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Amazing Creamy Broccoli Cheddar Soup texture in 15 steps

Creamy Broccoli Cheddar Soup
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Make a rich, comforting Creamy Broccoli Cheddar Soup, just like your favorite cafe version. This recipe focuses on achieving that perfect, thick texture you love.

Ingredients

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  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and finely diced
  • 2 celery stalks, finely diced
  • 1/4 cup all-purpose flour
  • 4 cups chicken or vegetable broth
  • 1 pound broccoli florets
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 cups heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup milk (for thinning if needed)

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  3. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
  4. Slowly whisk in the broth until the mixture is smooth. Bring to a simmer, stirring occasionally until the sauce thickens slightly.
  5. Add the broccoli florets, salt, pepper, and nutmeg. Cook until the broccoli is tender, about 10 to 15 minutes.
  6. Reduce the heat to low. Stir in the heavy cream. Do not let the soup boil once the cream is added.
  7. Remove the pot from the heat. Gradually stir in the shredded cheddar cheese, a handful at a time, until fully melted and smooth. Stir until you reach your desired creaminess.
  8. If the soup is too thick, stir in a little milk until you reach your preferred consistency.
  9. Taste and adjust seasonings if needed. Serve hot.

Notes

  • Shred your own cheddar cheese for the best melting results; pre-shredded cheese often contains anti-caking agents that can make the soup grainy.
  • For an extra smooth soup, you can blend about half of the soup mixture with an immersion blender before adding the cheese.
  • Use high-quality sharp cheddar; it provides the best flavor punch.

Nutrition

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