Broccoli Cheddar Cheese Soup (Printable)

Thick, creamy blend of broccoli, cheddar, and cream for a warm, satisfying bowl.

# What You'll Need:

→ Vegetables

01 - 1 lb broccoli florets
02 - 1 medium carrot, peeled and grated
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced

→ Dairy

05 - 4 tbsp unsalted butter
06 - 2 cups whole milk
07 - 2 cups vegetable broth
08 - 2 cups sharp cheddar cheese, grated
09 - ½ cup heavy cream

→ Pantry

10 - ¼ cup all-purpose flour
11 - ½ tsp ground black pepper
12 - ½ tsp salt, or to taste
13 - ¼ tsp ground nutmeg (optional)

# How To Make:

01 - Melt butter in a large pot over medium heat. Add chopped onion and minced garlic, sauté until softened, about 3 minutes.
02 - Stir in grated carrot and broccoli florets, cook for an additional 2 to 3 minutes.
03 - Sprinkle flour over the vegetables, stir thoroughly to coat, and cook for 1 to 2 minutes to remove raw flour flavor.
04 - Slowly whisk in whole milk and vegetable broth. Bring to a gentle boil, then reduce heat and simmer for 15 minutes or until broccoli is tender.
05 - Use an immersion blender to partially blend for a chunky texture, or fully blend for a smooth consistency, based on preference.
06 - Stir in heavy cream and grated cheddar cheese until melted and soup is smooth. Season with salt, pepper, and nutmeg if desired.
07 - Ladle soup into bowls and serve hot, optionally garnished with extra cheese or a sprinkle of black pepper.

# Expert Advice:

01 -
  • It comes together in less than an hour, making it perfect for those nights when you need dinner faster than your mood can handle a complicated recipe.
  • The texture is completely customizable—blend it smooth or leave it chunky, depending on what your spoon craves that day.
  • One pot, minimal cleanup, and the kind of rich flavor that tastes like you spent hours on it.
02 -
  • Don't rush the flour stage—cooking it for a full minute or two eliminates that raw, pasty taste that can linger and ruin an otherwise perfect soup.
  • If your soup breaks or the cheese gets grainy, it usually means the heat was too high when you added the dairy; low and slow is your friend here.
  • Tasting and seasoning at the end is non-negotiable because the flavors shift once everything melds together, and you might need more salt than you think.
03 -
  • Fresh grated cheese melts smoother than pre-shredded, which contains anti-caking agents that sometimes make the texture grainy—worth the two minutes of grating.
  • If you're making this for someone with a gluten allergy, cornstarch works perfectly as a thickener; just mix a tablespoon with a little cold milk before whisking it in.
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