Thanks so much to KitchenAid for sponsoring this post! I’m excited to share some of the appliances I’ve been using in my kitchen since the remodel.
I almost called this broccoli fondue soup — it really comes close.
Soup that tastes like fondue? Yes, please. That’s what sold me on this roasted broccoli gruyere cheese soup.
I wasn’t always a vegetable person growing up — and even a few years ago I still had my struggles. These days I focus on making vegetables in ways that actually make me want to eat them, especially since I want Max to enjoy them too.
Broccoli cheese soup has always been one of those comforting dishes I couldn’t resist. Maybe it’s the generous amount of cheese, which I won’t deny I love. My mom introduced me to fondue early on, so rich, melty cheese is basically in my DNA.
Another irresistible detail: the bread bowl. Serving this soup in a hollowed-out loaf just elevates the whole experience.
I wanted to update the classic broccoli cheese soup I included in my first cookbook, Seriously Delish. Here, I roast the broccoli first — honestly the best way to enjoy those little trees — and I swap in gruyere for its perfect melt and subtle nuttiness, with a touch of parmesan for extra depth. The result is creamy, indulgent and fondue-like in the best way.
I used my KitchenAid® Wall Oven to roast the florets. I didn’t want to over-char them — just enough to develop a golden, toasty flavor. The oven heated quickly and cooked the broccoli evenly, so I got perfectly toasted pieces without any burnt bits.
The roasted broccoli adds a slightly caramelized note to the soup that lifts the whole bowl. And the quick preheat was a huge time-saver.
While traditional broccoli cheese soup is often chunky, I prefer a smooth bisque-like texture, so I used a high-performance blender to puree the base. I blended most of the roasted florets, leaving a few for garnish and stirring in later to keep some texture. The blender made the base silky and velvety — the perfect canvas for melted cheese.
After pureeing, I returned the soup to the stovetop and added cheese gradually over low heat. Adding small handfuls and stirring until each addition melted keeps the soup smooth and prevents separation. My KitchenAid® 36-inch, 6-burner Gas Rangetop delivers steady, even heat so nothing cooks unevenly while I melt in the gruyere and parmesan.
To finish, I toasted quick garlic brown butter croutons on the rangetop. They’re simply torn bread pan-fried in butter until golden with a hit of garlic — crunchy, buttery bits that add the ideal texture contrast to the silky soup.
This soup is cozy, rich and satisfying. It’s a welcome change from the heavier holiday roasts and sweets, and makes a simple weeknight dinner feel special.
Roasted Broccoli Gruyere Cheese Soup with Brown Butter Croutons
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Ingredients
- 2 cups fresh broccoli florets
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 sweet onion, diced
- 2 garlic cloves, minced
- 2 cups low-sodium chicken stock
- 1 ½ cups half and half
- 2 tablespoons flour
- 12 ounces gruyere cheese, freshly grated
- 3 tablespoons finely grated parmesan cheese
- salt and pepper, to taste
- fresh chives, for sprinkling
- garlic breadcrumbs:
- 2 tablespoons unsalted butter
- 1 garlic clove, minced or pressed
- ¼ cup crumbled and torn bread pieces
Instructions
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Preheat the oven to 400°F. Line a baking sheet with parchment, toss broccoli florets with olive oil, salt and pepper, and roast for 15–20 minutes until just golden but not overly charred.
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Meanwhile, heat a large stockpot over medium-low and melt the butter. Add the diced onion and minced garlic with a pinch of salt and pepper. Cook, stirring often, until the onion is translucent, then stir in the chicken stock.
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When the broccoli is done, reserve about a quarter for garnish and add the rest to the pot. Carefully transfer the mixture to a blender and puree until smooth, covering the lid with a towel for safety.
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Return the puree to the pot over low heat. In a jar or shaker, whisk the flour into the half and half until smooth, then slowly stir this slurry into the soup. Cook 2–3 minutes, stirring, until the soup thickens slightly.
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Keep the soup on low and add the gruyere in small handfuls, stirring until each addition melts fully before adding more. Stir in the parmesan, taste and adjust salt and pepper. Serve immediately topped with chives, the reserved roasted broccoli and garlic breadcrumbs.
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Garlic breadcrumbs: In a skillet over medium-low, melt butter and let it brown slightly, add the minced garlic, then toss in the torn bread pieces and toast until golden and crisp. Use to garnish the soup.
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