Creamy Broccoli Cheddar Soup (Print Version)

Roasted broccoli blended with sharp cheddar and rich cream creates this comforting velvety soup perfect for cold weather.

# What You'll Need:

→ Vegetables

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

→ Dairy

04 - 1 ½ 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 - ½ teaspoon salt
11 - ¼ teaspoon freshly ground black pepper
12 - ⅛ teaspoon ground nutmeg

# How to Make It:

01 - Preheat oven to 425°F. Toss broccoli florets with olive oil, salt, and pepper. Spread on baking sheet and roast for 20 minutes until golden and tender.
02 - Melt butter in large pot over medium heat. Add onion and cook 5 minutes until softened. Add garlic and cook 1 minute until fragrant.
03 - Sprinkle flour over onions and garlic. Cook 2 minutes, stirring constantly, to form roux.
04 - Slowly whisk in vegetable broth until smooth. Bring to simmer.
05 - Add roasted broccoli to pot, reserving a few florets for garnish. Simmer 8 minutes.
06 - Using immersion blender, puree soup until completely smooth.
07 - Stir in heavy cream, grated cheddar, and nutmeg. Cook over low heat, stirring, until cheese melted and soup creamy. Adjust seasoning as needed.
08 - Ladle into bowls. Garnish with reserved broccoli florets and extra cheddar if desired. Serve hot.

# Additional Tips::

01 -
  • The roasting step transforms ordinary broccoli into something sweet and concentrated, making the soup taste like it simmered all day
  • Sharp cheddar cuts through the cream richness so each spoonful feels luxurious without being heavy
02 -
  • Never boil the soup after adding the cheese or it will separate into oily bits, turning velvety smooth into grainy disappointment
  • Temper your cream by whisking in a small amount of hot soup first, then add it back to the pot to prevent curdling from temperature shock
03 -
  • Grate your cheese from a block instead of buying pre shredded cheese, which contains cellulose that prevents proper melting
  • Use room temperature cream and cheese to help them incorporate smoothly without shocking the hot soup base
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