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Roasted Broccoli Cheese Soup

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Pecan

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

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

  • 1 Cup sliced broccoli stems

  • 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 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

  • 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 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

  • 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.
  • 4

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

    • 1 Tablespoon unsalted butter, divided

    • 1 Medium yellow onion, diced

    • 1 Clove garlic, minced

  • 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

  • 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.

    • 1/4 Cup all-purpose flour

    • 4 Tablespoon unsalted butter, divided

  • 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.

    • 2 Cup chicken stock

    • 2 Cup half-and-half

  • 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.

    • 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 mustard powder

    • Pinch of cayenne pepper

  • 10

    Stir the cheese into the soup until melted and incorporated.

    • 8 Ounce freshly grated cheddar cheese, plus more for garnish

  • 11

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

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