Creamy Broccoli Cheddar Soup (Print version)

A warm blend of broccoli and sharp cheddar melted into a smooth, comforting dish served with crusty bread.

# What you'll need:

→ Vegetables

01 - 1 large head broccoli (about 1.1 lbs), cut into small florets
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and diced
05 - 1 celery stalk, diced

→ Dairy

06 - 3 tablespoons unsalted butter
07 - 2 cups whole milk
08 - 1 cup heavy cream
09 - 2 cups (8 oz) sharp cheddar cheese, grated

→ Pantry

10 - 3 tablespoons all-purpose flour
11 - 4 cups (1 quart) vegetable broth
12 - Salt and freshly ground black pepper, to taste
13 - 1/4 teaspoon ground nutmeg (optional)

→ Bread

14 - 4 slices crusty bread or 1 small baguette

# Method:

01 - In a large pot, melt butter over medium heat. Add onion, carrot, and celery; sauté for 5 minutes until softened. Add garlic and cook for another minute until fragrant.
02 - Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux. This will help thicken the soup.
03 - Gradually whisk in the vegetable broth, ensuring no lumps remain. Add broccoli florets and bring to a simmer. Cook for 10-12 minutes, until broccoli is tender.
04 - Reduce heat to low. Using an immersion blender (or in batches with a standard blender), blend the soup to your desired consistency—either completely smooth or leave some texture for a heartier soup.
05 - Stir in milk and heavy cream. Add grated cheddar cheese a handful at a time, stirring until melted and smooth. Season with salt, pepper, and nutmeg to taste.
06 - Warm the bread in the oven or toaster until crispy and golden.
07 - Ladle the soup into bowls and serve hot with crusty bread on the side.

# Expert advice:

01 -
  • Its the kind of comfort food that makes everything feel better after a long day
  • The texture is incredibly velvety without being overly rich or heavy
  • Ready in under an hour but tastes like it simmered all afternoon
02 -
  • Never add cheese to boiling soup or it will separate and turn grainy—always keep the heat low
  • Grating your own cheese makes a huge difference since pre shredded cheese has anti caking agents that prevent smooth melting
03 -
  • Use a box grater for the cheese rather than a food processor—hand grated cheese melts more smoothly
  • If the soup seems too thick, add more broth rather than more milk to maintain the flavor balance

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