Creamy Broccoli Cheddar Soup (Printable)

Smooth blend of broccoli and sharp cheddar cheese in a comforting creamy soup served with crusty bread.

# What You'll Need:

→ Vegetables

01 - 1 large head broccoli (approximately 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, adjust 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

# Directions:

01 - Melt the butter in a large pot over medium heat. Add chopped onion, grated carrot, celery, and minced garlic. Cook 4 to 5 minutes until softened and fragrant.
02 - Stir in all-purpose flour and cook 1 to 2 minutes, stirring constantly until the mixture turns lightly golden.
03 - Gradually whisk in vegetable broth to avoid lumps. Add broccoli florets and stems along with salt, black pepper, and optional nutmeg.
04 - Bring to a gentle simmer, cover, and cook for 15 to 18 minutes until broccoli is very tender.
05 - Use an immersion blender directly in the pot to purée until smooth or leave small chunks for texture. Alternatively, blend in batches using a countertop blender with care.
06 - Return soup to low heat. Stir in whole milk and heavy cream, heating gently for 2 minutes without boiling.
07 - Add cheddar cheese in handfuls, stirring until fully melted and smooth. Taste and adjust salt, pepper, and optional cayenne pepper as desired.
08 - Toast bread slices or warm the baguette in the oven until crisp.
09 - Ladle the soup into bowls and serve immediately alongside the warm bread.

# Expert Advice:

01 -
  • It turns plain broccoli into something silky and indulgent without feeling heavy.
  • You can make it with pantry staples and it tastes like you spent all afternoon fussing.
  • The bread soaks up every last drop, so nothing goes to waste.
02 -
  • Add the cheese off the heat or on very low heat because high heat makes it separate and turn oily.
  • If the soup gets too thick, thin it with a splash of broth or milk instead of adding water.
  • Blend the soup while it is hot for the smoothest texture and the easiest cleanup.
03 -
  • Grate your own cheese from a block because pre-shredded varieties contain anti-caking agents that prevent smooth melting.
  • Stir the soup gently after adding the cheese and never let it boil or the dairy will curdle.
  • Use an immersion blender for the easiest cleanup and to control the texture without transferring hot liquid.

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