional yeast, and a pinch of cayenne over the vegetables. Toss until all pieces are well coated. Cover the sheet pan tightly with foil and roast for 35 to 45 minutes, or until the broccoli is tender and slightly browned. This roasting step is what adds a deep, rich flavor that sets this soup apart.

Step 2: Heat the Broth

About ten minutes before the roasted vegetables are done, warm your chicken broth in a small pot until it’s just about to simmer. Hot broth is essential to blend everything smoothly and maintain a luscious, warm temperature when you mix the ingredients together.

Step 3: Blend the Soup

Once the veggies are roasted, remove the garlic bulb from the pan and squeeze out about half of the roasted cloves (save the other half for another use—roasted garlic is gold!). Add the roasted broccoli, onion, garlic, hot broth, baby spinach, cheddar, and parmesan cheeses to a heat-safe blender. Blend until you achieve a completely smooth, creamy texture. This creamy blend is the heart of the Sheet Pan Broccoli Cheddar Soup Recipe, delivering warmth and flavor in every spoonful.

Step 4: Make the Grilled Cheese

While the soup is blending, heat 1 to 2 tablespoons of butter in a skillet over medium heat. Toast two slices of sourdough bread in the pan until the first side is golden brown. Flip the bread, then remove one slice and set it aside. Now grate parmesan cheese directly into the pan, forming an oval just a bit smaller than the bread. Place the untoasted side of the bread on the parmesan, top with cheddar slices, then cover with the remaining slice of bread. Cook until the parmesan crust beneath is golden and crispy, then grate another pool of parmesan next to the sandwich. Flip the grilled cheese onto this second parmesan bed and cook until the other side is just as golden and crisp. The combination of melted cheeses and crispy parmesan crust makes the perfect companion to your soup.

How to Serve Sheet Pan Broccoli Cheddar Soup Recipe

A close-up top view of a clear glass blender container filled with a single thick layer of bright green creamy sauce with small bubbles on its smooth surface, placed on a white marbled texture background photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of extra shredded cheddar or parmesan cheese is always a welcome touch, adding an inviting creaminess on top. Freshly cracked black pepper or a light drizzle of olive oil can elevate the flavor and add a beautiful glossy finish. For a hint of brightness, a scattering of chopped fresh chives or parsley works wonders. These little garnishes bring a personal touch that’s visually appealing and delightful with each bite.

Side Dishes

This soup shines best alongside a crispy grilled cheese sandwich made from sourdough bread, but there are other options too. A rustic crusty baguette, warm dinner rolls, or cheesy garlic bread are fantastic for dipping and soaking up every last drop. If you want something lighter, a crisp side salad with a tangy vinaigrette cuts through the richness and balances the meal beautifully.

Creative Ways to Present

Serve the soup in charming soup bowls or even mini bread bowls for a fun, rustic presentation. Layered with a swirl of cream or a sprinkle of roasted broccoli florets on top, it becomes a feast for the eyes as well as the palate. If hosting friends, arrange small cups of the soup with mini grilled cheese bites on skewers for an irresistible party appetizer inspired by this Sheet Pan Broccoli Cheddar Soup Recipe.

Make Ahead and Storage

Storing Leftovers

You can keep your leftover soup in an airtight container in the refrigerator for up to four days. Make sure it’s cooled completely before covering to maintain freshness. Give it a good stir before reheating, as some separation can occur.

Freezing

This soup freezes very well. Portion it into freezer-safe containers and leave some space at the top to allow for expansion. Frozen soup will keep well for up to three months, making it a convenient meal prep option for busy days.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring frequently to prevent sticking or burning. You may want to add a splash of broth or water to loosen it up if it thickens too much during storage. Avoid overheating to preserve the creamy texture and vibrant flavor that make this Sheet Pan Broccoli Cheddar Soup Recipe so special.

FAQs

Can I make this soup vegetarian?

Absolutely! Simply substitute the chicken broth with vegetable broth to keep the flavors rich and savory while making it vegetarian-friendly.

What if I don’t have nutritional yeast?

You can omit the nutritional yeast if needed. It adds a subtle cheesy, nutty flavor, but the sharp cheddar and parmesan provide plenty of cheesiness on their own.

Can I use frozen broccoli instead of fresh?

Fresh broccoli gives the best texture and flavor when roasted, but if you use frozen, be sure to thaw and pat it dry before roasting to avoid sogginess.

Is this soup dairy-free or can it be made dairy-free?

To make a dairy-free version, try using vegan cheese substitutes and replace the butter with olive oil. Use vegetable broth as the base, and nutritional yeast will help provide that cheesy flavor.

How spicy is the soup with the cayenne?

The pinch of cayenne adds just a gentle warmth that balances the richness without overwhelming the palate. You can adjust or omit it depending on your spice tolerance.

Final Thoughts

If you’re craving something that feels like a warm hug in a bowl, you can’t go wrong with this Sheet Pan Broccoli Cheddar Soup Recipe. Roasting the veggies makes all the difference, bringing out a deep, rich sweetness that’s complemented perfectly by the sharp cheeses. Paired with a crispy, cheesy grilled cheese sandwich, it’s pure comfort food that’s simple enough for weeknights yet special enough to impress guests. Give it a try—you might just find a new family favorite!

Sheet Pan Broccoli Cheddar Soup Recipe