Creamy Broccoli Cheddar Soup (Print version)

A rich, comforting soup combining tender broccoli, sweet carrots, and sharp cheddar in a creamy broth. Ready in under an hour.

# Required ingredients:

→ Vegetables

01 - 4 cups broccoli florets, chopped
02 - 1 cup carrots, julienned or shredded
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced

→ Dairy

05 - 2 cups sharp cheddar cheese, grated
06 - 2 cups whole milk
07 - 1 cup heavy cream
08 - 4 tablespoons unsalted butter

→ Base & Liquid

09 - 4 cups vegetable broth
10 - 1/4 cup all-purpose flour

→ Seasonings

11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon paprika
14 - Pinch of ground nutmeg

# How to make it:

01 - Melt butter in a large pot over medium heat. Add chopped onion and cook until soft and translucent, approximately 4 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour over the onions and stir constantly for 2 minutes to create a smooth roux.
04 - Gradually whisk in vegetable broth, ensuring no lumps form.
05 - Add broccoli and carrots. Bring to a simmer and cook uncovered for 15 to 20 minutes until vegetables are tender.
06 - Reduce heat to low. Stir in milk and heavy cream gently without boiling.
07 - Add grated cheddar cheese one handful at a time, stirring until completely melted and smooth.
08 - Season with salt, pepper, paprika, and nutmeg. Adjust to preference.
09 - Use an immersion blender to partially puree the soup, leaving some chunks for texture if desired.
10 - Taste and adjust seasoning as needed. Serve hot with crusty bread.

# Expert Advice:

01 -
  • It has that velvety texture that makes you want to lick every single drop off the spoon.
  • The sharp cheddar cuts through the creaminess perfectly so the dish never feels too heavy or overwhelming.
02 -
  • Adding cheese to boiling liquid will cause it to break and become grainy instead of smooth and creamy.
  • The roux needs those full two minutes of cooking to get rid of the raw flour taste that can ruin a soup.
03 -
  • If the soup feels too thin let it sit for five minutes off the heat to naturally thicken up.
  • Add the broccoli stems as well as the florets since they hold a ton of flavor once peeled and chopped.
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