Creamy Broccoli Cheddar Soup (Printable Version)
Rich, velvety soup with tender broccoli and sharp cheddar, ready in 45 minutes.
# What You Need:
→ Vegetables
01 - 1 large head broccoli (about 1.1 lbs), cut into florets and stems chopped
02 - 1 medium carrot, peeled and diced
03 - 1 small yellow onion, diced
04 - 2 cloves garlic, minced
→ Dairy
05 - 3 tablespoons unsalted butter
06 - 2 cups whole milk
07 - 1 cup heavy cream
08 - 2 cups (about 8 oz) sharp cheddar cheese, grated
→ Pantry Staples
09 - 2 tablespoons all-purpose flour
10 - 3 cups (about 24 oz) vegetable broth
11 - 1 teaspoon Dijon mustard
12 - 1/2 teaspoon smoked paprika
13 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Melt butter in a large pot over medium heat. Add onion and carrot, sauté until softened, approximately 5 minutes. Add garlic and cook 1 additional minute until fragrant.
02 - Stir flour into the vegetable mixture, cooking constantly for 1-2 minutes to create a smooth roux and eliminate raw flour taste.
03 - Gradually whisk in vegetable broth followed by milk and cream, ensuring smooth incorporation without lumps.
04 - Add broccoli stems and florets along with Dijon mustard and smoked paprika. Bring to gentle simmer and cook uncovered 15-20 minutes until broccoli is very tender.
05 - Use immersion blender to puree to desired consistency, either completely smooth or slightly chunky. For countertop blender, work in batches and return pureed soup to pot.
06 - Reduce heat to low and stir in grated cheddar until fully melted and incorporated. Season with salt and pepper to taste.
07 - Ladle hot soup into bowls. Garnish with additional cheddar cheese or black pepper if desired.
# Expert Tips:
01 -
- This soup transforms humble broccoli into restaurant quality comfort food without any fancy techniques
- The sharp cheddar cuts through the creaminess creating balance that keeps you coming back for bowl after bowl
02 -
- Never boil the soup after adding cheese or it will separate into an oily grainy mess
- Grating your own cheese makes a huge difference, pre shredded cheese has anti caking agents that prevent smooth melting
03 -
- Cooking the broccoli stems longer than the florets ensures everything softens evenly
- Temper the cream before adding it to the hot broth by whisking in a ladle of hot liquid first