Broccoli Cheddar Soup (Printable)

A comforting creamy soup with fresh broccoli, sweet carrots, and sharp cheddar cheese. Ready in 45 minutes.

# 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 Steps:

01 - Melt butter in a large pot over medium heat. Add chopped onion and cook for 4 minutes until softened and translucent. Stir in minced garlic and cook for 1 minute until fragrant. Sprinkle flour over the mixture and stir constantly for 2 minutes to form a smooth roux.
02 - Gradually whisk vegetable broth into the roux, stirring continuously to prevent lumps from forming.
03 - Add broccoli florets and shredded carrots to the pot. Bring to a simmer and cook uncovered for 15 to 20 minutes until vegetables are tender.
04 - Reduce heat to low. Stir in whole milk and heavy cream, heating gently without allowing the soup to boil.
05 - Add grated cheddar cheese one handful at a time, stirring until each addition melts completely and the mixture achieves a smooth consistency.
06 - Season with salt, black pepper, paprika, and nutmeg. For creamier texture, use an immersion blender to partially puree, leaving some vegetable chunks if preferred. Taste and adjust seasonings as needed.
07 - Ladle soup into bowls and serve hot with crusty bread.

# Expert Advice:

01 -
  • The soup develops this velvety texture that wraps around you like a warm blanket, yet it doesnt require any fancy techniques or equipment.
  • You can adjust the consistency to your exact preference, whether you love it perfectly smooth or with little treasure chunks of broccoli and carrot throughout.
02 -
  • Pre-shredded cheese often contains anti-caking agents that can make your soup grainy, so grating a block of cheese yourself makes an enormous difference in the final texture.
  • If your soup breaks or looks curdled, whisk in a tablespoon of lemon juice off the heat, which mysteriously brings it back together.
03 -
  • Save the broccoli stems instead of discarding them, peel the tough outer layer, dice the tender insides, and add them to the soup for extra flavor and less waste.
  • A splash of white wine added after cooking the onions and before the flour creates an incredible depth of flavor that elevates this soup from homemade to gourmet.
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