Creamy Broccoli Cheddar Soup (Printable Version)

A velvety blend of tender broccoli, sweet carrots, and rich sharp cheddar cheese.

# What You'll Need:

→ Vegetables

01 - 1 large head broccoli, cut into florets
02 - 2 medium carrots, peeled and diced
03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced

→ Dairy

05 - 3 tablespoons unsalted butter
06 - 2 cups whole milk
07 - 1 cup heavy cream
08 - 2 cups sharp cheddar cheese, shredded

→ Broth & Base

09 - 3 cups low-sodium vegetable broth
10 - 3 tablespoons all-purpose flour

→ Seasonings

11 - 1 teaspoon salt, or to taste
12 - ½ teaspoon black pepper
13 - ¼ teaspoon ground nutmeg

→ Optional Garnishes

14 - ¼ cup additional cheddar cheese
15 - Chopped fresh chives or parsley

# Directions:

01 - Melt butter in a large pot over medium heat. Sauté onion for 3-4 minutes until translucent. Add garlic and cook for 1 minute until fragrant.
02 - Stir in flour and cook constantly for 2 minutes to form a smooth roux, ensuring it doesn't brown.
03 - Gradually whisk in vegetable broth until smooth, then add milk and heavy cream. Stir continuously to prevent lumps.
04 - Add broccoli florets and diced carrots. Bring to a gentle simmer, cover, and cook for 15-18 minutes until vegetables are fork-tender.
05 - Use immersion blender to partially or fully puree soup to desired consistency. Alternatively, blend in batches in a countertop blender and return to pot.
06 - Reduce heat to low. Stir in shredded cheddar, salt, pepper, and nutmeg. Cook until cheese is completely melted and soup is smooth. Do not boil.
07 - Taste and adjust seasoning as needed. Serve hot, garnished with extra cheddar cheese and chopped fresh chives or parsley.

# Expert Hints:

01 -
  • Its ready in under an hour but tastes like it simmered all afternoon
  • The texture is restaurant velvety without any fancy techniques
  • Leftovers actually improve overnight—the flavors meld beautifully
02 -
  • Never boil the soup after adding cheese—high heat can cause the dairy to separate into grainy bits
  • Shredding your own cheese makes a massive difference in texture and melting behavior
  • The soup thickens as it cools, so plan to add a splash more milk or broth when reheating leftovers
03 -
  • Immersion blenders are safer and easier than transferring hot soup to a countertop blender
  • Grate the cheese while the vegetables simmer so it melts instantly when added
  • Let the soup cool completely before freezing—ice crystals can affect texture if frozen hot

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