Creamy Broccoli Cheddar (Printable version)

A rich blend of broccoli florets and sharp cheddar delivers a smooth, warm comfort dish.

# What You'll Need:

→ Vegetables

01 - 1 medium onion, diced
02 - 2 cloves garlic, minced
03 - 4 cups broccoli florets, 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 to taste
12 - Black pepper to taste
13 - Pinch of ground nutmeg (optional)

# Directions:

01 - Melt butter in a large pot over medium heat. Add diced onion and carrot, sauté until softened, about 4 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour over vegetables and cook, stirring constantly, for 2 minutes to form a roux.
04 - Gradually whisk in vegetable broth, ensuring a smooth mixture without lumps.
05 - Add chopped broccoli, bring to a simmer, and cook uncovered for 10 to 12 minutes until tender.
06 - Reduce heat to low and puree soup using an immersion blender until smooth, leaving some texture if preferred.
07 - Stir in whole milk and heavy cream. Warm gently without boiling.
08 - Gradually add grated cheddar cheese while stirring until fully melted and smooth. Season with salt, black pepper, and nutmeg if desired.
09 - Taste and adjust seasoning if needed. Serve hot, optionally garnished with extra cheddar or fresh herbs.

# Expert advice:

01 -
  • It's ready in under 45 minutes, which means you can serve it on even the busiest weeknights.
  • That velvety texture comes from actual technique, not cream cheese or flour shortcuts, so it tastes genuinely homemade.
  • The sharpness of good cheddar balances the sweetness of broccoli in a way that feels sophisticated but totally approachable.
02 -
  • Don't let the soup boil after you add the cream, because heat breaks down the emulsion and turns your silky soup grainy and separated.
  • Sharp cheddar actually makes a difference here, not because of snobbery but because mild cheese literally dissolves into nothing while sharp cheese keeps its presence.
  • An immersion blender beats a countertop blender for this soup because you're right there and can stop exactly when you want texture or smoothness.
03 -
  • Use a wooden spoon instead of a whisk for the roux, because metal on metal makes you feel more in control as the flour cooks.
  • Grate your cheese yourself from a block instead of using pre-shredded, because the coating on shredded cheese prevents smooth melting and you'll taste the difference.

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