Creamy Broccoli Cheddar Soup (Printable)
A comforting bowl of smooth broccoli and cheddar blend served alongside crisp golden bread.
# What You'll Need:
→ Vegetables
01 - 1 large head broccoli, cut into florets (about 1.1 lbs)
02 - 1 medium yellow onion, chopped
03 - 2 medium carrots, peeled and diced
04 - 2 cloves garlic, minced
→ Dairy
05 - 3 tablespoons unsalted butter
06 - 2 cups whole milk
07 - 1 cup heavy cream
08 - 2 cups sharp cheddar cheese, grated (about 7 oz)
→ Pantry
09 - 3 tablespoons all-purpose flour
10 - 4 cups low-sodium vegetable broth
11 - 1 teaspoon kosher salt
12 - 1/2 teaspoon freshly ground black pepper
13 - 1/4 teaspoon ground nutmeg (optional)
→ Bread
14 - 1 small loaf crusty bread (baguette or sourdough), sliced
# How to Make It:
01 - Melt butter over medium heat in a large pot. Add chopped onion and diced carrots, sauté until softened, about 5 minutes.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour evenly over vegetables; stir constantly for 2 minutes to form a roux.
04 - Gradually whisk in vegetable broth, ensuring no lumps remain.
05 - Add broccoli florets, salt, pepper, and nutmeg. Bring to a gentle boil, then reduce heat and simmer until broccoli is tender, about 12 to 15 minutes.
06 - Using an immersion blender or regular blender in batches, blend the soup until smooth or to preferred consistency.
07 - Stir in whole milk and heavy cream; heat gently over low heat without boiling.
08 - Gradually add grated cheddar cheese, stirring continuously until fully melted and smooth. Adjust seasoning as needed.
09 - Preheat oven to 375°F. Arrange bread slices on a baking sheet and bake for 6 to 8 minutes until golden and crisp.
10 - Ladle soup into bowls and garnish with extra cheddar if desired. Serve alongside toasted crusty bread.
# Expert Hacks:
01 -
- It comes together in under 45 minutes but tastes like you've been simmering it all day.
- The sharp cheddar gives it a depth that keeps it interesting, never boring or one-dimensional.
- Crusty bread for dunking turns a simple soup into something that feels like a complete, comforting meal.
02 -
- Never skip the roux step or rush the flour cooking—it's what gives the soup its creamy body without tasting floury or heavy.
- When adding the cheese, do it slowly and keep the heat low; cheddar can break and become grainy if it gets too hot too fast.
- If you prefer a thinner soup, add more broth after blending; if you want it thicker, simmer it a little longer before adding the cream.
03 -
- Cut your broccoli into uniformly sized florets so they finish cooking at exactly the same time and blend evenly.
- An immersion blender saves you from the careful dance of pouring hot soup between containers and keeps your stovetop cleaner.