Skip to Main Content
  • Start firing up incredible food now and pay over time.  |learn more
Roasted Broccoli Cheese Soup

Roasted Broccoli Cheese Soup

By Traeger Kitchen

Roast broccoli before adding to warm and cheesy soup for a wood-fired flavor-packed twist on a favorite creamy comfort food.

Prep Time

25 Min

Cook Time

1 Hr
20 Min




This recipe serves:


Activating this element will cause content on the page to be updated.
Units of Measurement:
3 Cup broccoli florets, cut into bite-size pieces
1 Cup sliced broccoli stems
To Taste Olive oil
3/4 Teaspoon kosher salt, plus more to taste
5 Tablespoon unsalted butter, divided
1 Medium yellow onion, diced
1 Clove garlic, minced
1/4 Cup all-purpose flour
2 Cup chicken stock
2 Cup half-and-half
2 Large carrots, sliced into thin rounds
3/4 Teaspoon freshly ground black pepper, plus more to taste
1/2 Teaspoon paprika
1/2 Teaspoon dry mustard powder
Pinch of cayenne pepper
8 Ounce freshly grated cheddar cheese, plus more for garnish


  • 1

    When ready to cook, set the Traeger temperature to 425°F and preheat with the lid closed for 15 minutes. Line a baking sheet with parchment paper.

    425 ˚F / 218 ˚C

  • 2

    Spread the broccoli florets and stems in a single layer on the prepared baking sheet. Drizzle with olive oil and season with a pinch of salt.

  • 3

    Place the baking sheet on the grill grates, close the lid, and cook for 5 minutes. Stir and continue cooking until the broccoli is tender, 5 minutes more. Remove from the grill and set aside.

    425 ˚F / 218 ˚C


  • 4

    Place a large cast iron pot on the grill grates. Close the lid and allow the pot to preheat for 5 minutes.

    425 ˚F / 218 ˚C


  • 5

    Add 1 tablespoon of butter and the onion to the pot. Sauté, stirring frequently, until onion is translucent and barely browned, about 4 minutes. Add the garlic and cook until fragrant, stirring constantly so it does not burn, about 30 seconds.

    450 ˚F / 232 ˚C


  • 6

    Remove the pot from the heat and transfer the onion mixture to a small bowl. Wipe out the pot with paper towels. Reduce the Traeger temperature to 375°F. Place the pot back on the grill grates, close the lid, and allow to preheat again for 5 minutes.

    375 ˚F / 191 ˚C


  • 7

    Add the remaining 4 tablespoons of butter and the flour to the pot. Close the lid and cook, whisking every 5 minutes, until the roux has thickened, about 20 minutes total.

    375 ˚F / 191 ˚C


  • 8

    While whisking constantly, slowly pour in the chicken stock, then the half-and-half. Close the lid and cook, whisking occasionally, until the liquid has reduced and thickened, about 45 minutes.

    375 ˚F / 191 ˚C


  • 9

    Add the roasted broccoli, carrots, onion and garlic mixture, salt, pepper, paprika, mustard powder, and cayenne. Close the lid and simmer until the soup has reduced and thickened more and the carrots are tender, 20-25 minutes.

    375 ˚F / 191 ˚C


  • 10

    Stir the cheese into the soup until melted and incorporated.

  • 11

    Ladle the soup into bowls and serve immediately with more cheese for garnish. Enjoy!

My Notes

In order to add notes for this recipe, you must log in or create an account.