Creamy Broccoli Cheddar Soup (Printable)

Luscious roasted broccoli blended with sharp cheddar cheese and heavy cream for ultimate comfort in every spoonful.

# What You'll Need:

→ Vegetables

01 - 1 large head broccoli (about 500 g), cut into florets
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced

→ Dairy

04 - 1 ½ cups (180 g) sharp cheddar cheese, grated
05 - 1 cup (240 ml) heavy cream
06 - 2 tablespoons unsalted butter

→ Pantry

07 - 3 cups (720 ml) vegetable broth
08 - 2 tablespoons olive oil
09 - 2 tablespoons all-purpose flour
10 - ½ teaspoon salt (or to taste)
11 - ¼ teaspoon freshly ground black pepper
12 - ⅛ teaspoon ground nutmeg (optional)

# How-To Steps:

01 - Preheat the oven to 425°F (220°C). Toss broccoli florets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, until golden and tender.
02 - In a large pot, melt butter 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.
04 - Slowly whisk in vegetable broth, ensuring no lumps remain. Bring to a simmer.
05 - Add roasted broccoli to the pot (reserve a few florets for garnish if desired). Simmer for 8 minutes.
06 - Using an immersion blender (or in batches in a blender), puree the soup until completely smooth.
07 - Stir in heavy cream, grated cheddar, and nutmeg. Cook over low heat, stirring, until cheese is melted and soup is creamy. Adjust seasoning as needed.
08 - Ladle into bowls, garnish with reserved broccoli florets and extra cheddar if desired. Serve hot.

# Expert Tips:

01 -
  • The roasted broccoli gives you caramelized edges that taste nothing like boring steamed vegetables.
  • Sharp cheddar brings a sophisticated tang that keeps this from tasting one-dimensional or overly creamy.
  • It comes together in under an hour and feels fancy enough to serve to people you actually want to impress.
02 -
  • Don't skip the roasting step thinking you can just boil the broccoli instead, that's the difference between a good soup and a great one.
  • Stir the cheese in slowly over low heat because high heat can make it break and separate, turning your velvety dream into something grainy and sad.
03 -
  • An immersion blender makes this foolproof and keeps your cleanup minimal, but a regular blender works perfectly fine if you work in careful batches.
  • Make this soup a day ahead if you can, the flavors deepen overnight and it reheats beautifully, making it perfect for meal prep or feeding unexpected guests.
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