Broccoli Cheddar Cheese Soup (Printable)

Creamy broccoli and sharp cheddar melded into a rich, warm soup with a smooth, comforting texture.

# What You 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 tbsp 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 tsp ground black pepper
12 - ½ tsp salt, or to taste
13 - ¼ tsp ground nutmeg (optional)

# Directions:

01 - Melt butter in a large pot over medium heat. Add onion and garlic, sauté until softened, about 3 minutes.
02 - Stir in grated carrot and broccoli florets, cooking for 2 to 3 minutes.
03 - Sprinkle flour evenly over vegetables and stir to coat. Cook for 1 to 2 minutes to remove raw flour taste.
04 - Gradually whisk in whole milk and vegetable broth. Bring mixture to a gentle boil, then reduce heat and simmer for 15 minutes until broccoli is tender.
05 - Use an immersion blender to partially blend for a chunky texture or fully blend for smoothness, according to preference.
06 - Stir in heavy cream and grated cheddar until cheese is fully melted and the soup is homogenous. Season with salt, pepper, and nutmeg if using.
07 - Ladle soup into bowls and serve hot. Optionally garnish with extra cheese or a sprinkle of black pepper.

# Expert Advice:

01 -
  • It's ready in 40 minutes and tastes like you've been simmering it all day.
  • The texture is creamy without being heavy, and somehow it feels both indulgent and genuinely good for you.
  • One pot, minimal cleanup, and enough flavor that people ask for seconds without hesitation.
02 -
  • Don't skip toasting the flour—if you rush it, you'll taste the raw flour flavor no matter how long you simmer.
  • Add the cheese slowly and keep stirring; if you dump it all in at once, it can get stringy instead of creamy.
  • Taste it before you serve it; the salt and seasoning should make you want another spoonful.
03 -
  • Use fresh-grated cheese instead of pre-shredded whenever possible—it melts into the soup cleanly instead of getting grainy or clumpy.
  • If the soup breaks or the cheese separates, don't panic: whisk in a splash of milk or cream and it usually comes back together.
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