Creamy Broccoli Cheddar Soup (Printable)
Smooth broccoli and cheddar blend with crusty bread for a warming, hearty dish.
# What You’ll Need:
→ Vegetables
01 - 1 large head broccoli, cut into florets
02 - 1 medium yellow onion, chopped
03 - 2 medium carrots, peeled and diced
04 - 2 cloves garlic, minced
→ Dairy
05 - 3 tablespoons unsalted butter
06 - 2 cups whole milk
07 - 1 cup heavy cream
08 - 2 cups sharp cheddar cheese, grated
→ Pantry
09 - 3 tablespoons all-purpose flour
10 - 4 cups low-sodium vegetable broth
11 - 1 teaspoon kosher salt
12 - 1/2 teaspoon freshly ground black pepper
13 - 1/4 teaspoon ground nutmeg (optional)
→ Bread
14 - 1 small loaf crusty bread, sliced
# How-To Steps:
01 - Melt butter in a large pot over medium heat. Add chopped onion and diced carrots; sauté until softened, about 5 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle all-purpose flour over vegetable mixture and stir constantly for 2 minutes to form a roux.
04 - Gradually whisk in vegetable broth, stirring continuously to prevent lumps.
05 - Add broccoli florets, kosher salt, black pepper, and nutmeg if using. Bring to a gentle boil, then reduce heat and simmer until broccoli is tender, approximately 12 to 15 minutes.
06 - Use an immersion blender or regular blender to puree soup until smooth, or leave some texture as preferred.
07 - Stir in whole milk and heavy cream, heating gently over low heat without boiling.
08 - Gradually add grated sharp cheddar cheese, stirring continuously until fully melted and smooth. Adjust seasoning to taste.
09 - Preheat oven to 375°F (190°C). Arrange bread slices on a baking sheet and bake for 6 to 8 minutes until golden and crisp.
10 - Ladle soup into bowls, garnish with additional cheddar if desired, and serve alongside the toasted crusty bread.
# Expert Advice:
01 -
- It comes together in under an hour, yet tastes like it simmered all day.
- The sharp cheddar gives you that complex flavor without needing stock from scratch or fancy ingredients.
- That crusty bread isn't just a side—it's how you get every last spoonful of soup.
02 -
- Do not skip tempering the roux—those two minutes matter because raw flour will make your soup taste chalky no matter what else you do.
- The soup will look thin when you first add the broth, but it thickens as it simmers and then again when you add the cheese, so resist the urge to add more flour.
- Keep the heat low after adding cream and cheese—high heat will cause the dairy to separate and look broken, even though it's still edible.
03 -
- Grate your cheese fresh from a block instead of using pre-shredded—it melts smoother and tastes cleaner.
- Add cheese slowly and stir completely between additions; this prevents clumping and gives you better control over the final texture.