Creamy Broccoli Cheddar Soup

The first time I made this soup was during a particularly gray February when my apartment felt like an icebox. I craved something that would warm me from the inside out, something substantial but not heavy. The aroma of onions and butter hitting the pan instantly made the whole kitchen feel cozier, like wrapping yourself in a thick blanket on a cold day.

Last winter, my friend Sarah came over feeling defeated after a terrible week at work. I served her this soup with warm bread fresh from the oven, and watching her shoulders drop as she took that first spoonful was pure magic. Food has this way of saying everything will be okay without saying a word.

Ingredients

• 1 large head broccoli: Cutting into small florets helps them cook evenly and blend smoothly into the soup
• 1 medium yellow onion: The foundation of flavor, so take your time sauteing until translucent and fragrant
• 2 cloves garlic: Add it after the other vegetables so it does not burn and turn bitter
• 1 medium carrot and 1 celery stalk: These aromatics add depth and sweetness that balances the sharp cheddar
• 3 tablespoons unsalted butter: Creates the rich base for your roux and carries all the flavors
• 3 tablespoons all-purpose flour: The secret to silky smooth texture without any creaminess from starch
• 4 cups vegetable broth: Use a good quality broth since it provides the backbone of flavor
• 2 cups whole milk and 1 cup heavy cream: The combination creates luxurious body without being overly heavy
• 2 cups sharp cheddar cheese: Grate it yourself for the best melt and buy the sharpest you can find
• 1/4 teaspoon nutmeg: A classic addition to creamy soups that adds subtle warmth
• 4 slices crusty bread: Essential for dunking and catching every last drop

Instructions

Build the flavor foundation:

Melt the butter in your large pot over medium heat and add the onion, carrot, and celery. Let them soften and become fragrant for about 5 minutes, then add the garlic for just one minute more until you can smell it throughout the kitchen.

Create the roux:

Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes. You want to cook out the raw flour taste without letting it brown—think pale yellow and smooth, like a paste that will help thicken your soup beautifully.

Add the broth and broccoli:

Slowly whisk in the vegetable broth, taking care to break up any lumps as you go. Toss in the broccoli florets and bring everything to a gentle simmer. Let it cook for 10 to 12 minutes until the broccoli is tender enough to pierce easily with a fork.

Blend to your preference:

Use an immersion blender right in the pot to puree the soup until it reaches your desired consistency. I like leaving a little texture for some bites of broccoli, but you can go completely smooth if you prefer. If using a standard blender, work in batches and be careful with hot liquids.

Add the creamy finish:

Reduce the heat to low and stir in the milk and heavy cream. Add the grated cheddar a handful at a time, letting each addition melt completely before adding more. Season with salt, plenty of black pepper, and that pinch of nutmeg if you are using it.

Warm the bread and serve:

While the soup finishes heating through, pop your bread in the oven or toaster until it is crisp and golden. Ladle the hot soup into bowls and serve immediately with the warm bread alongside for dipping.

Save

This recipe became my go to for sick friends and new neighbors. There is something about receiving a warm pot of homemade soup that says you are cared for, something I discovered when someone did the same for me years ago.

Making It Your Own

After making this soup dozens of times, I have learned that small tweaks make it feel new each season. Sometimes I add diced potatoes for extra heartiness or throw in a handful of spinach at the end for color.

The Bread Matters

Do not underestimate the importance of good bread. A rustic sourdough or a crusty baguette transforms this from a simple soup into a complete meal. I like to rub my warm bread with a cut garlic clove for an extra layer of flavor.

Make Ahead Magic

This soup actually tastes better the next day as the flavors meld together. I often make a double batch and portion it into containers for easy lunches throughout the week.

• Let the soup cool completely before refrigerating to prevent condensation
• Reheat gently over low heat, adding a splash of milk if it has thickened
• Freeze for up to 3 months, though the texture is best when fresh

Save

There is nothing quite like curling up with a steaming bowl of this soup when the world outside feels cold and unwelcoming. It is simple food that feels like a hug.

Recipe FAQs

→ What type of cheese works best in this dish?

Sharp cheddar provides a bold, tangy flavor that melts smoothly, enhancing the creamy texture.

→ Can I adjust the texture of this preparation?

Yes, blending can be done to achieve a fully smooth or slightly chunky consistency based on preference.

→ What vegetables are included besides broccoli?

Onion, carrot, celery, and garlic are sautéed to build a flavorful base before adding the broccoli.

→ How is the richness enhanced in this dish?

The combination of whole milk and heavy cream creates a luxurious and velvety mouthfeel.

→ What breads pair well alongside?

Crusty bread or a light baguette warmed until crispy complements the creamy blend perfectly.

→ Are there options for spice or gluten-free variants?

Adding cayenne or smoked paprika can offer subtle heat; gluten-free flour and bread can replace standard types without sacrificing flavor.