Creamy Broccoli Cheddar Soup (Printable)

Tender broccoli florets simmered with sharp cheddar in a rich, velvety smooth cream base.

# What You'll Need:

→ Vegetables

01 - 4 cups broccoli florets, chopped
02 - 1 cup carrots, julienned or shredded
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced

→ Dairy

05 - 2 cups sharp cheddar cheese, grated
06 - 2 cups whole milk
07 - 1 cup heavy cream
08 - 4 tablespoons unsalted butter

→ Base & Liquid

09 - 4 cups vegetable broth
10 - 1/4 cup all-purpose flour

→ Seasonings

11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon paprika
14 - Pinch of ground nutmeg

# Directions:

01 - Melt butter in a large pot over medium heat. Add chopped onion and cook for 4 minutes until soft and translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour over the onion mixture and stir constantly for 2 minutes to form a roux base.
04 - Gradually whisk in vegetable broth while stirring to ensure no lumps form.
05 - Add broccoli and carrots to the broth. Bring to a simmer and cook uncovered for 15 to 20 minutes until vegetables are tender.
06 - Reduce heat to low. Stir in milk and heavy cream, heating gently without allowing the mixture to boil.
07 - Add grated cheddar cheese one handful at a time, stirring until completely melted and smooth.
08 - Season with salt, black pepper, paprika, and nutmeg according to preference.
09 - For smoother consistency, use an immersion blender to partially puree the soup, leaving some chunks if desired.
10 - Taste and adjust seasoning as needed. Serve hot with crusty bread.

# Expert Tips:

01 -
  • The silky texture comes from a proper roux technique that no restaurant will tell you about, making it velvety without being gloppy.
  • You can adjust the consistency to your exact preference, keeping it chunky or blending it smooth depending on your mood or who youre serving.
02 -
  • Adding all the cheese at once can create a clumpy disaster I learned this the embarrassing way during a dinner party where I had to secretly strain the soup while guests waited.
  • The soup will continue thickening as it cools, so if youre planning to reheat leftovers later, make it slightly thinner than your desired final consistency.
03 -
  • Reserve a few tablespoons of cheese to sprinkle on top of each serving the fresh cheese adds textural contrast and makes the presentation more appealing.
  • For meal prep, freeze portions in silicone muffin trays, then pop out the frozen soup pucks into freezer bags this way you can thaw exactly what you need without waste.
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