Broccoli Cheddar Soup (Print Version)

A comforting blend of tender broccoli and sharp cheddar, ideal for hearty warm meals.

# Recipe Ingredients:

→ Vegetables

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

→ Dairy

05 - 3 tablespoons unsalted butter
06 - 2 cups whole milk
07 - 1 cup heavy cream
08 - 2 cups sharp cheddar cheese, shredded

→ Base & Seasoning

09 - 3 cups vegetable broth
10 - 3 tablespoons all-purpose flour
11 - ½ teaspoon ground black pepper
12 - ½ teaspoon kosher salt
13 - ¼ teaspoon ground nutmeg (optional)

→ Garnish

14 - Chopped chives or parsley (optional)
15 - Extra shredded sharp cheddar cheese (optional)

# Directions:

01 - Melt butter in a large pot over medium heat. Add finely chopped onion and cook for 3 to 4 minutes until translucent.
02 - Incorporate minced garlic into the pot and sauté for 1 minute until fragrant.
03 - Sprinkle all-purpose flour over the mixture and stir continuously for 2 minutes to form a roux base.
04 - Gradually whisk in vegetable broth, ensuring the mixture is lump-free.
05 - Add chopped broccoli and grated carrot. Bring to a gentle simmer, cover, and cook for 15 minutes until vegetables are tender.
06 - Lower heat to low and stir in whole milk and heavy cream. Maintain a gentle simmer for 5 minutes without boiling.
07 - Blend the soup using an immersion blender or in batches with a countertop blender until reaching desired consistency.
08 - Gradually stir in shredded sharp cheddar cheese until fully melted. Season with kosher salt, ground black pepper, and optional nutmeg.
09 - Ladle soup into bowls. Garnish with extra shredded cheddar and chopped chives or parsley as desired. Serve hot.

# Expert Advice:

01 -
  • It comes together in under an hour, which means you can serve something genuinely homemade even on busy weeknights
  • The sharp cheddar gives it a depth that makes people think you've been simmering this for hours when really it's straightforward simplicity
  • It's naturally vegetarian but feels substantial enough that no one misses meat, and you can easily swap ingredients based on what you have
02 -
  • The flour and butter ratio (what makes the roux) matters more than you'd think—too little flour and your soup stays thin, too much and it becomes wallpaper paste. The proportions here create the exact right balance
  • Never let the dairy boil after it goes in. It's the difference between silky smooth and broken, grainy soup. Low heat, gentle simmer, patience
  • Taste before you add the cheese, and taste again after. You can always add more salt or nutmeg, but you can't take it out once the cheese melts in
03 -
  • Make a double batch and freeze half in glass containers—it reheats beautifully and gives you comfort food on demand for busy weeks ahead
  • The secret that actually makes the difference is adding the cheese slowly off heat rather than rushing it in hot broth. Patience with the cheese melting creates that smooth, integrated flavor that makes people keep asking for the recipe

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