Broccoli Cheddar Cream Soup (Printable Version)

Rich, creamy blend of broccoli, carrots, and sharp cheddar in a seasoned broth.

# What You'll Need:

→ Vegetables

01 - 4 cups broccoli florets, chopped
02 - 1 cup carrots, julienned
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced

→ Dairy

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

→ Base & Liquid

09 - 4 cups vegetable broth
10 - 1/4 cup all-purpose flour

→ Seasonings

11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon paprika
14 - Pinch of ground nutmeg

# How To Make It:

01 - In a large pot, melt butter over medium heat. Add chopped onion and cook until soft and translucent, approximately 4 minutes. Stir in minced garlic and cook for 1 minute until fragrant. Sprinkle flour over the onion mixture and stir constantly for 2 minutes to form a roux.
02 - Gradually whisk vegetable broth into the roux, ensuring no lumps form. Add broccoli florets and shredded carrots. Bring to a gentle simmer and cook uncovered for 15 to 20 minutes until vegetables are tender.
03 - Reduce heat to low. Stir in whole milk and heavy cream, heating gently without allowing the mixture to boil.
04 - Add grated cheddar cheese one handful at a time, stirring continuously until each addition melts completely and the soup reaches a smooth consistency.
05 - Season with salt, black pepper, paprika, and nutmeg to taste. For smoother texture, use an immersion blender to partially puree the soup while maintaining some vegetable chunks. Adjust seasoning as needed and serve hot.

# Expert Advice:

01 -
  • It comes together in under an hour, which means you can actually make it on a weeknight without losing your mind.
  • The cheese melts into the broth so smoothly that people swear there's some secret ingredient, when it's really just butter and patience.
  • You can puree it as much or as little as you want, so it works whether you crave something velvety or chunky.
02 -
  • If you skip the roux or rush it, your soup will be thin and watery instead of that luxurious, creamy consistency that makes people close their eyes when they taste it.
  • Pre-shredded cheese will turn your soup grainy and strange; freshly grated cheese from a block melts into silk.
  • Adding the dairy too quickly or at too high a temperature will cause it to separate, so low heat and patience are actually your secret weapons here.
03 -
  • Roasting the broccoli for five minutes before adding it to the pot gives you a deeper, more complex flavor that regular boiling never achieves.
  • Save the broccoli stems instead of throwing them away; peel the tough outer layer and chop them up for the soup because they're tender inside and add body.
  • Taste constantly as you cook and write down what you add each time you adjust the seasoning, so next time you know exactly how to dial in your own perfect balance.
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