Transform your usual bowl of broccoli soup into something extraordinary with this Smoked Broccoli Cheese Soup. Roasted and lightly smoked broccoli is blended into a rich broth, layered with sharp smoked cheddar, and finished with a touch of cream for a velvety, comforting soup that highlights wood-fired flavor.
Traeger Broccoli Cheese Soup Recipe
Soup season is here, and this smoked version of classic Broccoli Cheese Soup takes that cozy favorite up a notch. Roasting the vegetables on a pellet grill or smoker adds a subtle wood-fired note while caramelized onions contribute depth. If you want an even stronger smoky profile, stir in some shredded smoked cheddar near the end.
The key to a great soup: the roux
For thick, silky soups, a well-made roux matters. Take your time: whisk flour into melted butter and cook gently until golden brown. A rushed roux can leave a raw flour taste or uneven texture, so give it the attention it deserves for the best final bowl.
Find more easy Traeger and pellet-grill recipes in the same collection for smoked comfort-food inspiration.
Recipe Shopping List
Use this checklist to gather ingredients before you start. Quantities and exact measurements are provided in the recipe card below.
- Broccoli florets
- Olive oil
- Salted butter
- All-purpose flour
- Onion
- Carrots
- Chicken stock (or vegetable stock for a vegetarian option)
- Garlic powder
- Heavy cream
- Shredded smoked cheddar cheese
How To Make This Recipe
Overview of the process so you know what to expect. Follow the full recipe below for precise measurements and times.
- Preheat your smoker or pellet grill to about 275°F. The vegetables will roast and pick up smoky flavor even at this moderate temperature.
- Roast the vegetables – Arrange broccoli, carrots, and onion on a large, grill-safe baking sheet. Drizzle with olive oil, season with salt and pepper, and roast on the grill for roughly 20 minutes, until the broccoli is fork-tender and edges begin to brown.
- Prepare the roux – While the vegetables roast, melt butter in a small skillet. Whisk in the flour and cook over low to medium-low heat, stirring frequently, until the roux turns a light golden brown. This can take 20–30 minutes; patience pays off.
- Simmer the soup – Transfer the roasted vegetables to a large Dutch oven or stockpot, reserving about two cups of roasted broccoli to add back in later. Add chicken stock, increase the grill temperature to 325°F if using the grill for cooking, and simmer for about one hour until the vegetables are very soft.
- Blend and thicken – Use an immersion blender to puree the soup until smooth (or carefully work in batches with a blender). Stir in the prepared roux and simmer, stirring frequently, until the soup thickens to your preferred consistency.
- Finish with cheese and cream – Remove the soup from the heat. Stir in heavy cream and shredded smoked cheddar until melted and combined. Gently fold in the reserved whole broccoli florets to add texture.
- Serve – Ladle into bowls and garnish with extra shredded cheddar or freshly ground black pepper. Serve with crusty bread or croutons for dipping.
More hearty soups and weeknight comfort recipes are available in the same collection.
Serve This With
This soup is hearty enough to be a meal on its own, but here are a few complementary ideas to round out a plate:
- Warm homemade milk rolls or crusty bread for dipping.
- A bright, crisp green salad with a lemon vinaigrette to cut the richness.
- Cheesy broccoli noodles for a kid-friendly side or to turn the soup into a fuller comfort-food meal.
- Roasted or grilled chicken for added protein if you want a complete entrée.
This soup also pairs wonderfully with warm bread sticks or garlic twists.
More Soup Recipes
- Vegetable Beef Noodle Soup
- Beef Stroganoff Soup
- High Protein Broccoli Cheese Soup
- High Protein Egg Drop Soup
- Creamy Wild Rice Soup
- Smoked Italian Wedding Soup
- Italian Sausage and Cabbage Soup
Smoked Broccoli Cheese Soup
Fresh vegetables roasted over wood heat combine with smoked cheddar and a classic roux to create a deeply flavored, creamy broccoli cheddar soup that’s perfect for cool evenings.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Ingredients
Roux
- ½ cup salted butter
- ⅓ cup all-purpose flour
Soup
- ½ cup chopped onion
- ½ cup chopped carrots
- 6 cups broccoli florets
- 2 quarts chicken stock (or vegetable stock)
- 1 ½ teaspoons salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ½ cup heavy cream
- 4 cups shredded smoked cheddar cheese
Instructions
- Preheat your grill or smoker to 275°F.
- Place broccoli, carrots, and onions on a grill-safe baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast the vegetables about 20 minutes, until easily pierced with a fork. Transfer to a large stockpot or Dutch oven, reserving about two cups of broccoli to add back in later.
- While the vegetables roast, melt butter in a small skillet and whisk in the flour. Cook over low to medium-low heat, stirring frequently, until the roux is a golden brown.
- Add chicken stock to the pot with roasted vegetables and simmer for about one hour, until vegetables are very soft.
- Blend the mixture until smooth with an immersion blender or carefully in batches in a blender.
- Stir the roux into the soup and simmer until it thickens, about 20 minutes, stirring every few minutes.
- Remove from heat and stir in reserved broccoli florets, heavy cream, and shredded smoked cheddar until melted and combined. Let rest a few minutes before serving.
Nutrition Information (per serving)
Calories: 556 • Total Fat: 41g • Saturated Fat: 23g • Trans Fat: 1g • Unsaturated Fat: 14g • Cholesterol: 115mg • Sodium: 1289mg • Carbohydrates: 26g • Fiber: 5g • Sugar: 7g • Protein: 24g
Nutrition data is an estimate.
Tips and Variations
- For a vegetarian version, substitute vegetable stock for chicken stock and use a vegetarian smoked cheddar if desired.
- If you prefer a lighter soup, reduce the cream or replace it with whole milk, though the texture will be slightly thinner.
- Add extra smoky depth by stirring in a small amount of shredded smoked cheddar early, or top bowls with crispy bacon or smoked sausage for extra savory flavor.
- To make the soup ahead, refrigerate and gently reheat on low, stirring in a splash of stock if it becomes too thick. Leftovers freeze well for up to 2 months.