Creamy Broccoli Cheese Soup

I threw this together on a gray Tuesday when the farmer's market broccoli looked too good to ignore. The kitchen steamed up as it simmered, and the smell of melting cheddar pulled my roommate out of her room mid-Zoom call. She stood in the doorway with her mug, mouthing is that for dinner?

The first time I made this, I doubled the garlic because I always do. My friend showed up early, caught me blending with the lid half-off, and got splattered with green flecks. We laughed so hard I had to start over, but she still ate two bowls.

Ingredients

• Broccoli florets (500 g): Go for tight, dark green heads; the fresher they are, the sweeter the soup turns out, and don't toss the stems—peel and dice them for extra body.
• Onion, chopped: Yellow or white both work, and if it makes you cry, stick it in the freezer for ten minutes first.
• Garlic cloves, minced: Two is perfect, but three never hurt anyone who loves garlic.
• Carrot and celery, diced: These add a quiet sweetness and make the base taste less one-note.
• Unsalted butter (2 tablespoons): The foundation of the roux, and it makes your kitchen smell like a French bistro.
• All-purpose flour (2 tablespoons): This thickens everything so the soup clings to your spoon instead of running off.
• Vegetable broth (750 ml): Homemade is lovely, but boxed works just fine if you pick a good brand.
• Whole milk (500 ml): The creaminess starts here; don't skip the fat or it won't coat your mouth the same way.
• Heavy cream (125 ml): This is what makes it feel like a hug in a bowl.
• Sharp cheddar cheese (100 g, shredded): The sharper, the better—it cuts through the cream and wakes everything up.
• Parmesan cheese (30 g, grated): Adds a salty, nutty finish that cheddar alone can't quite reach.
• Salt, pepper, nutmeg: Season as you go, and the nutmeg is optional but it does something magic if you trust it.

Instructions

Soften the aromatics:

Melt the butter in a large pot over medium heat, then add the onion, garlic, carrot, and celery. Stir them around for about 5 minutes until the onion turns translucent and everything smells like the start of something good.

Make the roux:

Sprinkle the flour over the vegetables and stir constantly for a full minute. It'll look pasty and weird, but that's exactly right.

Add the broth:

Pour in the vegetable broth slowly, whisking or stirring the whole time so no lumps sneak in. It should go from thick to smooth and pourable.

Simmer the broccoli:

Toss in the broccoli florets, bring everything to a boil, then lower the heat and cover. Let it simmer for 10 to 12 minutes until the broccoli is soft enough to smush with the back of a spoon.

Blend until smooth:

Use an immersion blender right in the pot, or work in batches with a countertop blender. If you use a blender, leave the lid cracked or the steam will blow it off.

Stir in the dairy and cheese:

Pour in the milk and cream, then add both cheeses. Stir gently over low heat until everything melts into one silky, golden pot.

Season and serve:

Taste it, add salt, pepper, and a pinch of nutmeg if you're feeling bold. Ladle into bowls and top with extra cheese or croutons if you want crunch.

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I brought this to a potluck once in a slow cooker, and someone's kid—who claimed to hate all green things—had three servings. His mom asked for the recipe on a napkin, and I felt like I'd won something.

Making It Lighter

You can swap the whole milk for 2% and skip the heavy cream without losing too much. It won't be as lush, but it'll still taste like comfort. I've done it on nights when I wanted to feel less weighed down, and it worked just fine.

Add-Ins and Swaps

A pinch of cayenne or red pepper flakes gives it a quiet heat that sneaks up on you. I've also stirred in cooked chicken or crumbled bacon when I wanted it to feel more like a meal. You could toss in cauliflower florets alongside the broccoli if you want to stretch it further or mellow the green flavor.

Serving and Storing

This soup loves crusty bread, garlic toast, or even a grilled cheese on the side for dunking. Leftovers keep in the fridge for up to four days and thicken as they sit—just thin with a splash of milk or broth when reheating. I've never tried freezing it because the cream can split, but if you do, reheat it slowly and whisk like your life depends on it.

• Garnish with extra shredded cheddar, a drizzle of olive oil, or a handful of croutons.
• Reheat gently on the stove, not in the microwave, for the best texture.
• If it's too thick the next day, stir in a little broth until it's just right.

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This soup has pulled me through cold nights, bad moods, and last-minute dinner panics more times than I can count. I hope it does the same for you.

Recipe Questions & Answers

→ How do I make the soup creamy?

The creamy texture comes from blending the cooked vegetables and adding a combination of whole milk, heavy cream, and a blend of sharp cheddar and Parmesan cheeses.

→ Can I use low-fat ingredients?

Yes, substituting low-fat milk and omitting heavy cream will lighten the soup while maintaining a satisfying texture.

→ Are there options for thickening without flour?

You can replace all-purpose flour with cornstarch or a gluten-free thickener to maintain the soup’s thickness without gluten.

→ What is the best way to blend the soup?

Use an immersion blender directly in the pot for ease, or blend in batches with a countertop blender until smooth before returning it to heat.

→ How can I add a spicy kick to the soup?

A pinch of cayenne pepper added during seasoning can provide a subtle spicy warmth without overpowering the cheese and broccoli flavors.