Creamy Broccoli Cheddar Soup (Print View)
Velvety blend of broccoli and sharp cheddar, served with crisp golden bread for cozy meals.
# Ingredient List:
→ Vegetables
01 - 1 large head broccoli, cut into florets (approximately 1.1 lb)
02 - 1 medium yellow onion, chopped
03 - 2 medium carrots, peeled and diced
04 - 2 cloves garlic, minced
→ Dairy
05 - 3 tbsp unsalted butter
06 - 2 cups whole milk
07 - 1 cup heavy cream
08 - 2 cups sharp cheddar cheese, grated
→ Pantry
09 - 3 tbsp all-purpose flour
10 - 4 cups low-sodium vegetable broth
11 - 1 tsp kosher salt
12 - 0.5 tsp freshly ground black pepper
13 - 0.25 tsp ground nutmeg (optional)
→ Bread
14 - 1 small loaf crusty bread (such as baguette or sourdough), sliced
# How to Make:
01 - Melt butter in a large pot over medium heat. Add chopped onion and diced carrots, cooking until softened, approximately 5 minutes.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour over the vegetables, stirring constantly to form a roux for 2 minutes.
04 - Gradually whisk in the vegetable broth, ensuring the mixture is smooth and free of lumps.
05 - Add broccoli florets, salt, pepper, and nutmeg. Bring to a gentle boil, then reduce heat and simmer until broccoli is tender, about 12 to 15 minutes.
06 - Puree the soup using an immersion blender or in batches with a standard blender until smooth or desired texture is reached.
07 - Stir in whole milk and heavy cream, heating gently over low without boiling.
08 - Add grated cheddar cheese gradually, stirring until fully melted and integrated. Adjust seasoning as necessary.
09 - Preheat oven to 375°F. Arrange bread slices on a baking sheet and bake for 6 to 8 minutes until golden and crisp.
10 - Serve the soup hot, optionally garnished with extra cheddar, accompanied by the toasted crusty bread.
# Expert Advice:
01 -
- It comes together in under an hour, yet tastes like you spent all afternoon in the kitchen.
- The sharp cheddar cuts through the cream with just enough personality to keep each spoonful interesting.
- Crusty bread turns this soup into something substantial enough to anchor your whole evening.
02 -
- Never let the soup boil after you add the milk and cream—high heat can cause the dairy to break and curdle, turning silky soup into something grainy and disappointing.
- The nutmeg is subtle but crucial; it adds a warmth that makes people wonder what your secret ingredient is without ever being able to pinpoint it.
03 -
- Grate your cheese fresh rather than using pre-shredded; fresh grated melts more smoothly and creates that silky texture you're after.
- Keep your heat moderate throughout—patient cooking produces better results than high heat rushing the process, and your soup will reward the gentle approach.