Thick Broccoli Cheddar Soup (Print Page)

Rich, comforting blend of broccoli and cheddar cheese with a smooth, creamy texture.

# What You Need:

→ Vegetables

01 - 1 lb broccoli, cut into 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, sautéing until softened, approximately 3 minutes.
02 - Stir in grated carrot and broccoli florets; cook for 2 to 3 minutes.
03 - Sprinkle flour evenly over vegetables, stirring to coat. Cook for 1 to 2 minutes to remove the raw flour taste.
04 - Gradually whisk in whole milk and vegetable broth. Bring to a gentle boil, then reduce heat and simmer for 15 minutes or until broccoli is tender.
05 - Use an immersion blender to partially blend for a chunky texture or fully blend for a smoother consistency, according to preference.
06 - Stir in heavy cream and grated cheddar cheese until melted and smooth. Season with salt, black pepper, and nutmeg if desired.
07 - Ladle soup into bowls and serve hot. Garnish with additional cheese or a sprinkle of black pepper if desired.

# Expert Advice:

01 -
  • It comes together in under an hour, which means you can have comfort in a bowl before dinner time feels like a rush.
  • The texture is genuinely creamy without tasting heavy or feeling like it sat on your stomach all evening.
  • You probably have most of these ingredients already, and it's a legitimate excuse to use up broccoli before it wilts in your crisper drawer.
02 -
  • If you blend the soup too much, it becomes too smooth and loses the comfort of actually eating vegetables—embrace some texture, even if you think you want it creamy.
  • Cheese can break and turn grainy if the soup gets too hot after you add it; keep the heat at a gentle simmer and stir slowly so everything stays emulsified and creamy.
  • Taste before you're done cooking, not after; by then it's too late to adjust, and you'll either have soup that's too salty or too bland.
03 -
  • Use good cheddar that you'd actually want to eat on its own; cheap cheddar powder tastes like disappointment in soup form.
  • Don't skip the nutmeg even if you're skeptical—it's the ingredient that makes people ask what's different about your version compared to what they've had before.
Go Back