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Creamy Broccoli Cheese Soup

A rich, velvety one-pot soup made with fresh broccoli florets, sharp cheddar, and a hint of nutmeg. This restaurant-quality comfort food comes together in just 35 minutes using professional roux-thickening techniques for a silkier finish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

The Soup Base
  • 4 cups fresh broccoli florets Including tender, peeled stems.
  • 3 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups chicken or vegetable broth
  • 2 cups whole milk
  • 1 cup heavy cream
The Flavor & Finish
  • 3 cups sharp cheddar cheese Freshly shredded from a block.
  • 1/2 tsp Dijon mustard
  • 1/8 tsp ground nutmeg

Equipment

  • Dutch Oven or Large Soup Pot
  • Whisk
  • Box Grater

Method
 

  1. Blanch the broccoli florets in salted boiling water for 2 minutes until vibrant green. Drain and set aside. This sets the color and ensures perfect texture.
  2. Melt butter in a large pot. Sauté diced onions and carrots until translucent. Add garlic and cook for 60 seconds until fragrant.
  3. Make the Roux: Sprinkle flour over the butter mixture. Stir constantly for 2-3 minutes to cook off the raw flour taste until it smells like toasted nuts.
  4. Gradually whisk in the broth, followed by the milk and cream. Simmer for 10 minutes until the liquid thickens enough to coat the back of a spoon.
  5. Reduce heat to LOW. Stir in the blanched broccoli, Dijon mustard, and nutmeg.
  6. Add the freshly shredded cheese one handful at a time, whisking gently until melted. Do not let the soup boil once the cheese is added to avoid graininess.

Notes

Sofia's Pro Tip: If your soup turns out grainy, it's likely the cheese was added while the liquid was boiling. Always remove the pot from the heat source before folding in your hand-shredded cheddar. The residual heat is more than enough to melt it into a silky-smooth sauce.