Creamy Broccoli Cheddar (Printable Version)

Velvety blend of broccoli and sharp cheddar with a smooth, comforting texture and warm flavors.

# What You'll Need:

→ Vegetables

01 - 4 cups broccoli florets (about 1 large head)
02 - 1 medium onion, finely chopped
03 - 2 medium carrots, peeled and diced
04 - 2 cloves garlic, minced

→ Dairy

05 - 4 tablespoons unsalted butter
06 - 2 cups whole milk
07 - 1 cup heavy cream
08 - 2 cups sharp cheddar cheese, shredded

→ Pantry Staples

09 - 1/4 cup all-purpose flour
10 - 4 cups vegetable broth
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - 1/4 teaspoon ground nutmeg

# Directions:

01 - Melt butter in a large pot over medium heat. Add onions and carrots, sauté until softened, approximately 5 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to brown.
03 - Sprinkle flour over vegetables and cook, stirring constantly for 2 minutes to form a smooth roux and eliminate raw flour taste.
04 - Slowly whisk in vegetable broth, ensuring no lumps form. Bring mixture to a gentle simmer.
05 - Add broccoli florets, salt, pepper, and nutmeg. Cover and simmer for 10-12 minutes until broccoli is fork-tender.
06 - Reduce heat to low. Using an immersion blender, puree until completely smooth, or leave slight texture if preferred.
07 - Stir in whole milk and heavy cream. Warm gently over low heat without bringing to a boil to prevent separating.
08 - Gradually add shredded cheddar cheese, stirring continuously until fully melted and incorporated into a velvety consistency.
09 - Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with extra cheddar and fresh herbs.

# Expert Hints:

01 -
  • This soup manages to feel luxurious while using humble ingredients you probably already have
  • The texture becomes incredibly silky without needing fancy techniques or equipment
02 -
  • Never boil the soup after adding the cheese or it will separate and become grainy
  • Grating your own cheese makes a huge difference since pre shredded cheese contains anti caking agents that prevent smooth melting
03 -
  • Use a box grater for the cheese instead of pre shredded packages for the smoothest result
  • Room temperature ingredients incorporate more easily than cold ones straight from the refrigerator

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