Creamy Broccoli Cheddar Soup (Printable version)
Rich and velvety soup featuring tender broccoli florets and sharp cheddar in a creamy base.
# Ingredient List:
→ 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
# How to Make It:
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 flour into the vegetable mixture and cook for 1-2 minutes, stirring constantly to form a smooth roux and eliminate raw flour taste.
03 - Gradually whisk in vegetable broth followed by milk and cream, ensuring no lumps form. Continue whisking until fully incorporated and smooth.
04 - Add chopped broccoli stems and florets along with Dijon mustard and smoked paprika. Bring to a gentle simmer and cook uncovered for 15-20 minutes until broccoli is very tender.
05 - Use an immersion blender to puree soup to desired consistency, whether completely smooth or slightly chunky. Alternatively, blend in batches using a countertop blender, then return to pot.
06 - Over low heat, stir in grated cheddar cheese until melted and fully incorporated. Season generously with salt and pepper to taste.
07 - Serve hot in bowls, garnished with extra shredded cheddar or a sprinkle of black pepper if desired.
# Expert Suggestions:
01 -
- The roux technique creates this impossibly silky texture that makes you wonder how restaurant soup gets so smooth
- Sharp cheddar cuts through the creaminess so each spoonful feels balanced, not heavy like some canned versions can be
02 -
- Adding cheese to boiling soup causes it to separate into greasy clumps, so reduce heat first
- Preshredded cheese contains anti-caking agents that prevent smooth melting
03 -
- Cut all broccoli pieces to similar sizes so they cook evenly
- Room temperature cream incorporates more smoothly than cold