Thick Broccoli Cheddar Soup (Printable)

Creamy blend of broccoli and cheddar, simmered to a smooth, rich consistency for a warm meal.

# What You’ll Need:

→ Vegetables

01 - 1 lb broccoli florets
02 - 1 medium carrot, peeled and grated
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced

→ Dairy

05 - 4 tbsp unsalted butter
06 - 2 cups whole milk
07 - 2 cups vegetable broth
08 - 2 cups sharp cheddar cheese, grated
09 - ½ cup heavy cream

→ Pantry

10 - ¼ cup all-purpose flour
11 - ½ tsp ground black pepper
12 - ½ tsp salt, or to taste
13 - ¼ tsp ground nutmeg (optional)

# How to Prepare:

01 - Melt butter in a large pot over medium heat. Add chopped onion and minced garlic, cooking until softened, about 3 minutes.
02 - Add grated carrot and broccoli florets to the pot. Cook, stirring, for 2 to 3 minutes until slightly tender.
03 - Sprinkle flour over the vegetables and stir well to coat. Cook for 1 to 2 minutes to remove the raw flour taste.
04 - Gradually whisk in whole milk and vegetable broth. Bring to a gentle boil, then reduce heat to low and simmer for 15 minutes until broccoli is tender.
05 - Use an immersion blender to partially blend for a chunky texture or fully blend for a smoother consistency, according to preference.
06 - Stir in heavy cream and grated sharp cheddar until cheese melts and soup becomes smooth. Season with salt, black pepper, and nutmeg if desired.
07 - Ladle soup into bowls and serve hot. Garnish optionally with extra cheese or a sprinkle of black pepper.

# Expert Suggestions:

01 -
  • The texture hits that perfect balance between silky smooth and satisfying chunks of tender broccoli
  • It comes together in under 45 minutes but tastes like it simmered all afternoon
  • Leftovers reheat beautifully for lunch the next day, if they last that long
02 -
  • Never let the soup come to a rolling boil after adding the cheese or it might separate and become grainy
  • Grate your own cheese from a block because pre shredded cheese contains cellulose that prevents smooth melting
  • The soup will thicken as it cools, so reheat with a splash of milk or broth to reach the right consistency again
03 -
  • Warm your milk slightly before adding it to the hot roux, this prevents shocking the mixture and creating lumps
  • If you don't have an immersion blender, let the soup cool slightly before transferring to a regular blender in batches
  • Grate the cheese while the soup simmers so it's ready to add immediately when needed
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