Broccoli Cheddar Cream Soup

The first snowfall had just started when my roommate walked in with two bags of broccoli she'd scored from the farmer's market clearance bin. We were broke grad students who treated soup night like a religious ceremony, and that's when I learned that broccoli cheese soup is basically liquid gold if you use enough sharp cheddar and don't rush the roux.

I made this for my sister's family last winter when they were all fighting colds. Even her picky toddler who typically survives on air and suspiciousness asked for seconds, which I consider the highest honor a soup can achieve.

Ingredients

• 500 g (1 lb) broccoli florets: Fresh broccoli gives the best texture and color, though frozen works in a pinch
• 1 medium carrot, grated: Adds natural sweetness and a subtle orange hue that makes the soup look more inviting
• 1 small onion, finely chopped: The aromatic foundation that makes your kitchen smell like home
• 2 cloves garlic, minced: Don't skip this, it adds depth that balances all that rich cheese
• 60 g (4 tbsp) unsalted butter: Unsalted lets you control the seasoning since cheese is already salty
• 500 ml (2 cups) whole milk: The fat content matters for creaminess, but you can get away with 2%
• 500 ml (2 cups) vegetable broth: Homemade broth is ideal, but a good quality store bought one works perfectly
• 200 g (2 cups) sharp cheddar cheese, grated: Buy a block and grate it yourself, pre shredded cheese has anti caking agents that make soup grainy
• 120 ml (½ cup) heavy cream: This is what makes it restaurant quality rich instead of just regular soup rich
• 30 g (¼ cup) all purpose flour: Creates the velvety thickness that separates soup from flavored milk
• ½ tsp ground black pepper: Fresh cracked makes a noticeable difference here
• ½ tsp salt: Start with this and adjust at the end since cheese varies in saltiness
• ¼ tsp ground nutmeg (optional): The secret ingredient in restaurant cream soups, just a pinch enhances the cheese flavor

Instructions

Build the flavor foundation:

Melt butter in your large pot over medium heat, watching it foam and subside, then add the chopped onion and minced garlic. Let them soften and become fragrant, about 3 minutes, stirring occasionally so nothing browns too quickly.

Add the vegetables:

Stir in the grated carrot and broccoli florets, letting them cook for another 2 to 3 minutes. You'll notice the broccoli brighten to that vibrant green color.

Make the roux:

Sprinkle the flour evenly over the vegetables and stir constantly to coat everything. Let it cook for 1 to 2 minutes, stirring frequently, until it smells slightly nutty instead of like raw flour.

Create the soup base:

Gradually whisk in the milk and vegetable broth, a little at a time, working out any lumps before adding more liquid. Bring it to a gentle boil, then reduce heat and simmer for 15 minutes until the broccoli is completely tender when pierced with a fork.

Choose your texture:

Use an immersion blender to partially blend the soup if you want some broccoli chunks, or blend completely smooth if you prefer it creamy. I usually do a quick pulse so it's thick but still recognizable as broccoli soup.

Add the cheese:

Stir in the heavy cream and grated cheddar, mixing until the cheese is completely melted and the soup looks glossy and smooth. Season with salt, pepper, and that pinch of nutmeg if you're using it.

Serve and enjoy:

Ladle into bowls immediately while it's piping hot, with some extra grated cheese on top if you want to go all out.

Save

This became my go to comfort meal during that long winter when I was learning to cook without my grandmother's recipes to guide me. Every bowl felt like finding my way back to something familiar.

Making It Your Own

Sometimes I throw in a small potato with the broccoli if I want it even thicker, or use half broccoli and half cauliflower for a lighter version. A pinch of cayenne or smoked paprika in the roux adds warmth that really shines through the creaminess.

Serving Ideas

Crusty bread is non negotiable here, you need something substantial to dunk. I've served this in bread bowls for dinner parties and people acted like I'd performed magic, though honestly the bread bowl does half the work.

Make Ahead Wisdom

This soup actually tastes better the next day when the flavors have had time to marry. Store it in the fridge and reheat gently, adding a splash of milk if it thickened up too much.

• Freeze portions without the cream for up to 2 months, add fresh cream when reheating
• The flour will continue thickening as it sits, so plan for leftovers to be thicker
• Reheat over low heat, never boil, or the cheese might separate

Save

There's something deeply satisfying about a soup that can turn an ordinary Tuesday into something worth remembering. Hope this becomes one of your comfort staples too.

Recipe FAQs

→ Can I freeze this soup?

Yes, though the texture may change slightly. Freeze before adding the cream and cheese. When reheating, warm over low heat and stir in the dairy last to prevent separation.

→ How do I make it gluten-free?

Replace the all-purpose flour with cornstarch. Mix 2 tablespoons of cornstarch with a bit of cold milk before whisking into the hot broth to avoid lumps.

→ What other cheeses work well?

Gruyère adds a nutty depth, while Colby Jack provides a milder flavor. A blend of sharp cheddar and Parmatin creates an extra savory punch.

→ Can I use frozen broccoli?

Frozen broccoli works in a pinch. Thaw and drain excess liquid before adding to the pot. Note that fresh broccoli yields better texture and vibrant color.

→ How can I make it thicker?

Add more flour when making the roux, or simmer longer to reduce the liquid. For a creamy shortcut, blend in a boiled potato or purée additional cooked florets.

→ What can I serve alongside?

Crusty bread, garlic knots, or warm dinner rolls are perfect for soaking up every drop. A crisp green salad with vinaigrette balances the richness beautifully.