Creamy Broccoli Cheddar Soup (Print Version)
Velvety blend of broccoli and cheddar, paired with warm, crusty bread for a comforting meal.
# What You’ll Need:
→ Vegetables
01 - 1 large head broccoli (about 1.1 lbs), cut into florets
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
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
# Steps:
01 - Melt butter in a large pot over medium heat. Add diced onion and carrots; cook until softened, about 5 minutes. Stir in minced garlic and cook an additional minute until fragrant.
02 - Sprinkle flour evenly over the vegetables, stirring constantly for 2 minutes to remove the raw flour flavor.
03 - Gradually whisk in vegetable broth, blending thoroughly to avoid lumps. Add broccoli florets and simmer gently for 10 to 12 minutes until tender.
04 - Lower heat and stir in whole milk and heavy cream. Warm the mixture until just steaming without boiling.
05 - Use an immersion blender to blend the soup to desired consistency, either fully smooth or with some texture.
06 - Gradually fold in grated cheddar until melted and incorporated. Season with salt, pepper, and nutmeg if preferred.
07 - Taste and modify seasoning as needed for balance.
08 - Heat crusty bread in a preheated oven at 350°F (180°C) for 5 to 7 minutes.
09 - Ladle the soup into bowls and accompany with warm slices of crusty bread.
# Expert Tips:
01 -
- It's creamy and rich but doesn't leave you feeling heavy afterward.
- The whole thing comes together in under an hour, making it perfect for weeknights when you need comfort fast.
- Sharp cheddar gives it a flavor that feels grown-up and sophisticated, nothing watered down.
02 -
- Do not skip the roux-cooking step—it thickens the soup naturally and creates a silky mouthfeel that flour dumped straight in can never achieve.
- If your soup breaks or curdles when you add the dairy, it's usually heat creeping too high—lower the flame and whisk it gently and it often comes back together.
- Blend in batches if you don't have an immersion blender, and let the blender work for a full minute to get it properly creamy.
03 -
- Make a double batch and freeze half—it reheats beautifully and tastes even better the next day when the flavors have had time to get comfortable with each other.
- If the soup seems too thick after sitting, thin it with a splash of broth or milk; if it's too thin, it'll keep thickening slightly as it sits and cools.