Broccoli Cheddar Creamy (Print Version)

Velvety blend of roasted broccoli, sharp cheddar, and cream for a comforting dish.

# Components:

→ Vegetables

01 - 1 large head broccoli, cut into florets (approximately 1.1 lbs)
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced

→ Dairy

04 - 1 ½ cups sharp cheddar cheese, grated (approximately 6.3 oz)
05 - 1 cup heavy cream (8 fl oz)
06 - 2 tablespoons unsalted butter

→ Pantry

07 - 3 cups vegetable broth (24 fl oz)
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)

# Directions:

01 - Preheat oven to 425°F. Toss broccoli florets with olive oil, salt, and pepper. Arrange on a baking sheet and roast for 20 minutes until golden and tender.
02 - Melt butter in a large pot over medium heat. Add chopped onion and cook for 5 minutes until softened, stirring occasionally. Add minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour over the onion and garlic mixture. Stir constantly and cook for 2 minutes to form a roux.
04 - Gradually whisk in vegetable broth, ensuring a smooth consistency. Bring to a gentle simmer.
05 - Add the roasted broccoli florets to the pot, reserving a few for garnish if desired. Simmer uncovered for 8 minutes to meld flavors.
06 - Blend the soup using an immersion blender or in batches in a countertop blender until completely smooth.
07 - Stir in heavy cream, grated cheddar cheese, and nutmeg. Cook over low heat, stirring constantly until cheese has melted and soup is creamy. Adjust seasoning as needed.
08 - Ladle soup into bowls. Garnish with reserved broccoli florets and additional cheddar if preferred. Serve hot.

# Expert Advice:

01 -
  • It tastes like restaurant-quality comfort food, but comes together in under an hour on a regular weeknight.
  • Roasting the broccoli first creates this subtle sweetness that transforms the whole soup from ordinary to genuinely crave-worthy.
  • One pot, one blender, and you're done—cleanup is almost as easy as the cooking.
02 -
  • Roasting the broccoli first makes all the difference—it's the single change that elevates this from basic cream soup to something genuinely special.
  • Don't blend the soup until it's completely smooth; any rough texture means you haven't blended long enough.
  • Keep the heat low when melting the cheese at the end or it can separate and become grainy instead of creamy.
03 -
  • Make extra and freeze it in portions—it reheats beautifully and gives you a weeknight meal that feels like you spent way more time than you actually did.
  • If the soup breaks or becomes grainy when you add the cream, you can often fix it by blending it again or whisking in a splash of cold cream slowly while keeping the heat very low.
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