Creamy Broccoli Cheddar Soup (Printable Version)
A rich, velvety blend of broccoli and sharp cheddar served inside a crusty bread bowl.
# What You Need:
→ Soup
01 - 2 tablespoons unsalted butter
02 - 1 tablespoon olive oil
03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 4 cups broccoli florets, chopped small
06 - 1 medium carrot, peeled and diced
07 - 1 celery stalk, diced
08 - 1/4 cup all-purpose flour
09 - 3 cups vegetable broth
10 - 2 cups whole milk
11 - 1 cup heavy cream
12 - 2 cups sharp cheddar cheese, freshly grated
13 - 1/4 teaspoon ground nutmeg
14 - Salt and black pepper, to taste
→ Bread Bowls
15 - 4 small round crusty bread loaves (such as sourdough or boule)
# How-To:
01 - Slice the top off each bread loaf and carefully hollow out the center, leaving a thick shell intact. Set aside.
02 - Heat butter and olive oil in a large pot over medium heat. Add finely chopped onion and cook until translucent, about 3 to 4 minutes.
03 - Incorporate minced garlic, diced carrot, and celery into the pot. Cook for an additional 2 minutes until softened.
04 - Add chopped broccoli florets and cook for 3 more minutes to slightly soften.
05 - Sprinkle all-purpose flour over the vegetables and stir constantly for 1 to 2 minutes, creating a light roux.
06 - Gradually whisk in vegetable broth, followed by whole milk and heavy cream, stirring until the mixture is smooth.
07 - Bring the mixture to a gentle simmer and cook for 15 to 20 minutes or until broccoli is tender.
08 - Partial purée the soup using an immersion blender, leaving some texture according to preference.
09 - Reduce heat to low. Stir in sharp cheddar cheese and ground nutmeg until the cheese melts and the soup reaches a creamy consistency. Season with salt and black pepper to taste.
10 - Ladle the hot soup into the prepared bread bowls and serve immediately.
# Expert Tips:
01 -
- It feels indulgent but comes together in under an hour, making you look like you tried way harder than you actually did.
- The bread bowl trick transforms an ordinary bowl of soup into something you'd pay $16 for at a fancy restaurant.
- It's the kind of meal that works for lunch, dinner, or when unexpected guests show up and you need to feed them something that tastes like you care.
02 -
- Don't skip grating the cheese fresh—I learned this the hard way when I used pre-shredded and the soup turned grainy instead of silky, and there's no fixing it once that happens.
- The roux step is essential and worth doing right; if you rush it or don't stir constantly, you'll end up with floury pockets throughout the soup.
- Immersion blending gives you control that a regular blender doesn't; regular blenders are too aggressive and will turn your soup into baby food if you're not careful.
03 -
- Don't let the soup boil once the dairy goes in—a gentle simmer keeps everything smooth and creamy, but a hard boil can break the sauce and make it separate.
- If the soup ever gets too thick, thin it with a splash of warm broth or milk rather than water, which would dilute the flavor you've worked to build.