Creamy Broccoli Cheddar Soup (Print View)

A rich, velvety soup brimming with tender broccoli and sharp cheddar, perfect for a cozy vegetarian comfort meal.

# 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 (24 oz) vegetable broth
11 - 1 teaspoon Dijon mustard
12 - 1/2 teaspoon smoked paprika
13 - Salt and freshly ground black pepper, to taste

# Method:

01 - Melt the butter in a large pot over medium heat. Add the diced onion and carrot, sautéing until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
02 - Stir the flour into the vegetables and cook for 1-2 minutes, stirring constantly to form a smooth roux and eliminate raw flour taste.
03 - Gradually whisk in the vegetable broth, followed by the milk and cream, ensuring no lumps form. Continue whisking until fully incorporated.
04 - Add the chopped broccoli stems and florets, Dijon mustard, and smoked paprika. Bring to a gentle simmer. Cook uncovered for 15-20 minutes until broccoli is very tender.
05 - Use an immersion blender to puree to desired consistency, either completely smooth or slightly chunky. Alternatively, blend in batches using a countertop blender, then return to pot.
06 - Reduce heat to low. Stir in the grated cheddar cheese until melted and fully incorporated. Season with salt and pepper to taste.
07 - Ladle hot soup into bowls. Garnish with extra cheddar cheese or a sprinkle of black pepper if desired.

# Insider Tips:

01 -
  • The roux technique creates restaurant-quality silkiness without any fancy equipment
  • Sharp cheddar brings the right bite while cream keeps it mellow and comforting
  • It comes together in under an hour but tastes like it simmered all afternoon
02 -
  • Never boil the soup after adding the cheese or it will separate into greasy puddles
  • Room temperature cheese melts better than cold cheese straight from the fridge
  • Grate your own cheese instead of buying pre-shredded—the anti-caking coating prevents smooth melting
03 -
  • Cut the broccoli into uniform pieces so everything cooks at the same speed
  • Taste the soup before adding salt—the cheese and broth both contribute sodium

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