Creamy Broccoli Cheddar Soup (Printable Version)

Rich, velvety soup with tender broccoli and sharp cheddar, perfect for cozy vegetarian comfort meals.

# Ingredient List:

→ Vegetables

01 - 1 large head broccoli, 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 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

# Directions:

01 - Melt butter in a large pot over medium heat. Add onion and carrot, sautéing until softened, about 5 minutes. Add garlic and cook for 1 minute more.
02 - Stir in flour and cook for 1-2 minutes, stirring constantly, to form a roux.
03 - Gradually whisk in vegetable broth, followed by milk and cream, ensuring there are no lumps.
04 - Add chopped broccoli stems and florets, Dijon mustard, and smoked paprika. Bring to a gentle simmer. Cook uncovered for 15-20 minutes, until broccoli is very tender.
05 - Use an immersion blender to puree the soup to your desired consistency. Alternatively, blend in batches using a countertop blender, then return to the pot.
06 - Over low heat, stir in grated cheddar cheese until melted and fully incorporated. Season with salt and pepper to taste.
07 - Serve hot, garnished with extra cheddar or a sprinkle of black pepper if desired.

# Expert Tips:

01 -
  • The sharp cheddar cuts through the creaminess so it never feels heavy on your tongue
  • This comes together in under an hour but tastes like it simmered all afternoon
  • Leftovers somehow taste even better the next day for lunch
02 -
  • Temper your dairy by letting the roux cool slightly before adding milk to prevent curdling
  • Preshredded cheese contains anti caking agents that prevent smooth melting
  • Don't let the soup boil after adding cheese or it can separate and become grainy
03 -
  • Add a pinch of cayenne pepper to make the cheddar flavor pop without adding heat
  • Grate a little nutmeg into the cream for a sophisticated twist that surprises everyone

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