Creamy Broccoli Cheddar Soup

The first snowfall had just started when I decided soup was non-negotiable. Something about broccoli and cheddar together feels like a culinary hug—rich, warm, and impossibly comforting on days when the wind rattles against windows. My roommate walked in mid-simmer and literally said the whole apartment smelled like a restaurant. That batch disappeared faster than I could ladle it into bowls.

I made this for my sister when she was feeling under the weather, and she texted me three days later asking if I had any more in my freezer. Theres something about the combination of sweet carrots and sharp cheddar that just works—earthy, creamy, and exactly what you want when comfort food is the only thing on the menu.

Ingredients

• Large head of broccoli: Fresh florets create the best texture—frozen can turn slightly mushy
• Medium carrots: These add natural sweetness that balances the sharp cheddar perfectly
• Yellow onion: Finely chopped so it melts into the base without detectable pieces
• Garlic cloves: Minced fresh—jarred garlic can taste slightly metallic in cream soups
• Unsalted butter: Gives you control over the final salt level since cheese is already salty
• Whole milk: Essential for that velvety mouthfeel—skim milk makes the soup taste thin
• Heavy cream: The secret to restaurant-style richness without adding flour thickness
• Sharp cheddar cheese: Shred it yourself—pre-shredded cheese has anti-caking agents that prevent smooth melting
• Vegetable broth: Low-sodium lets you control seasoning without over-salting
• All-purpose flour: Creates the roux that gives the soup its silky body
• Salt and black pepper: Adjust after the cheese is added since cheddar brings its own saltiness
• Ground nutmeg: Just a pinch adds warmth that most people cant identify but notice is missing

Instructions

Build the flavor base:

Melt the butter in a large pot over medium heat. Add the onion and sauté for 3-4 minutes until translucent and fragrant. Stir in the garlic and cook for 1 minute more—you want it soft, not browned or bitter.

Create the roux:

Sprinkle the flour over the butter mixture, stirring constantly for 2 minutes. The paste should bubble gently and smell slightly nutty—this cooks out the raw flour taste so your soup wont have a dusty texture.

Add the liquids gradually:

Slowly whisk in the vegetable broth, ensuring no lumps remain before adding more. Pour in the milk and heavy cream, stirring constantly until the mixture is smooth and slightly thickened.

Cook the vegetables:

Add the broccoli florets and diced carrots to the pot. Bring everything to a gentle simmer, then cover and cook for 15-18 minutes until the vegetables are easily pierced with a fork.

Choose your texture:

Use an immersion blender to partially or fully puree the soup depending on your preference. Some chunkiness adds nice texture—completely smooth feels more elegant.

Melt in the cheese:

Reduce the heat to low and stir in the shredded cheddar, salt, pepper, and nutmeg. Keep stirring until the cheese is fully melted and the soup is silky smooth—avoid boiling or the cheese might separate slightly.

Serve it up:

Taste and adjust the seasoning as needed. Ladle hot into bowls and top with extra cheddar and fresh chives if youre feeling fancy. Crusty bread on the side is practically mandatory.

Save to Pinterest

This recipe became my go-to gift for new parents—freezes beautifully, reheats like a dream, and feels like genuine care in a bowl. Theres something profoundly satisfying about watching someone take that first spoonful and immediately relax.

Making It Lighter

Swap half-and-half or additional milk for the heavy cream if you are watching calories. The soup will be slightly less luxurious but still deeply satisfying. Cauliflower florets can replace half the broccoli if you want to sneak in extra vegetables without anyone noticing the difference.

Get Creative With Add-Ins

Diced potatoes add extra heartiness if you want this to feel more like a meal. A pinch of cayenne or red pepper flakes creates lovely warmth that cuts through the richness. Crispy bacon on top turns it into something completely indulgent—not traditional but absolutely worth trying.

Serving Suggestions That Elevate

Hollowed-out bread bowls make this feel like a restaurant experience at home. A simple green salad with sharp vinaigrette cuts through the creaminess perfectly. Garlic bread or crusty sourdough for dipping feels almost essential.

• Cheese crisps baked until golden add delightful crunch contrast
• A drizzle of olive oil on top looks elegant and adds richness
• Extra cracked black pepper right before serving wakes up the flavors

Save to Pinterest

Theres nothing quite like standing over a simmering pot of this soup while snow falls outside. Every bowl feels like a small act of kindness.

Recipe FAQs

→ What vegetables are featured in this creamy soup?

The soup highlights tender broccoli florets and diced sweet carrots combined with sautéed onion and garlic for depth.

→ How is the creamy texture achieved?

A roux made from butter and flour thickens the broth, which is blended with milk, heavy cream, and sharp cheddar cheese for a rich, velvety consistency.

→ Can the soup be made gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend to maintain thickness without gluten.

→ What is the best method for blending the soup?

You can use an immersion blender directly in the pot for a smooth texture or carefully transfer batches to a countertop blender.

→ What garnishes enhance the final dish?

Additional shredded cheddar cheese and freshly chopped chives or parsley add flavor and visual appeal.