Thick Broccoli Cheddar Soup (Printable)

A thick, creamy blend of broccoli and sharp cheddar, perfect for a warm comforting meal.

# What You'll 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)

# Steps:

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. Cook for 2 to 3 minutes until slightly tender.
03 - Sprinkle flour over vegetables and stir thoroughly to coat. 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 partially blend for a chunky texture or fully blend to a smooth consistency, according to preference.
06 - Stir in heavy cream and grated cheddar cheese until fully melted and incorporated. Season with salt, black pepper, and nutmeg if desired.
07 - Ladle soup into bowls and serve hot, optionally garnished with extra cheese or a sprinkle of black pepper.

# Expert Tips:

01 -
  • It comes together in under 45 minutes, which means you can have genuine homemade soup on the table faster than delivery.
  • The cheese melts into every spoonful without being heavy, creating something that tastes indulgent but doesn't weigh you down.
  • You control the texture completely—chunky comfort or silky smooth, depending on your mood that day.
02 -
  • If your soup breaks or gets grainy after adding the cheese, it usually means the heat was too high; rescue it by removing the pot from heat and whisking in a splash of cold milk, which often brings everything back together.
  • Don't skip the flour-cooking step, and don't add your cold liquids all at once; these two shortcuts create lumps that no amount of blending will fully eliminate, and they're the main reason homemade soup disappoints.
03 -
  • Buy pre-cut broccoli florets from the produce section on the days you're tired; there's no shame in saving 10 minutes of chopping when the final soup is still completely homemade and infinitely better than canned.
  • Always add cheese off the heat to avoid overheating it; the residual warmth of the pot is plenty to melt it completely, and this small detail is what separates creamy from grainy.
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