Broccoli Cheddar Soup (Printable)

Creamy soup featuring tender broccoli, sweet carrots, and sharp cheddar cheese. Perfect comfort food for chilly days.

# Ingredient List:

→ Vegetables

01 - 4 cups broccoli florets, chopped
02 - 1 cup carrots, julienned or shredded
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced

→ Dairy

05 - 2 cups sharp cheddar cheese, grated
06 - 2 cups whole milk
07 - 1 cup heavy cream
08 - 4 tablespoons unsalted butter

→ Base & Liquid

09 - 4 cups vegetable broth
10 - 1/4 cup all-purpose flour

→ Seasonings

11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon paprika
14 - Pinch of ground nutmeg

# Steps:

01 - Melt butter in a large pot over medium heat. Add chopped onion and cook until soft and translucent, approximately 4 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour over the onion mixture and stir constantly for 2 minutes to form a smooth roux.
04 - Gradually whisk in vegetable broth while stirring continuously to eliminate lumps and ensure a smooth consistency.
05 - Add broccoli florets and shredded carrots. Bring to a simmer and cook uncovered for 15 to 20 minutes until vegetables are tender.
06 - Reduce heat to low. Stir in whole milk and heavy cream, heating gently without allowing the mixture to boil.
07 - Add grated cheddar cheese one handful at a time, stirring after each addition until fully melted and the soup achieves a smooth consistency.
08 - Season with salt, black pepper, paprika, and nutmeg according to preference.
09 - For a smoother consistency, use an immersion blender to partially puree the soup, leaving some vegetable chunks if desired.
10 - Taste and adjust seasoning as needed. Serve hot with crusty bread.

# Tips from the Pros:

01 -
  • It tastes like you spent hours cooking, but honestly you didn't.
  • There's something about cheese and broccoli together that makes people forget they're eating vegetables.
  • Your whole house smells incredible while it simmers.
02 -
  • Do not skip the roux step—that flour mixture is what prevents your soup from being watery broth with floating vegetables, and it's worth the two extra minutes of stirring.
  • Sharp cheddar makes an actual difference compared to mild, so don't grab whatever cheese is on sale unless you're already convinced it's delicious.
03 -
  • Taste your soup constantly as you build it—add cheese slowly enough that you can stop before it gets too rich, and adjust seasoning multiple times because flavors shift and develop as things simmer.
  • If you accidentally let it boil after adding cream, don't panic; just turn the heat off immediately and let it sit undisturbed for a couple minutes while you breathe and then gently stir.
Go Back