Creamy Broccoli Cheddar Soup (Printable Version)

Silky broccoli and sharp cheddar combine with roasted florets and rich cream for ultimate comfort in a bowl.

# What You Need:

→ Vegetables

01 - 1 large head broccoli, cut into florets
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced

→ Dairy

04 - 1 ½ cups sharp cheddar cheese, grated
05 - 1 cup heavy cream
06 - 2 tablespoons unsalted butter

→ Pantry

07 - 3 cups vegetable broth
08 - 2 tablespoons olive oil
09 - 2 tablespoons all-purpose flour
10 - ½ teaspoon salt
11 - ¼ teaspoon freshly ground black pepper
12 - ⅛ teaspoon ground nutmeg

# Steps:

01 - Preheat oven to 425°F. Toss broccoli florets with olive oil, salt, and pepper. Spread on baking sheet and roast for 20 minutes until golden and tender.
02 - Melt butter in large pot over medium heat. Add onion and cook 5 minutes, stirring occasionally, until softened. Add garlic and cook 1 minute until fragrant.
03 - Sprinkle flour over onions and garlic. Cook for 2 minutes, stirring constantly, to form roux.
04 - Slowly whisk in vegetable broth, ensuring no lumps remain. Bring to simmer.
05 - Add roasted broccoli to pot, reserving a few florets for garnish if desired. Simmer for 8 minutes.
06 - Using immersion blender or countertop blender, puree soup until completely smooth.
07 - Stir in heavy cream, grated cheddar, and nutmeg. Cook over low heat, stirring, until cheese melts and soup becomes creamy. Adjust seasoning as needed.
08 - Ladle into bowls. Garnish with reserved broccoli florets and extra cheddar if desired. Serve hot.

# Expert Advice:

01 -
  • Roasting the broccoli beforehand creates this incredible depth of flavor that store-bought soups can never achieve.
  • The silky texture somehow makes everything feel right with the world, especially when paired with a chunk of crusty bread for dipping.
02 -
  • Never boil the soup after adding cheese or itll separate into an unappetizing grainy mess.
  • Grating your own cheese instead of using pre-shredded makes all the difference as packaged shredded cheese contains anti-caking agents that prevent proper melting.
03 -
  • Save the broccoli stems, peel them, and dice them to add to the soup for extra nutrition and less waste.
  • For an incredible flavor boost, add the rind from a wedge of parmesan cheese to the broth as it simmers, removing before blending.
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