Creamy Broccoli Cheddar Soup (Printable)

Rich, creamy soup with fresh broccoli, carrots, and sharp cheddar cheese ready in 45 minutes.

# Required Ingredients:

→ Vegetables

01 - 4 cups broccoli florets, chopped
02 - 1 cup carrots, julienned or shredded
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced

→ Dairy

05 - 2 cups sharp cheddar cheese, grated
06 - 2 cups whole milk
07 - 1 cup heavy cream
08 - 4 tablespoons unsalted butter

→ Base & Liquid

09 - 4 cups vegetable broth
10 - 1/4 cup all-purpose flour

→ Seasonings

11 - 1/2 teaspoon salt, or to taste
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon paprika, optional
14 - Pinch of ground nutmeg, optional

# Preparation Steps:

01 - Melt butter in a large pot over medium heat. Add chopped onion and cook until soft and translucent, approximately 4 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour over onions and stir constantly for 2 minutes to create a smooth roux base.
04 - Gradually whisk in vegetable broth, stirring constantly to ensure no lumps form.
05 - Add broccoli and carrots. Bring to a simmer and cook uncovered for 15 to 20 minutes until vegetables are tender.
06 - Reduce heat to low. Stir in milk and heavy cream, heating gently without allowing mixture to boil.
07 - Add grated cheddar cheese one handful at a time, stirring until completely melted and smooth.
08 - Season with salt, pepper, paprika, and nutmeg to taste.
09 - For a smoother texture, use an immersion blender to partially puree the soup, leaving some chunks if desired.
10 - Taste and adjust seasonings as needed. Serve hot with crusty bread.

# Expert Suggestions:

01 -
  • Incredibly Creamy: A combination of whole milk, heavy cream, and sharp cheddar creates a luxurious texture.
  • Quick and Easy: Goes from prep to table in just 45 minutes using simple pantry staples.
  • Packed with Veggies: Features fresh broccoli, shredded carrots, and aromatic onions and garlic.
  • Customizable Texture: Can be served chunky or blended until smooth depending on your preference.
02 -
  • Grate your own cheese: Pre-shredded cheeses often have coatings that prevent them from melting as smoothly as cheese grated fresh from the block.
  • Low and Slow: Never let the soup reach a rolling boil once the milk, cream, and cheese have been added, as this can cause the dairy to curdle.
  • Perfect the Roux: Make sure to cook the flour and butter mixture for the full 2 minutes to remove any raw flour taste before adding the broth.
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