Creamy Broccoli Cheddar Soup (Printable view)

A rich, creamy soup featuring tender broccoli, sweet carrots, and sharp cheddar cheese in a velvety smooth base.

# What You 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

# How To Make:

01 - Melt butter in a large pot over medium heat. Add chopped onion and cook until soft and translucent, approximately 4 minutes. Stir in minced garlic and cook for 1 minute until fragrant. Sprinkle flour over the mixture and stir constantly for 2 minutes to form a roux.
02 - Gradually whisk vegetable broth into the roux, stirring continuously to ensure no lumps form.
03 - Add broccoli florets and shredded carrots to the pot. Bring to a simmer and cook uncovered for 15 to 20 minutes until vegetables are tender.
04 - Reduce heat to low. Stir in whole milk and heavy cream, heating gently without allowing the mixture to boil.
05 - Add grated cheddar cheese one handful at a time, stirring until fully melted and the soup achieves a smooth consistency.
06 - Season with salt, black pepper, paprika, and nutmeg. For a smoother texture, use an immersion blender to partially puree the soup, leaving some chunks if desired. Taste and adjust seasonings as needed. Serve hot with crusty bread.

# Expert Advice:

01 -
  • It comes together in under an hour and somehow tastes like you've been simmering it all day.
  • Sharp cheddar does the heavy lifting flavor-wise, so you don't need to fuss with a dozen seasonings.
  • One pot, minimal cleanup, maximum cozy points on a cold evening.
02 -
  • Don't skip the roux step or try to rush it—that's where the magic of thickening happens, and skipping it leaves you with thin soup no matter how much cream you add.
  • Grate your own cheddar from a block instead of using pre-shredded, because the anti-caking powder in pre-shredded cheese will make your beautiful soup grainy and disappointing.
03 -
  • Make a double batch and freeze half in individual containers—this soup reheats beautifully and becomes a weeknight dinner shortcut that tastes like you cooked all day.
  • Taste constantly as you season, because the sharpness of cheddar means you need less salt and pepper than you'd normally add, and it's easier to add more seasoning than to balance too much.
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