Creamy Broccoli Cheddar Soup (Print Version)
Rich, velvety soup with tender broccoli and sharp cheddar perfect for cozy comfort meals.
# What You Need:
→ Vegetables
01 - 1 large head broccoli (approximately 1.1 lbs), cut into florets with 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 (approximately 7 oz) sharp cheddar cheese, freshly grated
→ Pantry Staples
09 - 2 tablespoons all-purpose flour
10 - 3 cups vegetable broth
11 - 1 teaspoon Dijon mustard
12 - 1/2 teaspoon smoked paprika
13 - Salt and freshly ground black pepper to taste
# Preparation Steps:
01 - Melt butter in a large soup pot over medium heat. Add diced onion and carrot, sautéing until softened and fragrant, approximately 5 minutes. Stir in minced garlic and cook for 1 additional minute until aromatic.
02 - Sprinkle flour into the pot while stirring constantly. Cook the roux for 1-2 minutes to eliminate raw flour taste, stirring continuously to prevent scorching.
03 - Gradually whisk in vegetable broth, followed by whole milk and heavy cream. Ensure smooth incorporation by whisking vigorously to eliminate any lumps from the roux.
04 - Add chopped broccoli stems and florets along with Dijon mustard and smoked paprika. Bring mixture to a gentle simmer and cook uncovered for 15-20 minutes until broccoli becomes completely tender.
05 - Use an immersion blender to puree soup to desired consistency, either completely smooth or retaining slight texture. Alternatively, blend in batches using a countertop blender, then return to pot.
06 - Reduce heat to low setting. Gradually stir in grated sharp cheddar cheese until fully melted and incorporated throughout the soup. Season generously with salt and freshly ground black pepper to taste.
07 - Ladle hot soup into bowls and serve immediately. Garnish with additional shredded cheddar cheese or a fresh grind of black pepper if desired.
# Expert Advice:
01 -
- It comes together in under an hour but tastes like it simmered all afternoon
- The homemade version puts restaurant versions to shame with real cheese and fresh broccoli
02 -
- Adding cheese to violently boiling soup can cause it to separate and become grainy, always reduce heat first
- An immersion blender saves you from transferring hot liquid between containers and achieves perfect texture control
03 -
- Grate cheese from a block instead of buying pre shredded cheese which contains anti caking agents that prevent smooth melting
- Temper your cream by whisking a small amount of hot broth into it before adding to the main pot to prevent curdling