Creamy Broccoli Cheddar Soup (Print Version)

Velvety blend of broccoli, sharp cheddar, and cream served warm with crusty bread slices.

# What You'll Need:

→ Vegetables

01 - 1 large head broccoli (approximately 1.1 lbs), florets separated and stems diced
02 - 1 medium carrot, peeled and grated
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 stalk celery, finely chopped

→ Dairy

06 - 2 cups sharp cheddar cheese, shredded
07 - 3 tablespoons unsalted butter
08 - 1 cup whole milk
09 - 1 cup heavy cream

→ Broth

10 - 3 cups low-sodium vegetable broth

→ Thickener

11 - 3 tablespoons all-purpose flour

→ Seasonings

12 - 1/2 teaspoon salt, or to taste
13 - 1/4 teaspoon black pepper
14 - 1/4 teaspoon ground nutmeg (optional)
15 - Pinch of cayenne pepper (optional)

→ Bread

16 - 4 slices crusty bread or 1 small baguette, for serving

# Directions:

01 - Melt butter in a large pot over medium heat. Add onion, carrot, celery, and garlic, cooking for 4 to 5 minutes until softened and fragrant.
02 - Stir in flour and cook, stirring constantly, for 1 to 2 minutes until lightly golden.
03 - Gradually whisk in vegetable broth to eliminate lumps. Add broccoli, salt, pepper, and nutmeg.
04 - Bring mixture to a simmer, cover, and cook for 15 to 18 minutes until broccoli is very tender.
05 - Use an immersion blender to purée the soup directly until smooth, leaving some texture if preferred. Alternatively, blend in batches in a countertop blender.
06 - Return soup to low heat. Stir in milk and heavy cream, heating gently for 2 minutes.
07 - Gradually add shredded cheddar cheese, stirring until melted and smooth. Adjust seasoning with salt, pepper, and cayenne as desired.
08 - Toast bread slices or warm the baguette in the oven.
09 - Ladle soup into bowls and serve hot alongside the bread.

# Expert Tips:

01 -
  • It tastes like the best parts of comfort food without feeling heavy or complicated.
  • You can have it on the table in under an hour, even on a weeknight when youre tired.
  • The cheddar melts into something silky and rich that makes you want to dip everything in sight.
  • Leftovers taste even better the next day after all the flavors settle in together.
02 -
  • Add the cheese off the heat or on very low heat, or it will turn grainy and separate instead of melting smooth.
  • If the soup gets too thick after sitting, thin it out with a splash of milk or broth when you reheat it.
  • Blend carefully if using a countertop blender because hot liquid expands and can pop the lid off if you fill it too full.
03 -
  • Grate your own cheese instead of using pre shredded because the anti caking agents in bagged cheese can make the soup gritty.
  • Do not skip the nutmeg, even if it sounds strange, because it brings out the sweetness of the broccoli and makes the whole thing taste deeper.
  • If you like a little heat, add the cayenne pepper at the end so you can control exactly how much kick it has.

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