Next, I carefully pour in the broth while whisking continuously to avoid lumps. It’s always so satisfying to watch the mixture come together. Once that’s done, I toss in the broccoli and shredded carrots, bringing everything to a gentle simmer. The colors pop beautifully, and I can’t help but feel excited about the flavors melding together. I let this simmer for about 15 minutes, or until the broccoli is nice and tender.
After that, I lower the heat and stir in the heavy cream. The creaminess is what sets this soup apart, and I love the way it envelops the veggies, making everything feel luxurious. At this point, I use my immersion blender to puree the soup to my desired smoothness, but you could also leave it chunky if that’s your preference. This is where the magic happens—the smell of cheese starts to fill the room as I fold in the shredded cheddar. The cheese melts beautifully, creating that signature gooey texture, making it absolutely irresistible!
Lastly, I season it with salt, pepper, and garlic powder. Just the right touch makes each bite pop! I usually allow the soup to simmer for a few more minutes for all the flavors to meld perfectly. Knowing I’m almost there makes me feel warm inside.
Pro Tips for Best Results
One of my best tips is to use freshly shredded cheese instead of pre-shredded. I tested this three ways, and the freshly shredded cheddar melts so much better and gives the soup a richer flavor. Plus, you avoid the anti-caking agents that can dull the taste.
Another trick I’ve learned is to add a small pinch of nutmeg. It might sound surprising, but that little hint of warmth lifts the flavors without overpowering the dish. I often add it as I’m simmering the soup, and every time, I end up questioning why I don’t use it more often!
Lastly, if you prefer a bit of spice, don’t hesitate to add some crushed red pepper flakes. I love the subtle heat it brings; it contrasts wonderfully with the creamy soup and makes the entire experience a bit more exciting.
Common Mistakes to Avoid
One common mistake I’ve encountered is not cooking the onions long enough. Trust me—if you rush this step, the soup will lack depth. Cooking the onions until they’re translucent truly enhances the flavor profile. (See the next page below to continue…)