Broccoli Cheddar Soup Creamy (Printer View)

Velvety blend of roasted broccoli and sharp cheddar with rich cream for a comforting warm dish.

# Components:

→ Vegetables

01 - 1 large head broccoli (about 1.1 lbs), cut into florets
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced

→ Dairy

04 - 1 1/2 cups sharp cheddar cheese, grated
05 - 1 cup heavy cream
06 - 2 tablespoons unsalted butter

→ Pantry

07 - 3 cups vegetable broth
08 - 2 tablespoons olive oil
09 - 2 tablespoons all-purpose flour
10 - 1/2 teaspoon salt, or to taste
11 - 1/4 teaspoon freshly ground black pepper
12 - 1/8 teaspoon ground nutmeg (optional)

# Method steps:

01 - Preheat oven to 425°F. Toss broccoli florets with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20 minutes until golden and tender.
02 - Melt butter in a large pot over medium heat. Add chopped onion and cook for 5 minutes, stirring occasionally, until softened. Stir in minced garlic and cook for an additional minute until fragrant.
03 - Sprinkle flour over the onion and garlic mixture. Cook, stirring constantly, for 2 minutes to form a light roux.
04 - Gradually whisk in vegetable broth, ensuring the mixture is smooth and free of lumps. Bring to a gentle simmer.
05 - Add roasted broccoli to the simmering pot, reserving a few florets for garnish if desired. Allow to simmer for 8 minutes to meld flavors.
06 - Use an immersion blender or transfer in batches to a countertop blender to puree the soup until completely smooth.
07 - Stir in heavy cream, grated cheddar cheese, and nutmeg. Cook over low heat, stirring frequently, until the cheese fully melts and the soup achieves a creamy consistency. Adjust seasoning as needed.
08 - Ladle soup into bowls and garnish with reserved broccoli florets and extra grated cheddar if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The roasted broccoli tastes nothing like raw broccoli, so even skeptics soften up.
  • It's genuinely creamy without feeling heavy, ready in less than an hour.
  • Sharp cheddar does all the flavor work, so you don't need complicated spices.
02 -
  • Roasting the broccoli is not optional—it's what separates this from a sad broccoli soup you'll forget about.
  • Add the cheese off heat or at very low temperature, or it can separate and get grainy, which I learned the hard way.
  • Taste the broth before you start—some are already salty, and you don't want to oversalt by the end.
03 -
  • Use a box grater and grate your cheese fresh—pre-shredded cheese has anti-caking agents that make it harder to melt smoothly.
  • An immersion blender is worth having just for soups like this—it gives you perfect control and zero cleanup compared to a countertop blender.
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