Creamy Broccoli Cheddar Soup (Printable)

Rich, velvety soup with tender broccoli and sharp cheddar. A cozy vegetarian comfort ready in 45 minutes.

# 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

09 - 2 tablespoons all-purpose flour
10 - 3 cups vegetable broth
11 - 1 teaspoon Dijon mustard
12 - 1/2 teaspoon smoked paprika
13 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Melt butter in a large pot over medium heat. Add diced onion and carrot, sautéing until softened, approximately 5 minutes. Add minced garlic and cook for 1 additional minute until fragrant.
02 - Sprinkle flour into the pot, stirring constantly for 1-2 minutes to cook out the raw flour taste and form a smooth roux base.
03 - Gradually whisk in vegetable broth, followed by whole milk and heavy cream. Ensure continuous whisking to prevent lumps and achieve a smooth consistency.
04 - Add chopped broccoli stems and florets along with Dijon mustard and smoked paprika. Bring to a gentle simmer and cook uncovered for 15-20 minutes until broccoli is completely tender.
05 - Use an immersion blender to puree soup to desired consistency, whether completely smooth or slightly textured. Alternatively, blend in batches using a countertop blender, then return to pot.
06 - Reduce heat to low and gradually stir in grated sharp cheddar cheese until fully melted and incorporated. Season generously with salt and freshly ground black pepper to taste.
07 - Ladle hot soup into bowls and serve immediately. Garnish with additional shredded cheddar or a sprinkle of black pepper if desired.

# Expert Advice:

01 -
  • Everything comes together in one pot, which means minimal cleanup and maximum satisfaction
  • The texture is incredibly velvety without any fancy techniques or hours of stirring
02 -
  • Never add cheese over high heat or it will separate and turn grainy instead of staying smooth and luscious
  • Temper your dairy by letting the roux mixture cool slightly before adding milk and cream
03 -
  • Grate your own cheese instead of buying pre shredded for the smoothest melting result
  • Taste the soup before adding salt since cheddar and butter already bring saltiness

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