Creamy Broccoli Cheese Soup (Printable)

A smooth, comforting blend of broccoli and cheese, perfect for warm meals on cool days.

# Ingredient List:

→ Vegetables

01 - 1 large head broccoli, cut into florets
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 1 medium carrot, peeled and diced
05 - 1 celery stalk, diced

→ Dairy

06 - 2 tablespoons unsalted butter
07 - 2 cups whole milk
08 - 1/2 cup heavy cream
09 - 1 cup shredded sharp cheddar cheese
10 - 1/4 cup grated Parmesan cheese

→ Pantry

11 - 3 cups vegetable broth
12 - 2 tablespoons all-purpose flour
13 - Salt, to taste
14 - Freshly ground black pepper, to taste
15 - Pinch ground nutmeg (optional)

# Directions:

01 - Melt the butter in a large pot over medium heat. Add the onion, garlic, carrot, and celery; sauté for 5 minutes until softened and fragrant.
02 - Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute to form a roux.
03 - Gradually pour in the vegetable broth while stirring continuously to prevent lumps from forming.
04 - Add broccoli florets and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 10 to 12 minutes until broccoli is tender.
05 - Use an immersion blender to puree the soup until smooth, or blend in batches in a countertop blender, then return to the pot.
06 - Stir in the whole milk, heavy cream, cheddar, and Parmesan cheese. Warm gently, stirring until cheese melts and soup turns creamy.
07 - Adjust seasoning with salt, pepper, and nutmeg to taste. Serve hot, optionally garnished with extra cheese or croutons.

# Expert Tips:

01 -
  • It tastes like the creamiest mac and cheese decided to become a soup.
  • You can have it on the table in under an hour, even if you're moving slow.
  • Leftovers get thicker and even better the next day.
02 -
  • If you try to boil the soup after adding the cheese, it can break and turn grainy—keep the heat gentle.
  • Blending hot liquid without venting the lid is a one-way ticket to a kitchen ceiling splatter.
  • Taste before you salt; Parmesan and broth can already be salty enough.
03 -
  • Grate your own cheese instead of using pre-shredded; the anti-caking agents can make the soup grainy.
  • Reserve a few small broccoli florets before blending and stir them back in at the end for texture.
  • If you don't have an immersion blender, let the soup cool for a few minutes before transferring to a blender so it doesn't explode.

Return