Creamy Cheesy Broccoli Soup

Creamy Cheesy Broccoli Soup delivers a rich, comforting bowl where tender broccoli florets stay whole, bathed in a silky cheddar‑infused broth. The combination of double cream and sharp cheddar creates depth, while garlic and carrot add subtle sweetness, making it perfect for a quick weeknight dinner or a cozy weekend lunch.

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Ingredients

• 4 cups small broccoli florets
• 1 cup grated sharp cheddar cheese
• 1 cup double cream
• 2 cups low‑sodium chicken stock
• 6 peeled garlic cloves, minced
• 1/2 cup grated carrot
• 2 tbsp unsalted butter
• Pinch of salt
• Pinch of freshly ground black pepper

Step-by-Step Instructions

1. Melt butter in a large pot over medium heat, then add minced garlic and sauté 1 minute until fragrant.
2. Stir in grated carrot and cook another 2 minutes, allowing it to soften slightly.
3. Add the chicken stock and bring to a gentle boil, then reduce to a simmer.
4. Add broccoli florets, cover, and simmer 5‑7 minutes until bright green and just tender.
5. Stir in double cream and grated cheddar, whisking until the cheese melts into a smooth, velvety sauce.
6. Season with salt and pepper, taste, and adjust seasoning as needed.
7. Serve immediately, ensuring each bowl contains whole broccoli florets and a generous swirl of cheese.

Tips for Success

• Use a heavy‑bottomed pot to prevent the cream from scorching.
• Add the cheese off the heat to avoid grainy texture.
• Keep broccoli florets whole; they finish cooking quickly and retain a pleasant bite.
• If the soup thickens too much, thin with a splash of extra stock.
• Finish with a drizzle of extra cream for an elegant presentation.

Storage

Cool the soup to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently over low heat, stirring frequently; avoid boiling to keep the cheese from separating. Freeze for up to 2 months, thaw overnight, and reheat as above.

Notes

Do not over‑cook the broccoli; it should stay bright green and slightly crisp. Add cheese off heat for a silky finish.

FAQs