Creamy Broccoli Cheddar Soup (Printable)

Creamy comfort soup with tender broccoli, sweet carrots, and rich sharp cheddar. Perfect for chilly evenings.

# What You’ll 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 Prepare:

01 - In a large pot, melt butter 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 prevent lumps from forming.
05 - Add broccoli florets and shredded carrots. Bring to a simmer and cook uncovered for 15 to 20 minutes until vegetables become 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 constantly until fully melted and smooth.
08 - Season with salt, black pepper, paprika, and nutmeg. Adjust seasoning as needed.
09 - Use an immersion blender to partially puree the soup, leaving some vegetable chunks for texture if desired.
10 - Taste and adjust seasonings one final time. Serve hot with crusty bread.

# Expert Suggestions:

01 -
  • It tastes like it took hours, but you'll have it on the table in under 45 minutes, which feels like cheating in the best way.
  • Sharp cheddar gives it personality that keeps people coming back for seconds, unlike those bland versions that fade on your tongue.
  • The method is forgiving enough that even if you're not a confident cook, you'll end up with something genuinely delicious.
02 -
  • Don't skip making the roux or rush past the whisking stage—this is what keeps the soup from tasting watery and gives it body that feels substantial.
  • Add the cheese off heat or at very low temperature, because high heat can make it separate and turn grainy instead of staying silky and smooth.
03 -
  • If your soup breaks or looks grainy, take it off heat immediately and whisk in a splash of cold milk while stirring constantly—this often saves it.
  • Toast a small handful of broccoli florets separately in a hot pan with a little butter and salt, then float them on top as garnish for visual interest and an extra texture contrast.
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