Broccoli Cheddar Soup

That first snow day of winter when the house felt impossibly cold, my grandmother pulled out her biggest pot and started chopping broccoli. Something about the way cheese bubbles and thickens into liquid gold made everything feel right with the world.

Last February during that brutal ice storm, my neighbor texted saying her power was out. I sent her husband over with a thermos of this soup and later learned they ate it by candlelight with three spoons between them.

Ingredients

• Broccoli florets: Fresh works best but frozen has saved me more than once on busy weeknights
• Sharp cheddar cheese: Please grate it yourself since pre shredded cheese coats everything in weird anti caking agents
• Whole milk: The fat content matters here for that luxurious restaurant style mouthfeel
• Butter: Unsalted lets you control the seasoning perfectly
• Heavy cream: This little indulgence makes the difference between good and unforgettable
• All purpose flour: Creates the silky roux that thickens everything beautifully
• Vegetable broth: Homemade adds depth but a quality organic broth works perfectly fine
• Onion and garlic: The aromatic foundation that builds all that cozy flavor
• Grated carrot: Adds natural sweetness and the prettiest golden flecks throughout
• Ground nutmeg: Just a whisper enhances the cheese without tasting like Christmas

Instructions

Build your flavor foundation:

Melt butter in your largest pot over medium heat then sauté onion and garlic until they soften and smell amazing

Add the vegetables:

Toss in broccoli and grated carrot letting them cook briefly so they keep their bright color

Create the base:

Sprinkle flour over everything stirring constantly for a minute or two to cook out that raw flour taste

Add the liquids:

Slowly whisk in milk and broth watching it transform into a velvety base as it bubbles

Simmer gently:

Let everything cook at a low bubble until broccoli is completely tender and flavors have melded

Blend to your liking:

Use an immersion blender leaving some texture or go completely smooth based on what you prefer

The finishing touch:

Stir in cream and gradually add cheese letting it melt completely before seasoning

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My daughter declared this better than any restaurant version after her third bowl, asking why we never order it out anymore.

Make It Your Own

Sometimes I throw in a diced potato with the broccoli for extra body. Other times a splash of dry sherry or white wine before adding the milk makes it feel sophisticated and special.

Serving Suggestions

Hollowed out sourdough bowls make this incredibly memorable though simple crusty bread works perfectly well. A crisp green salad with bright vinaigrette cuts through all that richness beautifully.

Storage And Reheating

This soup actually tastes better the next day when flavors have had more time to develop. Reheat gently over low heat stirring often and never let it come to a furious boil.

• Cream soups freeze reasonably well for up to three months though texture may change slightly
• Add a splash more milk when reheating if it seems too thick
• Always thaw overnight in the refrigerator rather than on the counter

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Sometimes the simplest recipes are the ones that become part of who we are, showing up in our kitchens year after year.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, prepare up to 3 days ahead and refrigerate. Reheat gently over low heat, stirring occasionally to prevent separating. Add splash of milk if too thick.

→ How do I get the smoothest texture?

Use an immersion blender directly in the pot. Blend fully for creaminess, or pulse briefly to keep some broccoli pieces for texture. Strain through fine mesh for restaurant-smooth results.

→ What cheese works best?

Sharp cheddar provides the boldest flavor. Gruyère adds nutty depth, Colby offers mild creaminess. Avoid pre-shredded cheese as anti-caking agents can cause graininess.

→ Can I freeze this soup?

Freeze before adding cream for best results. Cool completely, transfer to airtight containers, freeze up to 3 months. Thaw overnight in fridge, reheat gently, then stir in cream.

→ How can I make it thicker?

Increase flour to ⅓ cup, or add potato chunks while simmering. For dairy-free thickening, blend some cooked potato into soup. Simmer longer to reduce liquid for richer body.

→ What can I serve with it?

Crusty sourdough or baguette slices are classic. Garlic bread, cheesy biscuits, or loaded baked potatoes complement perfectly. Fresh side salad adds light contrast.