Creamy Broccoli Cheddar Soup (Printable)

Velvety soup with tender broccoli, sharp cheddar, and a warm bread bowl for cozy enjoyment.

# What You Need:

→ Soup

01 - 2 tablespoons unsalted butter
02 - 1 tablespoon olive oil
03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 4 cups broccoli florets, chopped
06 - 1 medium carrot, peeled and diced
07 - 1 celery stalk, diced
08 - 1/4 cup all-purpose flour
09 - 3 cups vegetable broth
10 - 2 cups whole milk
11 - 1 cup heavy cream
12 - 2 cups sharp cheddar cheese, freshly grated
13 - 1/4 teaspoon ground nutmeg
14 - Salt and black pepper, to taste

→ Bread Bowls

15 - 4 small round crusty bread loaves (sourdough or boule)

# Steps:

01 - Slice the top off each loaf and gently hollow out the center, leaving a thick shell. Set aside.
02 - Heat butter and olive oil in a large pot over medium heat. Add onion and cook until translucent, about 3 to 4 minutes.
03 - Add garlic, carrot, and celery to the pot; cook for 2 minutes until softened.
04 - Stir in broccoli florets and cook for an additional 3 minutes.
05 - Sprinkle flour over the vegetables and stir constantly for 1 to 2 minutes to form a roux.
06 - Gradually whisk in vegetable broth, followed by milk and heavy cream, stirring until smooth.
07 - Bring to a gentle simmer and cook for 15 to 20 minutes until broccoli is tender.
08 - Use an immersion blender to partially purée the soup, leaving some texture as preferred.
09 - Reduce heat to low. Stir in cheddar cheese and nutmeg until the cheese melts and the soup is creamy. Season with salt and pepper.
10 - Ladle the hot soup into prepared bread bowls and serve immediately.

# Expert Advice:

01 -
  • The bread bowl transforms a basic soup into something that feels fancy enough for guests but requires zero fancy techniques.
  • That sharp cheddar cuts through the cream with just enough bite to keep your palate interested instead of feeling weighed down.
  • You can have this entire meal ready in under an hour, which means weeknight dinners actually feel doable.
02 -
  • Never add cheese to soup that's actively boiling or it can become grainy and separate—always reduce heat to low first and stir constantly as it melts.
  • Hollowing out bread bowls works best when you do it just before serving because they get soggy quickly once soup sits in them, though you can prep them up to an hour ahead and wrap them loosely.
03 -
  • Grate your cheese fresh from a block right before adding it—pre-shredded cheese has anticaking agents that make it grainy when it melts into hot liquid.
  • The immersion blender is your friend here because it lets you control the texture precisely, but if you don't have one, carefully transfer the hot soup to a regular blender in batches and blend until you reach your desired consistency.

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