Creamy Broccoli Cheddar Soup (Printer-friendly)

A velvety soup with roasted broccoli, sharp cheddar cheese, and heavy cream. Comforting and flavorful, ready in just 50 minutes.

# Ingredient List:

→ Vegetables

01 - 1 large head broccoli (about 500 g), 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 (or to taste)
11 - ¼ teaspoon freshly ground black pepper
12 - ⅛ teaspoon ground nutmeg (optional)

# How-To Steps:

01 - Preheat the oven to 425°F. Toss broccoli florets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, until golden and tender.
02 - In a large pot, melt butter over medium heat. Add onion and cook for 5 minutes, stirring occasionally, until softened. Add garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour over onions and garlic. Cook for 2 minutes, stirring constantly, to form a roux.
04 - Slowly whisk in vegetable broth, ensuring no lumps remain. Bring to a simmer.
05 - Add roasted broccoli to the pot (reserve a few florets for garnish if desired). Simmer for 8 minutes.
06 - Using an immersion blender (or in batches in a blender), puree the soup until completely smooth.
07 - Stir in heavy cream, grated cheddar, and nutmeg. Cook over low heat, stirring, until cheese is melted and soup is creamy. Adjust seasoning as needed.
08 - Ladle into bowls, garnish with reserved broccoli florets and extra cheddar if desired. Serve hot.

# Expert Advice:

01 -
  • It tastes like a cozy hug in a bowl, rich and velvety without feeling heavy.
  • Roasting the broccoli first adds a subtle sweetness and depth you just don't get from boiling.
  • The whole thing comes together in under an hour, which means comfort food on a weeknight is totally doable.
  • Sharp cheddar gives it that grown-up flavor that makes you feel fancy even in sweatpants.
02 -
  • Don't rush the roux or it'll taste like raw flour, those 2 minutes of stirring really matter.
  • Add the cheese off high heat or it can break and turn grainy instead of melting smoothly.
  • If your soup is too thick after blending, just whisk in a bit more broth or cream until it's the consistency you love.
03 -
  • Grate your own cheese instead of using pre-shredded, it melts so much better without the anti-caking agents.
  • A tiny pinch of cayenne pepper stirred in at the end adds warmth without making it spicy.
  • If you want it extra indulgent, swirl in a tablespoon of cream cheese along with the cheddar for even more richness.
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