Creamy Broccoli Cheddar Soup

Last February during that unexpected snowstorm, my neighbor knocked on my door holding a bag of broccoli and some cheddar cheese. She had planned to make soup but her stove was on the fritz, so we ended up cooking together in my tiny kitchen instead. The way the whole house started smelling like butter and onions while we chatted about nothing in particular made me realize that soup weather is really just about having an excuse to stay inside and be warm.

My husband actually asked me to make this every Sunday for a month straight, which is saying something considering he used to claim he did not like broccoli at all. Now he is the one who suggests it whenever the temperature drops below fifty degrees, and I have caught him eating the leftovers cold straight from the fridge more times than I can count.

Ingredients

• 1 large head broccoli: Cut into small florets so they cook evenly and blend smoothly into the soup base
• 1 medium yellow onion: Diced small because onions that disappear into the background are what give soups their depth
• 2 cloves garlic: Minced fresh and added late so it does not burn or turn bitter
• 1 medium carrot: Peeled and diced to add sweetness that balances the sharp cheese
• 1 celery stalk: Diced because this classic trio creates the savory foundation every good soup needs
• 3 tablespoons unsalted butter: The starting point for your roux and worth every calorie
• 2 cups whole milk: Room temperature prevents shocking the soup when you add it
• 1 cup heavy cream: The difference between a good soup and one that makes you close your eyes
• 2 cups sharp cheddar cheese: Grated yourself because pre shredded cheese is coated in stuff that keeps it from melting properly
• 3 tablespoons all purpose flour: The magic thickener that makes everything silky instead of watery
• 4 cups vegetable broth: Low sodium lets you control the salt level yourself
• Salt and freshly ground black pepper: Taste as you go because cheddar brands vary wildly in saltiness
• 1/4 teaspoon ground nutmeg: Optional but it is the secret ingredient that makes people ask what is different about your soup
• 4 slices crusty bread: For dunking because soup without something to dip in it feels incomplete

Instructions

Build your flavor foundation:

Melt butter in a large pot over medium heat and add onion carrot and celery. Let them soften for about 5 minutes until they are fragrant and translucent. Add garlic for just one minute until you can smell it.

Create the roux:

Stir flour into the vegetables and cook for 1 to 2 minutes. Keep it moving constantly so it does not stick or turn dark brown. You want a paste that smells nutty and cooked.

Add broth and broccoli:

Whisk in vegetable broth gradually to prevent lumps from forming. Toss in broccoli florets and bring everything to a gentle simmer. Let it cook for 10 to 12 minutes until broccoli falls apart when you poke it.

Choose your texture:

Use an immersion blender right in the pot or work in batches with a regular blender. You can go completely smooth or leave it with some chunks depending on what your family prefers.

Make it creamy:

Reduce heat to low and stir in milk and heavy cream. Add cheddar cheese one handful at a time letting each batch melt completely before adding more. Season with salt pepper and nutmeg.

Warm the bread:

Toast your bread in the oven until the outside is crisp and the inside is still soft.

Serve it up:

Ladle hot soup into bowls and place bread alongside for dipping.

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This soup became my go to when my best friend was going through a rough divorce and needed dinner she did not have to think about. She told me later that those quiet bowls of soup were the only times she felt like everything might actually turn out okay eventually.

Getting The Right Consistency

Some nights I want this soup thick enough to stand a spoon up in and other times I prefer it more pourable and light. The trick is adjusting how much broccoli you blend and how much broth you add at the end. I keep a little extra warmed broth on the stove just in case it thickens up more than I wanted while it sits.

Cheese Selection Matters

After years of making this I have learned that the cheese makes or breaks the entire recipe. Mild cheddar disappears into the background and leaves you wondering why the soup lacks punch. Extra sharp is my go to now because its pronounced flavor actually comes through the cream and vegetables.

Make Ahead Success

This soup reheats beautifully but it does thicken up in the fridge overnight. I always thin it with a splash of milk when I am warming it up the next day.

• Store it in glass containers because plastic holds onto onion smells
• Never freeze it because the cream will separate and ruin the texture
• Add fresh bread right before serving because reheated bread is never quite the same

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There is something about a pot of soup simmering on the back burner that makes even the most chaotic Tuesday feel manageable and warm.

Your Recipe Questions

→ How do I achieve a creamy texture without clumps?

Ensure the flour is fully cooked into the butter and vegetables before adding broth to prevent lumps. Gradually whisk in the broth and blend the soup until smooth for a silky consistency.

→ Can I use a different cheese than sharp cheddar?

Sharp cheddar provides a distinct flavor and melting quality, but mild cheddar or a blend of cheeses can be used to vary taste and creaminess.

→ What is the best way to prepare the broccoli?

Cut broccoli into small, uniform florets for even cooking. Simmer until tender before blending to retain flavor and achieve a smooth texture.

→ How can I add spice to this dish?

A pinch of cayenne pepper or smoked paprika can be stirred in to add a gentle heat without overpowering the creamy base.

→ Is there a substitute for regular flour to make it gluten-free?

Gluten-free flour blends can replace all-purpose flour in the roux to make the dish suitable for gluten sensitivity without altering texture significantly.

→ What sides pair best with this dish?

Warm, crusty bread complements the creamy texture perfectly, and a crisp white wine or light amber ale enhances the flavors.