Green Broccoli Cheddar Soup (Print View)
Creamy, comforting soup with fresh broccoli and sharp cheddar ready in 45 minutes.
# What You Need:
→ Vegetables
01 - 1 large head broccoli, chopped (approximately 1.1 lbs)
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and diced
05 - 1 celery stalk, diced
→ Dairy
06 - 3 tablespoons unsalted butter
07 - 1 cup whole milk
08 - 1 cup heavy cream
09 - 2 cups sharp cheddar cheese, grated (approximately 8 oz)
→ Pantry
10 - 3 cups vegetable broth
11 - 2 tablespoons all-purpose flour
12 - 1/2 teaspoon dried thyme
13 - 1/4 teaspoon ground nutmeg
14 - Salt and black pepper to taste
# How to Make It:
01 - Melt butter in a large pot over medium heat. Add diced onion, carrot, and celery. Sauté for 5 minutes until vegetables are softened and fragrant.
02 - Stir in minced garlic and cook for 1 minute until aromatic. Add flour and cook, stirring constantly, for 2 minutes to form a smooth roux that will thicken the soup.
03 - Gradually whisk in vegetable broth, ensuring no lumps remain. Add chopped broccoli, dried thyme, ground nutmeg, salt, and black pepper. Stir to combine.
04 - Bring mixture to a simmer, cover pot, and cook for 15 to 20 minutes until broccoli is completely tender and can be easily pierced with a fork.
05 - Use an immersion blender to puree the soup directly in the pot until completely smooth. Alternatively, transfer soup in batches to a stand blender, puree, then return to pot.
06 - Reduce heat to low setting. Stir in whole milk and heavy cream until incorporated. Gradually add grated sharp cheddar cheese, stirring continuously until fully melted and soup is silky smooth.
07 - Taste soup and adjust salt and pepper seasoning as needed. Serve hot in bowls, garnished with additional shredded cheddar cheese or fresh herbs if desired.
# Expert Tips:
01 -
- This soup transforms ordinary broccoli into something extraordinary, with a velvety texture that makes you forget you're eating vegetables
- The sharp cheddar creates this incredible depth that restaurant versions never quite achieve, probably because they skimp on the good stuff
02 -
- I once tried using pre shredded cheddar to save time and ended up with grainy, separated soup that never quite came together
- Adding the dairy too quickly can cause the cheese to clump, so take your time and let each handful melt before adding more
03 -
- Grate your cheese from a block, it melts infinitely better than anything pre shredded
- Temper your dairy by adding a ladle of hot soup to it first, then stir it back into the pot