Creamy Broccoli Cheddar Soup (Printable)

Velvety broccoli and cheddar blend served in a warm crusty bread bowl for comforting dining.

# 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 Make It:

01 - Slice off the top of each loaf and hollow out the center, leaving a thick shell. Set aside.
02 - Heat butter and olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 3 to 4 minutes.
03 - Add minced garlic, diced carrot, and celery. Cook for 2 minutes until softened.
04 - Stir in chopped broccoli and cook for an additional 3 minutes.
05 - Sprinkle flour over vegetables and stir constantly for 1 to 2 minutes to form a roux.
06 - Gradually whisk in vegetable broth, then add whole milk and heavy cream, stirring until smooth.
07 - Bring mixture to a gentle simmer and cook for 15 to 20 minutes until broccoli is tender.
08 - Use an immersion blender to partially purée the soup, leaving some texture according to preference.
09 - Reduce heat to low. Stir in grated cheddar cheese and ground nutmeg until cheese melts and soup is creamy. Season with salt and black pepper to taste.
10 - Ladle hot soup into prepared bread bowls and serve immediately.

# Expert Tips:

01 -
  • The bread bowl isn't just presentation—it actually becomes a spoon, soaking up cream and cheese in ways that make you want to eat every last bite.
  • Sharp cheddar gives you real depth instead of that one-note mild cheese flavor most creamy soups settle for.
  • You can make this entirely vegetarian but serve it with actual confidence at the dinner table.
02 -
  • Freshly grated cheese is absolutely essential—pre-shredded melts into grainy, broken sauce because of the anti-caking powder, and your soup loses its silky texture instantly.
  • Never blend the entire soup into oblivion; leaving some texture and broccoli pieces visible is what separates this from tasting like baby food.
  • The roux step isn't optional if you want that restaurant-quality creaminess—it's the whole reason this doesn't taste watery or separated.
03 -
  • If you can't find good round bread loaves, split a crusty baguette lengthwise and use the halves as boats instead—it works just as well and feels a little fancy.
  • For a lighter version without losing texture, use half-and-half instead of heavy cream and nobody will know the difference except your waistline.

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