Creamy Broccoli and Cheese (Printable version)

A smooth blend of tender broccoli and sharp cheddar for a warm, comforting dish.

# What You'll Need:

→ 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 - 1/2 teaspoon salt, or to taste
13 - 1/4 teaspoon ground black pepper
14 - 1/4 teaspoon ground nutmeg (optional)

# Directions:

01 - Melt the butter in a large pot over medium heat. Add diced onion, carrot, and celery, sautéing for 4 to 5 minutes until tender.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour over vegetables, stirring constantly for 2 minutes to form a roux.
04 - Gradually whisk in vegetable broth to prevent lumps, then add broccoli florets and bring to a simmer.
05 - Cover and simmer for 10 to 12 minutes until broccoli is tender.
06 - Reduce heat to low and purée soup using an immersion blender or in batches with a standard blender until smooth or slightly chunky.
07 - Stir in whole milk, heavy cream, salt, black pepper, and optional nutmeg. Warm gently without boiling.
08 - Slowly add grated cheddar cheese, stirring until fully melted and soup achieves a creamy texture.
09 - Taste and adjust salt or pepper as desired. Serve warm.

# Expert advice:

01 -
  • It comes together in under an hour, making it perfect for those days when comfort food feels urgent
  • The sharp cheddar and buttery richness create a soup so satisfying you'll forget it's mostly vegetables
  • It's the kind of dish that tastes like you spent hours in the kitchen, but your secret is safe with me
02 -
  • Never boil the soup once the dairy goes in. High heat will cause the milk and cream to break and separate, turning your silky soup grainy. Low and gentle is your friend.
  • If your soup seems too thick, thin it with a splash of warm milk. If it's too thin, whisk a little flour with water to make a slurry and stir it in while simmering.
  • The cheese needs to melt completely. If you rush and add it all at once to boiling soup, it can clump. Patience here creates perfection.
03 -
  • If you want extra tang and complexity, add a small pinch of smoked paprika or white pepper instead of black. It changes everything subtly.
  • The immersion blender is worth it for this recipe. It lets you control the texture better and keeps you from having to carefully transfer hot soup to another container.
  • Make this ahead and freeze it before adding the cream. Thaw overnight and reheat gently with the dairy stirred in fresh. It comes together quickly when you need it.

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