Creamy Broccoli Cheddar Soup (Print Version)
A rich blend of tender broccoli and sharp cheddar in a creamy, comforting soup with warm crusty bread.
# What You'll Need:
→ Vegetables
01 - 1 large head broccoli (about 1.1 lbs), cut into small florets
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and diced
05 - 1 celery stalk, diced
→ Dairy
06 - 3 tablespoons unsalted butter
07 - 2 cups whole milk
08 - 1 cup heavy cream
09 - 2 cups sharp cheddar cheese, grated
→ Pantry
10 - 3 tablespoons all-purpose flour
11 - 4 cups vegetable broth
12 - Salt and freshly ground black pepper, to taste
13 - 1/4 teaspoon ground nutmeg (optional)
→ Bread
14 - 4 slices crusty bread or 1 small baguette
# Directions:
01 - In a large pot, melt butter over medium heat. Add onion, carrot, and celery; sauté for 5 minutes until softened. Add garlic and cook for another minute until fragrant.
02 - Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux and cook out the raw flour taste.
03 - Gradually whisk in the vegetable broth, ensuring no lumps remain. Add broccoli florets and bring to a simmer. Cook for 10-12 minutes, until broccoli is tender.
04 - Reduce heat to low. Using an immersion blender (or in batches with a standard blender), blend the soup to your desired consistency—either completely smooth or leave some texture.
05 - Stir in milk and heavy cream. Add grated cheddar cheese a handful at a time, stirring until melted and smooth. Season with salt, pepper, and nutmeg.
06 - Warm the bread in the oven or toaster until crispy and golden.
07 - Ladle the soup into bowls and serve hot with crusty bread on the side.
# Expert Tips:
01 -
- The roux method means you will never deal with a separated grainy soup again
- Sharp cheddar brings that restaurant quality tang without needing any fancy techniques
02 -
- Never boil the soup after adding cheese or it will separate into an oily mess
- Room temperature dairy blends in smoothly while cold ingredients can make the cheese seize up
03 -
- Grate the cheese from a block instead of buying pre shredded
- Use an immersion blender if possible because transferring hot soup to a regular blender is dangerous