Creamy Broccoli Cheddar Soup (Printable)

Velvety smooth blend of tender broccoli and sharp cheddar in a rich, warming cream base.

# What You’ll Need:

→ Vegetables

01 - 1 lb broccoli, cut into 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

# How to Make It:

01 - Melt butter in a large pot over medium heat. Add onion and garlic, sauté until softened, approximately 3 minutes.
02 - Stir in grated carrot and broccoli florets. Continue cooking for 2 to 3 minutes to begin softening.
03 - Sprinkle flour over vegetables, stirring well to coat evenly. Cook for 1 to 2 minutes to remove raw flour taste.
04 - Gradually whisk in milk and vegetable broth. Bring to gentle boil, then reduce heat and simmer for 15 minutes until broccoli is tender.
05 - Use immersion blender to partially blend for chunky texture or fully blend for smooth consistency, according to preference.
06 - Stir in heavy cream and grated cheddar cheese. Mix until completely melted and smooth. Season with salt, pepper, and nutmeg.
07 - Serve hot, garnished with additional cheese or black pepper as desired.

# Expert Advice:

01 -
  • It comes together in under 45 minutes but tastes like it simmered all afternoon
  • The partially blended texture gives you something to actually bite into instead of just spoonfuls of pure velvet
  • This is the kind of soup that somehow manages to taste even better as leftovers the next day
02 -
  • Adding cheese to vigorously boiling soup can cause it to separate and turn grainy instead of silky smooth
  • Pre-shredded cheese is coated in anti-caking agents that prevent proper melting, so grating your own makes all the difference
03 -
  • Temper your milk by letting it sit on the counter for 15 minutes before adding it to the hot pot
  • If you only have a regular blender, blend in small batches and leave the vent open to prevent steam buildup
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