Thick Creamy Broccoli Cheese (Printable)

Rich and velvety blend of broccoli and cheddar for a cozy, satisfying dish.

# What you'll need:

→ Vegetables

01 - 1 lb broccoli florets
02 - 1 medium carrot, peeled and grated
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced

→ Dairy

05 - 4 tbsp unsalted butter
06 - 2 cups whole milk
07 - 2 cups vegetable broth
08 - 2 cups sharp cheddar cheese, grated
09 - ½ cup heavy cream

→ Pantry

10 - ¼ cup all-purpose flour
11 - ½ tsp ground black pepper
12 - ½ tsp salt, or to taste
13 - ¼ tsp ground nutmeg (optional)

# How-To Steps:

01 - Melt butter in a large pot over medium heat. Add onion and garlic, sauté until softened, approximately 3 minutes.
02 - Incorporate grated carrot and broccoli florets, cooking for an additional 2 to 3 minutes.
03 - Sprinkle flour over the vegetable mixture, stirring thoroughly to coat. Cook for 1 to 2 minutes to remove raw flour taste.
04 - Gradually whisk in whole milk and vegetable broth. Bring to a gentle boil, then lower heat and simmer for 15 minutes until broccoli is tender.
05 - Use an immersion blender to partially blend for chunky texture or fully blend for smooth consistency, according to preference.
06 - Stir in heavy cream and grated cheddar cheese until fully melted and soup is silky smooth. Season with salt, pepper, and optional nutmeg.
07 - Ladle into bowls and serve hot. Garnish with extra cheese or a dash of black pepper if desired.

# Expert Tips:

01 -
  • It comes together in less than an hour, which feels like a miracle for something this rich and satisfying.
  • The texture balance between tender broccoli and silky cream is exactly what makes people go back for seconds.
  • You can adjust how smooth or chunky you want it, so it works whether you're in the mood for something refined or deeply cozy.
02 -
  • Don't skip the step where you cook the flour with the butter before adding liquids—it's what keeps the soup from tasting starchy and gives it that silky body.
  • If your soup breaks or looks grainy when you add the cheese, it usually means the heat is too high. Move the pot off the heat, let it cool for a minute, then stir in the cheese slowly and gently.
  • Blending is personal preference, but a little texture makes the soup feel more like something you actually cooked, not something from a can.
03 -
  • Grate your cheese yourself and use it immediately—pre-shredded cheese has anti-caking agents that sometimes prevent it from melting into that smooth, dreamy texture you want.
  • If you want extra flavor, sauté the broccoli stems separately (they're actually tender and delicious when peeled), then chop them and add them to the pot before blending.
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