Broccoli Cheddar Soup (Printable)

Creamy soup featuring tender broccoli, carrots, and sharp cheddar cheese ready in 45 minutes.

# Components:

→ Vegetables

01 - 4 cups broccoli florets, chopped
02 - 1 cup carrots, julienned
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
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon paprika
14 - Pinch of ground nutmeg

# Directions:

01 - Melt butter in a large pot over medium heat. Add chopped onion and cook until soft and translucent, approximately 4 minutes. Stir in minced garlic and cook for 1 additional minute until fragrant. Sprinkle flour over the onions and stir constantly for 2 minutes to form a smooth roux.
02 - Gradually whisk in the vegetable broth while stirring constantly to prevent lump formation. Ensure the mixture is smooth and well combined.
03 - Add the broccoli florets and shredded carrots to the broth. Bring to a simmer over medium heat and cook uncovered for 15 to 20 minutes until vegetables are tender.
04 - Reduce heat to low. Stir in the whole milk and heavy cream, heating gently without allowing the mixture to boil.
05 - Add grated cheddar cheese one handful at a time, stirring continuously until each addition melts completely and the mixture becomes smooth and homogeneous.
06 - Season the soup with salt, black pepper, paprika, and ground nutmeg according to taste preference. For a smoother consistency, use an immersion blender to partially puree the soup while maintaining some vegetable chunks if desired. Taste and adjust seasonings as needed before serving.

# Expert Advice:

01 -
  • It comes together in under an hour, which means you can go from craving to bowl in one commercial break.
  • The sharp cheddar cuts through the richness with just enough bite to keep things interesting, unlike those bland creamy soups that taste like flavored air.
  • You can stretch it three ways: make it thicker, creamier, or even lighter depending on what you have on hand or how you're feeling.
02 -
  • Never skip the roux step because that's what gives you the silky texture instead of a watery broccoli milk situation; I learned this the hard way on my first attempt.
  • Add cheese off the heat or at very low heat, and go slowly, because high heat makes cheese clump up and separate, turning your beautiful soup grainy and disappointing.
03 -
  • If you accidentally oversalt it, add a peeled potato while simmering and remove it after ten minutes to absorb the excess sodium—this has saved me more than once.
  • For extra depth, brown the broccoli florets in a separate pan with a little butter before adding them to the soup; it sounds extra but the nutty flavor is worth it.
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