Creamy Broccoli Cheddar Soup (Printable View)
A rich blend of broccoli and cheddar served in a warm bread bowl for a comforting meal.
# Ingredient List:
→ Soup
01 - 2 tablespoons unsalted butter
02 - 1 tablespoon olive oil
03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 4 cups broccoli florets, chopped small
06 - 1 medium carrot, peeled and diced
07 - 1 celery stalk, diced
08 - 1/4 cup all-purpose flour
09 - 3 cups vegetable broth
10 - 2 cups whole milk
11 - 1 cup heavy cream
12 - 2 cups sharp cheddar cheese, freshly grated
13 - 1/4 teaspoon ground nutmeg
14 - Salt and black pepper, to taste
→ Bread Bowls
15 - 4 small round crusty bread loaves (e.g., sourdough or boule)
# How to Prepare:
01 - Slice off the top of each bread loaf and gently hollow out the center, leaving a thick shell. Set aside.
02 - Heat butter and olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 3 to 4 minutes.
03 - Incorporate minced garlic, diced carrot, and celery; cook for 2 minutes until softened.
04 - Add chopped broccoli florets and cook for an additional 3 minutes.
05 - Sprinkle flour over vegetables and stir constantly for 1 to 2 minutes to form a roux.
06 - Gradually whisk in vegetable broth followed by whole milk and heavy cream, stirring until smooth.
07 - Bring mixture to a gentle simmer and cook for 15 to 20 minutes until broccoli is tender.
08 - Use an immersion blender to partially purée the soup to desired texture.
09 - Reduce heat to low. Stir in grated sharp cheddar cheese and ground nutmeg until cheese is melted and soup is creamy. Season with salt and black pepper to taste.
10 - Ladle hot soup into prepared bread bowls and serve immediately.
# Expert Suggestions:
01 -
- One bowl you can actually eat means less dishes and maximum coziness.
- The soup is velvety enough to feel indulgent but loads of vegetables make it feel wholesome.
- Sharp cheddar gives it backbone that keeps it from tasting one-note or overly heavy.
02 -
- Don't skip the roux step or rush it—flour needs time to cook out, otherwise the soup will taste raw and floury no matter how long you simmer.
- Add cream and milk gradually while whisking, not all at once, or the soup will break and separate instead of turning silky.
- Grate your cheese fresh right before you add it; pre-shredded melts unevenly and can make the soup grainy or oily.
- Hollow out the bread bowls just before serving so they stay rigid; doing it too early makes them soggy and weak.
03 -
- Keep the heat medium and patient while making the roux and building the base; rushing turns butter brown and loses that delicate foundation.
- Taste as you season, not after; salt and pepper at the very end lets you dial in the flavor without overshooting.