Creamy Broccoli Cheddar Soup (Printable)

Velvety blend of tender broccoli and sharp cheddar served warm with crusty bread for cozy days.

# 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 (approximately 1 large head)
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 - 1/2 cup heavy cream

→ Cheese & Seasonings

10 - 2 cups sharp cheddar cheese, grated
11 - 1/4 teaspoon ground nutmeg
12 - 1/2 teaspoon salt, or to taste
13 - 1/4 teaspoon freshly ground black pepper
14 - Pinch of cayenne pepper (optional)

→ To Serve

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

# Directions:

01 - Melt butter in a large pot over medium heat. Add chopped onion and celery; sauté until softened, about 5 minutes.
02 - Add minced garlic, grated carrot, and broccoli florets; cook for 2 to 3 minutes until fragrant.
03 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer uncovered until broccoli is tender, approximately 15 minutes.
04 - Use an immersion blender to purée the soup until mostly smooth, or carefully blend in batches. For a chunkier texture, blend partially.
05 - Stir in whole milk and heavy cream. Return the soup to a 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. Taste and adjust seasoning accordingly.
08 - Heat bread slices in the oven or toaster until warm and crisp.
09 - Ladle soup into bowls. Garnish with extra cheddar and fresh herbs if desired. Serve alongside warm bread.

# Expert Advice:

01 -
  • It comes together in under an hour, which means you can go from onion to spoon faster than you'd think.
  • The sharp cheddar cuts through the richness in a way that makes you come back for another bowl.
  • Something about broccoli soup feels like comfort without the heaviness of cream-heavy dishes.
02 -
  • If your soup breaks or looks separated, don't panic—just blend it a bit more or whisk in a splash of cool broth and it'll come back together.
  • Resist the urge to make this ahead and freeze it; the cream-based soups don't freeze as cleanly as brothier ones do.
  • Tasting as you season is the difference between a good soup and one that tastes like something was missing.
03 -
  • Keep the heat gentle once the cream goes in; high heat can break the soup and make it grainy or separated.
  • For a lighter version without guilt, swap the heavy cream for half-and-half or even a splash more milk, and you'll still get something delicious.

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