Creamy Broccoli Cheddar Soup (Printable Copy)

Creamy soup with tender broccoli, carrots, and sharp cheddar cheese. Ready in 45 minutes for cozy comfort.

# What You Need:

→ Vegetables

01 - 4 cups broccoli florets, chopped
02 - 1 cup carrots, julienned or shredded
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced

→ Dairy

05 - 2 cups sharp cheddar cheese, grated
06 - 2 cups whole milk
07 - 1 cup heavy cream
08 - 4 tablespoons unsalted butter

→ Base & Liquid

09 - 4 cups vegetable broth
10 - 1/4 cup all-purpose flour

→ Seasonings

11 - 1/2 teaspoon salt, or to taste
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon paprika, optional
14 - Pinch of ground nutmeg, optional

# How to Make:

01 - In a large pot, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, approximately 4 minutes.
02 - Stir in the garlic and cook for another 1 minute until fragrant.
03 - Sprinkle the flour over the onions and stir constantly for 2 minutes to form a smooth roux.
04 - Gradually whisk in the vegetable broth, ensuring no lumps remain.
05 - Add the broccoli and carrots. Bring to a simmer and cook uncovered for 15 to 20 minutes, until vegetables are tender.
06 - Reduce the heat to low. Stir in the milk and heavy cream. Heat gently without boiling.
07 - Add the grated cheddar cheese one handful at a time, stirring until melted and smooth.
08 - Season with salt, pepper, paprika, and nutmeg.
09 - For a smoother consistency, use an immersion blender to partially puree the soup, leaving some chunks if desired.
10 - Taste and adjust seasoning as needed. Serve hot with crusty bread.

# Expert Advice:

01 -
  • It tastes like the fancy version from your favorite restaurant but costs a fraction of the price and uses ingredients you probably already have.
  • The texture is completely customizable: blend it smooth if you want elegance, leave it chunky if you want heartiness, or do half and half like I do.
  • Leftovers actually get better the next day once the flavors meld together, and it reheats beautifully without separating.
02 -
  • Always grate your own cheese because the pre-shredded kind contains anti-caking agents that make the soup grainy instead of smooth, and I learned this the hard way after a disappointing batch.
  • Don't let the soup boil once you add the dairy or the cream will break and the texture will turn grainy and separated, so keep the heat low and gentle.
  • If your soup feels too thick, add a splash more broth or milk, and if it's too thin, let it simmer a few extra minutes or stir in a bit more cheese.
03 -
  • Taste your broth before you start because some brands are saltier than others, and this will help you avoid over-salting the finished soup.
  • Let the soup rest for five minutes after you finish cooking because it thickens slightly as it sits and the flavors settle into something even more delicious.
  • If you accidentally let it boil and the cream separates, whisk in a tablespoon of cold butter off the heat and it will often bring it back together.
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