Creamy Broccoli Cheddar Soup (Printable)
Velvety soup combining tender broccoli and sharp cheddar, served with toasted crusty bread.
# What You Need:
→ Vegetables
01 - 1 large head broccoli (about 1.1 lbs), chopped into small florets
02 - 1 medium carrot, peeled and diced
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
→ Dairy
05 - 3 cups (24 fl oz) whole milk
06 - 1 cup (8 fl oz) heavy cream
07 - 2 cups (7 oz) sharp cheddar cheese, freshly grated
08 - 2 tbsp (1 oz) unsalted butter
→ Pantry
09 - 2 tbsp (0.6 oz) all-purpose flour
10 - 3 cups (24 fl oz) low-sodium vegetable broth
11 - 1/2 tsp dried thyme
12 - 1/2 tsp ground black pepper
13 - 1/2 tsp salt (or to taste)
→ Bread
14 - 4 slices crusty bread (such as sourdough or French bread), for serving
# How To Make:
01 - Melt the butter in a large pot over medium heat. Add the onion and carrot, sautéing until softened, about 5 minutes.
02 - Stir in the garlic and cook for 1 minute until fragrant.
03 - Sprinkle in the flour, stirring constantly for 1-2 minutes to form a roux.
04 - Gradually whisk in the vegetable broth, ensuring no lumps remain.
05 - Add the chopped broccoli, dried thyme, salt, and pepper. Bring to a simmer, cover, and cook for 15 minutes until the broccoli is tender.
06 - Reduce the heat to low. Stir in the milk and cream, and simmer gently for 5 minutes without boiling.
07 - Using an immersion blender (or working in batches with a countertop blender), blend the soup until smooth or leave some chunks for texture, as desired.
08 - Stir in the grated cheddar cheese, mixing until melted and the soup is creamy. Taste and adjust seasoning if needed.
09 - While the soup finishes, toast the bread slices until golden.
10 - Ladle the hot soup into bowls and serve with toasted bread on the side.
# Expert Tips:
01 -
- The way sharp cheddar melts into the creamy broth creates this incredible velvety texture that feels like a warm hug on cold days
- It comes together in under an hour but tastes like it simmered all afternoon, making you look like a kitchen genius without the effort
02 -
- I learned the hard way that high heat will make the dairy separate and turn your beautiful soup into a grainy mess, so keep the temperature low after adding the milk and cream
- Grating your own cheese instead of buying pre shredded makes all the difference between a smooth soup and one with weird texture
03 -
- If you're making this ahead of time, leave the bread until serving time so it stays perfectly crisp
- The soup actually tastes better the next day as all the flavors have had time to become friends