Creamy Broccoli Cheddar Soup

When the weather turns cool, there is nothing quite as inviting as a warm, velvety bowl of Broccoli Cheddar Soup. This classic comfort dish balances the earthy flavor of fresh broccoli florets and the sweetness of julienned carrots with a rich, creamy base. Infused with sharp cheddar cheese and a hint of spice, it is a satisfying meal that is surprisingly simple to whip up in your own kitchen.

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Preparing this soup is a rewarding process that fills your home with the savory aroma of sautéed onions and garlic. By creating a quick roux and slowly whisking in broth and dairy, you achieve a professional-grade consistency that rivals any deli. Whether you are cooking for a quiet night in or hosting a casual gathering, this soup is a guaranteed crowd-pleaser.

Ingredients

• 4 cups broccoli florets, chopped (about 1 large head)
• 1 cup carrots, julienned or shredded
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 cups sharp cheddar cheese, grated
• 2 cups whole milk
• 1 cup heavy cream
• 4 tbsp unsalted butter
• 4 cups vegetable broth
• 1/4 cup all-purpose flour
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper
• 1/4 tsp paprika (optional)
• Pinch of ground nutmeg (optional)

Instructions

Step 1

In a large pot, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 4 minutes.

Step 2

Stir in the garlic and cook for another 1 minute until fragrant.

Step 3

Sprinkle the flour over the onions and stir constantly for 2 minutes to form a roux.

Step 4

Gradually whisk in the vegetable broth, ensuring no lumps remain.

Step 5

Add the broccoli and carrots. Bring to a simmer and cook uncovered for 15–20 minutes, until vegetables are tender.

Step 6

Reduce the heat to low. Stir in the milk and heavy cream. Heat gently; do not boil.

Step 7

Add the grated cheddar cheese one handful at a time, stirring until melted and smooth.

Step 8

Season with salt, pepper, paprika, and nutmeg.

Step 9

For a smoother texture, use an immersion blender to partially puree the soup, leaving some chunks if desired.

Step 10

Taste and adjust seasoning. Serve hot with crusty bread.

Zusatztipps für die Zubereitung

To ensure a perfectly smooth finish, add the cheese slowly over low heat and stir constantly; boiling the soup after the dairy is added can cause the texture to become grainy. For a bit of added depth, consider adding a few dashes of hot sauce for a subtle kick that complements the sharp cheddar perfectly.

Varianten und Anpassungen

You can easily adjust the richness of this soup by playing with the dairy ratios; for an extra indulgent version, replace half the milk with more heavy cream. If you prefer a lighter bowl, use reduced-fat milk or omit the cream. You can also experiment by substituting half of the broccoli with cauliflower florets for a different flavor profile.

Serviervorschläge

Serve this soup in warm bowls with a side of crusty baguette or inside a rustic bread bowl for a hearty presentation. This dish pairs exceptionally well with a crisp glass of Chardonnay or a refreshing sparkling water. A final garnish of extra grated cheddar or a sprinkle of paprika adds a beautiful touch before serving.

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This Broccoli Cheddar Soup is a testament to the beauty of simple, home-cooked meals. Rich, creamy, and packed with nutrients, it is a dish that provides comfort in every spoonful. Keep this recipe handy for your next chilly evening when you need a little extra warmth and flavor.

Recipe Questions & Answers

→ Can I make this soup ahead of time?

Yes, you can prepare this soup up to 2 days in advance. Store it in an airtight container in the refrigerator and gently reheat on the stovetop over low heat, stirring frequently to prevent separation. You may need to add a splash of milk or broth to restore the creamy consistency.

→ How do I prevent the cheese from clumping?

The key is to reduce the heat to low before adding cheese and incorporate it gradually, one handful at a time. Make sure the soup is not boiling when you add the cheese. Using freshly grated cheese instead of pre-shredded also helps, as pre-shredded varieties contain anti-caking agents that can affect melting.

→ Can I freeze broccoli cheddar soup?

While possible, freezing is not recommended for cream and cheese-based soups as they tend to separate upon thawing. If you must freeze it, do so before adding the dairy products. Freeze the vegetable and broth base, then add the milk, cream, and cheese when reheating.

→ What can I substitute for heavy cream?

You can use half-and-half for a lighter option, or Greek yogurt stirred in at the end for tanginess. For a dairy-free version, try coconut cream or cashew cream. Keep in mind that substitutions will slightly alter the flavor and richness of the final soup.

→ How can I make this soup thicker?

To thicken the soup, you can add more flour to the roux at the beginning, simmer it longer to reduce liquid, or blend more of the vegetables to create a thicker base. Adding extra shredded cheese will also increase thickness. For a quick fix, mix a tablespoon of cornstarch with cold water and stir it into the simmering soup.

→ What type of cheddar works best?

Sharp or extra-sharp cheddar provides the best flavor for this soup. The aged varieties have a more pronounced taste that stands up well to the cream and vegetables. Avoid pre-shredded cheese when possible and grate a block of quality cheddar yourself for the smoothest, creamiest results.