Creamy Broccoli Cheddar Soup (Print Version)

Creamy soup with tender broccoli, carrots, and sharp cheddar cheese. Perfect comfort food ready in 45 minutes.

# Ingredients List:

→ Vegetables

01 - 4 cups broccoli florets, chopped (about 1 large head)
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, or to taste
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon paprika
14 - Pinch of ground nutmeg

# Directions:

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 onion mixture 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 are tender.
04 - Reduce heat to low. Stir in whole milk and heavy cream, heating gently without boiling.
05 - Add grated cheddar cheese one handful at a time, stirring until each addition is fully melted and the mixture becomes smooth.
06 - Season with salt, black pepper, paprika, and ground nutmeg. Adjust seasoning as needed.
07 - For a smoother consistency, use an immersion blender to partially puree the soup, leaving some vegetable chunks if desired. Serve hot with crusty bread.

# Expert Tips:

01 -
  • It comes together in under an hour, which means you can make it on a random Tuesday and still have time for everything else.
  • The sharp cheddar gives it actual flavor depth instead of that one-note mild cheese taste that disappoints.
  • You can blend it as smooth as you want or leave it chunky—it works beautifully either way.
02 -
  • If your soup breaks or looks separated, you either added dairy too fast or let it boil; fix it by reducing heat and whisking vigorously, and next time go slower and keep that temperature low.
  • Grating your own cheese from a block rather than using pre-shredded saves you from those anti-caking additives that prevent the cheese from melting smoothly into the soup.
03 -
  • For extra richness that tastes intentional rather than accidental, replace half the milk with cream and add an extra half cup of cheese.
  • Keep the soup temperature just below boiling after you add dairy—even a gentle simmer is too much and will cause the cream to break and look curdled.
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