Creamy Broccoli Cheddar Soup (View Print Version)

Creamy soup with tender broccoli, carrots, and sharp cheddar. Ready in 45 minutes.

# What You'll Need:

→ 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

# Method:

01 - Melt butter in a large pot over medium heat. Add chopped onion and cook until softened 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 create a smooth roux base.
04 - Gradually whisk in vegetable broth while stirring continuously to eliminate any lumps.
05 - Add broccoli florets and shredded carrots. Bring mixture 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 continuously until fully melted and the soup is smooth.
08 - Add salt, black pepper, paprika, and nutmeg to taste, stirring well to distribute seasonings evenly.
09 - Using an immersion blender, partially puree the soup to achieve desired consistency while retaining some vegetable chunks.
10 - Taste and adjust seasoning as needed. Serve hot alongside crusty bread.

# Expert Advice:

01 -
  • It tastes indulgent and creamy but comes together in under an hour, which feels like a small victory on busy weeknights.
  • Sharp cheddar brings a real flavor depth that doesn't need any pretense—it knows what it is.
  • The recipe forgives small mistakes and actually improves when you taste as you go.
02 -
  • Whisk the broth in gradually instead of dumping it all at once—I learned this the hard way when my first attempt looked like wallpaper paste.
  • Keep the heat low once you add cream and cheese or both can break, leaving you with separated soup instead of the silky version you want.
03 -
  • Grate your cheese fresh instead of using pre-shredded—it melts smoother and tastes less like coating powder.
  • If the soup breaks and the cheese separates, a splash of cold milk whisked in slowly can sometimes save it, though prevention is easier than rescue.
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