Creamy Broccoli Cheese Soup (Print Version)

Velvety blend of broccoli, cheddar, and cream for a comforting warm bowl on cool days.

# Recipe Ingredients:

→ Vegetables

01 - 1 large head broccoli (about 1.1 lbs), cut into florets
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium carrot, diced
05 - 1 celery stalk, diced

→ Dairy

06 - 3 cups whole milk
07 - 1 cup heavy cream
08 - 2 cups sharp cheddar cheese, grated
09 - 2 tablespoons unsalted butter

→ Pantry

10 - 3 cups vegetable broth
11 - 2 tablespoons all-purpose flour
12 - ½ teaspoon salt, or to taste
13 - ¼ teaspoon ground black pepper
14 - ¼ teaspoon ground nutmeg (optional)

# Directions:

01 - Melt the unsalted butter in a large pot over medium heat. Add diced onion, carrot, and celery; sauté for 4 to 5 minutes until softened.
02 - Stir in minced garlic and cook for one minute until fragrant.
03 - Sprinkle all-purpose flour over the vegetables and cook, stirring constantly, for 2 minutes to form a roux.
04 - Gradually whisk in vegetable broth to avoid lumps. Add broccoli florets and bring mixture to a simmer.
05 - Cover and cook for 10 to 12 minutes until broccoli is tender.
06 - Reduce heat to low. Using an immersion blender or standard blender in batches, purée soup to desired consistency, smooth or slightly chunky.
07 - Stir in whole milk, heavy cream, salt, black pepper, and nutmeg. Heat gently, avoiding boiling.
08 - Gradually add shredded cheddar cheese, stirring continuously until fully melted and soup attains creamy texture.
09 - Taste and adjust seasonings as needed. Serve hot.

# Expert Advice:

01 -
  • It comes together in under 45 minutes, making it perfect for those evenings when you need comfort food fast.
  • The sharp cheddar adds a depth that grocery store soups can never match, and people always ask for the recipe.
  • It's naturally vegetarian, but nobody will miss the meat because the cheese does all the heavy lifting.
02 -
  • Don't boil the cream and cheese mixture or it will curdle. Low heat is your friend in the final steps. This learned it the hard way the first time I made this for guests.
  • Fresh garlic minced fine makes a difference that pre-minced garlic from a jar simply cannot match. The flavor is brighter and more alive.
  • If your soup seems too thick, thin it with a splash of vegetable broth or milk, never water. Water dilutes the flavor you've worked to build.
03 -
  • Grate your cheese fresh the day of cooking if possible. Pre-shredded cheese has anti-caking agents that can make your soup grainy instead of silky smooth.
  • The immersion blender is worth its weight in gold for this soup, but if you don't have one, a regular blender works just fine, just remember to let the hot soup cool slightly and blend in batches for safety.

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