Creamy Broccoli Cheddar Soup (Printer-Friendly)

Rich and velvety soup with tender broccoli florets and sharp cheddar, perfect for a cozy vegetarian comfort meal ready in under an hour.

# What You'll Need:

→ Vegetables

01 - 1 large head broccoli (about 1.1 lbs), 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 (about 8 oz) sharp cheddar cheese, grated

→ Pantry

09 - 2 tablespoons all-purpose flour
10 - 3 cups (24 fl oz) vegetable broth
11 - 1 teaspoon Dijon mustard
12 - 1/2 teaspoon smoked paprika
13 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - In a large pot, melt the butter over medium heat. Add the onion and carrot, sautéing until softened, about 5 minutes. Add the garlic, and cook for 1 minute more.
02 - Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux and remove raw flour taste.
03 - Gradually whisk in the vegetable broth, followed by the milk and cream, ensuring there are no lumps. Bring the mixture to a gentle simmer while whisking.
04 - Add the chopped broccoli stems and florets, Dijon mustard, and smoked paprika. Return to a gentle simmer. Cook uncovered for 15-20 minutes, until the broccoli is very tender.
05 - Use an immersion blender to puree the soup to your desired consistency (smooth or slightly chunky). Alternatively, blend in batches using a countertop blender, then return to the pot.
06 - Over low heat, stir in the 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 Advice:

01 -
  • Its the soup that converts broccoli skeptics without them ever realizing what happened
  • Ready in under an hour but tastes like it simmered all afternoon
  • The kind of comfort food that makes snow days feel like a gift instead of a burden
02 -
  • Reheating this soup too aggressively will cause the dairy to separate, so gentle warmth is your friend
  • The soup thickens considerably as it cools, so you might want to thin leftovers with a splash of milk
  • Grating your own cheese makes a huge difference since pre-shredded cheese contains anti-caking agents that can make the soup grainy
03 -
  • If you want a lighter version, swap half the cream for additional whole milk
  • Adding the broccoli stems first gives them extra time to break down completely
  • Taste your cheese before adding it, since some sharp cheddars are saltier than others

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