Broccoli Cheddar Creamy Soup (Printable)

A velvety bowl featuring tender broccoli, sweet carrots, and sharp cheddar cheese.

# What You'll Need:

→ Vegetables

01 - 4 cups broccoli florets, chopped
02 - 1 cup carrots, julienned or shredded
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 Make It:

01 - Melt butter in a large pot over medium heat. Add chopped onion and cook until soft and translucent, approximately 4 minutes. Stir in minced garlic and cook for 1 minute until fragrant. Sprinkle flour over the aromatics and stir constantly for 2 minutes to form a roux.
02 - Gradually whisk vegetable broth into the roux, ensuring no lumps form. Add broccoli florets and shredded carrots to the pot.
03 - Bring the mixture to a simmer and cook uncovered for 15 to 20 minutes until vegetables reach tender consistency.
04 - Reduce heat to low. Stir in whole milk and heavy cream gently, stirring frequently. Do not allow the mixture to reach a boiling point.
05 - Add grated cheddar cheese one handful at a time, stirring continuously until completely melted and smooth.
06 - Season with salt, black pepper, paprika, and nutmeg to taste. For a smoother texture, use an immersion blender to partially puree the soup while maintaining some vegetable pieces. Taste and adjust seasonings as needed. Serve hot.

# Expert Advice:

01 -
  • It comes together in under 45 minutes, which means you can have real comfort food without spending your whole evening cooking.
  • The sharp cheddar gives it a depth that feels fancy, but the method is so forgiving that even a tired weeknight version turns out creamy and satisfying.
02 -
  • If you add the cheese too quickly or on high heat, it can get stringy and separate, so patience with low heat is the real secret to creaminess.
  • Taste the soup before you serve it, because different broths and cheeses have different salt levels, and you might need to adjust.
03 -
  • If you want extra richness, swap half the milk for additional heavy cream, which makes it feel like a restaurant version.
  • For a lighter version, use reduced-fat milk or cut the cream back, and the soup will still be delicious and satisfying.
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