Creamy Broccoli Cheddar Soup (Print)
Velvety blend of fresh broccoli and sharp cheddar with crisp golden bread, ideal for chilly days.
# What You Need:
→ Vegetables
01 - 1 large head broccoli (about 1.1 lbs), cut into florets
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
→ Pantry
09 - 3 tablespoons all-purpose flour
10 - 4 cups low-sodium vegetable broth
11 - 1 teaspoon kosher salt
12 - ½ teaspoon freshly ground black pepper
13 - ¼ teaspoon ground nutmeg (optional)
→ Bread
14 - 1 small loaf crusty bread (such as baguette or sourdough), sliced
# How To Make It:
01 - Melt butter in a large pot over medium heat. Add chopped onion and diced carrots; cook until softened, about 5 minutes.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour over vegetables and stir constantly for 2 minutes to form a roux.
04 - Gradually whisk in vegetable broth, ensuring no lumps develop.
05 - Add broccoli florets, salt, pepper, and optional nutmeg. Bring to a gentle boil, then reduce heat and simmer until broccoli is tender, approximately 12 to 15 minutes.
06 - Using an immersion blender or standard blender in batches, puree soup to desired consistency, leaving texture if preferred.
07 - Stir in whole milk and heavy cream; heat gently over low heat without boiling.
08 - Add grated cheddar in handfuls, stirring until fully melted and smooth. Adjust seasoning to taste.
09 - Preheat oven to 375°F. Arrange bread slices on a baking sheet and bake 6 to 8 minutes until golden and crisp.
10 - Ladle soup into bowls, garnish with extra cheddar if desired, and serve alongside toasted bread.
# Expert Advice:
01 -
- It comes together in under an hour and tastes like you spent all day simmering it.
- The sharp cheddar transforms simple vegetables into something elegant enough to serve to guests.
- One pot, minimal cleanup, and it reheats beautifully for lazy lunches later in the week.
02 -
- Don't skip the roux step—it's what prevents a grainy, separated texture and makes the soup genuinely creamy.
- Add the cream slowly and keep the heat low after it goes in; high heat can cause the dairy to break and create a gritty mouthfeel you can't fix.
- Taste constantly as you add cheese because every brand and cut of cheddar varies in salt content and intensity.
03 -
- Grate your cheese just before using it—pre-shredded cheese has anti-caking agents that make melting less smooth and can create a grainy texture.
- Keep a small ladle of hot broth nearby while melting the cheese; if the soup gets too thick, add a little broth rather than milk to keep the flavor concentrated.