Save to Pinterest My kitchen window was fogged over from the steam, and I could barely see the neighbor's porch light through it. I'd come home from a gray afternoon walk craving something warm that wasn't just tea. The broccoli in my crisper drawer was starting to look lonely, and I had a block of sharp cheddar that needed using. What started as pantry roulette turned into the creamiest, most satisfying soup I'd made in months.
I made this for my sister when she came over complaining about her week. She sat at my kitchen counter, hands wrapped around the bowl, and didn't say much for the first few spoonfuls. Then she looked up and asked if I'd made it from scratch, genuinely surprised. That quiet moment, just soup and sisterhood, is one I keep coming back to whenever I need to feel grounded.
Ingredients
- 1 large head broccoli (about 500 g), cut into florets: Roasting these transforms them from boring to caramelized and nutty, so don't skip that step even if you're tempted.
- 1 medium yellow onion, chopped: The foundation of almost every good soup, it adds sweetness and body once it softens in the butter.
- 2 cloves garlic, minced: Just a minute in the pot releases all that fragrance without turning bitter.
- 1 ½ cups (180 g) sharp cheddar cheese, grated: Sharp is key here because it cuts through the cream and gives the soup personality.
- 1 cup (240 ml) heavy cream: This is what makes the soup luscious and silky, though you can lighten it up if you need to.
- 2 tablespoons unsalted butter: Melts into the onions and starts building that rich, savory base.
- 3 cups (720 ml) vegetable broth: The liquid backbone, make sure it's good quality or the whole soup will taste flat.
- 2 tablespoons olive oil: Tossed with the broccoli before roasting to help with browning and flavor.
- 2 tablespoons all-purpose flour: Forms a roux that thickens the soup and keeps it from separating.
- ½ teaspoon salt (or to taste): Start with this and adjust after the cheese goes in since cheddar can be salty.
- ¼ teaspoon freshly ground black pepper: A little bite that balances all the richness.
- ⅛ teaspoon ground nutmeg (optional): A whisper of warmth that makes people ask what the secret ingredient is.
Instructions
- Roast the broccoli:
- Preheat your oven to 425°F (220°C) and toss the broccoli florets with olive oil, a pinch of salt, and pepper. Spread them out on a baking sheet and roast for 20 minutes until the edges turn golden and crispy.
- Soften the aromatics:
- Melt butter in a large pot over medium heat, then add the chopped onion and cook for about 5 minutes, stirring now and then until it's soft and translucent. Toss in the garlic and let it cook for just a minute until your kitchen smells amazing.
- Build the roux:
- Sprinkle the flour over the onions and garlic, stirring constantly for about 2 minutes. It should smell toasty and look like a thick paste.
- Add the broth:
- Slowly whisk in the vegetable broth, making sure no flour lumps survive. Bring it to a gentle simmer and let it thicken slightly.
- Simmer with broccoli:
- Add your roasted broccoli to the pot, saving a few pretty florets for garnish if you like. Let everything simmer together for about 8 minutes so the flavors can mingle.
- Blend until smooth:
- Use an immersion blender right in the pot or work in batches with a countertop blender to puree the soup until it's completely smooth and velvety. Be careful with hot liquids if using a regular blender.
- Finish with cream and cheese:
- Stir in the heavy cream, grated cheddar, and a pinch of nutmeg if you're using it. Keep the heat low and stir until the cheese melts into the soup and everything looks glossy and unified.
- Serve hot:
- Ladle the soup into bowls, top with those reserved broccoli florets and maybe a little extra cheddar. Serve it steaming hot with crusty bread on the side.
Save to Pinterest There's something about a pot of soup on the stove that makes a house feel like a home. This one especially, with its bright green color peeking through all that creamy richness, has a way of making even the dreariest evening feel a little more manageable. It's become my go-to for when I need to feed my soul as much as my stomach.
Choosing Your Broccoli
Look for heads that are tight and deeply green, with firm stalks that aren't bendy or yellowing. I used to toss the stems until I learned you can peel and chop them for roasting too, they just need a couple extra minutes in the oven. Fresh broccoli makes all the difference here since it's the star, so don't settle for the sad stuff at the back of the bin.
The Magic of Roasting First
Boiling broccoli is fine if you're in a rush, but roasting it brings out a whole different level of flavor. The high heat caramelizes the natural sugars and adds these nutty, almost smoky notes that make the soup taste more complex. I didn't believe it mattered until I tried it side by side, and now I can't go back.
Storing and Reheating
This soup keeps beautifully in the fridge for up to four days in an airtight container. When you reheat it, do it gently over low heat and whisk in a splash of broth or cream if it's thickened up too much. It also freezes well for about two months, though the texture might be slightly less silky after thawing.
- Let it cool completely before transferring to freezer-safe containers.
- Reheat from frozen on the stovetop over low heat, stirring often.
- Taste and adjust seasoning after reheating since flavors can mellow in the fridge.
Save to Pinterest This soup has earned its spot in my regular rotation, and I hope it does the same for you. There's real comfort in a bowl of something this creamy, cheesy, and nourishing all at once.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, this soup stores well in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally, and add a splash of broth or cream if the consistency thickens. You can also freeze for up to 2 months, though the cream may separate slightly upon thawing.
- → What can I use instead of heavy cream?
For a lighter version, substitute with half-and-half, whole milk, or even coconut milk for richness. Greek yogurt stirred in at the end also adds creaminess while reducing fat content. Adjust the amount based on your desired consistency.
- → Is it necessary to roast the broccoli first?
Roasting brings out deeper, caramelized flavors and creates a more complex taste profile. However, you can skip this step and add raw broccoli directly to the simmering broth. Reduce simmering time to 15-20 minutes until broccoli is tender.
- → How do I make this soup non-vegetarian?
Simply swap the vegetable broth for chicken broth. This adds richness and a savory depth that complements the cheese beautifully. The cooking method and timing remain exactly the same.
- → What's the best way to blend this soup smoothly?
An immersion blender directly in the pot works best and easiest. For a countertop blender, work in batches and never fill more than halfway. Let the soup cool slightly and remove the center cap from the lid to allow steam to escape safely.
- → Can I add other vegetables to this soup?
Absolutely. Diced carrots, celery, or potatoes add nutritional variety and texture. Add harder vegetables with the onions so they cook through. Spinach or kale can be stirred in at the end for a nutritious boost without affecting texture.