Creamy Broccoli Cheddar Soup (Printable Version)
Velvety broccoli and sharp cheddar served with warm crusty bread for a cozy meal.
# What You'll Need:
→ Vegetables
01 - 1 large head broccoli, cut into florets (approximately 17.6 oz)
02 - 1 medium onion, diced
03 - 2 medium carrots, peeled and sliced
04 - 2 garlic cloves, minced
→ Dairy
05 - 3 cups whole milk
06 - 1 cup heavy cream
07 - 2 cups sharp cheddar cheese, grated (about 7 oz)
08 - 2 tablespoons unsalted butter
→ Stock
09 - 3 cups vegetable broth
→ Thickener
10 - 3 tablespoons all-purpose flour
→ Seasonings
11 - 1/2 teaspoon ground black pepper
12 - 1/2 teaspoon salt, or to taste
13 - 1/4 teaspoon ground nutmeg (optional)
→ To Serve
14 - 1 small baguette or 4 slices crusty bread
# Step-by-Step:
01 - Melt the butter in a large pot over medium heat. Add diced onion and sliced carrots, cooking until softened, about 5 minutes. Stir in minced garlic and cook for 1 additional minute until fragrant.
02 - Sprinkle the flour over the vegetables and stir continuously for 2 minutes to cook off the raw flour taste.
03 - Gradually whisk in the vegetable broth, ensuring the mixture is smooth. Add broccoli florets and bring to a gentle simmer. Cook for 10 to 12 minutes until broccoli is tender.
04 - Lower heat to low. Stir in whole milk and heavy cream, warming the mixture until just steaming without reaching a boil.
05 - Use an immersion blender to puree the soup to your preferred consistency, either completely smooth or with some texture.
06 - Gradually add the grated cheddar cheese, stirring until fully melted and incorporated. Season with salt, pepper, and optional nutmeg.
07 - Taste and modify seasoning as necessary to suit preference.
08 - While finishing the soup, heat the crusty bread in an oven set to 350°F for 5 to 7 minutes until warm.
09 - Ladle the soup into bowls and accompany with warm crusty bread slices.
# Expert Advice:
01 -
- It comes together in under an hour, which means you can make it on a Tuesday night without stress.
- The sharp cheddar cuts through the cream in a way that feels indulgent but not heavy.
- It freezes beautifully, so you can have warm comfort waiting in your freezer for hard days.
02 -
- Don't rush the blending step—soup that's half-smooth, half-chunky is actually more interesting than perfectly smooth soup.
- If your soup breaks or looks grainy after adding cream, it usually means the heat was too high; just turn it down and stir gently and it usually recovers.
03 -
- Grate your cheese fresh if you can—pre-shredded cheese has anti-caking agents that make it slightly grainy when melted.
- A tiny pinch of nutmeg sounds odd until you taste it, then it's the thing people can't identify but absolutely love.