Creamy Broccoli Cheddar Soup (Printable)
Velvety blend of tender broccoli and sharp cheddar cheese served with crusty bread for cozy comfort.
# What You Need:
→ Vegetables
01 - 1 large head broccoli (approximately 1.1 pounds), cut into small florets
02 - 1 medium carrot, peeled and diced
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
→ Dairy
05 - 3 cups whole milk
06 - 1 cup heavy cream
07 - 2 cups sharp cheddar cheese, freshly grated (approximately 8 ounces)
08 - 2 tablespoons unsalted butter
→ Pantry Staples
09 - 2 tablespoons all-purpose flour
10 - 3 cups low-sodium vegetable broth
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon ground black pepper
13 - 1/2 teaspoon salt, or to taste
→ Bread for Serving
14 - 4 slices crusty bread (sourdough or French bread)
# Steps:
01 - Melt butter in a large pot over medium heat. Add chopped onion and diced carrot, sautéing until softened and fragrant, approximately 5 minutes.
02 - Stir minced garlic into the pot and cook for 1 minute until fragrant, being careful not to brown the garlic.
03 - Sprinkle flour evenly over the vegetables, stirring constantly for 1-2 minutes to cook out the raw flour taste and create a smooth roux base.
04 - Gradually whisk in vegetable broth, ensuring the mixture remains smooth and free of lumps. Continue whisking until fully incorporated.
05 - Add broccoli florets, dried thyme, salt, and pepper. Bring to a gentle simmer, cover, and cook for 15 minutes until broccoli is completely tender.
06 - Reduce heat to low. Stir in whole milk and heavy cream, allowing the soup to simmer gently for 5 minutes. Avoid boiling to prevent dairy separation.
07 - Use an immersion blender to puree the soup until completely smooth, or blend in batches using a countertop blender. For added texture, leave small chunks of broccoli intact.
08 - Add grated sharp cheddar cheese gradually, stirring continuously until fully melted and incorporated. Taste and adjust seasoning with additional salt and pepper if needed.
09 - While soup finishes cooking, toast bread slices in a toaster or oven until golden brown and crisp on the exterior.
10 - Ladle hot soup into serving bowls and accompany with warm toasted bread on the side for dipping.
# Expert Advice:
01 -
- Uses up broccoli that's been sitting in your fridge too long
- Ready in under an hour but tastes like it simmered all afternoon
02 -
- Never boil the soup after adding dairy or it will separate into a grainy mess
- Grate your own cheese because the anti-caking coating on pre-shredded blocks smooth melting
03 -
- Add a pinch of nutmeg with the thyme for a subtle warmth that people cant quite identify
- Roast the broccoli florets at 425°F for 15 minutes before adding to the soup for deeper flavor