Creamy Broccoli Cheddar Soup (Printable version)

Rich and velvety soup with tender broccoli and sharp cheddar, ready in 45 minutes.

# Ingredient list:

→ 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

09 - 2 tablespoons all-purpose flour
10 - 3 cups vegetable broth
11 - 1 teaspoon Dijon mustard
12 - 1/2 teaspoon smoked paprika
13 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Melt butter in a large pot over medium heat. Add diced onion and carrot, sautéing until softened, approximately 5 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
02 - Sprinkle flour into the pot, stirring constantly for 1-2 minutes to form a smooth roux and cook out raw flour taste.
03 - Gradually whisk in vegetable broth followed by milk and cream, ensuring no lumps form. Bring mixture to a gentle simmer.
04 - Add chopped broccoli stems and florets along with Dijon mustard and smoked paprika. Cook uncovered for 15-20 minutes until broccoli is very tender.
05 - Use immersion blender to puree soup to desired consistency, either completely smooth or slightly chunky. Alternatively, blend in batches using countertop blender and return to pot.
06 - Reduce heat to low and gradually stir in grated cheddar cheese until fully melted and incorporated. Season with salt and pepper to taste.
07 - Ladle hot soup into bowls and garnish with extra cheddar cheese or sprinkle of black pepper if desired.

# Expert Tips:

01 -
  • The sharp cheddar creates this incredible depth that makes store-bought versions taste completely flat
  • It comes together in under an hour but tastes like it simmered all day
  • Even people who swear they hate broccoli end up asking for seconds
02 -
  • Never add cheese to boiling soup or it will separate and turn grainy instead of smooth and creamy
  • Grating your own cheese makes a huge difference in how smoothly it melts into the broth
  • The soup will thicken as it cools, so you can always thin it with a splash more milk when reheating
03 -
  • Make the soup a day ahead since the flavors develop even more overnight
  • If reheating causes any separation, whisk in a tiny splash of cold milk to bring it back together

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