Creamy Broccoli Cheddar Soup (Print Version)

Velvety blend of broccoli, sharp cheddar, and creamy broth served warm with crusty bread.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 4 cups fresh broccoli florets, chopped
05 - 1 medium carrot, peeled and grated
06 - 1 celery stalk, finely chopped

→ Soup Base

07 - 3 cups vegetable broth
08 - 2 cups whole milk
09 - ½ cup heavy cream

→ Cheese & Seasonings

10 - 2 cups sharp cheddar cheese, grated
11 - ¼ teaspoon ground nutmeg
12 - ½ teaspoon salt, or to taste
13 - ¼ teaspoon freshly ground black pepper
14 - Pinch cayenne pepper (optional)

→ To Serve

15 - 4 slices crusty bread, such as sourdough or baguette
16 - Extra grated cheddar (optional)
17 - Chopped fresh chives or parsley (optional)

# Step-by-Step Guide:

01 - Melt butter in a large pot over medium heat. Add onion and celery; sauté until translucent and softened, approximately 5 minutes.
02 - Add garlic, grated carrot, and broccoli florets to the pot; cook for 2 to 3 minutes until fragrant.
03 - Pour in vegetable broth and bring mixture to a boil. Reduce heat and simmer uncovered until broccoli is very tender, about 15 minutes.
04 - Puree the soup using an immersion blender until mostly smooth, or transfer in batches to a blender. For a chunkier texture, blend partially.
05 - Stir in whole milk and heavy cream; return to gentle simmer.
06 - Gradually add grated cheddar, stirring constantly until fully melted and smooth.
07 - Season with ground nutmeg, salt, black pepper, and optional cayenne pepper. Adjust flavor to taste.
08 - Warm bread slices in the oven or toaster until crusty and heated through.
09 - Ladle soup into bowls, garnish with extra cheddar and fresh herbs if desired, and serve alongside warm bread.

# Expert Suggestions:

01 -
  • It tastes like restaurant-quality comfort in under 45 minutes, and your kitchen smells incredible the whole time.
  • Sharp cheddar and a whisper of nutmeg make it sophisticated enough for guests, but simple enough for a Tuesday night alone.
  • The immersion blender means no careful batching or burns, just smooth, velvety results every time.
02 -
  • Adding cheese too fast or over high heat makes it separate and grainy instead of melting into the soup—low heat and patience are non-negotiable.
  • Blending the soup while it's too hot can turn a careful cooking process into a dangerous moment, so let it cool just slightly or use an immersion blender, which is safer.
  • The nutmeg seems like a small thing, but it's the ingredient that separates this from a basic cheese soup and makes people wonder what makes it taste so familiar and special.
03 -
  • Grate your cheese fresh instead of using pre-shredded, which contains anti-caking agents that prevent smooth melting and create a grainy texture.
  • Save a ladle of soup before blending if you're making it for someone who prefers chunks, then blend the rest and swirl the chunks back in at the end.

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