Creamy Broccoli Cheddar (Printable Version)
Velvety, comforting blend of tender broccoli and rich cheddar cheese, ideal for chilly days. Simple to create.
# What You Need:
→ Vegetables
01 - 1 large head broccoli, cut into florets
02 - 1 medium carrot, peeled and grated
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
→ Dairy
05 - 2 cups whole milk
06 - 1 cup heavy cream
07 - 2 cups sharp cheddar cheese, grated
08 - 2 tablespoons unsalted butter
→ Pantry Staples
09 - 3 cups vegetable broth
10 - 3 tablespoons all-purpose flour
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon ground nutmeg
→ Garnish
14 - Extra grated cheddar cheese
15 - Chopped fresh chives or parsley
# How to Make It:
01 - In a large soup pot set over medium heat, melt the butter. Add the finely chopped onion and grated carrot, sautéing for 4 to 5 minutes until they begin to soften.
02 - Stir in the minced garlic and cook for an additional minute until its aroma develops.
03 - Sprinkle the all-purpose flour over the sautéed vegetables. Stir continuously for 2 minutes to cook out the raw flour taste, forming a roux.
04 - Gradually whisk in the vegetable broth, ensuring the mixture remains smooth and free of lumps.
05 - Add the broccoli florets, salt, black pepper, and ground nutmeg (if using) to the pot. Bring the soup to a gentle simmer and cook for 10 to 12 minutes, or until the broccoli is tender.
06 - Reduce the heat to low. Stir in the whole milk and heavy cream, warming the mixture gently without allowing it to boil.
07 - Using an immersion blender, carefully blend the soup to your preferred consistency, whether entirely smooth or slightly chunky. Alternatively, transfer portions to a standard blender, process, and then return to the pot.
08 - Stir in the grated sharp cheddar cheese, adding it a handful at a time. Continue stirring until the cheese is completely melted and incorporated, yielding a creamy soup.
09 - Taste the soup and adjust seasonings as necessary to achieve optimal flavor.
10 - Serve the soup hot, optionally garnishing with extra grated cheddar cheese and a sprinkling of fresh chives or parsley.
# Expert Tips:
01 -
- It's incredibly quick to pull together, making it perfect for those busy weeknights when you still crave something homemade.
- The balance of tender broccoli and sharp cheddar is just heavenly, a true classic comfort that always satisfies.
02 -
- I once boiled the milk and cream too vigorously, and it split, leaving a grainy texture — remember to keep the heat low when adding dairy.
- Forgetting to properly whisk in the flour resulted in frustrating lumps; a slow, steady stream of broth while whisking is your best friend.
03 -
- For the smoothest soup, ensure your cheese is at room temperature before adding it to prevent it from clumping and to help it melt more evenly.
- If using a regular blender, remember the rule of thirds: fill it only a third of the way and remove the center cap (covering with a towel) to allow steam to escape safely.