Creamy Broccoli Cheddar Soup (Printable)

Velvety broccoli and sharp cheddar soup served with warm crusty bread.

# What You'll Need:

→ Vegetables

01 - 1 large head broccoli, cut into florets (approximately 17.6 oz)
02 - 1 medium onion, diced
03 - 2 medium carrots, peeled and sliced
04 - 2 garlic cloves, minced

→ Dairy

05 - 3 cups whole milk
06 - 1 cup heavy cream
07 - 2 cups sharp cheddar cheese, grated (7 oz)
08 - 2 tablespoons unsalted butter

→ Stock

09 - 3 cups vegetable broth

→ Thickener

10 - 3 tablespoons all-purpose flour

→ Seasonings

11 - 1/2 teaspoon ground black pepper
12 - 1/2 teaspoon salt, or to taste
13 - 1/4 teaspoon ground nutmeg (optional)

→ To Serve

14 - 1 small baguette or 4 slices crusty bread

# Steps:

01 - Melt butter in a large pot over medium heat. Add diced onion and sliced carrots; cook until softened, about 5 minutes. Stir in minced garlic and cook 1 minute until fragrant.
02 - Sprinkle all-purpose flour over vegetables and stir constantly for 2 minutes to remove raw flour taste.
03 - Gradually whisk in vegetable broth, ensuring no lumps remain. Add broccoli florets and bring to a gentle simmer. Cook 10 to 12 minutes until broccoli is tender.
04 - Reduce heat to low. Stir in whole milk and heavy cream, heating until just steaming without boiling.
05 - Use an immersion blender to puree soup to desired texture, either fully smooth or leaving some chunks.
06 - Gradually incorporate grated cheddar, stirring until melted. Season with salt, black pepper, and optional nutmeg to taste.
07 - Meanwhile, preheat oven to 350°F and warm crusty bread for 5 to 7 minutes.
08 - Ladle soup into bowls and serve hot alongside warmed crusty bread.

# Expert Tips:

01 -
  • It comes together in under an hour, which means weeknight dinner without the stress.
  • The texture is luxurious but not heavy—sharp cheddar keeps it from feeling indulgent in a bad way.
  • Crusty bread isn't just a side; it's meant to soak up every last spoonful.
02 -
  • Never boil the cream once it's in the pot—it will split and look grainy instead of velvety. Low heat is your friend here.
  • The flour step isn't optional; it thickens the soup and prevents it from being watery, so don't skip whisking it in properly.
  • Taste before serving and don't be shy about adjusting seasoning. The difference between flat and magical soup is sometimes just a pinch more salt.
03 -
  • Grate your own cheddar from a block—pre-shredded cheese contains additives that prevent smooth melting and can make the soup slightly grainy.
  • If the soup breaks or looks separated, turn off the heat immediately and whisk in a splash of cold milk while stirring constantly.

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