Creamy Broccoli Cheddar Soup (Printable)
Velvety comfort soup with tender broccoli and melted sharp cheddar, ready in 45 minutes for a satisfying meal.
# What You’ll Need:
→ Vegetables
01 - 1 large head broccoli (about 1 pound), cut into florets
02 - 1 medium carrot, peeled and grated
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
→ Dairy
05 - 2 cups whole milk
06 - 1 cup heavy cream
07 - 2 cups (8 oz) sharp cheddar cheese, grated
08 - 2 tablespoons unsalted butter
→ Pantry
09 - 3 cups vegetable broth
10 - 3 tablespoons all-purpose flour
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon ground nutmeg (optional)
→ Garnish
14 - Extra grated cheddar cheese
15 - Chopped fresh chives or parsley
# Steps:
01 - In a large pot over medium heat, melt the butter. Add the onion and carrot, sautéing for 4-5 minutes until softened.
02 - Stir in the garlic and cook for 1 minute until fragrant.
03 - Sprinkle the flour over the vegetables, stirring constantly for 2 minutes to eliminate the raw flour taste.
04 - Gradually whisk in the vegetable broth, ensuring no lumps remain.
05 - Add the broccoli florets, salt, pepper, and nutmeg (if using). Bring to a simmer and cook for 10-12 minutes, until the broccoli is tender.
06 - Reduce the heat to low. Stir in the milk and cream, gently heating without boiling.
07 - Using an immersion blender, blend the soup to your desired consistency (smooth or slightly chunky). Alternatively, transfer in batches to a blender, then return to the pot.
08 - Stir in the grated cheddar cheese a handful at a time, stirring until fully melted and the soup is creamy.
09 - Taste and adjust seasoning as needed.
10 - Serve hot, garnished with extra cheddar and fresh herbs if desired.
# Expert Advice:
01 -
- The secret to that velvety texture isnt just cream, its whisking the flour and butter together before adding liquids, creating a silky base that feels like a restaurant trick.
- You can adjust the consistency to exactly how you like it, from rustic and chunky to smooth and elegant, making it adaptable for both casual family dinners and dinner parties.
02 -
- Never boil the soup after adding cheese or youll end up with a grainy, separated mess that cant be fixed.
- Letting the soup rest for about 10 minutes before serving intensifies the flavors in a way that completely transformed my soup game.
03 -
- Reserve a small portion of the cooked broccoli before blending and fold it back into the finished soup for pockets of texture that make each bite interesting.
- Adding the cheese with the heat turned completely off prevents the proteins from separating, resulting in that professional-level creaminess that distinguishes great soup from merely good soup.