Creamy Broccoli Cheddar Soup (Print Version)
A velvety blend of broccoli and sharp cheddar, served warm with crusty bread for cozy comfort.
# What You'll Need:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 4 cups fresh broccoli florets, chopped
05 - 1 medium carrot, peeled and grated
06 - 1 celery stalk, finely chopped
→ Soup Base
07 - 3 cups vegetable broth
08 - 2 cups whole milk
09 - 1/2 cup heavy cream
→ Cheese & Seasonings
10 - 2 cups sharp cheddar cheese, grated
11 - 1/4 teaspoon ground nutmeg
12 - 1/2 teaspoon salt, or to taste
13 - 1/4 teaspoon freshly ground black pepper
14 - Pinch of cayenne pepper, optional
→ To Serve
15 - 4 slices crusty bread
16 - Extra grated cheddar, optional
17 - Chopped fresh chives or parsley, optional
# How to Cook:
01 - Melt butter in a large pot over medium heat. Add onion and celery, cooking until softened, approximately 5 minutes.
02 - Add garlic, grated carrot, and broccoli florets; sauté for 2 to 3 minutes until fragrant.
03 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 15 minutes or until broccoli is very tender.
04 - Use an immersion blender to purée the soup until mostly smooth, or blend in batches for a chunkier texture.
05 - Stir in whole milk and heavy cream, then return the pot to a gentle simmer.
06 - Gradually add grated cheddar cheese, stirring constantly until melted and smooth. Season with nutmeg, salt, black pepper, and cayenne if using; adjust to taste.
07 - Warm crusty bread slices in oven or toaster until heated through.
08 - Ladle soup into bowls, garnish with extra cheddar and fresh herbs if desired, and serve alongside warm bread.
# Expert Advice:
01 -
- It comes together in under an hour and tastes like you've been simmering it all day.
- The cheese melts into the broth so completely that you get creaminess without any heaviness.
- It's forgiving enough for a weeknight but impressive enough for unexpected guests.
02 -
- Don't rush the blending step—a smooth soup is worth the extra minute because graininess from unblended vegetables will haunt you.
- Add the cheese slowly and off the heat if you can, because high heat can make it separate and turn grainy instead of creamy.
- Taste before you serve; seasoning a soup after it's in bowls is almost impossible, and this one's worth getting right the first time.
03 -
- Make it the day before and reheat gently—the flavors meld overnight and taste even better the second day.
- Keep the heat moderate when reheating so the cheese doesn't separate; if it looks broken, a splash of cold milk and a few whisks brings it back together.