Creamy Broccoli Cheddar Soup (Printable)

A rich, velvety soup brimming with tender broccoli and sharp cheddar, perfect for a cozy vegetarian comfort meal ready in 45 minutes.

# What You'll Need:

→ 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, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
02 - Stir in flour and cook for 1-2 minutes, stirring constantly, to form a roux and remove raw flour taste.
03 - Gradually whisk in vegetable broth, followed by milk and cream, ensuring smooth incorporation without lumps.
04 - Add chopped broccoli stems and florets, Dijon mustard, and smoked paprika. Bring to a gentle simmer. Cook uncovered for 15-20 minutes until broccoli is very tender.
05 - Use immersion blender to puree soup to desired consistency (smooth or slightly chunky). Alternatively, blend in batches using countertop blender, then return to pot.
06 - Over low heat, stir in grated cheddar cheese until melted and fully incorporated. Season with salt and pepper to taste.
07 - Serve hot, garnished with extra cheddar or sprinkle of black pepper if desired.

# Expert Tips:

01 -
  • The velvety texture makes every spoonful feel luxurious without being heavy
  • Sharp cheddar cuts through the creaminess so it never feels one-note
  • It comes together in under an hour but tastes like it simmered all day
02 -
  • Never boil the soup after adding the cheese or it will separate and become grainy
  • Grating your own cheese makes a huge difference in how smoothly it melts into the soup
  • If the soup seems too thick, add more warm broth rather than water to maintain the flavor
03 -
  • Add a pinch of cayenne or nutmeg if you want to experiment with the flavor profile
  • For gluten-free, use a 1-to-1 gluten-free flour blend in place of all-purpose flour

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