Broccoli Cheddar Soup (Printable)

A rich, comforting blend of broccoli and sharp cheddar in a velvety cream base.

# What You'll Need:

→ 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, or to taste
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon paprika, optional
14 - Pinch of ground nutmeg, optional

# Directions:

01 - Melt butter in a large pot over medium heat. Add chopped onion and cook until soft and translucent, approximately 4 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
02 - Sprinkle flour over the onion mixture and stir constantly for 2 minutes to form a smooth roux base.
03 - Gradually whisk in vegetable broth, stirring continuously to ensure no lumps form. Maintain smooth consistency throughout.
04 - Add broccoli florets and shredded carrots to the pot. Bring mixture to a simmer and cook uncovered for 15 to 20 minutes until vegetables reach tender consistency.
05 - Reduce heat to low. Stir in whole milk and heavy cream, heating gently without allowing the mixture to boil.
06 - Add grated cheddar cheese one handful at a time, stirring continuously until each addition melts completely and the soup achieves a smooth texture.
07 - Season the soup with salt, black pepper, paprika, and nutmeg to taste. For smoother consistency, partially puree using an immersion blender while leaving some vegetable chunks if desired.
08 - Adjust seasoning as needed. Ladle hot soup into bowls and serve with crusty bread.

# Expert Advice:

01 -
  • It comes together in under an hour, which means you can have dinner on the table before anyone gets too hungry.
  • The sharp cheddar creates this deep, complex flavor that feels way more restaurant-quality than the ingredient list suggests.
  • You can make a huge batch and freeze it, which is basically a gift to your future self on a busy weeknight.
02 -
  • Never let the soup boil after adding the dairy or the cream can separate and leave you with an oily, broken texture instead of silky smoothness.
  • If you add the cheese too quickly instead of in small handfuls, it can clump up and refuse to melt; patience here is literally the secret ingredient.
03 -
  • Use freshly grated cheese rather than pre-shredded; the anti-caking agents in packaged cheese make it harder to melt into smoothness.
  • If the soup breaks or looks separated, remove it from heat and whisk in a splash of cold milk or cream to bring it back together.
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