Creamy Broccoli Cheddar

The first time I made broccoli cheddar soup, it was a rainy Tuesday and I was craving something that felt like a warm hug. My roommate walked in midway through and immediately asked what smelled like heaven in a pot. We ended up eating it straight from matching bowls on the couch while watching old movies, and neither of us bothered with utensils after the first few minutes.

Last winter my sister called me in a panic, needing to bring something to a potluck but having zero time or energy. I talked her through this soup over the phone, and when she arrived, the hostess actually asked for the recipe before she even took off her coat. Now its her go to for everything from sick days to dinner parties.

Ingredients

• Medium onion: Finely chopped onion forms the aromatic foundation and cooking it until translucent removes any harsh bite
• Garlic cloves: Two cloves give just enough warmth without overwhelming the delicate broccoli flavor
• Broccoli florets: Four cups of fresh or frozen florets become tender and sweet as they simmer in the creamy base
• Grated carrot: One medium carrot adds natural sweetness and beautiful golden undertones to the green soup
• Whole milk: Full fat milk creates the luxurious body that makes this soup feel indulgent
• Heavy cream: One cup of cream transforms this from everyday soup into something velvety and rich
• Sharp cheddar: Two cups of freshly shredded sharp cheddar provides the bold cheesy punch everyone expects
• Unsalted butter: Two tablespoons of butter gives the roux its nutty foundation and silky texture
• All purpose flour: Three tablespoons of flour creates the perfect thickening power for a spoon coating consistency
• Vegetable broth: Three cups of quality broth provides the savory liquid base that ties everything together
• Salt and pepper: Half teaspoon of salt and quarter teaspoon of pepper enhance all the flavors without overpowering
• Ground nutmeg: A pinch of nutmeg highlights the creaminess in ways people cannot quite put their finger on

Instructions

Build the aromatic base:

Melt two tablespoons of butter in a large pot over medium heat and add your chopped onion. Cook for four to five minutes until it turns soft and translucent, then stir in the minced garlic for just one minute until fragrant.

Create your roux:

Sprinkle three tablespoons of flour into the pot and stir constantly for two minutes. The mixture should bubble gently and smell slightly nutty, which means your thickening base is ready.

Add the liquids:

Gradually whisk in four cups of whole milk and three cups of vegetable broth. Take your time to prevent lumps from forming, stirring until the mixture is completely smooth and beginning to steam.

Simmer the vegetables:

Add the broccoli florets and grated carrot to the pot, then bring everything to a gentle simmer. Let it cook for fifteen to twenty minutes until the vegetables are fork tender.

Choose your texture:

Use an immersion blender to puree the soup directly in the pot until smooth, or leave it slightly chunky if you prefer more texture. For a completely velvety result, blend in batches using a countertop blender.

Add the creaminess:

Return the soup to the pot if you used a countertop blender, then stir in one cup of heavy cream and two cups of shredded sharp cheddar. Keep the heat low and stir until the cheese is completely melted.

Season to perfection:

Add half teaspoon of salt, quarter teaspoon of black pepper, and the optional nutmeg. Taste and adjust the seasoning as needed before serving hot with extra cheddar and crusty bread.

Save

This soup has become my comfort food of choice during difficult months, and my neighbor texted me the other day saying her kids request it every Sunday night now. There is something about the combination of sharp cheddar and tender broccoli that feels like home, no matter where you are.

Making It Lighter

You can easily adapt this soup for a lighter version by replacing the heavy cream with additional milk or half and half. The texture will still be satisfyingly creamy without the full richness of heavy cream.

Adding Some Heat

A small pinch of cayenne pepper or smoked paprika adds a subtle warmth that cuts through the richness beautifully. I started doing this after a guest suggested it, and now I never make it without that tiny kick.

Cheese Variations

While sharp cheddar is traditional, try substituting half with Gruyère for a nutty depth or Monterey Jack for extra meltiness. Each cheese combination creates a slightly different personality.

• Always add cheese off the heat to prevent separation
• Let the soup cool slightly before freezing for best results
• Reheat gently over low heat to maintain the silky texture

Save

There is nothing quite like lifting the lid off this soup and watching steam rise into a cold kitchen, knowing comfort is just minutes away. Serve it with someone you love.

Common Recipe Questions

→ What type of cheese is used?

Sharp cheddar cheese is used for a bold, tangy flavor that melts smoothly into the dish.

→ Can frozen broccoli be used?

Yes, frozen broccoli works well and provides convenience without sacrificing flavor.

→ How can I adjust the thickness?

Use an immersion or countertop blender to puree to desired consistency, making it smooth or slightly chunky.

→ Are there any suggested seasoning tweaks?

A pinch of cayenne or smoked paprika can add a subtle kick, enhancing the overall flavor.

→ What can be substituted for heavy cream?

For a lighter consistency, replace heavy cream with additional milk or half-and-half.