Roasted Broccoli Soup with Fontina Cheese

That taste of summer we got last week? It’s gone. More typical early spring weather is back…it’s chilly! This is definitely a bit of a bummer, but at least it feels normal to eat soup again.

roasted broccoli soup |

My kids really enjoy broccoli cheese soup; they order it whenever we’re out and it’s on the menu. I have found most versions to be pretty disappointing, however…those soups lack depth and they’ve usually got a “goopy” consistency which I imagine is the result of being thickened with cornstarch.

So I set about creating a homemade broccoli cheese soup we’d all love.

I wanted the soup to be wholesome, yet comforting…thick and creamy, but not overly rich. I made a few attempts and this one, replete with roasted broccoli, was our favorite.

I adapted this roasted broccoli soup from The Kitchn: I doubled the amount of broccoli and I halved the amount of cheese: it’s perfect this way for me. If you taste it and it just doesn’t taste cheesy enough for you, however, I give you permission to add more…it’s your soup now, not mine ;)

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broccoli cheese soup |

More Delicious Looking Soups:
Roasted Zucchini Soup with Stilton from Six Course Dinner
Kale and Roasted Vegetable Soup from Simply Recipes
Cream of Broccoli Soup with Roasted Tomatoes and Cheddar from Ask Chef Dennis

roasted broccoli soup
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Recipe for Roasted Broccoli Soup with Fontina

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 6 -8 servings


  • *2 heads organic broccoli
  • *3 cloves garlic peeled and chopped
  • *3 tablespoons olive oil divided
  • *sea salt and freshly ground black pepper
  • *1 large organic onion peeled and chopped
  • *1 large organic yukon gold potato chopped
  • *6 cups water vegetable stock, or chicken stock
  • *sea salt and freshly ground black pepper
  • *1/2 cup fontina cheese cut into small cubes (or use a sharp cheddar)
  • *4 tablespoons crème fraîche plus more for garnishing individual bowls of soup, if desired


  • 1. Preheat the oven to 425°F. Chop the broccoli into florets and arrange on a sheet pan (or two) with the garlic cloves. Drizzle 2 tablespoons of the olive oil over the broccoli and garlic. Sprinkle the broccoli with sea salt and pepper. Place in oven and roast for 10 minutes, stirring the broccoli around half way through.
  • 2. Heat remaining 1 tablespoon of oil in a large pot over medium heat and add the chopped onion. Cook for several minutes, until soft. Add the potato along with the water or stock to the pot and bring the mixture to a boil.
  • 3. After 10 minutes of roasting, remove broccoli and garlic from the oven and add to the soup pot. Bring to boil again. Reduce heat to a simmer, and cook for 5-10 more minutes, until the vegetables are very tender when pierced with a fork. Remove from the heat and allow to cool a bit.
  • 4. Transfer soup to a blender (or purée right in the pot if you have an immersion blender) and purée in batches until smooth. Return the soup to the pot and add the cheese. Stir until it has melted completely. Add crème fraîche and stir to combine again. Taste and adjust seasonings, and add more water or stock if you want to thin the soup a bit. Or, if you'd like a thicker, cheesier soup, add more cheese. Serve individual bowls with additional crème fraîche swirled in, if you like; freshly ground pepper is also a "must" on top.

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16 thoughts on “Roasted Broccoli Soup with Fontina Cheese”

  1. Pingback: Witches brew | NOURISH
  2. I’m back. Just wanted to tell you that I made this soup today. We had it with our dinner and my husband kept saying *This soup is very good.* I told him that I’d be sure to tell you. I went with sharp cheddar and garnished the top with some grated cheddar and crisp bacon pieces. We loved it Winnie. Thanks for sharing this recipe with us :)

  3. Your post arrived along with a rainy windy week. With that kind of weather the soup was a perfect weekday dinner. Although I had all the ingredients on hand, I omitted the Fontina and added just a touch of cream instead. Everyone absolutely loved the soup! So much so, that there was just enough left for my lunch the next day!

  4. Winnie, I love soups and broccoli is one of my favorite vegetables. I will have to try this combination. Thanks for sharing!

  5. Hi Winnie — I’m a frequent reader of your blog, as well as the author of the recipe on The Kitchn that you adapted! What a nice surprise to open up Google Reader and see your spin on one of my favorite weeknight recipes. Your version sounds great — I love fontina.

  6. I love broccoli and cheese soup, but I think roasting the broccoli and then using fontina instead of the usual cheddar would be a delicious change!

  7. I love the flavour of fontina cheese and I can imagine it is a lovely combination with broccoli….great sounding soup!

  8. what a lovely soup. We had that confusion of summer or spring a while back but its officially summer now.

  9. This looks absolutely perfect. I think I have just about everything on hand to make it as well. I’m always looking for ways to use up copious amounts of broccoli!

  10. I will definitely try this recipe, I love a good broccoli soup but am also disappointed by many restaurant versions.

    Do you ever look up recipes on America’s Test Kitchen? Some are free and some require a subscription. I love their scientific analysis of cooking and they find the most unusual ways to accomplish improved recipes.

  11. This looks lovely. I adore the fact that the broccoli is roasted before being added to the soup. Thanks for sharing another fabulous recipe Winnie!