Creamy Broccoli Cheddar Soup

I threw this together on a gray Tuesday when the fridge was half-empty and my mood matched the weather. What started as a salvage mission turned into something I now crave on loop. The smell of butter hitting onions still pulls me back to that afternoon.

I made this for my sister after she had a terrible day at work. She sat at my kitchen counter, quiet and tired, and halfway through her second bowl she finally laughed. That's when I knew this recipe wasn't just soup.

Ingredients

• Broccoli: Use the stems too, they add body and sweetness once they cook down, and wasting them feels wrong.
• Sharp cheddar: Grate it yourself or it won't melt right, pre-shredded stuff has coatings that make it clumpy.
• Butter: This is where the flavor starts, don't skip it or swap it for oil.
• Heavy cream: It makes the soup feel expensive even when you're broke.
• Vegetable broth: Low-sodium is key because the cheese brings plenty of salt on its own.
• Flour: It thickens everything just enough to coat a spoon without feeling like paste.
• Garlic and onion: The base that makes your kitchen smell like something good is happening.
• Carrot and celery: They add a quiet sweetness and depth you'll miss if you skip them.
• Nutmeg: A tiny pinch does something magical, trust me on this one.
• Crusty bread: Sourdough, baguette, whatever, just make sure it has some chew to it.

Instructions

Start with the aromatics:

Melt the butter over medium heat and toss in the onion, carrot, celery, and garlic. Let them soften for about 5 minutes until your kitchen smells like comfort.

Make the roux:

Stir in the flour and keep stirring for a minute or two. It should smell toasty, not raw.

Build the base:

Whisk in the broth slowly so no lumps form, then add the broccoli, salt, pepper, and nutmeg. Bring it to a gentle simmer.

Cook it down:

Cover and let it bubble quietly for about 15 minutes. The broccoli should be soft enough to break apart easily.

Blend it smooth:

Use an immersion blender right in the pot, or carefully transfer to a blender in batches. I like leaving a few small chunks for texture.

Finish with dairy:

Stir in the milk and cream over low heat, then add the cheese a handful at a time. Stir gently until it melts into something glossy and perfect.

Toast the bread:

Warm your bread in the oven or toaster while the soup finishes. You want it crispy on the outside, soft enough to soak up soup.

Serve it hot:

Ladle into bowls and set the bread on the side. Watch people dip it immediately.

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My neighbor knocked on my door once because the smell was drifting into the hallway. I gave her a bowl and she came back the next week asking for the recipe. Now we trade soup stories every winter.

How to Store and Reheat

Keep leftovers in the fridge for up to three days in a sealed container. Reheat gently on the stove over low heat, stirring often, because the cheese can break if you rush it. Add a splash of milk or broth if it thickens too much overnight.

Swaps and Substitutions

You can swap half the broccoli for cauliflower if you want something milder, or use Gruyere instead of cheddar for a fancier vibe. If you're out of heavy cream, whole milk works fine, just add an extra tablespoon of butter for richness.

What to Serve It With

This soup doesn't need much, but a simple green salad with lemon vinaigrette balances the richness beautifully. A crisp white wine like Sauvignon Blanc cuts through the cream, or just pour yourself something cold and sparkling.

• Serve it in wide bowls so there's room for dunking bread.
• Top with extra shredded cheddar and cracked black pepper if you're feeling indulgent.
• Make it ahead and it tastes even better the next day after the flavors settle.

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This soup has pulled me out of bad moods, fed people I love, and never once let me down. I hope it does the same for you.

Recipe Questions & Answers

→ What vegetables are used in this dish?

Broccoli florets and stems, grated carrot, finely chopped onion, celery, and minced garlic are used to build the vegetable base.

→ Can I make this dairy-free?

Substitute the butter with oil and use plant-based milk and cheese alternatives to keep a similar creamy texture.

→ How can I adjust the thickness?

Adjust thickness by varying the amount of flour or using cornstarch as a gluten-free thickener for a smoother consistency.

→ What type of bread pairs well?

Crusty bread or a small baguette toasted or warmed complements the soup perfectly for dipping.

→ Is it possible to add texture to the blend?

Yes, blend partially to leave small chunks of broccoli for added texture instead of a completely smooth soup.

→ Can I prepare this in advance?

It can be prepared ahead and gently reheated, though stirring in fresh cheese before serving maintains the best flavor.