Creamy Broccoli Cheddar

The first snow had just started falling when I decided this soup was happening. My kitchen was freezing and I needed something that would warm me from the inside out. This broccoli cheddar soup did exactly that, filling the whole house with the most incredible aroma. Now it's my go-to whenever I need comfort in a bowl.

I made a huge batch for my sister last winter when she was recovering from surgery. She took one sip and actually teared up, saying it reminded her of the soup our grandmother used to make. Now she asks for it every time she visits, and I always say yes because seeing that smile is worth every minute of stirring.

Ingredients

• Medium onion: Finely chopped so it practically dissolves into the soup base
• Garlic cloves: Minced fresh because nothing else gives that aromatic warmth
• Broccoli florets: About 4 cups fresh or frozen works, just trim them into similar sizes
• Grated carrot: One medium adds natural sweetness and a beautiful golden hue
• Whole milk: Four cups create the velvety foundation
• Heavy cream: One cup makes it luxurious without being overwhelming
• Sharp cheddar cheese: Two cups freshly shredded, never the pre-packed stuff
• Unsalted butter: Two tablespoons for cooking down the aromatics
• All-purpose flour: Three tablespoons to build that silky roux
• Vegetable broth: Three cups for depth and body
• Salt and pepper: Half teaspoon salt, quarter teaspoon pepper as your starting point
• Ground nutmeg: A quarter teaspoon is optional but it's the secret ingredient people ask about

Instructions

Build your flavor foundation:

Melt butter in a large pot over medium heat, add chopped onion and cook until it's soft and translucent, about 4 to 5 minutes. Stir in the garlic for just 1 minute until it becomes fragrant but don't let it brown.

Create the silky base:

Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw taste. Whisk in the milk and vegetable broth gradually until everything is smooth and no lumps remain.

Simmer the vegetables:

Add the broccoli florets and grated carrot, bring everything to a gentle simmer. Cook for 15 to 20 minutes until the vegetables are tender enough to pierce easily with a fork.

Blend to perfection:

Use an immersion blender right in the pot to puree until smooth or leave some texture if you prefer. Working in batches with a countertop blender works too, just be careful with hot liquid.

Add the magic:

Stir in the heavy cream and shredded cheddar cheese over low heat, stirring constantly until the cheese is completely melted. Season with salt, pepper, and nutmeg, then taste and adjust as needed.

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This soup has become my favorite thing to make for friends who need comforting. There's something about watching someone take that first spoonful, their eyes closing as the warmth spreads through them. Food that nourishes the soul is the best kind of cooking.

Making It Lighter

Swap the heavy cream for more milk or half-and-half when you want all the flavor with less richness. I actually prefer it this way in summer.

Spice It Up

A pinch of cayenne or smoked paprika adds this incredible warmth that sneaks up on you. My husband loves it this way and says it makes the soup feel more complete.

Cheese Variations

Mixing in some Gruyère or Monterey Jack creates such interesting flavor dimensions. I discovered this by accident when I ran out of cheddar once.

• Freshly grated cheese melts so much better than anything pre-packaged
• Room temperature ingredients incorporate more smoothly into hot soup
• Always grate more cheese than you think you'll need for that perfect garnish

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Pair this with crusty bread and you have the kind of meal that makes people feel loved. That's really what cooking is all about.