Creamy Broccoli Cheddar Soup (Printable View)
Velvety blend of broccoli, carrots, and sharp cheddar cheese for a comforting warm bowl.
# Ingredient List:
→ Vegetables
01 - 1 large head broccoli (approximately 14 ounces), cut into florets
02 - 2 medium carrots, peeled and diced
03 - 1 medium yellow onion, finely chopped
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, shredded (approximately 8 ounces)
→ Broth & Base
09 - 3 cups low-sodium vegetable broth
10 - 3 tablespoons all-purpose flour
→ Seasonings
11 - 1 teaspoon salt, or to taste
12 - ½ teaspoon black pepper
13 - ¼ teaspoon ground nutmeg
→ Optional Garnishes
14 - ¼ cup additional cheddar cheese for serving
15 - Fresh chives or parsley, chopped
# How to Prepare:
01 - Melt butter in a large pot or Dutch oven over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent and fragrant. Stir in minced garlic and cook for 1 minute more until aromatic, being careful not to brown the garlic.
02 - Sprinkle flour into the pot and stir constantly for 2 minutes to cook out the raw flour taste. The mixture should form a thick paste and bubble gently without browning excessively, creating a proper roux base for thickening.
03 - Gradually whisk in vegetable broth, ensuring the roux dissolves completely without forming lumps. Add whole milk and heavy cream while continuing to whisk. Bring the mixture to a gentle bubble while stirring frequently.
04 - Add broccoli florets and diced carrots to the pot. Reduce heat to maintain a gentle simmer, cover partially, and cook for 15-18 minutes until vegetables are fork-tender. Stir occasionally to prevent sticking and ensure even cooking.
05 - Using an immersion blender, partially or fully puree the soup directly in the pot to achieve your preferred consistency. For a completely smooth texture, blend thoroughly; for a chunkier soup, leave some vegetable pieces intact. If using a countertop blender, work in batches and exercise caution with hot liquids.
06 - Reduce heat to low setting. Gradually stir in shredded cheddar cheese, adding it in handfuls and allowing each portion to melt before adding more. Add salt, black pepper, and ground nutmeg. Continue stirring until all cheese is incorporated and the soup becomes velvety smooth. Avoid bringing to a boil after cheese is added to prevent separation.
07 - Taste the soup and adjust seasoning with additional salt or pepper as needed. Ladle hot soup into bowls and garnish with extra shredded cheddar cheese and chopped fresh chives or parsley. Serve immediately while steaming hot.
# Expert Suggestions:
01 -
- The way the sharp cheddar balances with the naturally sweet carrots creates this incredible depth that most restaurant versions miss completely
- It comes together in under an hour but tastes like it simmered all day, which is my favorite kind of weeknight deception
02 -
- I once made the mistake of adding cheese to boiling soup and ended up with oily, separated mess that I had to strain and fix with a roux
- Grating your own cheese makes more difference than I ever expected—those pre-shredded bags contain potato starch that keeps the cheese from melting properly
03 -
- Adding the nutmeg is the one thing that makes people ask what's different about your soup versus every other broccoli cheddar they've ever had
- Letting the soup sit for 10 minutes off the heat before serving gives all the flavors time to become best friends