Creamy Broccoli Cheddar Soup

There's something about a steaming bowl of broccoli cheddar soup that stops time on a gray afternoon. I discovered this recipe almost by accident, when I had a head of broccoli going soft in the crisper and a craving for something warm that didn't require much planning. The first spoonful was a revelation—creamy, deeply savory, with that sharp cheddar bite that made me close my eyes. Now it's the soup I make when I want to feel like I'm taking care of myself.

I made this soup for my sister on a Sunday when she was going through one of those weeks where everything felt too hard. She walked in, caught the smell of butter and broccoli, and just sat at the kitchen counter while I finished it. We didn't talk much, just ate bread and soup until her shoulders relaxed. That's when I knew this recipe was keeper.

Ingredients

• 1 large head broccoli (about 500 g), cut into florets: Fresh broccoli is crucial here—it should be bright green and firm, not yellowing at the edges. Cut the florets into roughly even pieces so they cook at the same rate.
• 1 medium yellow onion, chopped: This is your soup's flavor foundation, so don't skip it or rush the sautéing step.
• 2 medium carrots, peeled and diced: They add natural sweetness that balances the sharp cheese beautifully.
• 2 cloves garlic, minced: Fresh is absolutely worth it—jarred garlic will muddy the clean flavors you're building.
• 3 tbsp unsalted butter: Unsalted gives you control over the final seasoning and lets the cheese flavor shine.
• 2 cups (480 ml) whole milk: Don't use skim or low-fat here; the soup needs that richness to feel luxurious.
• 1 cup (240 ml) heavy cream: This is what makes it genuinely creamy without being heavy or cloying.
• 2 cups (200 g) sharp cheddar cheese, grated: Sharp is the secret—mild cheddar will fade into the background, but sharp stays bold and interesting throughout the cooking.
• 3 tbsp all-purpose flour: This thickens the soup and helps prevent graininess when you add the dairy.
• 4 cups (960 ml) low-sodium vegetable broth: Low-sodium lets you control the salt and prevents the finished soup from becoming too salty as the cheese melts in.
• 1 tsp kosher salt: Taste and adjust at the end—different cheeses have different salt levels.
• ½ tsp freshly ground black pepper: Freshly ground makes a real difference in the final flavor.
• ¼ tsp ground nutmeg (optional): It sounds unusual, but just a whisper of nutmeg deepens the soup's complexity and makes people ask what the secret ingredient is.
• 1 small loaf crusty bread (such as a baguette or sourdough), sliced: The bread is not an afterthought—it's the vehicle for the soup and should have a good crust and an airy crumb.

Instructions

Sauté the aromatics:

Melt the butter over medium heat and add the chopped onion and carrots. Let them soften and turn translucent, stirring occasionally, about 5 minutes. You want to hear them sizzle gently, not aggressively.

Add the garlic:

Stir in the minced garlic and cook for about a minute until it becomes fragrant—this is when your kitchen starts to smell like something good is happening.

Build the roux:

Sprinkle the flour over everything and stir constantly for 2 minutes. You're creating a paste that will thicken the soup without any lumps forming later.

Whisk in the broth:

Pour the vegetable broth in slowly while whisking continuously. This is important—if you dump it all in at once, you'll end up with lumpy soup. Take your time here.

Simmer the broccoli:

Add the broccoli florets, salt, pepper, and nutmeg. Bring everything to a gentle boil, then reduce the heat and let it simmer for 12 to 15 minutes until the broccoli is completely tender when pierced with a fork.

Blend to your preference:

This is where you decide on texture. Use an immersion blender to make it silky smooth, or blend in batches with a regular blender if you prefer. Or leave it chunky if that's your style—there's no wrong choice.

Add the dairy:

Stir in the milk and heavy cream, then heat gently over low heat. The soup should steam and shimmer, but never boil or the cream may separate.

Melt in the cheese:

Add the grated cheddar a small handful at a time, stirring after each addition until completely melted. This takes patience, but it ensures the cheese integrates smoothly instead of becoming stringy.

Toast the bread:

While the soup simmers, preheat your oven to 375°F (190°C). Arrange bread slices on a baking sheet and bake for 6 to 8 minutes until they're golden and crisp on the outside but still have some give inside.

Serve and savor:

Ladle the soup into bowls, add extra grated cheddar if you're feeling generous, and serve alongside the warm crusty bread for dipping.

Pin

My neighbor came by one February evening when the wind was brutal outside, and I gave her a bowl of this soup with a thick slice of toasted bread. She sat at my kitchen table, drank the whole thing, and we never ran out of things to talk about. That's when soup stops being dinner and becomes an invitation.

Flavor Variations That Work

Once you master the basic version, you can make it your own. A splash of dry white wine added with the broth deepens the flavor into something more sophisticated. Swapping the cheddar for Gruyère creates an earthier, nuttier soup that feels more French bistro than comfort food. I've also tried smoked cheddar when I wanted something with a little edge, and it completely changes the character of the dish in the best way.

Making It Lighter (or Vegan)

If you want to cut back on richness without sacrificing creaminess, swap the heavy cream for half-and-half or even whole milk—you'll lose a tiny bit of luxe but gain a soup you can eat more often without feeling weighed down. For a vegan version, plant-based butter, oat or cashew milk, and vegan cheddar actually work better here than you'd expect, especially if you blend the soup completely smooth for a silky texture.

Timing and Make-Ahead Tips

This soup is fastest if you prep your vegetables while the bread toasts, but it's even better made a day ahead and reheated gently. The flavors deepen and the broccoli becomes more tender. If the soup seems too thick when you reheat it, stir in a splash of warm broth or milk to loosen it back up. Frozen broccoli works in a pinch, though fresh florets always have better texture.

• Store leftovers in an airtight container in the fridge for up to four days.
• Freeze portions in freezer bags for up to three months, thawing overnight before reheating gently on the stovetop.
• Always reheat on low heat to keep the cream from separating.

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This soup is proof that the simplest meals often become the most meaningful ones. Make a big pot and share it with someone who needs it.

Recipe Questions & Answers

→ How can I achieve a smoother texture?

Using an immersion blender or standard blender to puree the soup helps create a silky, smooth texture. For some bite, blend partially and leave small broccoli chunks.

→ What cheese alternatives work well?

Gruyère or smoked cheeses provide rich, nuanced flavors that pair beautifully with broccoli and cream.

→ How do I keep the soup from curdling when adding dairy?

Heat the soup gently after adding milk and cream, avoiding boiling to maintain a creamy consistency without separation.

→ Can I make this dish vegan-friendly?

Substitute dairy with plant-based milk, vegan butter, and cheese alternatives to enjoy a similar creamy richness without animal products.

→ What bread types work best as a side?

Baguette, sourdough, or any crusty bread toasted until golden complements the soup’s creaminess with a satisfying crunch.