Creamy Broccoli Cheddar Soup (Print View)

A velvety, comforting soup blending roasted broccoli with sharp cheddar and cream. Ready in 50 minutes.

# Ingredient List:

→ Vegetables

01 - 1 large head broccoli (about 1.1 lbs), cut into florets
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced

→ Dairy

04 - 1½ cups (6.3 oz) sharp cheddar cheese, grated
05 - 1 cup heavy cream
06 - 2 tablespoons unsalted butter

→ Pantry

07 - 3 cups vegetable broth
08 - 2 tablespoons olive oil
09 - 2 tablespoons all-purpose flour
10 - ½ teaspoon salt
11 - ¼ teaspoon freshly ground black pepper
12 - ⅛ teaspoon ground nutmeg

# Directions:

01 - Preheat the oven to 425°F. Toss broccoli florets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, until golden and tender.
02 - In a large pot, melt butter over medium heat. Add onion and cook for 5 minutes, stirring occasionally, until softened. Add garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour over onions and garlic. Cook for 2 minutes, stirring constantly, to form a roux and remove raw flour taste.
04 - Slowly whisk in vegetable broth, ensuring no lumps remain. Bring to a simmer while stirring continuously.
05 - Add roasted broccoli to the pot, reserving a few florets for garnish if desired. Simmer for 8 minutes to allow flavors to meld.
06 - Using an immersion blender, puree the soup until completely smooth. Alternatively, blend in batches using a countertop blender.
07 - Stir in heavy cream, grated cheddar, and nutmeg. Cook over low heat, stirring constantly, until cheese is melted and soup is creamy. Adjust seasoning as needed.
08 - Ladle into bowls and garnish with reserved broccoli florets and extra cheddar if desired. Serve hot with crusty bread.

# Expert Tips:

01 -
  • The roasted broccoli adds a caramelized depth that elevates this beyond the standard cream soup you might have tried before.
  • This recipe somehow manages to taste indulgent while still giving you a hefty serving of vegetables, making it my go-to when comfort food cravings hit but I still want something wholesome.
02 -
  • The soup will continue to thicken as it cools, so if it seems a bit thin when you finish cooking, resist the urge to add more flour or reduce it further.
  • Adding the cheese while the soup is too hot can cause it to separate and become grainy, so always reduce the heat to low before stirring in your cheddar.
03 -
  • Save the broccoli stems instead of discarding them by peeling the tough outer layer, chopping the tender centers, and adding them to the pot for extra broccoli flavor and less waste.
  • For an even more luxurious texture, blend a small potato into the soup which adds creaminess without affecting the flavor while also helping to prevent any separation of the dairy.
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