Creamy Broccoli Cheddar Blend (Print Version)

Rich and velvety blend of broccoli, cheddar, and creamy goodness for a comforting dish.

# Recipe Ingredients:

→ Vegetables

01 - 1 medium onion, finely chopped
02 - 2 cloves garlic, minced
03 - 4 cups broccoli florets (fresh or frozen)
04 - 1 medium carrot, grated

→ Dairy

05 - 4 cups whole milk
06 - 1 cup heavy cream
07 - 2 cups sharp cheddar cheese, shredded
08 - 2 tablespoons unsalted butter

→ Pantry

09 - 3 tablespoons all-purpose flour
10 - 3 cups vegetable broth
11 - 1/2 teaspoon salt, or to taste
12 - 1/4 teaspoon ground black pepper
13 - 1/4 teaspoon ground nutmeg

→ Garnish

14 - Extra shredded cheddar cheese
15 - Crusty bread

# Directions:

01 - Melt butter in a large pot over medium heat. Add chopped onion and cook until soft and translucent, about 4-5 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour into the pot and cook, stirring constantly, for 2 minutes to form a smooth roux.
04 - Gradually whisk in whole milk and vegetable broth until the mixture is completely smooth and free of lumps.
05 - Add broccoli florets and grated carrot. Bring to a simmer and cook for 15-20 minutes until vegetables are completely tender.
06 - Use an immersion blender to puree soup to desired consistency, either completely smooth or slightly chunky. If using a countertop blender, carefully blend in batches and return to pot.
07 - Stir in heavy cream and shredded cheddar cheese. Cook over low heat, stirring constantly until cheese is fully melted and soup is creamy. Do not allow to boil.
08 - Season with salt, pepper, and nutmeg. Taste and adjust seasoning as needed. Serve hot, garnished with additional cheddar cheese and crusty bread.

# Expert Advice:

01 -
  • Its the kind of soup that makes people pause mid-bite and ask what you put in it
  • The texture is incredibly velvety without needing any fancy techniques
02 -
  • Never let the soup boil after adding the cheese or it will separate and become grainy
  • Grating your own cheese makes a huge difference in how smoothly it melts into the soup
03 -
  • Use room temperature milk to prevent the roux from clumping when you add it
  • Let the soup rest for 5 minutes off the heat before serving to let the flavors meld

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