Creamy Broccoli Cheese Soup (Printable)
Velvety blend of broccoli and cheeses offering a warm, comforting dish ideal for cool weather.
# What You'll Need:
→ Vegetables
01 - 1 large head broccoli (approximately 1.1 lbs), 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 - ½ cup heavy cream
09 - 1 cup shredded sharp cheddar cheese
10 - ¼ 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 of ground nutmeg (optional)
# How To Make:
01 - Melt butter in a large pot over medium heat. Add chopped onion, minced garlic, diced carrot, and celery. Cook for 5 minutes until softened and fragrant.
02 - Sprinkle flour over the sautéed vegetables and stir continuously for 1 minute to cook out the raw taste.
03 - Slowly pour in vegetable broth, stirring constantly to prevent lumps from forming.
04 - Add broccoli florets and bring to a boil. Reduce heat to low, cover, and simmer for 10–12 minutes until broccoli is tender.
05 - Use an immersion blender to blend the soup until smooth, or transfer in batches to a countertop blender, then return to pot.
06 - Stir in whole milk, heavy cream, sharp cheddar, and Parmesan cheese. Heat gently, stirring frequently until cheese melts and soup achieves a creamy texture.
07 - Season with salt, freshly ground black pepper, and nutmeg to taste. Serve hot, optionally garnished with additional cheese or croutons.
# Expert Tips:
01 -
- It comes together faster than you'd expect, which means weeknight dinners feel a lot less stressful.
- The cheese blend creates this velvety texture that doesn't taste like it needs anything fancy, but feels like it belongs in a restaurant bowl.
- You can make it with things you probably already have, and it tastes like you spent way more time than you actually did.
02 -
- Don't skip the flour step or rush it; it's what keeps the soup from separating when you add the milk.
- Blend the soup completely smooth before adding dairy, otherwise you might end up with grainy pockets instead of velvety texture.
03 -
- Letting your sautéed vegetables get just slightly golden before adding broth changes the depth of flavor without making it complicated.
- Using freshly grated cheese instead of pre-shredded means it melts silky instead of grainy, which is the difference between good soup and unforgettable soup.