Roasted Broccoli Cheese Soup

Traeger Kitchen


Roasted Broccoli Cheese Soup

Prep Time

25 Minutes

Cook Time

2 Hours

Effort

Pellets

Pecan

Slow roasting broccoli before adding it to cheesy soup will enhance your favorite creamy comfort food.

Ingredients

How many people are you serving?

4

Units of Measurement:

main
  • 3 Cup broccoli florets, cut into bite-size pieces

  • 1 Cup sliced broccoli stems

  • olive oil

  • 1 Tablespoon butter

  • 1 Medium yellow onion

  • 5 Tablespoon unsalted butter, divided

  • 1 Medium yellow onion, diced small

  • 1/4 Cup all-purpose flour

  • 2 Cup chicken stock

  • 2 Cup half-and-half

  • 2 Large carrots, sliced into thin rounds

  • 1 Clove garlic

  • 3/4 Teaspoon salt, plus more as needed

  • 3/4 Teaspoon black pepper, plus more as needed

  • 1/2 Teaspoon paprika

  • 1/2 Teaspoon mustard powder

  • cayenne powder

  • 8 Ounce grated cheddar cheese, plus more for garnish

Steps

  • 1

    When ready to cook, set Traeger temperature to 425°F and preheat, lid closed for 15 minutes.
    Grill Icon
    Grill425 ˚F
  • 2

    Chop the broccoli and place on parchment lined sheet pan. Drizzle with olive oil and sprinkle with a little salt.
    Ingredients
    • 3 Cup broccoli florets, cut into bite-size pieces

    • 1 Cup sliced broccoli stems

    • As Needed olive oil

  • 3

    Place pan on the Traeger and cook for 5 minutes. Stir and continue cooking for 5 more minutes. Remove from grill and set aside.
    Grill Icon
    Grill425 ˚F
  • 4

    Place a large cast iron pot on the grill and allow to preheat with lid closed for 5 minutes.
    Grill Icon
    Grill500 ˚F
    Ingredients
    • 1 Tablespoon butter

    • 1 Medium yellow onion

  • 5

    Add 1 tablespoon butter and the diced onion, and sauté stirring frequently until onion is translucent and barely browned, about 4 minutes. Add the garlic and cook another 30 seconds, stirring constantly so it doesn't burn.
    Grill Icon
    Grill500 ˚F
    Ingredients
    • 5 Tablespoon unsalted butter, divided

    • 1 Medium yellow onion, diced small

  • 6

    Remove from heat, take mixture out of pot and set aside. Wipe pot out with paper towels. Reduce temperature to 375°F. Place cast iron pot back on Traeger and allow to preheat again.
    Grill Icon
    Grill375 ˚F
  • 7

    Add 4 tablespoons butter and the flour, and cook with lid closed for 20 minutes, whisking every 5 minutes or until flour is thickened.
    Grill Icon
    Grill375 ˚F
    Ingredients
    • 1/4 Cup all-purpose flour

  • 8

    Add the chicken stock, whisking constantly. Slowly add the half-and-half, continuing to whisk constantly. Cook for 45 minutes or until mixture has reduced and thickened some. Whisk intermittently to reincorporate the 'skin' that inevitably forms, this is normal.
    Grill Icon
    Grill375 ˚F
    Ingredients
    • 2 Cup chicken stock

    • 2 Cup half-and-half

  • 9

    Add the broccoli, carrots, onion and garlic. Then add the salt, pepper, paprika, dry mustard powder and cayenne. Allow soup to simmer for 20 to 25 minutes more, or until it has reduced and thickened some again.
    Grill Icon
    Grill375 ˚F
    Ingredients
    • 2 Large carrots, sliced into thin rounds

    • 1 Clove garlic

    • 3/4 Teaspoon salt, plus more as needed

    • 3/4 Teaspoon black pepper, plus more as needed

    • 1/2 Teaspoon paprika

    • 1/2 Teaspoon mustard powder

    • Pinch cayenne powder

  • 10

    While soup simmers, grate the cheese. After simmering about 20 to 25 minutes, add most of the cheese, reserving a small amount for garnishing bowls. Stir in the cheese until melted and incorporated fully, should be less than 1 minute. Serve immediately. Enjoy!
    Ingredients
    • 8 Ounce grated cheddar cheese, plus more for garnish

Cooking Notes

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