Creamy Broccoli Cheddar Soup (Print Version)
A rich, smooth blend of broccoli, cheddar, and cream served with crusty bread.
# What You'll Need:
→ Vegetables
01 - 1 large head broccoli (about 1.1 lbs), cut into florets and diced stems
02 - 1 medium carrot, peeled and grated
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 stalk celery, finely chopped
→ Dairy
06 - 2 cups sharp cheddar cheese, grated
07 - 3 tablespoons unsalted butter
08 - 1 cup whole milk
09 - 1 cup heavy cream
→ Broth
10 - 3 cups low-sodium vegetable broth
→ Thickener
11 - 3 tablespoons all-purpose flour
→ Seasonings
12 - 1/2 teaspoon salt, or to taste
13 - 1/4 teaspoon black pepper
14 - 1/4 teaspoon ground nutmeg (optional)
15 - Pinch of cayenne pepper (optional)
→ Bread
16 - 4 slices crusty bread or 1 small baguette, for serving
# Step-by-Step Guide:
01 - Melt the butter in a large pot over medium heat. Add onion, carrot, celery, and garlic; cook 4–5 minutes until softened and fragrant.
02 - Stir in the flour and cook 1–2 minutes, stirring constantly, until lightly golden.
03 - Gradually whisk in vegetable broth, ensuring a smooth mixture. Add broccoli, salt, pepper, and nutmeg.
04 - Bring to a simmer. Cover and cook 15–18 minutes until broccoli is very tender.
05 - Blend soup directly in the pot using an immersion blender until smooth, leaving some texture if desired; alternatively, blend in batches using a countertop blender.
06 - Return soup to low heat. Stir in whole milk and heavy cream; heat gently for 2 minutes.
07 - Add grated cheddar cheese in increments, stirring until fully melted and smooth. Adjust seasoning with salt, pepper, and cayenne if using.
08 - Toast bread slices or warm the baguette in the oven until crisp.
09 - Ladle soup into bowls and serve hot alongside the warm bread.
# Expert Suggestions:
01 -
- It tastes like someone who actually loves you made you lunch.
- The cheese melts into something silky and ridiculous, no grainy nonsense.
- You can make it with whatever bread is lying around and it still feels like a hug.
02 -
- Add the cheese off the heat or over very low heat, high heat makes it separate and get oily.
- Don't skip blending the stems, they make the soup thicker and creamier without extra cream.
- Taste before you add more salt, the cheese does a lot of heavy lifting.
03 -
- Use an immersion blender instead of transferring hot soup to a blender, it's safer and way less messy.
- Grate the carrot instead of chopping it, it melts into the soup and adds sweetness without chunks.
- Add a pinch of cayenne at the end for a subtle warmth that makes people ask what your secret is.