Broccoli Cheddar Soup Creamy (Print)

Velvety soup combining roasted broccoli, sharp cheddar, and cream for a comforting, flavorful dish.

# Components:

→ Vegetables

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

→ Dairy

04 - 1 ½ cups 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, or to taste
11 - ¼ teaspoon freshly ground black pepper
12 - ⅛ teaspoon ground nutmeg (optional)

# Directions:

01 - Preheat oven to 425°F. Toss broccoli florets with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20 minutes until golden and tender.
02 - In a large pot, melt butter over medium heat. Add chopped onion and cook for 5 minutes until softened, stirring occasionally. Add minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour over the sautéed onions and garlic. Stir continuously and cook for 2 minutes to form a roux.
04 - Gradually whisk in vegetable broth to the roux, ensuring no lumps form. Bring the mixture to a simmer.
05 - Add the roasted broccoli to the pot, reserving a few florets for garnish if desired. Simmer for 8 minutes.
06 - Using an immersion blender or standard blender in batches, puree the soup until completely smooth and creamy.
07 - Stir in heavy cream, grated cheddar cheese, and nutmeg. Cook on low heat while stirring until the cheese fully melts and the soup attains a velvety texture. Adjust seasoning as necessary.
08 - Ladle soup into bowls. Garnish with reserved broccoli florets and additional cheddar if preferred. Serve hot.

# Expert Advice:

01 -
  • It comes together in less than an hour, and most of that time is the oven doing the work for you.
  • The roasting step transforms broccoli into something almost nutty and sweet, which changes everything about how it tastes in the finished soup.
  • Sharp cheddar cuts through the richness with just enough tang to make you want another bowl.
02 -
  • Roasting the broccoli is non-negotiable—it gives you flavor that boiling never will, and it's what separates this from a generic soup.
  • Blend the soup completely smooth; any little chunks will change the whole texture and feel of what you're eating.
  • Add the cream off heat or very low heat so the soup doesn't break or get grainy.
03 -
  • Grate your cheese fresh right before you use it—it melts into the soup far more smoothly than pre-shredded, which has anti-caking agents that can make the sauce feel grainy.
  • If you don't have an immersion blender, a regular blender works just fine; just be careful blending hot liquid and work in batches, leaving the lid slightly ajar so steam can escape.
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