Broccoli Cheddar Creamy Soup (Printable)

A luscious, velvety soup featuring roasted broccoli blended with sharp cheddar cheese and rich cream.

# What You'll Need:

→ Vegetables

01 - 1 large head broccoli (about 500 g), cut into florets
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced

→ Dairy

04 - 1 ½ cups sharp cheddar cheese, grated
05 - 1 cup heavy cream
06 - 2 tablespoons unsalted butter

→ Pantry

07 - 3 cups vegetable broth
08 - 2 tablespoons olive oil
09 - 2 tablespoons all-purpose flour
10 - ½ teaspoon salt (or to taste)
11 - ¼ teaspoon freshly ground black pepper
12 - ⅛ teaspoon ground nutmeg (optional)

# How-To Steps:

01 - Preheat the oven to 425°F. Toss broccoli florets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, until golden and tender.
02 - In a large pot, melt butter over medium heat. Add onion and cook for 5 minutes, stirring occasionally, until softened. Add garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour over onions and garlic. Cook for 2 minutes, stirring constantly, to form a roux.
04 - Slowly whisk in vegetable broth, ensuring no lumps remain. Bring to a simmer.
05 - Add roasted broccoli to the pot (reserve a few florets for garnish if desired). Simmer for 8 minutes.
06 - Using an immersion blender (or in batches in a blender), puree the soup until completely smooth.
07 - Stir in heavy cream, grated cheddar, and nutmeg. Cook over low heat, stirring, until cheese is melted and soup is creamy. Adjust seasoning as needed.
08 - Ladle into bowls, garnish with reserved broccoli florets and extra cheddar if desired. Serve hot.

# Expert Suggestions:

01 -
  • The roasted broccoli gives it a sophisticated depth that surprises people who think they've had broccoli soup before.
  • It comes together in under an hour, which means weeknight dinner or last-minute lunch plans actually work out.
  • Sharp cheddar and cream make it taste restaurant-quality without needing any fancy technique or hard-to-find ingredients.
02 -
  • The roux step isn't just tradition; it's what prevents the soup from breaking when you add the cream, so that two minutes of constant stirring actually matters.
  • Sharp cheddar is essential because the cream and broccoli need that bite; mild cheese disappears into the background and the whole thing tastes flat.
  • Roasting the broccoli first is what separates this from canned-soup territory; it adds a caramelized sweetness that raw or steamed broccoli simply cannot deliver.
03 -
  • Grate your cheddar fresh rather than using pre-shredded; it melts more smoothly and the soup reaches that true velvety texture.
  • Taste the soup multiple times as you go, because the roasted broccoli, cheese, and cream all contribute salt, and you'll want to season intentionally rather than dump salt in at the end.
Go Back