Broccoli Cheddar Creamy Soup (Printable version)

Smooth blend of broccoli florets and cheddar cheese in a creamy, satisfying dish for cool days.

# What You'll Need:

→ Vegetables

01 - 1 medium yellow onion, finely chopped
02 - 2 cloves garlic, minced
03 - 4 cups broccoli florets, chopped (approximately 1 large head)
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 (plus extra for garnish)

→ Base & Seasoning

09 - 3 cups vegetable broth
10 - 3 tablespoons all-purpose flour
11 - 1/2 teaspoon ground black pepper
12 - 1/2 teaspoon kosher salt (plus additional to taste)
13 - 1/4 teaspoon ground nutmeg (optional)

→ Garnish

14 - Chopped chives or parsley (optional)

# Directions:

01 - Melt butter in a large pot over medium heat. Add chopped onion and sauté until softened, about 3 to 4 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour over onions and garlic, stirring constantly for 2 minutes to form a roux.
04 - Gradually whisk in vegetable broth, ensuring a smooth base free of lumps.
05 - Add chopped broccoli and grated carrot. Bring to a gentle simmer, cover, and cook for 15 minutes until vegetables are tender.
06 - Reduce heat to low. Stir in whole milk and heavy cream, then simmer gently for 5 minutes without boiling.
07 - Using an immersion blender or traditional blender in batches, puree the soup to the desired consistency, smooth or slightly chunky.
08 - Gradually stir in shredded cheddar cheese, allowing it to fully melt. Season with salt, pepper, and optional nutmeg to taste.
09 - Ladle soup into bowls and garnish with additional cheddar and chopped chives or parsley if desired. Serve hot.

# Expert advice:

01 -
  • It's ready in 45 minutes flat, which means you can go from craving to bowl in less time than it takes to order delivery
  • The combination of sharp cheddar and fresh broccoli creates this perfect balance of tangy and comforting that feels both indulgent and nourishing
  • It freezes beautifully, so you can make a big batch and have weeknight warmth waiting whenever you need it most
02 -
  • Never let the soup boil hard after you add the cream. High heat will break the dairy and make it grainy or separated. Keep that heat low and gentle once the cream is in.
  • If you're blending the soup, let it cool for just a few minutes first. Hot soup splatters everywhere, and that's a kitchen disaster you don't want.
  • Shred your cheese fresh every single time. Pre-shredded cheese has anti-caking agents that turn your beautiful soup grainy. I learned this the hard way and made the same mistake twice before admitting defeat.
03 -
  • Toast a slice of bread with garlic butter while your soup simmers. It makes the meal feel complete and requires almost no extra effort.
  • Make a double batch and freeze half in portions. Future you will be so grateful on a day when cooking feels impossible.

Go back