Creamy Broccoli Cheddar Soup

I was standing at the stove on a gray afternoon when the broccoli hit the broth and suddenly the whole kitchen smelled like warmth. My hands were cold from chopping vegetables, and I kept sneaking bites of cheddar while the soup simmered. By the time I blended it smooth, I knew this was going to be one of those recipes I'd make over and over without thinking twice.

The first time I made this for my sister, she came over with a cold and barely any appetite. She finished two bowls without saying much, then asked if I could pack up the rest for her to take home. That was when I realized this soup does more than fill you up.

Ingredients

• Broccoli: Use the florets and the stems too, just peel and dice them so nothing goes to waste and the soup gets thicker.
• Sharp cheddar cheese: The sharper the better because it cuts through the cream and gives the soup its backbone.
• Carrot: Grating it fine means it melts into the broth and adds a quiet sweetness you wont see but will taste.
• Onion and garlic: These build the base flavor, so let them soften completely before you add anything else.
• Celery: It brings a subtle freshness that keeps the soup from feeling too rich.
• Butter and flour: This makes the roux that thickens everything, so stir it constantly or it will clump.
• Vegetable broth: Low sodium is key because the cheese will add plenty of salt on its own.
• Milk and heavy cream: Whole milk keeps it creamy without being too heavy, and the cream makes it luxurious.
• Nutmeg and cayenne: Just a pinch of each wakes up the flavors without announcing itself.
• Crusty bread: Warm it up so the crust is crisp and the inside is soft enough to soak up every drop.

Instructions

Start with the aromatics:

Melt the butter in a large pot over medium heat, then add the onion, carrot, celery, and garlic. Let them cook for 4 to 5 minutes until they smell sweet and the onion turns translucent.

Build the roux:

Stir in the flour and keep stirring for 1 to 2 minutes until it turns a light golden color and smells a little nutty. This is what will make your soup thick and velvety.

Add the broth and broccoli:

Slowly whisk in the vegetable broth, making sure no lumps sneak in. Toss in the broccoli, salt, pepper, and nutmeg, then bring it to a simmer.

Simmer until tender:

Cover the pot and let everything cook for 15 to 18 minutes until the broccoli is soft enough to break apart with a spoon. The kitchen will smell like a hug.

Blend it smooth:

Use an immersion blender right in the pot, or transfer to a blender in batches if you need to. Leave a few small chunks if you like texture, or go completely smooth for that classic creaminess.

Stir in the dairy:

Turn the heat to low and pour in the milk and heavy cream. Let it warm gently for about 2 minutes without boiling.

Melt in the cheddar:

Add the grated cheese a handful at a time, stirring after each addition until it melts completely and the soup turns glossy. Taste it and adjust the salt, pepper, or cayenne if needed.

Toast the bread and serve:

While the soup finishes, toast your bread or warm the baguette in the oven. Ladle the soup into bowls and serve it hot with the bread on the side for dipping.

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One winter night I served this with a half baguette still warm from the oven, and we ended up sitting at the table longer than usual, dipping bread and talking until the pot was empty. It wasnt a special occasion, just soup, but it felt like one anyway.

Make It Your Own

If you want a lighter version, swap half the cream for more milk, or use half broccoli and half cauliflower for a milder flavor. I have also stirred in a handful of spinach at the end for color, and it worked beautifully without changing the taste too much.

Storing and Reheating

This soup keeps in the fridge for up to four days in an airtight container, and it thickens as it sits. When you reheat it on the stove, add a little extra broth or milk and stir gently over low heat so the cheese does not break. I do not recommend freezing it because dairy soups can separate when thawed.

What to Serve With It

This soup is filling enough to be the main event, but it pairs beautifully with a simple green salad dressed in lemon vinaigrette or a handful of roasted vegetables on the side. A crisp white wine like Sauvignon Blanc cuts through the richness perfectly if you are in the mood.

• Toast extra bread and rub it with garlic for a quick garlic bread situation.
• Top each bowl with a few extra shreds of cheddar or a sprinkle of smoked paprika.
• If you have bacon, crumble some on top for a salty, smoky contrast.

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This is the kind of soup that makes you feel taken care of, whether you are making it for yourself or someone else. I hope it becomes one of those recipes you reach for without thinking, the way I do now.

Your Recipe Questions

→ What’s the best way to achieve a smooth texture?

Use an immersion blender directly in the pot or carefully blend in batches with a countertop blender until smooth or leave some bits for texture.

→ Can I substitute the broccoli with other vegetables?

Yes, cauliflower works well for a milder flavor and similar texture when blended creamy.

→ How can I make a gluten-free version?

Replace all-purpose flour with cornstarch and serve with gluten-free bread to avoid gluten.

→ What type of cheddar cheese is best?

A sharp cheddar provides the best balance of flavor and meltability for a creamy consistency.

→ How should I store leftovers?

Keep leftovers in an airtight container in the fridge for up to 3 days and reheat gently on the stove.