Creamy Broccoli Cheddar Soup (Printable Version)

Rich, velvety soup with tender broccoli and sharp cheddar perfect for cozy vegetarian meals.

# What You'll Need:

→ Vegetables

01 - 1 large head broccoli (approximately 1.1 pounds), cut into florets with 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 7 ounces) 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 the butter in a large soup pot over medium heat. Add the diced onion and carrot, sautéing until softened and translucent, approximately 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
02 - Sprinkle the flour into the pot, stirring constantly to combine with the vegetables and butter. Cook for 1 to 2 minutes to eliminate the raw flour taste, creating a smooth roux base.
03 - Gradually whisk in the vegetable broth, followed by the whole milk and heavy cream. Ensure continuous whisking to prevent lumps and achieve a smooth, homogeneous mixture.
04 - Add the chopped broccoli stems and florets along with the Dijon mustard and smoked paprika. Bring the mixture to a gentle simmer and cook uncovered for 15 to 20 minutes, or until the broccoli is completely tender.
05 - Use an immersion blender to puree the soup directly in the pot until smooth, or leave slightly chunky if preferred. Alternatively, transfer to a countertop blender in batches, then return the pureed soup to the pot.
06 - Reduce the heat to low setting. Gradually stir in the grated sharp cheddar cheese until completely melted and fully incorporated into the soup. Avoid boiling to prevent separation.
07 - Taste the soup and season with salt and freshly ground black pepper as needed. Serve hot in bowls, optionally garnished with additional shredded cheddar or a sprinkle of black pepper.

# Expert Advice:

01 -
  • The velvety texture comes from a proper roux technique anyone can master
  • Sharp cheddar brings the perfect tangy punch that cuts through the creaminess
  • This soup freezes beautifully, so you can stash away comfort for later
02 -
  • Add cheese only after removing the pot from direct heat to prevent separating
  • Grating cheese from a block melts far better than pre-shredded bags with anti-caking agents
  • Never let the soup boil after dairy joins the party or it may curdle
03 -
  • Temper your dairy by whisking a small amount of hot broth into it before adding to the main pot
  • Use the broccoli stems for more flavor and less waste, peeling them first if they seem tough

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