Thick Broccoli Cheese (Printable)

Rich creamy blend of broccoli and cheddar, perfect for a warming and hearty dish.

# What You'll Need:

→ Vegetables

01 - 1 lb broccoli, cut into florets
02 - 1 medium carrot, peeled and grated
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced

→ Dairy

05 - 4 tbsp unsalted butter
06 - 2 cups whole milk
07 - 2 cups vegetable broth
08 - 2 cups sharp cheddar cheese, grated
09 - ½ cup heavy cream

→ Pantry

10 - ¼ cup all-purpose flour
11 - ½ tsp ground black pepper
12 - ½ tsp salt, or to taste
13 - ¼ tsp ground nutmeg (optional)

# How to Cook:

01 - Melt the butter in a large pot over medium heat. Add the chopped onion and minced garlic; sauté until softened, approximately 3 minutes.
02 - Stir in the grated carrot and broccoli florets; cook for an additional 2 to 3 minutes.
03 - Sprinkle the flour evenly over the vegetables and stir thoroughly to coat. Cook for 1 to 2 minutes to remove the raw flour flavor.
04 - Gradually whisk in the whole milk and vegetable broth. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 15 minutes, until broccoli is tender.
05 - Use an immersion blender to partially blend the soup for a chunky texture or fully blend for a smooth consistency according to preference.
06 - Stir in the heavy cream and grated cheddar cheese until the cheese is fully melted and incorporated. Season with salt, black pepper, and optional nutmeg to taste.
07 - Ladle the soup into bowls and serve hot. Garnish with extra cheese or a sprinkle of black pepper if desired.

# Expert Advice:

01 -
  • It's ready in 40 minutes total, which means you can go from "what's for dinner" to a steaming bowl of comfort before you know it.
  • The combination of sharp cheddar and heavy cream creates this luxurious texture that makes you feel like you're eating something fancy, even though it's just broccoli and cheese.
  • One pot, minimal fuss, and it tastes even better the next day when the flavors have had time to get cozy with each other.
02 -
  • The flour absolutely has to cook out before you add the milk, or your soup will taste floury no matter what else you do. This learned this the hard way and had to start over once.
  • Blend gently and in stages if using an immersion blender, because if you over-blend it becomes gluey and loses that pleasant texture.
  • Sharp cheddar is what separates this from cafeteria soup; mild cheddar will disappoint you, so trust me on this one.
03 -
  • Use the finest grater you have for the carrot and cheese; it makes the texture smoother and more elegant.
  • If the soup breaks or separates when you add the cheese, turn off the heat immediately and whisk in a splash of cold milk to bring it back together.
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