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Broccoli Cheddar Soup

A warm winter soup made with broccoli, vegetables, and cheddar. Creamy, comforting, and full of vitamins from simple, everyday ingredients.
Shared notes will appear here.
Soups, Salads & Bowls
American
Kitchen Pace : 🕒🕒
Servings: 4
Recipe by NAVA Kitchen
Creamy broccoli soup drizzled with olive oil and sprinkled with red pepper flakes.
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Ingredients:

  • 1 lb broccoli, chopped
  • 2 tbsp butter
  • 1 onion, small, diced
  • 1 potato, diced
  • 1 carrot, diced
  • 3 garlic cloves, minced
  • 3 cups beef broth
  • 1 cup heavy cream
  • 1½ cups cheddar cheese, shredded
  • Salt, to taste
  • Black pepper, freshly ground
  • ⅛ tsp nutmeg

Method:

Start Cooking
  • Melt the butter in a medium pot over medium heat.
  • Add the onion, carrot, potato, and garlic. Cook until softened and lightly fragrant, about 5–7 minutes.
  • Add the broccoli, beef broth, salt, and black pepper. Bring to a gentle simmer, then lower the heat and cook for 20–25 minutes, until all vegetables are tender.
  • Remove from heat and let the soup rest for 5 minutes.
  • Blend the soup using an immersion blender until smooth.
  • Stir in the heavy cream and shredded cheddar cheese. Adjust salt and black pepper as needed.
  • Add the nutmeg and simmer gently for 5 more minutes.
  • Serve hot. Bon appétit.

Kitchen Tools:

Notes:

From the kitchen
  • Freshly shredded cheddar melts more smoothly than pre-shredded cheese.
  • Beef broth adds depth, but vegetable broth or water can be used if needed.
  • Let the soup rest briefly before blending to avoid splatter and achieve a smoother texture.
  • Blend the soup completely before adding cheese to prevent graininess.
  • Keep the heat low after adding cream and cheese to maintain a silky finish.
  • Nutmeg is optional and should be very subtle, just enough to warm the soup without standing out.
  • The amount of cream is flexible. Adjust to your preferred richness.
  • For a thicker soup, you can use 2 tablespoons flour instead of potato as the thickener.
 
Make it yours
  • Add a pinch of chili flakes for gentle heat.
  • Use sharp cheddar for a stronger cheese flavor.
  • Stir in a small handful of Parmesan for extra umami.
 
At the table
  • Serve with crusty bread or toast.
  • For a café-style meal, serve this soup in a warm bread bowl, inspired by classic bakery-style broccoli cheddar soups.
  • A simple green salad balances the richness.
  • This soup reheats well for the next day.

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Nutrition:

Calories: 538 kcal | Carbohydrates: 24 g | Protein: 19 g | Fat: 43 g | Saturated Fat: 26 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 10 g | Trans Fat: 0.2 g | Cholesterol: 125 mg | Sodium: 1060 mg | Potassium: 869 mg | Fiber: 5 g | Sugar: 6 g | Vitamin A: 4730 IU | Vitamin C: 116 mg | Calcium: 427 mg | Iron: 2 mg
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