Creamy Broccoli Cheddar Soup (Print Version)

Velvety blend of broccoli, cheddar, and aromatic vegetables perfect for warming up chilly days.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 4 cups fresh broccoli florets, chopped
05 - 1 medium carrot, peeled and grated
06 - 1 celery stalk, finely chopped

→ Soup Base

07 - 3 cups vegetable broth
08 - 2 cups whole milk
09 - 1/2 cup heavy cream

→ Cheese & Seasonings

10 - 2 cups sharp cheddar cheese, grated
11 - 1/4 teaspoon ground nutmeg
12 - 1/2 teaspoon salt, or to taste
13 - 1/4 teaspoon freshly ground black pepper
14 - Pinch of cayenne pepper (optional)

→ To Serve

15 - 4 slices crusty bread (such as sourdough or baguette)
16 - Additional grated cheddar cheese (optional)
17 - Chopped fresh chives or parsley (optional)

# Directions:

01 - Melt butter in a large pot over medium heat. Add onion and celery, sautéing until softened, approximately 5 minutes.
02 - Incorporate garlic, grated carrot, and chopped broccoli. Cook for 2 to 3 minutes until fragrant.
03 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer uncovered until broccoli is very tender, about 15 minutes.
04 - Use an immersion blender to purée the soup until mostly smooth, or blend in batches for chunkier texture if preferred.
05 - Stir in whole milk and heavy cream, then return to a gentle simmer.
06 - Gradually add grated sharp cheddar to the soup, stirring constantly until fully melted and smooth.
07 - Add ground nutmeg, salt, black pepper, and cayenne pepper if using. Adjust seasoning to taste.
08 - Heat crusty bread slices in the oven or toaster until warm.
09 - Ladle soup into bowls, garnish with extra cheddar and herbs if desired, and serve alongside warm bread.

# Expert Tips:

01 -
  • It comes together in under 45 minutes and requires just one pot and a blender.
  • The sharp cheddar transforms humble broccoli into something you'll actually crave on cold nights.
  • You can make it as chunky or silky smooth as you like, depending on your mood.
02 -
  • Never add cheese to a soup that's actively boiling—the heat can make it seize up and become grainy, which is the only real way this recipe can disappoint you.
  • Fresh grated cheese melts so much more smoothly than pre-shredded; I learned this the hard way and it changed everything about how this soup turns out.
  • If your soup breaks or looks separated, don't panic—whisk in a splash of cold milk and stir gently off the heat until it comes back together.
03 -
  • Toast your bread in the oven instead of a toaster so it gets crispy all over rather than just brown—it's better for dunking and soaking up those golden pools of cheddar.
  • If your broth is mild, add a teaspoon of miso paste to the pot when you add the broccoli—it deepens everything without changing the flavor profile, just making it whisper louder.

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