Creamy Broccoli Cheddar Soup (Print)
Rich, velvety soup with tender broccoli and sharp cheddar. Perfect for a cozy vegetarian comfort meal.
# Ingredient List:
→ 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 (about 24 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 Steps:
01 - Melt butter in a large pot over medium heat. Add onion and carrot, sautéing until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
02 - Stir flour into the pot 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 milk and cream, ensuring no lumps form. Continue whisking until fully incorporated.
04 - Add chopped broccoli stems, florets, Dijon mustard, and smoked paprika. Bring to a gentle simmer and cook uncovered for 15-20 minutes until broccoli is very tender.
05 - Use immersion blender to puree soup to preferred texture (smooth or slightly chunky). Alternatively, blend in batches using countertop blender, then return to pot.
06 - Reduce heat to low and stir in grated cheddar cheese until melted and fully incorporated. Season with salt and pepper to taste.
07 - Serve hot, garnished with extra cheddar or sprinkle of black pepper if desired.
# Expert Suggestions:
01 -
- It transforms ordinary broccoli into something so velvety and rich that even vegetable skeptics ask for seconds
- The smoked paprika and Dijon create this incredible depth that makes it taste like it simmered all day
02 -
- Never boil the soup after adding the cheese or it will separate into grainy bits, and no amount of whisking can fix that
- Grating your own cheese makes a huge difference because pre-shredded varieties have anti-caking agents that prevent smooth melting
03 -
- Temper your dairy by letting it come to room temperature while the vegetables cook, which prevents shocking the soup and causing curdling
- Always add cheese to the soup, not soup to the cheese, or you'll end up with a stringy mess that won't incorporate properly