Thick Broccoli Cheddar Soup (Printable)

Creamy soup combining tender broccoli and rich cheddar cheese for a warm, satisfying bite.

# Ingredient List:

→ 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, adjust to taste
13 - ¼ tsp ground nutmeg (optional)

# How to Make:

01 - Melt butter in a large pot over medium heat. Add onion and garlic; cook until softened, about 3 minutes.
02 - Stir in grated carrot and broccoli florets; cook for 2 to 3 minutes to combine flavors.
03 - Sprinkle flour evenly over vegetables and stir thoroughly. Cook for 1 to 2 minutes to remove 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 until broccoli is tender.
05 - Use an immersion blender to blend the soup to desired texture—partially for chunky or fully for smooth consistency.
06 - Stir in heavy cream and grated cheddar cheese. Mix until cheese is completely melted and soup is smooth. Season with salt, pepper, and nutmeg as preferred.
07 - Ladle soup into bowls and serve hot. Optionally garnish with additional cheese or a sprinkle of black pepper.

# Expert Tips:

01 -
  • It comes together in under an hour and tastes like you spent all day in the kitchen.
  • The cheese melts so completely that every spoonful feels indulgent without being heavy.
  • You can eat it chunky or creamy depending on your mood, and it never judges your choice.
02 -
  • If your soup breaks and gets grainy or separates, you added the cream on too high heat—low and slow is the only way with cheese and cream.
  • The flour roux is what keeps everything emulsified; don't skip it or you'll end up with cheese sinking to the bottom.
  • The soup thickens as it cools, so if it seems a little loose when hot, that's actually perfect.
03 -
  • Make this soup the day before if you can—the flavors marry overnight and it tastes even better reheated gently on the stovetop.
  • Always taste and adjust seasoning at the very end; salt and pepper preferences vary more than you'd think, and your broth might already be seasoned.
  • If you're feeding someone dairy-free, a cashew cream mixed with broth can substitute for the milk and cream, though the flavor will shift slightly.
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