Creamy Broccoli Cheddar Soup (Printable View)

Rich and velvety soup featuring tender broccoli florets and sharp cheddar, perfect for a comforting vegetarian meal ready in under an hour.

# What You’ll Need:

→ Vegetables

01 - 1 large head broccoli (about 1.1 lbs), cut into florets and stems chopped
02 - 1 medium carrot, peeled and diced
03 - 1 small yellow onion, diced
04 - 2 cloves garlic, minced

→ Dairy

05 - 3 tablespoons unsalted butter
06 - 2 cups whole milk
07 - 1 cup heavy cream
08 - 2 cups (about 8 oz) sharp cheddar cheese, grated

→ Pantry Staples

09 - 2 tablespoons all-purpose flour
10 - 3 cups vegetable broth
11 - 1 teaspoon Dijon mustard
12 - 1/2 teaspoon smoked paprika
13 - Salt and freshly ground black pepper, to taste

# Cooking Steps:

01 - Melt butter in a large soup pot over medium heat. Add diced onion and carrot, sauté until softened and fragrant, approximately 5 minutes. Stir in minced garlic and cook for an additional minute until aromatic.
02 - Sprinkle flour evenly over the sautéed vegetables. Stir constantly for 1-2 minutes to cook out the raw flour taste and create a smooth roux base that will thicken the soup.
03 - Slowly whisk in vegetable broth, followed by whole milk and heavy cream. Whisk continuously to prevent lumps and ensure a smooth, homogeneous mixture.
04 - Add broccoli florets and chopped stems along with Dijon mustard and smoked paprika. Bring the mixture to a gentle simmer, then cook uncovered for 15-20 minutes until broccoli is completely tender.
05 - Use an immersion blender to puree directly in the pot until reaching your preferred consistency, either completely smooth or slightly chunky. For a countertop blender, work in batches and return pureed soup to the pot.
06 - Reduce heat to low setting. Gradually stir in grated sharp cheddar cheese, allowing each addition to melt completely before adding more. Season generously with salt and freshly ground black pepper.
07 - Ladle hot soup into bowls and serve immediately. Garnish with additional shredded cheddar or a grinding of fresh black pepper if desired.

# Expert Tips:

01 -
  • The roux technique creates restaurant level creaminess without feeling heavy or overly rich
  • Sharp cheddar brings proper depth instead of that bland mild cheese disappointment
02 -
  • Temper your dairy by whisking a small amount of hot broth into the milk first if you are nervous about curdling
  • The soup will thicken considerably as it cools so do not panic if it looks slightly thin in the pot
03 -
  • Add a pinch of cayenne or nutmeg to take the flavor profile somewhere unexpected
  • The soup actually tastes better the next day so do not hesitate to make it ahead

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