Creamy Broccoli Cheddar Soup

I stumbled on this soup one rainy Tuesday when the fridge was half-empty and I had a head of broccoli nobody wanted to touch. I melted butter, chopped what I had, and let the pot do the rest. The smell of cheddar melting into cream filled the kitchen, and suddenly everyone appeared with bowls in hand.

My neighbor once came over with her daughter, who swore she hated broccoli. I ladled out a bowl, handed her a torn piece of baguette, and watched her dip it three times before asking for seconds. Her mom just laughed and said I'd performed a miracle.

Ingredients

• Broccoli: Use the florets and the stems—peel and dice the stems so nothing gets wasted, and they add sweetness to the base.
• Sharp cheddar cheese: Grate it yourself from a block because pre-shredded cheese has coatings that make the soup grainy instead of smooth.
• Heavy cream and whole milk: This combination gives you richness without making the soup feel too thick or cloying.
• Vegetable broth: Low-sodium lets you control the salt, especially once the cheese goes in.
• Butter and flour: They form a roux that thickens the soup naturally and gives it body.
• Onion, carrot, celery, and garlic: These build a savory base that makes the soup taste layered and cozy.
• Nutmeg and cayenne: Just a pinch of each wakes up the flavors without announcing itself.
• Crusty bread: Warm it up so the crust crackles and the inside stays soft for dipping.

Instructions

Start the base:

Melt the butter over medium heat and add the onion, carrot, celery, and garlic. Let them cook until soft and fragrant, about 4 to 5 minutes, stirring occasionally so nothing sticks.

Make the roux:

Stir in the flour and cook for a minute or two, stirring constantly. It should smell toasty and turn a light golden color.

Add the broth and broccoli:

Whisk in the vegetable broth slowly to avoid lumps, then add the broccoli, salt, pepper, and nutmeg. Bring it to a simmer, cover, and cook for 15 to 18 minutes until the broccoli is very tender.

Blend the soup:

Use an immersion blender right in the pot for a smooth texture, or leave a few chunks if you like. If using a countertop blender, work in batches and be careful with the hot liquid.

Finish with dairy:

Return the soup to low heat and stir in the milk and cream. Let it warm gently for a couple of minutes without boiling.

Melt in the cheese:

Add the cheddar a handful at a time, stirring until each addition melts completely. Taste and adjust the seasoning with more salt, pepper, or a pinch of cayenne.

Serve with bread:

Toast or warm the bread until the crust is crisp. Ladle the soup into bowls and serve it hot with the bread on the side for dipping.

Save Pin

I made this soup the night my sister told me she was moving across the country. We sat at the table with our bowls, tearing bread and not saying much. The soup felt like a hug we didn't have to explain.

How to Store and Reheat

Let the soup cool completely before transferring it to an airtight container. It keeps in the fridge for up to four days. Reheat it gently on the stovetop over low heat, stirring often, and add a splash of milk or cream if it thickens too much.

Swaps and Substitutions

You can replace half the broccoli with cauliflower for a milder flavor, or use all cauliflower if that is what you have. Swap the flour for cornstarch mixed with a little cold water if you need it gluten-free, and serve it with gluten-free bread. For a lighter version, use half-and-half instead of heavy cream.

What to Serve Alongside

This soup is hearty enough to be a main dish, especially with the bread. If you want to round it out, serve it with a simple green salad dressed in lemon vinaigrette or a few slices of sharp apple and aged cheddar on the side. A crisp white wine like Sauvignon Blanc cuts through the richness beautifully.

• Toast extra bread and rub it with a cut garlic clove for even more flavor.
• Top each bowl with a sprinkle of extra cheddar or a few croutons for texture.
• Leftovers taste even better the next day once the flavors have had time to settle.

Save Pin

This soup has become my go-to whenever someone needs comfort or the weather turns cold. It never fails to fill the kitchen with warmth and bring people to the table.

Recipe Questions & Answers

→ How can I make the soup thicker?

To thicken the soup, cook the flour with butter until golden before adding the broth. This creates a roux that thickens the liquid as it simmers.

→ Can I leave some broccoli pieces whole?

Yes, blending partially or leaving small broccoli chunks adds a pleasing texture and bite to the smooth soup base.

→ What can I use instead of all-purpose flour for thickening?

For gluten-free options, substitute cornstarch used as a slurry with cold water just before simmering to maintain thickness.

→ How do I prevent the cheese from clumping when added?

Add grated cheddar gradually while stirring gently over low heat to allow it to melt evenly into the creamy base.

→ Which bread pairs best for serving with the soup?

Crusty bread like baguette or sourdough toasted until warm complements the soup perfectly for dipping and texture contrast.

→ Can I prepare the soup ahead of time?

Yes, the soup reheats well and flavors often deepen overnight. Reheat gently to avoid curdling the dairy.