Creamy Broccoli Cheddar (Printable View)
Smooth blend of broccoli with sharp cheddar in a rich, creamy base perfect for warming meals.
# Ingredient List:
→ Vegetables
01 - 4 cups broccoli florets (about 1 large head)
02 - 1 medium onion, finely chopped
03 - 2 medium carrots, peeled and diced
04 - 2 cloves garlic, minced
→ Dairy
05 - 4 tablespoons unsalted butter
06 - 2 cups whole milk
07 - 1 cup heavy cream
08 - 2 cups sharp cheddar cheese, shredded (plus extra for garnish)
→ Pantry
09 - 1/4 cup all-purpose flour
10 - 4 cups vegetable broth
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - 1/4 teaspoon ground nutmeg (optional)
→ Optional Garnish
14 - Extra shredded cheddar cheese
15 - Chopped fresh chives or parsley
# How to Prepare:
01 - Melt the butter in a large pot over medium heat. Add the onions and carrots, and sauté until softened, about 5 minutes.
02 - Stir in the garlic and cook for another 1 minute, until fragrant.
03 - Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes to form a roux.
04 - Slowly whisk in the vegetable broth, ensuring there are no lumps.
05 - Add the broccoli florets, salt, black pepper, and nutmeg (if using). Bring to a simmer, cover, and cook for 10-12 minutes, until the broccoli is tender.
06 - Reduce the heat to low. Using an immersion blender, puree the soup until smooth, or leave some texture if desired. Alternatively, carefully blend in batches in a blender.
07 - Stir in the milk and heavy cream. Warm gently, but do not boil.
08 - Gradually add the shredded cheddar cheese, stirring until melted and the soup is creamy and smooth.
09 - Taste and adjust seasoning as needed. Serve hot, garnished with extra cheddar and fresh herbs if desired.
# Expert Suggestions:
01 -
- The velvety texture makes you feel like youre eating restaurant quality food without any fancy techniques
- Its ready in under an hour but tastes like it simmered all day
02 -
- I learned the hard way that adding cheese to boiling soup causes it to separate and turn grainy so keep that heat low
- Grating your own cheese instead of buying pre shredded makes a huge difference in how smoothly it melts
03 -
- If the soup feels too thick after blending add more broth or milk a little at a time
- Nutmeg is the secret ingredient that makes this taste professional instead of homemade