Save to Pins The first time I made broccoli cheddar soup, it was a snowed-in Tuesday with nothing but a aging head of broccoli and some cheese bits in the fridge. My grandmother used to say the best meals come from making something out of nothing, and she was right. That snowy afternoon taught me that simple ingredients, treated with care, become something magical.
Last winter my neighbor came over shoveling snow and I made a double batch. We stood in the kitchen eating it straight from the pot while snow piled up outside the windows. Sometimes the best meals are the ones shared in sweatpants with someone who just needs to thaw out.
Ingredients
- 1 large head broccoli: Roasting transforms this humble vegetable into something caramelized and deeply flavorful
- 1 medium yellow onion: The foundation that provides sweetness and depth
- 2 cloves garlic: Adds that aromatic backbone that makes the kitchen smell incredible
- 1 ½ cups sharp cheddar cheese: The sharper the better, it cuts through the cream with bold flavor
- 1 cup heavy cream: Creates that luxurious velvety texture that makes this soup so comforting
- 2 tablespoons unsalted butter: Essential for building the roux that thickens our soup base
- 3 cups vegetable broth: Use a good quality one, it makes up half the flavor profile
- 2 tablespoons olive oil: Helps the broccoli roast evenly and develop those gorgeous golden edges
- 2 tablespoons all-purpose flour: The secret to achieving the perfect silky consistency without a heavy starchy taste
- ½ teaspoon salt: Start here and adjust, the cheese adds saltiness too
- ¼ teaspoon freshly ground black pepper: Freshly ground makes a noticeable difference
- ⅛ teaspoon ground nutmeg: Optional but this tiny pinch works magic with the cream and cheese
Instructions
- Roast the broccoli:
- Preheat your oven to 425°F and toss those florets with olive oil, salt, and pepper until they are well coated. Spread them on a baking sheet and let them roast for 20 minutes until they are golden with some crispy edges.
- Build the flavor base:
- Melt the butter in a large pot over medium heat and add the chopped onion. Cook for about 5 minutes until it softens and becomes translucent, then add the garlic for just one minute until it becomes fragrant.
- Create the roux:
- Sprinkle the flour over the onions and garlic, stirring constantly for 2 minutes. You want to cook out the raw flour taste without letting it brown, creating a smooth paste that will thicken our soup beautifully.
- Add the broth:
- Slowly whisk in the vegetable broth, making sure to scrape up any bits from the bottom. Keep whisking until the mixture is smooth and no lumps remain, then bring it to a gentle simmer.
- Combine and simmer:
- Add those gorgeous roasted broccoli florets to the pot, reserving a few for garnish if you like. Let everything simmer together for 8 minutes so the flavors can become friends.
- Blend until smooth:
- Use an immersion blender right in the pot to puree everything until completely silky smooth. If using a regular blender, work in batches and be careful with hot liquids.
- Add the creaminess:
- Stir in the heavy cream, grated cheddar, and that pinch of nutmeg. Keep the heat low and stir gently until the cheese is fully melted and the soup becomes impossibly creamy.
- Serve and enjoy:
- Ladle the hot soup into bowls and top with those reserved roasted broccoli florets and extra cheddar. Serve immediately while it is steaming hot.
Save to Pins This soup has become my go to for sick friends, new parents, and anyone who needs reminding that good food is love you can eat. Something about that combination of roasted vegetables and melted cheese feels like being taken care of.
Making It Your Own
I have learned that half and half works beautifully if you want to cut down on richness without sacrificing texture. A pinch of cayenne pepper adds a lovely warmth that sneaks up on you.
Perfect Pairings
A crusty baguette for dipping is non negotiable in my house. A simple green salad with bright vinaigrette cuts through the creaminess perfectly.
Storage and Reheating
This soup actually tastes better the next day as the flavors continue to develop. Store it in an airtight container in the refrigerator for up to three days.
- Reheat gently over low heat to prevent the cream from separating
- Add a splash of milk if it has thickened too much overnight
- Never boil leftover soup or the texture will become grainy
Save to Pins There is something deeply satisfying about transforming humble ingredients into a soup that feels like a special occasion.
Frequently Asked Questions
- → Can I make this soup ahead of time?
Absolutely. The flavors actually improve after resting in the refrigerator for 1-2 days. Store in an airtight container and reheat gently over low heat, stirring occasionally to prevent separation.
- → How do I prevent the cheese from separating?
Remove the pot from heat before stirring in the cheddar and cream. Add cheese gradually while stirring constantly. Avoid boiling after dairy is incorporated, as high heat can cause separation.
- → Can I freeze this soup?
Freezing works best before adding the cream and cheese. Prepare the base, cool completely, and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat and finish with dairy when ready to serve.
- → What can I use instead of heavy cream?
Half-and-half creates a lighter version, while whole milk yields a more delicate soup. Coconut milk adds subtle richness for dairy-free options. Expect slightly thinner consistency with lower-fat alternatives.
- → Why roast the broccoli first?
Roasting caramelizes the natural sugars in broccoli, adding depth and nutty sweetness that boiling can't achieve. This extra step transforms ordinary florets into something extraordinary, elevating the entire dish.
- → How do I achieve the smoothest texture?
An immersion blender works wonderfully directly in the pot. For ultra-smooth results, pass the pureed soup through a fine-mesh sieve. This removes any remaining fibers for a restaurant-quality consistency.