Creamy Broccoli Cheddar Soup (Printable Version)
Velvety blend of broccoli, carrots, and sharp cheddar in a creamy, comforting warm bowl.
# What You'll Need:
→ Vegetables
01 - 4 cups broccoli florets (about 1 large head)
02 - 2 large carrots, peeled and diced
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
→ Dairy
05 - 2 cups whole milk
06 - 1 cup heavy cream
07 - 2 cups sharp cheddar cheese, shredded
08 - 2 tbsp unsalted butter
→ Pantry
09 - 3 cups low-sodium vegetable broth
10 - 3 tbsp all-purpose flour
11 - 1/2 tsp salt (or to taste)
12 - 1/4 tsp black pepper
13 - 1/4 tsp ground nutmeg (optional)
→ Garnish (optional)
14 - Extra shredded cheddar
15 - Chopped fresh chives or parsley
# Directions:
01 - Melt butter in a large pot over medium heat. Add onion and garlic, sauté until softened and fragrant, approximately 3 minutes.
02 - Stir in carrots and cook for 2 minutes. Add broccoli florets and sauté for an additional 2 minutes.
03 - Sprinkle flour over vegetables, stirring well to coat. Cook for 1-2 minutes to eliminate raw flour taste.
04 - Gradually whisk in vegetable broth, ensuring no lumps form. Bring to a simmer and cook for 10-12 minutes until carrots and broccoli are tender.
05 - Reduce heat to low. Add milk and cream, stirring gently. Simmer for 5 minutes—do not boil.
06 - Use immersion blender to partially puree for creamy texture, leaving some vegetable pieces for bite. Alternatively, blend half the soup in a regular blender and return to pot.
07 - Stir in cheddar cheese, salt, pepper, and nutmeg if using. Mix until cheese is melted and soup is smooth.
08 - Taste and adjust seasoning if needed. Serve hot, garnished with extra cheddar and fresh herbs if desired.
# Expert Hints:
01 -
- It comes together in under an hour but tastes like it simmered all day
- The nutmeg is my secret ingredient that makes people ask what exactly they are tasting
02 -
- Never boil the soup after adding dairy or it will separate into an unappealing grainy mess
- Shredding your own cheese makes a huge difference because pre-shredded cheese has anti-caking agents that prevent smooth melting
03 -
- Add the cheese off the heat to prevent oil separation from happening too quickly
- Grate the nutmeg fresh if possible because pre-ground loses its potency faster than you might expect