Creamy Broccoli Cheddar Soup

The first time I made this soup was during a particularly brutal February when my apartment heat was working overtime but still could not seem to warm the place up properly. My neighbor dropped off some extra broccoli from her CSA box and I decided cream soup was the only logical solution. The smell of butter and onions hit something primal in my brain and suddenly the kitchen felt like the coziest place on earth.

I served this at a small dinner party last winter and watched my usually silent friend audibly gasp after her first spoonful. Sometimes the most humble vegetables transformed properly can stop conversation in the best possible way. The bread bowls disappeared completely and nobody felt guilty about it.

Ingredients

• 4 cups broccoli florets: Fresh is best here as frozen broccoli can become waterlogged and affect the final texture
• 2 large carrots: The natural sweetness balances the sharp cheddar perfectly
• 1 small yellow onion: Finely chopped so it melts into the base without leaving large chunks
• 2 cloves garlic: Minced fresh adds more depth than garlic powder ever could
• 2 cups whole milk: Creates that restaurant quality richness you cannot get from skim milk
• 1 cup heavy cream: Worth every calorie for the velvety mouthfeel
• 2 cups sharp cheddar cheese: Buy a block and shred it yourself for better melting
• 2 tbsp unsalted butter: The foundation for building flavor from the ground up
• 3 cups low-sodium vegetable broth: Lets you control the salt level completely
• 3 tbsp all-purpose flour: Essential for thickening without creating a pasty texture
• 1/2 tsp salt: Adjust according to your personal taste preference
• 1/4 tsp black pepper: Freshly ground makes a noticeable difference
• 1/4 tsp ground nutmeg: Do not skip this it is what makes the soup taste special

Instructions

Build your flavor foundation:

Melt the butter in your large pot over medium heat then add the onion and garlic cooking until softened and fragrant about 3 minutes. Listen for the gentle sizzle that tells you the onions are releasing their natural sugars.

Add the vegetables:

Stir in the carrots and cook for 2 minutes before adding the broccoli florets for another 2 minutes. You want the vegetables to start softening but still maintain some structure.

Create the roux:

Sprinkle the flour over the vegetables and stir well to coat everything evenly. Cook for 1 to 2 minutes stirring constantly to eliminate the raw flour taste.

Add the liquid:

Gradually whisk in the vegetable broth making sure no lumps form then bring to a simmer. Cook for 10 to 12 minutes until the carrots and broccoli are fork tender.

Introduce the dairy:

Reduce heat to low then add the milk and cream stirring gently. Simmer for 5 minutes but watch carefully because boiling will cause the dairy to separate.

Texture work:

Use an immersion blender to partially puree the soup leaving some vegetable pieces for satisfying bite. You want a rustic texture not baby food smoothness.

The cheese moment:

Stir in the cheddar cheese salt pepper and nutmeg if using. Mix until the cheese is completely melted and the soup becomes one cohesive creamy unit.

Final touches:

Taste and adjust seasoning as needed then serve hot with extra cheddar and fresh herbs on top. This is when you taste test and decide if you want seconds immediately.

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This soup has become my go-to for nights when nothing feels right and comfort is the only thing on the menu. Something about the combination of sharp cheese and sweet broccoli settles everything.

Making It Lighter

Half-and-half can replace heavy cream if you want something less indulgent while still maintaining a rich texture. The soup will still feel satisfying without quite so much intensity.

Texture Variations

Sometimes I leave more vegetable chunks in for a hearty stew-like soup while other times I puree it completely until silky smooth. Both ways work depending on your mood and what you are serving alongside.

Serving Suggestions

Crusty bread is non-negotiable in my house for soaking up every last drop from the bowl. A simple green salad with bright vinaigrette cuts through the richness perfectly.

• Try a dash of cayenne if you like subtle heat that wakes up the palate
• Bread bowls make it feel like a restaurant meal at home
• The soup actually tastes better the next day as flavors meld together

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There is something deeply nourishing about a soup that knows exactly what it is supposed to be.

Recipe FAQs

→ What vegetables are used in this soup?

Broccoli florets and peeled, diced carrots form the base, enhanced by finely chopped onion and minced garlic sautéed for added flavor.

→ How is the soup thickened?

A small amount of all-purpose flour is cooked with the vegetables before adding broth, helping to create a smooth, creamy texture when combined with dairy.

→ Can I make the soup lighter without losing creaminess?

Substituting half-and-half for heavy cream or using low-fat milk lightens the soup while maintaining a creamy consistency.

→ What’s the best way to prepare the soup texture?

Partially blending the soup with an immersion blender preserves some vegetable pieces, balancing smooth creaminess with pleasant bites.

→ How can I enhance the flavor profile?

Adding a dash of cayenne pepper introduces subtle heat, while garnishing with fresh chives or parsley elevates freshness and aroma.

→ What are good serving suggestions?

Serve hot with crusty bread or in a bread bowl to complement the rich, creamy flavors for a hearty meal.