Creamy Broccoli Cheddar Soup (Printable View)

Velvety roasted broccoli with sharp cheddar and cream. Comforting and rich, ready in 50 minutes.

# What You Need:

→ Vegetables

01 - 1 large head broccoli, 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
11 - ¼ teaspoon freshly ground black pepper
12 - ⅛ teaspoon ground nutmeg

# How To Make It:

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 - Melt butter in a large pot 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 cook out the 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. Simmer for 8 minutes to allow flavors to meld.
06 - Using an immersion blender or transferring to a countertop blender in batches, puree the soup until completely smooth and velvety.
07 - Stir in heavy cream, grated cheddar, and nutmeg. Cook over low heat, stirring constantly, until cheese is fully 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.

# Expert Tips:

01 -
  • Roasting the broccoli first adds a deep, nutty sweetness you just can't get from boiling.
  • It tastes like the fancy version of something you grew up craving, but comes together in under an hour.
  • The texture is so silky that even people who claim they don't like broccoli ask for seconds.
02 -
  • Don't skip roasting the broccoli, boiling it instead will give you a flat, vegetal flavor that no amount of cheese can fix.
  • Add the cheese off the heat or over very low heat, high heat can make the cheese seize up and turn grainy instead of melting smoothly.
  • If your soup is too thick, thin it with a little extra broth or cream, if it's too thin, let it simmer uncovered for a few more minutes.
03 -
  • Grate your own cheese from a block, pre-shredded cheese has anti-caking agents that can make your soup gritty instead of smooth.
  • Taste your broth before you start, if it's salty, go easy on the added salt since the cheese will bring more.
  • Let the soup rest for 5 minutes after blending, it helps the flavors settle and the texture become even creamier.
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