Pin It Last October the wind started rattling my kitchen window and all I wanted was something thick and cheesy. I found a stray head of broccoli in the crisper drawer and decided to try making a version that did not come from a red and white can. The steam filling the room felt like a warm hug after a long day of work. It was surprisingly easy to pull together even when I was feeling a bit sluggish. Now this has become my go to cure for any rainy Tuesday.
I once made a massive pot of this for my sister when she was recovering from a terrible cold. She sat at my small kitchen table wrapped in a blanket while I stirred the cheese into the broth. We ended up talking for hours as the soup stayed warm on the stove. That afternoon taught me that the best meals are often the simplest ones shared with someone you love.
Ingredients
- Broccoli florets: Using fresh florets gives you that bright green color and a much better bite than frozen options.
- Sharp cheddar cheese: I always grate this myself because the pre shredded stuff has a coating that prevents a smooth melt.
- Heavy cream: This adds a luxurious silkiness that transforms the broth into a restaurant quality meal.
- All purpose flour: This is the magic bridge that thickens your soup into a comforting and hearty bowl.
- Nutmeg: Just a tiny pinch makes the cheese flavor pop in a way that guests can never quite identify.
Instructions
- Sweat the aromatics:
- Melt your butter and let the onions soften until they look like little pieces of stained glass. It smells like a holiday morning in the kitchen.
- Build the base:
- Whisk the flour into the butter for a few minutes to get rid of that raw flour taste. You are looking for a light golden color here.
- Simmer the greens:
- Pour in the broth and let the broccoli and carrots soak up all that liquid until they are tender. This usually takes about fifteen to twenty minutes.
- Create the creaminess:
- Stir in the milk and cream gently making sure the heat stays low so nothing curdles. The soup should look glossy and inviting.
- Melt the gold:
- Sprinkle in the cheddar slowly and watch it disappear into the velvety orange sea of soup. Stir constantly to ensure a perfectly smooth texture.
- Add the finish:
- Use an immersion blender if you like it smooth or keep it chunky for more texture. Season it well and get ready to serve.
Pin It My toddler actually asked for seconds of this soup which was a monumental victory in our house. Seeing him happily eat his vegetables while covered in cheese sauce made all the chopping worth it. It is one of those rare recipes that pleases the most stubborn eaters at the table. We now keep a block of cheddar specifically for these sudden soup requests.
Choosing Your Cheese
Picking the right block of cheese is the most important part of this whole process. I usually go for the sharpest cheddar I can find to balance the sweetness of the carrots. If you want a bit more funk you can even mix in a little bit of gruyere. Just make sure you are ready to put in the work with the grater because fresh is always better. It makes the texture so much more consistent.
The Texture Debate
Everyone has a different opinion on how chunky a broccoli soup should be in the end. Some days I want a completely smooth bisque that feels elegant and light. Other times I crave the rustic feel of big florets and shredded carrots that I can really chew on. It is entirely up to your mood and how much you feel like cleaning the blender after dinner. Experimenting with both styles is part of the fun.
Serving and Storing
This soup is practically begging for a side of crusty sourdough bread to soak up every last drop. I like to toast my bread with a little garlic butter to add an extra layer of crunch. It also pairs beautifully with a light side salad if you want to pretend you are at a fancy cafe.
- Try serving it in a hollowed out bread bowl for a fun weekend dinner.
- A sprinkle of extra cheese on top right before serving adds a beautiful visual touch.
- Keep the leftovers in a glass jar for a lunch that actually makes you excited for noon.
Pin It This bowl of liquid gold is the ultimate remedy for a cold night and a hungry heart. I hope it brings as much warmth to your kitchen as it does to mine.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, prepare up to 3 days in advance and store in the refrigerator. Reheat gently over low heat, stirring occasionally to prevent separation. Add a splash of milk if it thickens too much upon reheating.
- → How do I prevent the cheese from separating?
Reduce heat to low before adding cheese. Add gradually, one handful at a time, stirring constantly until melted. Avoid boiling after dairy is incorporated. Room temperature cheese also melts more smoothly.
- → Can I freeze this soup?
Freezing may cause slight texture changes due to the cream content. For best results, cool completely before freezing in airtight containers up to 2 months. Thaw overnight in refrigerator and reheat gently.
- → What vegetables work well as substitutions?
Cauliflower creates a milder variation, while potatoes add extra creaminess. Spinach or kale can be added during the last few minutes for color and nutrients. Adjust cooking time accordingly.
- → How can I make this soup lighter?
Replace heavy cream with additional whole milk or use half-and-half. Increase vegetable broth ratio and reduce cheese slightly by 1/4 cup. The roux still provides body without all the cream.
- → What cheese works best?
Sharp cheddar provides the most robust flavor. Pre-shredded cheese contains anti-caking agents that may create a grainy texture, so grate blocks yourself for the smoothest results.