Creamy Broccoli Cheddar Soup (Printable)

Rich, velvety soup with fresh broccoli florets, sweet carrots, and sharp cheddar melted into creamy goodness. Perfect comfort food.

# What You 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 - Melt butter in a large pot over medium heat. Add chopped onion and cook until soft and translucent, approximately 4 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour over the onion mixture and stir constantly for 2 minutes to form a smooth roux.
04 - Gradually whisk in vegetable broth while stirring continuously to eliminate lumps.
05 - Add broccoli and carrots to the pot. Bring to a simmer and cook uncovered for 15 to 20 minutes until vegetables are tender.
06 - Reduce heat to low. Stir in milk and heavy cream, heating gently without allowing the mixture to boil.
07 - Add grated cheddar cheese one handful at a time, stirring until each addition melts completely and blends smoothly.
08 - Season with salt, black pepper, paprika, and nutmeg according to preference.
09 - For smoother consistency, use an immersion blender to partially puree the soup while retaining some vegetable chunks if desired.
10 - Taste and adjust seasoning as needed. Serve hot with crusty bread.

# Expert Hints:

01 -
  • The roux method creates a velvety texture without relying on processed cheese like many restaurant versions.
  • You can control exactly how chunky or smooth you make it, something my kids argue about but I secretly love because it means I can make it different each time.
02 -
  • Never boil the soup after adding the cheese or it will separate and become grainy, something I unfortunately discovered during an impatient moment years ago.
  • If using an immersion blender, pulse in short bursts rather than continuously blending, which gives you perfect control over the final texture.
03 -
  • Reserve a small handful of the grated cheese to sprinkle on top of each bowl just before serving, creating an Instagram-worthy cheese pull moment that delights dinner guests.
  • If your soup seems too thick after refrigeration, thin it with warm broth rather than milk, which maintains the flavor balance perfectly.
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