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Sheet Pan Broccoli Cheddar Soup Recipe

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This Sheet Pan Broccoli Cheddar Soup is a comforting and flavorful dish made by roasting broccoli, onion, and garlic on a sheet pan, then blending them with hot chicken broth, spinach, and cheeses to create a smooth, creamy soup. Served with crispy parmesan grilled cheese sandwiches, this recipe is perfect for a cozy meal in about 45 minutes and serves 4.

Ingredients

Soup 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

Grilled Cheese Ingredients

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

Instructions

  1. Preheat the Oven: Preheat your oven to 350˚F to prepare for roasting the vegetables.
  2. Prepare Vegetables and Garlic: Slice the top off the garlic bulb to expose the cloves. Place broccoli florets, sliced onion wedges, and the exposed garlic on a sheet pan. Drizzle them with olive oil, then sprinkle with dry mustard powder, kosher salt, black pepper, nutritional yeast, and cayenne pepper. Toss everything to coat evenly.
  3. Roast the Vegetables: Cover the sheet pan tightly with foil and roast in the oven for 35 to 45 minutes, until the broccoli is fork tender and lightly browned.
  4. Heat Broth: About 10 minutes before the vegetables finish roasting, warm the chicken broth in a small pot until very hot.
  5. Blend the Soup: Once the vegetables come out of the oven, remove half of the roasted garlic cloves for another use. Then add the remaining roasted vegetables along with the hot broth, baby spinach, shredded sharp cheddar, and shredded parmesan cheese into a heat-safe blender. Blend until the mixture is completely smooth and creamy. Serve warm.
  6. Prepare Grilled Cheese – Step 1: Heat 1 to 2 tablespoons of butter in a skillet over medium heat. Toast two slices of sourdough bread on one side until golden brown. Flip the slices over and set one piece aside momentarily.
  7. Prepare Grilled Cheese – Step 2: Grate parmesan cheese directly into the skillet forming an oval shape about the size of a slice of bread. Place one slice of bread, untoasted side down, onto the melted parmesan. Layer 2 to 3 slices of cheddar cheese over the bread, then top with the other slice of bread.
  8. Cook Grilled Cheese Sandwich: Cook until the parmesan cheese side turns golden brown and crispy. Grate a fresh oval bed of parmesan cheese next to the sandwich in the pan. Flip the sandwich onto the new parmesan layer and cook until this side is also golden brown and crispy. Serve immediately with the soup.

Notes

  • You can save half of the roasted garlic cloves for other recipes like mashed potatoes or garlic bread.
  • Adjust cayenne pepper to your preferred spice level or omit for milder flavor.
  • For a vegetarian option, substitute chicken broth with vegetable broth.
  • Use a high-speed blender for smoother texture or an immersion blender if preferred.
  • The parmesan grilled cheese pairs excellently with the creamy soup for a satisfying meal.

Find it online: https://justsosavory.com/sheet-pan-broccoli-cheddar-soup-recipe/