Thick Broccoli Cheddar Soup

The first time I made this broccoli cheese soup, my kitchen smelled like the inside of a cozy restaurant on a rainy Tuesday. I'd been craving something warm and velvety after a long week, and this recipe delivered exactly that comfort I needed. The way the sharp cheddar melts into the creamy base creates this incredible golden color that makes you feel better just looking at it.

My sister came over unexpectedly that evening and ended up staying for dinner. She took one sip, closed her eyes, and asked me to write this recipe down immediately. We sat at the counter with crusty bread, dipping and talking until the pot was nearly empty. That's when I knew this wasn't just soup, it was the kind of meal that pulls people to the table.

Ingredients

• 500 g broccoli florets: Fresh broccoli gives the best texture and vibrant green color throughout the soup
• 1 medium grated carrot: Adds natural sweetness and a beautiful orange undertone to the golden base
• 1 small onion: Finely chopped so it melts into the background without overwhelming the delicate flavors
• 2 cloves garlic: Minced fresh garlic provides aromatic depth that pairs perfectly with the cheddar
• 60 g unsalted butter: The foundation for your roux, creating that silky restaurant quality texture
• 500 ml whole milk: Whole milk is essential here, anything thinner wont give you that luxurious mouthfeel
• 500 ml vegetable broth: Use a good quality broth, it makes up half the liquid so flavor matters
• 200 g sharp cheddar cheese: freshly grated cheese melts smoothly unlike pre shredded which contains anti caking agents
• 120 ml heavy cream: This small amount elevates the entire soup to something truly special
• 30 g all purpose flour: Creates the velvety thickness that transforms broth into soup
• ½ tsp black pepper: Freshly cracked pepper adds a gentle warmth that cuts through the richness
• ½ tsp salt: Adjust to taste, but remember the cheese adds saltiness too
• ¼ tsp ground nutmeg: Optional but highly recommended, it makes the cheese flavor pop

Instructions

Build your flavor foundation:

Melt the butter in your large pot over medium heat, watching it foam and settle. Add the chopped onion and minced garlic, sautéing until they're softened and fragrant, about 3 minutes.

Add the vegetables:

Stir in the grated carrot and broccoli florets, letting them cook for another 2 to 3 minutes. The broccoli should start turning a brighter green as it begins to soften.

Create the roux:

Sprinkle the flour over the vegetables, stirring constantly to coat everything evenly. Cook for 1 to 2 minutes, stirring constantly, to cook out that raw flour taste.

Add the liquids:

Gradually whisk in the milk and vegetable broth, a little at a time to prevent lumps. Bring everything to a gentle boil, then reduce heat and let it simmer for 15 minutes until the broccoli is fork tender.

Choose your texture:

Use an immersion blender to partially blend for some chunks, or fully blend for completely smooth soup. I usually do a quick pulse, leaving some broccoli pieces for that satisfying bite.

Add the cheese:

Stir in the heavy cream and grated cheddar cheese, mixing gently until the cheese melts completely and the soup turns a gorgeous golden orange. Season with salt, pepper, and nutmeg if using.

Serve and enjoy:

Ladle the hot soup into bowls and add extra cheese or black pepper on top. The soup should be steaming hot and wonderfully aromatic.

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Last winter, my neighbor smelled this cooking through our shared wall and knocked on the door with a loaf of bread in hand. We ended up having an impromptu dinner party, just three of us huddled around bowls of soup while snow fell outside. That's the magic of this recipe, it creates moments you didn't plan for but will remember.

Making It Your Own

After making this soup dozens of times, I've learned that small tweaks make it yours. Add a pinch of cayenne pepper if you like heat, or smoked paprika for a depth that tastes like it cooked for hours. Sometimes I throw in a diced potato with the broccoli for extra body, especially on days when I want something even more substantial.

Serving Suggestions

While this soup is absolutely perfect on its own, what you serve alongside elevates the experience. A simple green salad with vinaigrette cuts through the richness beautifully. Crusty bread is non negotiable in my house, but garlic bread takes it to another level.

• Toasted sourdough with garlic butter
• Sharp cheddar and apple slices on the side
• A simple arugula salad with lemon dressing

Storage and Meal Prep

This soup has saved me on countless busy weekdays. I make a double batch on Sunday and portion it into containers for effortless lunches all week. The flavors actually develop and deepen overnight, making it taste even better the second day.

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There's something deeply satisfying about a recipe that turns simple ingredients into something that feels like a hug in a bowl. I hope this soup finds you on a day when you need exactly that kind of comfort.

Recipe Questions & Answers

→ What texture options are available for this soup?

You can blend partially for a chunky texture or fully for a smooth, creamy consistency.

→ Can I substitute cheddar cheese with other cheeses?

Yes, Gruyère or a cheese blend can be used for different flavor profiles.

→ Is it possible to make this soup gluten-free?

Replace flour with cornstarch mixed in cold milk before adding to the soup for gluten-free thickening.

→ How do the vegetables contribute to the flavor?

Broccoli adds earthiness, while grated carrot and sautéed onion provide sweetness and depth.

→ What garnishes enhance this dish?

A sprinkle of extra cheese or black pepper adds a finishing touch of flavor and visual appeal.