Creamy Broccoli Cheddar Soup (Print Version)
Rich, velvety soup with tender broccoli and sharp cheddar perfect for cozy vegetarian comfort.
# What You'll Need:
→ 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, sauté until softened, approximately 5 minutes. Add minced garlic and cook for 1 additional minute until fragrant.
02 - Stir flour into the vegetable mixture, cooking for 1-2 minutes while stirring constantly to form a smooth roux and eliminate raw flour taste.
03 - Gradually whisk in vegetable broth, followed by whole milk and heavy cream, ensuring smooth incorporation without lumps.
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 becomes very tender.
05 - Use an immersion blender to puree soup to desired consistency, either completely smooth or slightly chunky. Alternatively, blend in batches using a countertop blender and return to pot.
06 - Reduce heat to low and gradually stir in grated sharp cheddar cheese until fully melted and incorporated. Season generously with salt and fresh black pepper to taste.
07 - Ladle hot soup into bowls and serve immediately, garnished with additional cheddar cheese or black pepper if desired.
# Expert Advice:
01 -
- The velvety texture makes you feel like you are eating something far more complicated than it actually is
- It comes together in under an hour but tastes like it simmered all afternoon
02 -
- Never boil the soup after adding the cheese or it will separate into an oily, grainy mess that nobody wants to eat
- The flour needs a full minute or two of cooking to lose its raw taste, so do not rush the roux step
03 -
- Grate your own cheese instead of buying pre-shredded since the anti-caking coating can make the soup grainy
- Temper the dairy by whisking in a small amount of hot broth first if you are nervous about curdling