Creamy Broccoli Cheddar Soup (Printable)

A velvety blend of tender broccoli and sharp cheddar for a comforting, cozy meal.

# What You Need:

→ Vegetables

01 - 1 medium onion, diced
02 - 2 cloves garlic, minced
03 - 4 cups broccoli florets, chopped
04 - 1 medium carrot, peeled and diced

→ Liquids

05 - 4 cups vegetable broth
06 - 1 cup whole milk
07 - 1 cup heavy cream

→ Cheeses

08 - 2 cups sharp cheddar cheese, grated

→ Pantry

09 - 3 tablespoons unsalted butter
10 - 3 tablespoons all-purpose flour
11 - Salt, to taste
12 - Black pepper, to taste
13 - Pinch of ground nutmeg (optional)

# Steps:

01 - Melt butter in a large pot over medium heat. Add diced onion and carrot; cook until softened, about 4 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour over vegetables and cook, stirring constantly, for 2 minutes to create a roux.
04 - Gradually whisk in vegetable broth, ensuring the mixture remains smooth without lumps.
05 - Add chopped broccoli; bring to a simmer and cook uncovered for 10 to 12 minutes until broccoli is tender.
06 - Reduce heat to low. Use an immersion blender to puree the soup until smooth, or retain some broccoli pieces for texture.
07 - Stir in whole milk and heavy cream; warm through gently without boiling.
08 - Gradually add grated cheddar cheese, stirring until fully melted and smooth. Season with salt, black pepper, and optional nutmeg.
09 - Taste and adjust seasoning as necessary. Serve hot, garnished as desired.

# Expert Hints:

01 -
  • It's silky and satisfying without being complicated, ready in less than an hour.
  • Sharp cheddar gives it real depth, not the mild cheese-soup blandness you might expect.
  • You control the texture—blend it smooth or leave it chunky, whatever your mood calls for.
02 -
  • Don't skip making a proper roux—it's the difference between soup and brothy disappointing soup, and it only takes two minutes.
  • Grate your cheese fresh and add it off the heat; pre-shredded cheese has anti-caking agents that make it separate instead of melting smoothly.
  • If your soup breaks or looks grainy, strain it through a fine mesh sieve and start over with the dairy—it happens to everyone.
03 -
  • Freshly grated cheddar melts silky and smooth, while pre-shredded cheese with anti-caking powder tends to separate and look grainy.
  • If you're cooking for someone with allergies, double-check your broth and cheese labels because wheat and dairy hide in unexpected places.

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