Creamy Broccoli Cheddar Soup (Printable)
Comforting blend of broccoli and cheddar, served alongside warm crusty bread for a cozy meal.
# What You'll Need:
→ Vegetables
01 - 1 large head broccoli (about 1.1 pounds), cut into small florets
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and diced
05 - 1 celery stalk, diced
→ Dairy
06 - 3 tablespoons unsalted butter
07 - 2 cups whole milk
08 - 1 cup heavy cream
09 - 2 cups sharp cheddar cheese, grated (about 8 ounces)
→ Pantry Staples
10 - 3 tablespoons all-purpose flour
11 - 4 cups vegetable broth (about 1 quart)
12 - Salt and freshly ground black pepper, to taste
13 - 1/4 teaspoon ground nutmeg (optional)
→ Bread
14 - 4 slices crusty bread or 1 small baguette
# Directions:
01 - In a large pot, melt butter over medium heat. Add onion, carrot, and celery; sauté for 5 minutes until softened. Add garlic and cook for another minute until fragrant.
02 - Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a smooth roux that will thicken the soup base.
03 - Gradually whisk in the vegetable broth, ensuring no lumps remain. Add broccoli florets and bring to a simmer. Cook for 10-12 minutes, until broccoli is tender.
04 - Reduce heat to low. Using an immersion blender (or in batches with a standard blender), blend the soup to your preferred texture—either completely velvety smooth or with some tender pieces for body.
05 - Stir in milk and heavy cream. Add grated cheddar cheese a handful at a time, stirring until fully melted and incorporated. Season with salt, pepper, and nutmeg to taste.
06 - Warm the bread in a 375°F oven or toaster until crispy and golden on the outside, about 5-7 minutes.
07 - Ladle the hot soup into warmed bowls and serve immediately with crusty bread on the side for dipping.
# Expert Advice:
01 -
- The soup comes together in under 45 minutes but tastes like it simmered all day
- It uses humble ingredients to create something restaurant worthy and impressive
02 -
- Never boil the soup once you have added the cheese or it might separate and become grainy
- Grating your own cheese instead of buying pre shredded makes a huge difference in how smoothly it melts
03 -
- Warm your milk and cream slightly before adding them to the hot soup to prevent shocking the dairy
- Season gradually and taste as you go, since both the cheese and broth already contain salt