Broccoli Cheddar Cheese Soup (Print View)

Creamy soup with tender broccoli and sharp cheddar, perfect for a comforting warm meal.

# What You'll Need:

→ Vegetables

01 - 1 lb broccoli florets
02 - 1 medium carrot, peeled and grated
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced

→ Dairy

05 - 4 tbsp unsalted butter
06 - 2 cups whole milk
07 - 2 cups vegetable broth
08 - 2 cups sharp cheddar cheese, grated
09 - ½ cup heavy cream

→ Pantry

10 - ¼ cup all-purpose flour
11 - ½ tsp ground black pepper
12 - ½ tsp salt, or to taste
13 - ¼ tsp ground nutmeg (optional)

# How to Prepare:

01 - Melt butter in a large pot over medium heat. Add onion and garlic and cook until softened, about 3 minutes.
02 - Add grated carrot and broccoli florets; cook for 2 to 3 minutes, stirring frequently.
03 - Sprinkle flour over vegetables and stir well to coat. Cook for 1 to 2 minutes to eliminate the raw flour taste.
04 - Gradually whisk in whole milk and vegetable broth. Bring to a gentle boil, then reduce heat and simmer for 15 minutes until broccoli is tender.
05 - Using an immersion blender, blend partially to retain some texture, or fully until smooth, according to preference.
06 - Stir in heavy cream and grated cheddar cheese until cheese melts and soup is smooth. Season with salt, pepper, and nutmeg if desired.
07 - Ladle hot soup into bowls and garnish with extra cheese or a sprinkle of black pepper if liked.

# Expert Advice:

01 -
  • It comes together in under 45 minutes, which means you can go from hungry to satisfied before evening plans start.
  • The partial blending keeps it interesting—creamy enough to feel indulgent, chunky enough to remember you're eating real vegetables.
  • Sharp cheddar gives it a depth that melts away any blandness, and the nutmeg whisper at the end makes people ask what your secret is.
02 -
  • Grating the carrot instead of chopping it is the difference between soup that tastes like separate ingredients and soup that feels like one integrated whole.
  • The partial blending is essential—full blending makes it feel like something you'd get from a can, but leaving some texture reminds you that real broccoli is in there.
  • Don't let the soup boil violently after adding the cream and cheese or the dairy can separate and the soup will break, turning grainy instead of smooth.
03 -
  • Let your butter foam in the pan before adding anything—that brief moment when it's golden and bubbly means it's hot enough to really flavor the vegetables.
  • Taste as you go instead of seasoning at the end; you'll understand how the soup builds flavor and feel confident adjusting it to your preference.
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