Creamy Broccoli Cheddar Soup (Printer-Friendly)
A rich blend of tender broccoli and sharp cheddar inside a warm crusty bread bowl.
# What You'll Need:
→ Soup
01 - 2 tablespoons unsalted butter
02 - 1 tablespoon olive oil
03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 4 cups broccoli florets, chopped small
06 - 1 medium carrot, peeled and diced
07 - 1 celery stalk, diced
08 - 1/4 cup all-purpose flour
09 - 3 cups vegetable broth
10 - 2 cups whole milk
11 - 1 cup heavy cream
12 - 2 cups sharp cheddar cheese, freshly grated
13 - 1/4 teaspoon ground nutmeg
14 - Salt and black pepper, to taste
→ Bread Bowls
15 - 4 small round crusty bread loaves (such as sourdough or boule)
# How to Make It:
01 - Slice off the top of each loaf and gently hollow out the center, leaving a thick shell. Set aside.
02 - Heat butter and olive oil in a large pot over medium heat. Add the onion and cook until translucent, about 3 to 4 minutes.
03 - Add garlic, carrot, and celery; cook for 2 minutes until softened.
04 - Add broccoli florets to the pot, cooking for an additional 3 minutes.
05 - Sprinkle flour over the vegetables and stir constantly for 1 to 2 minutes to form a roux.
06 - Gradually whisk in vegetable broth, followed by whole milk and heavy cream, stirring until the mixture is smooth.
07 - Bring to a gentle simmer and cook for 15 to 20 minutes, until broccoli is tender.
08 - Use an immersion blender to partially purée the soup, leaving some texture as desired.
09 - Reduce heat to low. Stir in sharp cheddar cheese and nutmeg until the cheese melts and the soup becomes creamy. Season with salt and black pepper to taste.
10 - Ladle hot soup into the prepared bread bowls and serve immediately.
# Expert Advice:
01 -
- The bread bowl isn't just cute—it soaks up every last drop of soup and becomes the best part, crispy outside and silky inside.
- One pot means less cleanup, but the result tastes like you spent hours stirring.
- It's elegant enough to serve guests but simple enough that you can make it on a Tuesday night without thinking.
02 -
- Grating your own cheese from a block instead of using pre-shredded makes the difference between a grainy texture and a truly silky, melted finish—this one thing changed how my soup turned out.
- Adding the cheese after you turn off the heat prevents it from breaking and becoming separated; if you add it to a boiling soup, the proteins in the cheese seize up and you lose that creamy texture.
03 -
- Chop your broccoli smaller than you think you need to—it distributes better through the soup and cooks faster and more evenly.
- Taste constantly as you season because cheese is salty and what tastes perfect hot can taste oversalted when it cools slightly.