Pin it This comforting soup combines tender broccoli florets with sharp cheddar cheese and a touch of cream for a velvety texture. Aromatic vegetables such as onion, carrot, celery, and garlic are sautéed before enriching the broth, which is then thickened and blended until smooth or slightly chunky. The soup is gently finished with milk and cream to enhance richness, while seasoning is adjusted for balance. Served with warm, crusty bread, it creates a perfect comforting meal ideal for cooler days and easy preparation.
I was standing in my kitchen on a gray afternoon, craving something warm and filling, when I spotted a head of broccoli wilting in the crisper. I melted butter, tossed in some onion and garlic, and within half an hour, I had a pot of creamy, cheesy soup that tasted like a hug. The smell alone pulled my family into the kitchen before I even called them.
The first time I made this for my kids, they dunked their bread so enthusiastically that the soup was gone before I could sit down. Now it shows up on our table every few weeks, especially when the weather turns cold or someone needs comfort food fast.
Ingredients
- Broccoli: Use the florets and the stems, both cook down beautifully and add body to the soup.
- Sharp cheddar cheese: The sharper the better, it cuts through the cream and gives the soup its signature flavor.
- Butter and flour: These form a quick roux that thickens the broth without any lumps if you stir constantly.
- Heavy cream and whole milk: Together they make the soup silky and rich, but you can adjust the ratio if you want it lighter.
- Vegetable broth: Low-sodium is key so you can control the salt level yourself.
- Carrot, onion, celery, garlic: This classic base builds a deep, savory foundation.
- Nutmeg and cayenne: Just a pinch of each adds warmth and a subtle complexity that surprises people.
- Crusty bread: A baguette or sourdough toasted until golden is perfect for dipping.
Instructions
- Start the base:
- Melt the butter over medium heat and add the onion, carrot, celery, and garlic. Let them soften for 4 to 5 minutes until the kitchen smells sweet and fragrant.
- Build the roux:
- Stir in the flour and cook for a minute or two, stirring constantly so it turns lightly golden without burning.
- Add the broth and broccoli:
- Whisk in the vegetable broth slowly to avoid lumps, then add the broccoli, salt, pepper, and nutmeg. Bring it to a simmer, cover, and cook for 15 to 18 minutes until the broccoli is very tender.
- Blend until smooth:
- Use an immersion blender right in the pot, or transfer to a countertop blender in batches. I like to leave a few small chunks for texture.
- Stir in the dairy:
- Lower the heat and add the milk and cream, stirring gently for a couple of minutes. Then add the cheddar a handful at a time, stirring until it melts completely and the soup turns glossy.
- Toast the bread and serve:
- Warm your bread in the oven or toaster until crisp. Ladle the soup into bowls and serve it hot with the bread on the side.
Pin it One evening I brought a thermos of this soup to a friend who was sick, and she told me later it was the first thing that tasted good in days. That moment reminded me how a simple bowl of soup can mean so much more than just dinner.
Variations and Swaps
You can swap half the broccoli for cauliflower if you want a milder, sweeter flavor. For a gluten-free version, use cornstarch instead of flour and serve it with gluten-free bread. Some people like to add a handful of cooked chicken or bacon for extra protein, and it works beautifully.
Storing and Reheating
This soup keeps in the fridge for up to four days in an airtight container. Reheat it gently on the stove over low heat, stirring often, because high heat can break the cheese. You can also freeze it for up to two months, though the texture may be slightly less creamy after thawing.
Serving Suggestions
I like to serve this with a crisp green salad and a glass of chilled Sauvignon Blanc. The bread is non-negotiable in our house, everyone fights over the last slice for dipping.
- Top each bowl with extra shredded cheddar and a sprinkle of black pepper.
- Add a few croutons on top for crunch if you have them.
- Pair it with a simple arugula salad dressed with lemon and olive oil.
Pin it This soup has become one of those recipes I return to again and again, the kind that feels like home no matter how many times I make it. I hope it brings the same warmth to your table.
Recipe FAQs
- → Can I use cauliflower instead of broccoli?
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Yes, substituting half the broccoli with cauliflower creates a milder flavor while maintaining the creamy texture of the dish.
- → How can I make the soup gluten-free?
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Replace all-purpose flour with cornstarch as a thickener and use gluten-free bread options to keep the dish gluten-free.
- → What is the best way to blend the soup?
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Use an immersion blender directly in the pot for easy blending or transfer to a countertop blender in batches, blending until smooth or leaving small chunks for texture.
- → How do I enhance the richness of the soup?
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Add extra cream or a pat of butter just before serving to increase the soup's creamy richness.
- → What bread pairs well with this soup?
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Warm, crusty bread such as baguette slices or rustic country bread provides excellent texture and flavor contrast.
- → Can this dish be stored for later?
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Yes, store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stove.
