Creamy Broccoli Cheddar Soup

The smell hit me before I even opened the oven door: caramelized edges of broccoli, almost sweet, toasted in olive oil. I wasn't always a soup person, but this one changed me. It happened on a gray Tuesday when I had half a head of broccoli wilting in the crisper and a block of sharp cheddar begging to be used. What started as fridge clean-up became the creamiest, most comforting bowl I'd made in months.

I made this for my sister one afternoon when she showed up unannounced, cold and exhausted from a long drive. She sat at the counter while I stirred, and by the time I ladled it into bowls, she was already reaching for a second slice of bread. She didn't say much, just kept eating and nodding. That quiet approval meant more than any compliment ever could.

Ingredients

• 1 large head broccoli (about 500 g), cut into florets: Roasting transforms this humble veggie into something almost meaty and sweet, the key to depth in this soup.
• 1 medium yellow onion, chopped: Yellow onions soften into a mellow base without overpowering the broccoli, they practically melt into the background.
• 2 cloves garlic, minced: Just enough to add warmth without making the soup taste like garlic bread, don't skip the quick sauté.
• 1 ½ cups (180 g) sharp cheddar cheese, grated: Sharp cheddar is non-negotiable here, it cuts through the cream and gives the soup its personality.
• 1 cup (240 ml) heavy cream: This is what makes the soup feel like a hug in a bowl, rich and velvety without being heavy.
• 2 tablespoons unsalted butter: Butter gives the roux a silky start and adds a subtle richness you can taste but can't quite place.
• 3 cups (720 ml) vegetable broth: A good broth is the backbone, taste it first and adjust your salt accordingly.
• 2 tablespoons olive oil: For roasting the broccoli, it helps those florets crisp up and caramelize beautifully.
• 2 tablespoons all-purpose flour: The thickening agent that keeps everything together, cook it well to avoid that raw flour taste.
• ½ teaspoon salt (or to taste): Start with less, you can always add more after the cheese goes in.
• ¼ teaspoon freshly ground black pepper: Freshly cracked makes a difference, it adds a gentle bite that wakes up the whole bowl.
• ⅛ teaspoon ground nutmeg (optional): A whisper of nutmeg does something magical with cheese and cream, trust me on this.

Instructions

Roast the Broccoli:

Preheat your oven to 425°F (220°C), toss those broccoli florets with olive oil, salt, and pepper, then spread them out on a baking sheet. Let them roast for 20 minutes until the edges turn golden and the stems are fork-tender, this step is where all the flavor begins.

Cook the Aromatics:

In a large pot over medium heat, melt the butter and add the chopped onion, stirring occasionally for about 5 minutes until it softens and turns translucent. Toss in the minced garlic and cook for just 1 minute until the kitchen smells like warmth itself.

Make the Roux:

Sprinkle the flour over the onions and garlic, stirring constantly for 2 minutes to cook out the raw flour taste and form a thick paste. This is your thickening base, don't rush it or the soup will taste chalky.

Add the Broth:

Slowly whisk in the vegetable broth, making sure no lumps sneak in, and bring everything to a gentle simmer. The mixture will thicken slightly as it heats, that's exactly what you want.

Add the Broccoli:

Toss in your roasted broccoli, saving a few pretty florets for garnish if you're feeling fancy. Let it all simmer together for 8 minutes so the flavors can meld and the broccoli softens even more.

Blend Until Smooth:

Using an immersion blender right in the pot, puree the soup until it's completely smooth and velvety. If you're using a countertop blender, work in batches and be careful with that hot liquid.

Finish with Cream and Cheese:

Stir in the heavy cream, grated cheddar, and a pinch of nutmeg if you're using it, then cook over low heat, stirring gently until the cheese melts into a glossy, creamy dream. Taste and adjust the seasoning, this is your moment to make it perfect.

Serve:

Ladle the soup into bowls, top with those reserved broccoli florets and a little extra cheddar if you want. Serve it hot with crusty bread on the side, because you'll want something to soak up every last drop.

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One winter evening, I brought a thermos of this soup to a friend who'd just had a baby. She texted me later that night: I cried into this soup, it was so good. I'm not sure if it was the soup or the exhaustion, but either way, I took it as the highest compliment. Food has a way of showing up right when people need it most.

How to Store and Reheat

This soup keeps beautifully in the fridge for up to 4 days, just let it cool completely before transferring it to an airtight container. When you reheat it on the stove, do it gently over low heat and whisk in a splash of broth or cream if it's thickened up too much. I've never tried freezing it because the cream and cheese can sometimes get a little grainy when thawed, but if you're planning to freeze, consider adding the dairy after reheating instead.

Variations to Try

If you want to lighten things up, swap the heavy cream for half-and-half or even whole milk, it won't be quite as rich but it'll still be delicious. For a little kick, add a pinch of cayenne or a dash of hot sauce when you stir in the cheese. I've also tossed in cooked bacon bits or sautéed mushrooms for extra texture, both were excellent decisions.

Serving Suggestions

This soup begs to be served with something crusty and warm, a good sourdough or a baguette toasted with garlic butter. A simple green salad with a tart vinaigrette balances the richness perfectly. Sometimes I'll top each bowl with a handful of homemade croutons or a drizzle of good olive oil, small touches that make it feel a little more special.

• Pair it with a grilled cheese sandwich for the ultimate cozy meal.
• Serve it in bread bowls if you're feeding a crowd and want to impress.
• Top with crispy fried onions or chives for a bit of crunch and color.

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There's something about a bowl of this soup that feels like coming home, no matter where you are. I hope it warms you the way it's warmed me, one spoonful at a time.

Ask About This Recipe

→ Can I make this soup ahead of time?

Yes, this soup stores beautifully in the refrigerator for up to 4 days. Reheat gently over low heat, stirring occasionally. You may need to add a splash of broth or cream to restore the desired consistency.

→ Can I use frozen broccoli instead of fresh?

Absolutely. Use about 500g of frozen broccoli florets. You can skip the roasting step and add them directly to the simmering broth, though roasting fresh broccoli does add depth of flavor.

→ What type of cheddar works best?

Sharp or extra-sharp cheddar provides the best flavor contrast to the mild broccoli. Avoid pre-shredded cheese as it contains anti-caking agents that can affect texture. Grate from a block for smoothest melting.

→ How can I make this soup thicker or thinner?

For thicker soup, add an extra tablespoon of flour to the roux or reduce the broth slightly. For a thinner consistency, stir in additional vegetable broth or cream until you reach your preferred texture.

→ Is this soup freezer-friendly?

Cream-based soups can separate when frozen, but this one freezes reasonably well for up to 2 months. Cool completely before freezing. Thaw overnight in the refrigerator and reheat gently, whisking to restore smoothness.

→ Can I add other vegetables?

Yes, cauliflower makes an excellent addition and complements the broccoli beautifully. Carrots add natural sweetness. Roast them alongside the broccoli and proceed with the same method.