Creamy Broccoli Cheddar Soup (Printable)

Creamy soup with tender broccoli, sweet carrots, and sharp cheddar. Comforting and ready in 45 minutes.

# What You'll Need:

→ Vegetables

01 - 4 cups broccoli florets, chopped
02 - 1 cup carrots, julienned
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

# Directions:

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 prevent lump formation.
05 - Add broccoli and carrots, bring to a simmer, and cook uncovered for 15 to 20 minutes until vegetables reach desired tenderness.
06 - Reduce heat to low. Stir in milk and heavy cream gradually, heating gently without allowing the mixture to boil.
07 - Add grated cheddar cheese in small handfuls, stirring continuously until each addition melts completely and the mixture becomes smooth.
08 - Season with salt, pepper, paprika, and nutmeg to taste.
09 - For creamier texture, use an immersion blender to partially puree the soup while maintaining some vegetable chunks.
10 - Taste and adjust seasoning as needed. Serve hot with crusty bread.

# Expert Tips:

01 -
  • It comes together faster than ordering delivery, yet tastes like you spent all afternoon on it.
  • One pot means one dish to wash, which is honestly the real comfort food here.
  • Sharp cheddar transforms ordinary broccoli into something people actually want to eat.
02 -
  • Never add cheese to boiling soup—it will separate and become stringy and disappointing, so always reduce heat to low first.
  • Grating cheese fresh from the block makes an enormous difference in how smoothly it melts compared to pre-shredded cheese coated in anti-caking powder.
  • Taste the broth before using it; some brands are so salty they'll throw off your seasoning balance and you'll end up frustrated.
03 -
  • Shred or grate your cheese fresh from the block rather than using pre-shredded, which contains anticaking agents that prevent smooth melting.
  • Let the broccoli florets stay reasonably chunky when chopping—they shrink considerably during cooking and fall apart if cut too small.
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