Creamy Broccoli Cheddar Soup (Print Version)
A comforting blend of broccoli, carrots, and sharp cheddar creating a velvety smooth soup.
# What You'll Need:
→ Vegetables
01 - 1 large head broccoli, 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
→ 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 garnish
15 - Chopped fresh chives or parsley, for garnish
# Step-by-Step Guide:
01 - Melt butter in a large pot over medium heat. Add onion and sauté 3-4 minutes until translucent. Add garlic and cook 1 minute more until fragrant.
02 - Stir flour into the pot, stirring constantly for 2 minutes to form a smooth roux and cook out raw flour taste.
03 - Gradually whisk in vegetable broth until smooth, ensuring no lumps remain. Add milk and heavy cream, stirring to fully combine.
04 - Add broccoli florets and diced carrots. Bring to gentle simmer, cover, and cook 15-18 minutes until vegetables are fork-tender.
05 - Use immersion blender to partially or fully puree to desired texture. Alternatively, transfer soup in batches to countertop blender, then return to pot.
06 - Reduce heat to low. Stir in shredded cheddar, salt, pepper, and nutmeg. Cook stirring constantly until cheese melts and soup is smooth—do not boil.
07 - Taste and adjust seasoning as needed. Serve hot, garnished with extra cheddar and chopped chives or parsley if desired.
# Expert Suggestions:
01 -
- Ready in under an hour with ingredients you probably have in your refrigerator right now
- Comfort food that actually includes vegetables but tastes like an indulgent treat
02 -
- Never boil the soup after adding cheese or it will separate and become grainy
- Shred your own cheese because store-bought shredded cheese contains cellulose that prevents smooth melting
03 -
- Grate the cheese while the vegetables cook so it melts instantly into the hot soup
- Warm your milk slightly before adding it to prevent the roux from seizing up