Ultimate Broccoli Cheddar Soup

A rich and creamy bowl of Ultimate Broccoli Cheddar Soup, topped with vibrant green broccoli florets, shredded cheddar cheese, and fresh herbs. This comforting, cheesy soup is served in a rustic bowl on a marble table, alongside crusty bread.

Ultimate Broccoli Cheddar Soup is pure comfort in a bowl—rich, creamy, and loaded with cheesy goodness that warms you from the inside out! Whether you’re craving a cozy lunch, a satisfying dinner, or just something warm on a chilly day, this soup has you covered. It’s thick, velvety, and packed with flavor, making it a crowd-pleaser every single time.

The best part? It’s incredibly easy to make. With just one pot and simple, fresh ingredients, you’ll have a restaurant-quality soup ready in 30 minutes or less. Plus, the combination of fresh broccoli, sharp cheddar, and a creamy base creates the perfect balance of textures and flavors. Even picky eaters won’t be able to resist!

Serve it with crusty bread, a side salad, or even in a bread bowl for an unforgettable meal. Whether you’re meal prepping, making a quick weeknight dinner, or just indulging in some cheesy goodness, this recipe is a must-try. So grab your pot, and let’s make this Ultimate Broccoli Cheddar Soup!

Recipe Yield: 6 servings

INGREDIENTS

5 cups broccoli florets, finely chopped
1 1/2 cups shredded carrots
3 1/2 cups sharp cheddar cheese, shredded
4 cups low-sodium chicken broth (or vegetable broth)
3 cups whole milk
1 1/2 cups heavy cream
7 tbsp butter
1 medium onion, finely chopped
3 cloves garlic, minced
6 tbsp all-purpose flour
1 tsp Dijon mustard
3/4 tsp salt (adjust to taste)
1/2 tsp black pepper
1/2 tsp smoked paprika (optional)
Pinch of ground nutmeg (optional)

INSTRUCTIONS

1. Sauté the aromatics: In a large pot, melt butter over medium heat. Add onion and sauté for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.

2. Make the roux: Sprinkle flour over the mixture and stir constantly for 1–2 minutes to remove the raw flour taste.

3. Add liquids: Slowly whisk in chicken broth while stirring to prevent lumps. Then, add milk and heavy cream and stir until smooth. Let it heat gently, but do not let it boil.

4. Cook the vegetables: Add broccoli and shredded carrots. Cover and simmer for 12–15 minutes, stirring occasionally, until the broccoli is tender.

5. Blend for texture (optional): If you prefer a creamier soup, use an immersion blender to partially puree the soup, leaving some chunks for texture.

6. Melt the cheese: Reduce heat to low. Stir in cheddar cheese, Dijon mustard, salt, pepper, smoked paprika, and nutmeg until the cheese fully melts and the soup is velvety smooth.

7. Serve and enjoy: Ladle into bowls, top with extra cheddar, and serve with warm crusty bread or garlic toast!

Helpful Tips to Perfect This Recipe

Use Freshly Grated Cheese: Pre-shredded cheese won’t melt smoothly due to anti-caking agents. Always grate fresh sharp cheddar for the best creamy texture.
Adjust Thickness: If the soup is too thick, add a splash of warm broth or milk. If it’s too thin, let it simmer uncovered for a few extra minutes.
Nutmeg for Depth: A tiny pinch of nutmeg enhances the cheese’s natural richness—don’t overdo it, but it’s a game-changer!

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