Creamy Broccoli Cheddar Soup (Printable View)
Rich, velvety soup with tender broccoli florets and sharp cheddar, perfect with warm crusty bread.
# What You Need:
→ Vegetables
01 - 1 large head broccoli (approximately 1.1 lbs), cut into small florets
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and diced
05 - 1 celery stalk, diced
→ Dairy
06 - 3 tablespoons unsalted butter
07 - 2 cups whole milk
08 - 1 cup heavy cream
09 - 2 cups sharp cheddar cheese, grated (approximately 8 oz)
→ Pantry Staples
10 - 3 tablespoons all-purpose flour
11 - 4 cups vegetable broth (approximately 1 quart)
12 - Salt and freshly ground black pepper to taste
13 - 1/4 teaspoon ground nutmeg (optional)
→ Bread
14 - 4 slices crusty bread or 1 small baguette
# How-To Steps:
01 - Melt butter in a large pot over medium heat. Add diced onion, carrot, and celery; sauté for 5 minutes until softened and fragrant. Add minced garlic and cook for an additional minute until aromatic.
02 - Sprinkle flour into the pot and stir constantly for 1-2 minutes to cook out the raw flour taste and form a smooth roux mixture.
03 - Gradually whisk in vegetable broth, ensuring no lumps form. Add broccoli florets and bring mixture to a gentle simmer. Cook for 10-12 minutes until broccoli is completely tender.
04 - Reduce heat to low. Using an immersion blender, purée soup directly in the pot until desired consistency is reached—completely smooth or with some texture remaining. Alternatively, blend in batches using a standard blender.
05 - Stir in whole milk and heavy cream. Add grated cheddar cheese gradually, one handful at a time, stirring continuously until fully melted and incorporated. Season generously with salt, pepper, and nutmeg if using.
06 - Warm bread slices in oven or toaster until exterior is crispy and golden.
07 - Ladle hot soup into individual serving bowls and accompany with warm crusty bread on the side.
# Expert Advice:
01 -
- This soup transforms ordinary broccoli into something luxurious without much fuss
- The texture hits that perfect spot between creamy and substantial, never thin or gloppy
- It tastes like it simmered all day but actually comes together in under an hour
02 -
- Never boil the soup after adding cheese or it will separate into an oily, grainy mess
- Grating cheese from a block rather than buying pre shredded makes a shocking difference in melting behavior
- Temper the cold milk by whisking in a small amount of hot broth first if you are nervous about curdling
03 -
- Warm your milk and cream slightly before adding them to prevent shocking the soup
- Grate the cheese while the soup simmers so you are ready to add it immediately