Creamy Broccoli Cheddar Soup (Printer-friendly)
Rich and velvety soup with tender broccoli and sharp cheddar, a cozy vegetarian comfort meal ready in 45 minutes.
# What You'll Need:
→ Vegetables
01 - 1 large head broccoli (approximately 1 lb), cut into florets with 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 (approximately 8 oz) sharp cheddar cheese, freshly grated
→ Pantry Staples
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 - In a large soup pot, melt the butter over medium heat. Add the diced onion and carrot, sautéing until softened and fragrant, approximately 5 minutes. Add the minced garlic and continue cooking for 1 additional minute.
02 - Sprinkle the flour into the pot while stirring constantly. Cook the flour for 1 to 2 minutes to form a smooth roux, eliminating any raw flour taste.
03 - Gradually whisk in the vegetable broth, followed by the whole milk and heavy cream. Whisk continuously to ensure the roux incorporates smoothly without forming lumps.
04 - Add the chopped broccoli stems and florets along with the Dijon mustard and smoked paprika. Bring the mixture to a gentle simmer. Cook uncovered for 15 to 20 minutes until the broccoli becomes completely tender.
05 - Using an immersion blender, puree the soup directly in the pot until reaching your preferred consistency—completely smooth or with some texture remaining. Alternatively, transfer to a countertop blender and process in batches before returning to the pot.
06 - Reduce the heat to low. Gradually stir in the grated sharp cheddar cheese, allowing each addition to melt completely before adding more. Continue stirring until the cheese is fully incorporated and the soup is velvety smooth. Season generously with salt and freshly ground black pepper.
07 - Ladle the hot soup into serving bowls. Garnish with additional shredded cheddar cheese or a light sprinkling of black pepper if desired. Serve immediately while hot.
# Expert Tips:
01 -
- The way sharp cheddar cuts through the cream without feeling heavy or overwhelming
- How the smoked paprika adds this subtle warmth that keeps you coming back for just one more spoonful
02 -
- Adding cheese to boiling soup will make it separate and turn grainy every single time
- An immersion blender saves you from transferring hot soup back and forth and risking burns
03 -
- Grate your own cheese because pre shredded varieties have anti caking agents that prevent smooth melting
- Room temperature cream incorporates more easily than cold from the fridge