Broccoli Cheddar Cheese Soup (Printable Version)

Comforting blend of tender broccoli and sharp cheddar in a creamy, smooth 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, optional

# Directions:

01 - Melt butter in a large pot over medium heat. Add chopped onion and minced garlic; sauté until softened, about 3 minutes.
02 - Add grated carrot and broccoli florets to the pot. Cook for 2 to 3 minutes, stirring occasionally.
03 - Sprinkle flour over the vegetables and stir thoroughly to coat. Cook for 1 to 2 minutes to remove raw flour taste.
04 - Slowly whisk in whole milk and vegetable broth. Bring to a gentle boil, then reduce heat and simmer for 15 minutes or until broccoli is tender.
05 - Use an immersion blender to partially blend for a chunky texture or fully blend for smoothness according to preference.
06 - Stir in heavy cream and grated cheddar cheese until fully melted and soup is smooth. Season with salt, black pepper, and nutmeg if using.
07 - Ladle hot soup into bowls and garnish with additional cheese or a sprinkle of black pepper if desired.

# Expert Advice:

01 -
  • The texture hits that perfect spot between chunky and silky, unlike restaurant versions that feel heavy
  • Comes together in under an hour but tastes like it simmered all afternoon
  • Freezes beautifully so you can pull comfort food out on desperate weekdays
02 -
  • Never boil your soup after adding cheese or it will separate and turn grainy, which breaks my heart every time
  • Grate your own cheese instead of buying pre-shredded, which has anti-caking agents that prevent smooth melting
  • Let the soup cool slightly before blending if you're using a regular blender instead of an immersion one
03 -
  • Use a box grater for your cheese and pop it in the freezer for fifteen minutes first to prevent clumping
  • If you want extra nutrition without changing the taste, finely grate a small zucchini into the pot with the broccoli
  • A splash of sherry or white wine added with the broth creates a restaurant quality depth
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