Creamy Broccoli Cheddar Soup

Nothing says comfort like a steaming bowl of homemade Broccoli Cheese Soup. This recipe delivers a thick, creamy delight, packed with tender broccoli florets and rich, sharp cheddar cheese. It's the perfect easy-to-make meal for a chilly day, guaranteed to warm you from the inside out.

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This soup starts with a classic base of sautéed onions and garlic, which builds a fantastic layer of flavor right from the start. The addition of grated carrots not only adds a touch of sweetness but also contributes to the beautiful, warm color of the final dish.

Ingredients

• 500 g (1 lb) broccoli, cut into florets
• 1 medium carrot, peeled and grated
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 60 g (4 tbsp) unsalted butter
• 500 ml (2 cups) whole milk
• 500 ml (2 cups) vegetable broth
• 200 g (2 cups) sharp cheddar cheese, grated
• 120 ml (½ cup) heavy cream
• 30 g (¼ cup) all-purpose flour
• ½ tsp ground black pepper
• ½ tsp salt (or to taste)
• ¼ tsp ground nutmeg (optional)

Instructions

Step 1

In a large pot, melt the butter over medium heat. Add the onion and garlic, sauté until softened (about 3 minutes).

Step 2

Stir in the grated carrot and broccoli florets, cooking for another 2–3 minutes.

Step 3

Sprinkle the flour over the vegetables and stir well to coat. Cook for 1–2 minutes to eliminate the raw flour taste.

Step 4

Gradually whisk in the milk and vegetable broth. Bring to a gentle boil, then reduce heat and simmer for 15 minutes, or until the broccoli is tender.

Step 5

Using an immersion blender, blend the soup partially for a chunky texture, or fully for a smoother consistency as desired.

Step 6

Stir in the heavy cream and grated cheddar cheese. Mix until the cheese melts completely and the soup is smooth. Season with salt, pepper, and nutmeg (if using).

Step 7

Serve hot, garnished with extra cheese or a sprinkle of black pepper if desired.

Zusatztipps für die Zubereitung

For an extra layer of flavor, consider adding a pinch of cayenne pepper for a little heat or smoked paprika for a smoky depth.

Varianten und Anpassungen

Feel free to substitute sharp cheddar with Gruyère or another favorite melting cheese. To make this recipe gluten-free, replace the all-purpose flour with a cornstarch slurry (mix a tablespoon of cornstarch with a little cold milk before adding to the pot).

Serviervorschläge

This soup is wonderful on its own, but serving it with crusty bread for dipping or in a hollowed-out bread bowl turns it into an exceptionally hearty and satisfying meal.

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Enjoy this classic comfort food that brings the best of broccoli and cheese together in one delicious bowl. It's a recipe you'll want to make again and again.

Recipe Q&A

→ Can I make this soup ahead of time?

Absolutely. Prepare the soup completely and refrigerate for up to 3 days. Reheat gently over low-medium heat, adding a splash of milk if needed to restore consistency. The flavors often improve after resting overnight.

→ How do I prevent the cheese from separating?

Remove the pot from heat before adding cheese. Gradually stir in handfuls while the soup is still hot but no longer bubbling vigorously. Avoid boiling after cheese incorporation, which can cause grainy separation.

→ Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well in this soup. Add it during the simmering step and extend cooking time by 3-5 minutes since frozen vegetables release more moisture. Thawing first helps maintain better texture.

→ What's the best way to blend without making a mess?

Use an immersion blender directly in the pot for easiest cleanup. If using a regular blender, cool slightly first, fill only halfway, and vent the lid to release steam. Blend in batches with a towel held over the lid.

→ How can I make this soup gluten-free?

Replace all-purpose flour with cornstarch or a gluten-free flour blend. Mix cornstarch with cold milk until smooth before whisking into the hot vegetables. This creates an equally thick and velvety base without gluten.

→ Can I freeze leftover soup?

Frozen dairy-based soups may separate slightly upon thawing. For best results, cool completely before freezing in airtight containers for up to 2 months. Thaw overnight in the refrigerator and reheat slowly, whisking vigorously to recombine.