Creamy Broccoli Cheddar (Printable)

Smooth blend of tender broccoli florets and sharp cheddar in a comforting, creamy base.

# What You'll Need:

→ Vegetables

01 - 1 medium onion, diced
02 - 2 cloves garlic, minced
03 - 4 cups broccoli florets, chopped
04 - 1 medium carrot, peeled and diced

→ Liquids

05 - 4 cups vegetable broth
06 - 1 cup whole milk
07 - 1 cup heavy cream

→ Cheeses

08 - 2 cups sharp cheddar cheese, grated

→ Pantry

09 - 3 tablespoons unsalted butter
10 - 3 tablespoons all-purpose flour
11 - Salt, to taste
12 - Black pepper, to taste
13 - Pinch of ground nutmeg (optional)

# How-To Steps:

01 - Melt butter in a large pot over medium heat. Add diced onion and carrot, sauté until softened, about 4 minutes.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour over vegetables, stirring constantly for 2 minutes to form a roux.
04 - Gradually whisk in vegetable broth, ensuring the mixture is smooth with no lumps.
05 - Add chopped broccoli, bring to a simmer, and cook uncovered for 10 to 12 minutes until tender.
06 - Lower heat to low. Use an immersion blender to puree soup smooth, leaving some texture if desired.
07 - Stir in whole milk and heavy cream; warm through gently, avoiding boiling.
08 - Gradually stir in grated cheddar until melted and smooth. Season with salt, pepper, and nutmeg if using.
09 - Taste and adjust seasoning as necessary. Serve hot, optional garnished with extra cheddar or fresh herbs.

# Expert Suggestions:

01 -
  • The soup comes together in under 40 minutes, so a weeknight dinner feels less like work and more like self-care.
  • One pot means one pot to wash, and honestly, that alone makes me reach for this recipe when I'm tired.
  • Sharp cheddar cuts through the cream richness in a way that keeps you coming back for another spoonful.
02 -
  • Temperature control is everything—boiling the dairy ruins the texture, so keep the heat at a gentle warmth once cream goes in.
  • Adding cheese slowly prevents it from clumping; rushing this step is how you end up with grainy soup that no amount of stirring fixes.
  • Taste before serving because broth brands vary wildly, and you might need more salt than you'd expect.
03 -
  • Use a box grater for cheese—pre-shredded cheese has anti-caking additives that can make your soup gritty and uneven.
  • If you want to make this gluten-free, swap the flour for cornstarch or a gluten-free flour blend in the same amount, and proceed exactly the same way.

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