Broccoli Cheddar Creamy Soup (Printable Version)

Velvety roasted broccoli and sharp cheddar blended with cream for a comforting dish.

# The Ingredients You'll Need:

→ Vegetables

01 - 1 large head broccoli (approximately 1.1 lbs), 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, adjust to taste
11 - ¼ teaspoon freshly ground black pepper
12 - ⅛ teaspoon ground nutmeg, optional

# Step-by-Step Instructions:

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 - In a large pot, melt butter over medium heat. Add chopped onion and cook for 5 minutes until softened, stirring occasionally. Add minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour over onions and garlic. Stir constantly and cook for 2 minutes to form a roux.
04 - Gradually whisk in vegetable broth, ensuring a smooth consistency without lumps. Bring mixture to a simmer.
05 - Add the roasted broccoli to the pot, reserving a few florets for garnish if desired. Simmer for 8 minutes to blend flavors.
06 - Using an immersion blender or regular blender in batches, puree the soup until completely smooth.
07 - Stir in heavy cream, grated cheddar cheese, and nutmeg. Cook over low heat, stirring until the cheese melts and the soup is creamy. Adjust seasoning as needed.
08 - Ladle into bowls. Garnish with reserved broccoli florets and additional cheddar if desired. Serve hot.

# Additional Tips::

01 -
  • It comes together in under an hour and tastes like you fussed over it all day.
  • The roasted broccoli gives it a nutty depth that regular boiled broccoli soup never achieves.
  • It freezes beautifully, so you can make a double batch without guilt.
  • One bowl feels like a full meal, but it pairs perfectly with bread if you're feeding hungry people.
02 -
  • Roasting the broccoli instead of boiling it is the difference between a good soup and one people will ask for the recipe for—the caramelization adds a nutty sweetness that boiling never delivers.
  • Add the cream at the very end over low heat, never at a rolling boil, or it can curdle or separate and you'll lose that silky texture you worked for.
  • Taste before you finish; the cheese and broth together can be surprisingly salty depending on what brand you use, so season conservatively.
03 -
  • Make a double batch and freeze what you don't eat—it thaws beautifully and tastes just as good days later.
  • If your soup breaks or looks separated, blend in a small splash of cold broth while whisking gently, and it will smooth right back out.
  • Grate your cheese fresh rather than using pre-shredded, which has anti-caking agents that can make the soup less silky.
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