Creamy Broccoli Cheddar Soup (Printable)

Creamy comfort bowl with tender broccoli, sweet carrots, and rich sharp cheddar. Ready in just 45 minutes.

# What You Need:

→ Vegetables

01 - 4 cups broccoli florets, chopped
02 - 1 cup carrots, julienned or shredded
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced

→ Dairy

05 - 2 cups sharp cheddar cheese, grated
06 - 2 cups whole milk
07 - 1 cup heavy cream
08 - 4 tablespoons unsalted butter

→ Base & Liquid

09 - 4 cups vegetable broth
10 - 1/4 cup all-purpose flour

→ Seasonings

11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon paprika
14 - Pinch of ground nutmeg

# Directions:

01 - Melt butter in a large pot over medium heat. Add chopped onion and cook until soft and translucent, approximately 4 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour over the onion mixture and stir constantly for 2 minutes to form a smooth roux.
04 - Gradually whisk in vegetable broth, stirring continuously to ensure no lumps form.
05 - Add broccoli florets and shredded carrots. Bring to a simmer and cook uncovered for 15 to 20 minutes until vegetables are tender.
06 - Reduce heat to low. Stir in milk and heavy cream gently without bringing to a boil.
07 - Add grated cheddar cheese one handful at a time, stirring until each addition is completely melted and the soup reaches a smooth consistency.
08 - Season with salt, black pepper, paprika, and nutmeg according to preference.
09 - Using an immersion blender, partially puree the soup to desired consistency, leaving some vegetable chunks for texture if preferred.
10 - Taste and adjust seasonings as needed. Serve hot, optionally accompanied by crusty bread.

# Expert Suggestions:

01 -
  • It comes together in under an hour, which means you can go from empty pot to steaming bowls before you know it.
  • The combination of sharp cheddar and sweet carrots feels indulgent without requiring any fancy techniques.
  • It actually tastes better the next day when the flavors have had time to get cozy with each other.
02 -
  • The roux step is not optional—it's what transforms broth into soup, and skipping it leaves you with thin, sad liquid instead of something creamy and cohesive.
  • Don't let the soup boil after you add the cream; gentle heat is your friend or the dairy will break and the whole thing separates into something you won't want to eat.
03 -
  • Make this soup in a Dutch oven or other heavy-bottomed pot—it distributes heat evenly and prevents scorching on the bottom.
  • Prep everything before you start cooking; once the onion hits the butter, you need to be ready to move forward without scrambling for ingredients.
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