Creamy Broccoli Cheddar Soup (Print Version)
Rich blend of tender broccoli florets and sharp cheddar cheese in a smooth, creamy base.
# Recipe Ingredients:
→ Vegetables
01 - 1 medium onion, diced
02 - 2 cloves garlic, minced
03 - 4 cups broccoli florets (about 1 large head), 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 and black pepper, to taste
12 - Pinch of ground nutmeg (optional)
# Directions:
01 - Melt the unsalted butter in a large pot over medium heat. Add diced onion and carrot, sautéing for approximately 4 minutes until softened.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle all-purpose flour over the vegetables, stirring constantly for 2 minutes to create a roux.
04 - Gradually whisk in the vegetable broth, ensuring a smooth mixture without lumps.
05 - Add chopped broccoli to the pot. Bring to a simmer and cook uncovered for 10 to 12 minutes until the broccoli is tender.
06 - Lower heat to low. Puree the soup with an immersion blender until smooth, or leave some pieces of broccoli for texture as desired.
07 - Stir in whole milk and heavy cream. Warm the mixture gently, avoiding boiling.
08 - Gradually add grated sharp cheddar, stirring until fully melted and smooth. Season with salt, black pepper, and an optional pinch of ground nutmeg.
09 - Taste and adjust seasoning as necessary. Serve hot, optionally garnished with extra cheddar or fresh herbs.
# Expert Advice:
01 -
- It comes together in under an hour and tastes like you've been simmering it all day.
- The sharp cheddar cuts through the richness in a way that feels indulgent but never heavy.
- You can control the texture—keep it silky or leave broccoli chunks for people who like something to chew on.
02 -
- If your soup breaks or gets grainy after adding the cheese, don't panic—reduce the heat, turn off the burner, and just keep stirring; it usually comes back together.
- Shredding your own cheese from a block makes all the difference because pre-shredded cheese contains anti-caking agents that make it harder to melt into a smooth sauce.
- The soup thickens as it cools, so if it seems a little thin when you first serve it, it'll be perfect the next day.
03 -
- Room temperature cheese melts faster and more smoothly than cold cheese straight from the fridge.
- If you're feeding someone with dietary restrictions, this adapts easily—use vegetable broth for vegetarian, substitute the flour with cornstarch for gluten-free, or use half-and-half instead of heavy cream for a lighter version.