This Miso Roasted Broccoli Cheese Soup recipe is an elevated take on the classic broccoli cheddar soup that begins by roasting the broccoli in a miso sauce for more flavour and then served with cheese chili crisp croutons. It’s creamy, cheesy and comes together under 1 hour. Vegan + gluten free options.

Spring is right around the corner, which means cozy soup season is almost over, but it sure doesn’t feel that way— so here’s a miso roasted broccoli cheese soup to keep you warm until it does. 

My favourite way of preparing vegetables is by roasting them because it truly intensifies and deepens the flavour while adding texture. And to take it up a notch, I love roasting vegetables in a miso glaze for that extra umami element.

This soup was a slight adaption from my broccoli mac and cheese soup had made this soup during the holidays last year and was a huge hit, but this time when re-creating the recipe I decided to pair it with some chili crisp croutons instead of noodles. It was the best change I had ever made because these chili crisp croutons and seriously, dangerously, incredible.

Ingredients for Miso Roasted Broccoli Cheese Soup

For the roasting the vegetables, you will need:

  • broccoli
  • carrots
  • onion
  • white miso paste
  • olive oil
  • maple syrup
  • rice vinegar

And for the rest of the soup, you’ll need:

  • garlic
  • butter: use dairy free butter as a vegan alternative
  • all purpose flour: to keep it gluten free, use gluten free flour or cornstarch
  • vegetable broth
  • black pepper
  • salt
  • smoked paprika
  • half and half: I use dairy free half and half but you may also substitute with canned coconut milk. Please note if using coconut milk the flavour is slightly sweeter.
  • cheddar cheese: I used VioLife and Daiya dairy-free cheese, but feel free to use your favourite brand and kind (regular or sharp). You may also substitute with nutritional yeast.
  • soy sauce
  • chili crisp croutons

How to Make Miso Roasted Broccoli Cheese Soup

  1. Pre-heat oven to 400 F (200 C).
  2. Whisk together the miso paste and water. Whisk in the maple syrup, rice vinegar, oil. Toss broccoli, carrots and onions. 
  3. Bake for 15-17 minutes.
  4. Add the butter to a pot and cook the garlic for 2 minutes. Add the flour and cook for 1-2 minutes stirring constantly or until it becomes golden in colour. 
  5. Slowly pour in the broth, stirring as you pour. Add 2/3 of the vegetables back to the pot along with the paprika, salt and pepper. Note: I add in all the carrots and onions and reserve the broccoli just for a nicer colour and texture. 
  6. Bring to a boil, reduce heat to medium-low and simmer for 5 minutes. 
  7. Stir in half and half. Use an immersion blender and blend to desired consistency. 
  8. Melt in the cheese. Stir in soy sauce. Add remaining roasted vegetables. Gently simmer for another 5 minutes.
  9. Serve with chili crisp croutons and enjoy!

Can You Freeze this Soup?

Yes, only if using canned coconut milk and dairy free cheese or nutritional yeast. If using dairy free milk in a carton, regular milk or cheese, this soup will not freeze well because it will separate when defrosted.

How to Store and Reheat

Once cooled, transfer to a airtight container and keep in the fridge for up to 4 days.

Reheat soup in a saucepan over medium low stirring frequently to ensure it doesn’t burn at the bottom.

Alternatively, you can reheat this soup in the microwave on medium for 1-2 minutes, stirring half way.

Tips for Your Perfect Broccoli Cheese Soup

  • Blending the soup: blend the soup to your desired consistency. You can choose to blend all the vegetables until smooth or leaving a bit of chunks. You can also reserve more of the vegetables and stir those in at the end for larger chunks.
  • Don’t overheat the flour and milk mixture: If overcooked, it will not thicken the soup properly.
  • Stir in cheese once heat it turned off and never boil: Overheating tends to make the soup goopy. If using dairy cheese it also results in separating and curdling.

And that wraps up everything for this Miso Roasted Broccoli Cheese Soup! I hope you enjoy it as much as we did ♥️.

More cozy soups to try

SAVE IT FOR LATER! ↓

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Miso Roasted Broccoli Cheese Soup with Chili Crisp Croutons


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

  • Author: Lisa Kitahara
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

This Miso Roasted Broccoli Cheese Soup recipe is an elevated take on the classic broccoli cheddar soup that begins by roasting the broccoli in a miso sauce for more flavour and then served with cheese chili crisp croutons. It’s creamy, cheesy and comes together under 1 hour. Vegan + gluten free options. 


Ingredients

Units Scale

Miso Roasted Vegetables

  • 1 large head (425450 g) broccoli, chopped
  • 1 cup (120-150 g) baby carrots or 2 medium carrots, chopped (120-150 g)
  • 1 medium (78 g) yellow onion, sliced
  • 2 tbsp (36 g) white miso paste
  • 2 tbsp water
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 1 tbsp rice vinegar

Soup

  • 3 cloves garlic, minced
  • 4 tbsp butter
  • 4 tbsp all purpose flour
  • 2 cup vegetable broth
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 1/4 tsp smoked paprika
  • 2 cups dairy free half and half or canned coconut milk
  • 2 cups vegan cheese or 1/2 cup nutritional yeast
  • 1 tbsp soy sauce
  • chili crisp croutons, for serving

Instructions

  1. Pre-heat oven to 400 F (200 C).
  2. Whisk together the miso paste and water. Whisk in the maple syrup, rice vinegar, oil. Toss broccoli, carrots and onions. 
  3. Bake for 15-17 minutes.
  4. Add the butter to a pot and cook the garlic for 2 minutes. Add the flour and cook for 1-2 minutes stirring constantly or until it becomes golden in colour. 
  5. Slowly pour in the broth, stirring as you pour. Add 2/3 of the vegetables back to the pot along with the paprika, salt and pepper. Note: I add in all the carrots and onions and reserve the broccoli just for a nicer colour and texture. 
  6. Bring to a boil, reduce heat to medium-low and simmer for 5 minutes. 
  7. Stir in half and half. Use an immersion blender and blend to desired consistency. 
  8. Melt in the cheese. Stir in soy sauce. Add remaining roasted vegetables. Gently simmer for another 5 minutes.
  9. Serve with chili crisp croutons and enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soups
  • Method: Stove top

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Konnichiwa

About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.


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4 Comments

  1. This soup slaps! The rich cheesy miso flavor is incredible with the chili crisp croutons. The recipe is really easy but I made it easier by roasted the veg the day before and making the croutons ahead of time. I used the 1/2 cup of nooch instead of shreds and didn’t feel like I was missing out. My immersion blender couldn’t fully blend the carrots so next time I will pulse the liquid in my Blendtec instead. Still tasted amazing!






  2. This soup was incredible! I immediately texted my best friend how good it was and then she made it! So easy for so much flavor. Thank you for this recipe, I am so glad I tried it.






  3. Two words: flavour bomb! For a recipe that doesn’t take much time to put together, this miso broccoli cheese soup has so much going for it. Warming and comforting- has the flavour combinations I love, what’s not to love? The chili crisp croutons are definitely a must-have too!