Creamy Broccoli Cheddar Soup (Printable)

A rich, velvety soup brimming with tender broccoli and sharp cheddar, ready in 45 minutes for a cozy vegetarian comfort meal.

# What You Need:

→ 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 Staples

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

# How-To Steps:

01 - Melt butter in a large pot over medium heat. Add diced onion and carrot, sautéing until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
02 - Stir flour into the vegetable mixture and cook for 1-2 minutes, stirring constantly, to form a smooth roux and remove raw flour taste.
03 - Gradually whisk in vegetable broth, followed by whole milk and heavy cream, ensuring no lumps form. Bring the mixture to a gentle simmer while stirring continuously.
04 - Add chopped broccoli stems and florets, Dijon mustard, and smoked paprika to the pot. Simmer uncovered for 15-20 minutes until broccoli is very tender and easily pierced with a fork.
05 - Use an immersion blender to puree soup to desired consistency, either completely smooth or slightly chunky. Alternatively, blend in batches using a countertop blender, then return to pot.
06 - Reduce heat to low and gradually stir in grated sharp cheddar cheese until fully melted and incorporated. Season with salt and black pepper to taste.
07 - Ladle hot soup into bowls and serve immediately. Garnish with additional shredded cheddar or a sprinkle of black pepper if desired.

# Helpful Tips:

01 -
  • Restaurant quality results without any fancy techniques or equipment you probably don't already own
  • The kind of soup that makes people pause mid-bite and ask what your secret ingredient is
  • Surprisingly forgiving even if you're nervous about working with melted cheese
02 -
  • Add cheese only after removing the pot from heat or keeping it on the lowest setting possible
  • Grate your cheese from a block because pre-shredded varieties won't melt smoothly
  • Never let the soup come to a rolling boil after the dairy is added or it will separate
03 -
  • Room temperature dairy prevents the cheese from seizing when you add it
  • That pinch of smoked paprika is what makes people wonder what's different about your version

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