Creamy Broccoli Cheddar Soup (Print Version)
Velvety soup featuring tender broccoli, sweet carrots, and sharp cheddar cheese in a creamy broth.
# What You'll Need:
→ Vegetables
01 - 4 cups broccoli florets (about 1 large head)
02 - 2 large carrots, peeled and diced
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
→ Dairy
05 - 2 cups whole milk
06 - 1 cup heavy cream
07 - 2 cups sharp cheddar cheese, shredded
08 - 2 tbsp unsalted butter
→ Pantry
09 - 3 cups low-sodium vegetable broth
10 - 3 tbsp all-purpose flour
11 - 1/2 tsp salt (or to taste)
12 - 1/4 tsp black pepper
13 - 1/4 tsp ground nutmeg (optional)
→ Garnish (optional)
14 - Extra shredded cheddar
15 - Chopped fresh chives or parsley
# Step-by-Step Guide:
01 - In a large pot, melt the butter over medium heat. Add the onion and garlic, sauté until softened and fragrant, about 3 minutes.
02 - Stir in the carrots and cook for 2 minutes. Add the broccoli florets and sauté for another 2 minutes.
03 - Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
04 - Gradually whisk in the vegetable broth, ensuring no lumps form. Bring to a simmer and cook for 10-12 minutes, until the carrots and broccoli are tender.
05 - Reduce the heat to low. Add the milk and cream, stirring gently. Simmer for 5 minutes—do not boil.
06 - Use an immersion blender to partially puree the soup for a creamy texture, leaving some vegetable pieces for bite. (Alternatively, blend half the soup in a regular blender and return to pot.)
07 - Stir in the cheddar cheese, salt, pepper, and nutmeg (if using). Mix until the cheese is melted and the soup is smooth.
08 - Taste and adjust seasoning if needed. Serve hot, garnished with extra cheddar and fresh herbs if desired.
# Expert Suggestions:
01 -
- It transforms ordinary vegetables into something luxurious without much effort
- The nutmeg creates this subtle warmth people cant quite identify but absolutely love
02 -
- Never boil the soup after adding dairy or it will separate into an unappealing texture
- Adding the cheese off the heat prevents it from becoming stringy or oily
03 -
- Grate your own cheese because the cellulose in pre-shredded cheese creates a grainy texture
- Let the soup cool slightly before pureeing if you want more control over the final consistency