Description
This comforting Sheet Pan Broccoli Cheddar Soup combines roasted broccoli, onion, and garlic with creamy cheddar and parmesan cheeses, blended into a smooth, warming soup. Paired with a cheesy parmesan-grilled sourdough sandwich, it makes for a hearty and delicious meal perfect for cozy days.
Ingredients
Vegetables and Seasonings
- 1 pound broccoli florets
- Half of a yellow onion, sliced into 1/2” wedges
- 1 head of garlic
- 2 tablespoons olive oil
- 1 teaspoon dry mustard powder
- 1 teaspoon nutritional yeast
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Pinch of cayenne
Soup Liquids and Greens
- 3 cups chicken broth
- 1 1/2 cups baby spinach, packed
Cheese for Soup
- 2 ounces shredded sharp cheddar cheese
- 1 ounce shredded parmesan cheese
Grilled Cheese Sandwich
- 2 slices sourdough bread
- 1-2 tbsp butter
- 3 slices cheddar cheese
- ~1/4 cup grated parmesan cheese
Instructions
- Preheat and Prepare Vegetables. Preheat your oven to 350˚F. Slice the top off the garlic bulb to expose the cloves. On a sheet pan, add the broccoli, onion wedges, and garlic.
- Season and Roast. Drizzle the broccoli, onion, and garlic with olive oil. Season with dry mustard powder, kosher salt, black pepper, nutritional yeast, and a pinch of cayenne. Toss everything to ensure an even coating. Cover the sheet pan with foil and roast for 35-45 minutes, until the broccoli is fork tender and lightly browned.
- Heat Broth. About 10 minutes before the vegetables are finished roasting, heat the chicken broth in a small pot until very hot but not boiling.
- Blend the Soup. Once the roasted vegetables come out of the oven, add them (using about half of the roasted garlic cloves and saving the rest for another use), the hot broth, baby spinach, shredded cheddar, and shredded parmesan cheese to a heat-safe blender. Blend until completely smooth and creamy. Serve warm.
- Prepare Grilled Cheese – Butter the Bread. Heat 1-2 tablespoons of butter in a skillet over medium heat. Add two slices of sourdough bread and toast until golden brown on one side. Flip the bread slices, then remove one piece and set it aside.
- Create Parmesan Crust. On the toasted side still in the pan, grate parmesan cheese directly onto the skillet in an oval shape about the size of the bread slice. Place the untoasted side of the bread on top of the grated parmesan.
- Add Cheeses and Assemble Sandwich. Layer 2-3 slices of cheddar cheese on top of the bread in the pan, then place the second slice of bread on top, untoasted side down.
- Cook and Flip Sandwich. Cook until the parmesan crust edges are golden brown. Then grate another portion of parmesan next to the sandwich in the pan. Flip the sandwich onto the new parmesan bed, cooking until golden brown and the cheese is melted, producing a crispy parmesan crust on both sides.
- Serve. Remove the grilled cheese sandwich from the skillet and enjoy alongside your creamy sheet pan broccoli cheddar soup.
Notes
- You can save the remaining roasted garlic cloves for adding flavor to other dishes.
- Use a heat-safe blender to avoid cracking or damage when blending hot liquids.
- If you prefer a thinner soup, add a bit more broth to reach your desired consistency.
- For a vegetarian option, substitute chicken broth with vegetable broth.
- Ensure the skillet is well-heated to get a perfect crispy parmesan crust on the grilled cheese.
- Prep Time: 10 minutes
- Cook Time: 35-45 minutes
- Category: Soup
- Method: Baking
- Cuisine: American
