Broccoli Cheddar Cheese Soup (Printable)

A thick, creamy blend of broccoli and sharp cheddar cheese, perfect for a cozy 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 tablespoons 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 teaspoon ground black pepper
12 - ½ teaspoon salt, adjust to taste
13 - ¼ teaspoon ground nutmeg (optional)

# How To Make It:

01 - Melt the butter in a large pot over medium heat. Add the onion and garlic, sautéing until fragrant and softened, approximately 3 minutes.
02 - Incorporate the grated carrot and broccoli florets, cooking for an additional 2 to 3 minutes to combine flavors.
03 - Sprinkle the flour over the vegetables and stir thoroughly to coat evenly. Cook for 1 to 2 minutes to remove the raw flour taste.
04 - Gradually whisk in the milk and vegetable broth. Bring to a gentle boil, then reduce heat and simmer for 15 minutes until broccoli is tender.
05 - Partially blend the soup using an immersion blender for a chunky texture, or fully blend until smooth, according to preference.
06 - Stir in the heavy cream and grated cheddar cheese until melted and the soup is homogeneous. Season with salt, black pepper, and nutmeg if desired.
07 - Ladle the soup into bowls and serve hot. Garnish optionally with extra cheese or a sprinkle of black pepper.

# Expert Tips:

01 -
  • It comes together in under an hour and tastes like you've been simmering it all day.
  • The texture is creamy and thick without feeling heavy, and you can blend it as smooth or chunky as you like.
  • It's the kind of soup that makes people ask for seconds even when they're already full.
02 -
  • Grate your own cheese from a block instead of using pre-shredded, or the soup will turn grainy and never get truly smooth.
  • Don't rush the flour step—if you don't cook it for at least a minute, the soup will taste starchy and dull.
  • If you blend it fully and it seems too thick, just whisk in a splash more milk or broth until it's the consistency you want.
03 -
  • Reserve a handful of small broccoli florets before blending and stir them back in at the end for texture and visual appeal.
  • Use a good sharp cheddar that's aged at least six months—it melts better and has way more flavor than the mild stuff.
  • If the soup splits or looks oily, whisk in a teaspoon of Dijon mustard to bring it back together.
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