Creamy Broccoli Cheddar (Printable)

Rich blend of broccoli and sharp cheddar cheese creating a warm, creamy comfort classic.

# What You'll Need:

→ Vegetables

01 - 1 medium onion, finely chopped
02 - 2 cloves garlic, minced
03 - 4 cups broccoli florets, fresh or frozen
04 - 1 medium carrot, grated

→ Dairy

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

→ Pantry

09 - 3 tablespoons all-purpose flour
10 - 3 cups vegetable broth
11 - 1/2 teaspoon salt, or to taste
12 - 1/4 teaspoon ground black pepper
13 - 1/4 teaspoon ground nutmeg (optional)

→ Garnish

14 - Extra shredded cheddar cheese
15 - Crusty bread

# Steps:

01 - Melt butter in a large pot over medium heat. Add chopped onion and cook until soft and translucent, about 4-5 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour into the pot and cook, stirring constantly, for 2 minutes to form a smooth roux.
04 - Gradually whisk in whole milk and vegetable broth until completely smooth and no lumps remain.
05 - Add broccoli florets and grated carrot. Bring to a simmer and cook for 15-20 minutes until vegetables are tender.
06 - Use an immersion blender to puree soup to desired consistency. Alternatively, blend carefully in batches using a countertop blender, then return to pot.
07 - Stir in heavy cream and shredded cheddar cheese. Cook over low heat, stirring constantly until cheese is fully melted and soup is creamy. Do not allow to boil.
08 - Season with salt, pepper, and nutmeg if using. Taste and adjust seasoning as needed. Serve hot, garnished with extra cheddar cheese and crusty bread.

# Expert Tips:

01 -
  • It comes together in under an hour but tastes like it simmered all day
  • The roux technique creates restaurant level creaminess without feeling heavy
  • Leftovers reheat beautifully for lunch the next day
02 -
  • Never let the soup boil after adding the cheese or it will separate and become grainy
  • Shredding your own cheese makes a huge difference in texture and melt quality
  • The soup will thicken as it cools, so thin it with a splash of milk when reheating
03 -
  • Grate the cheese from a block instead of buying pre shredded for the smoothest texture
  • Make the soup a day ahead, the flavors deepen and it tastes even better

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