Want to know the secret to the best creamy broccoli cheddar soup? Stay here and read on as you discover the tips and tricks from us chefs.

Chef David made the BEST soup ever the other night, and I had to jump on the blog to share this recipe. Tips: Have heavy cream on hand, 2 heads of broccoli, and some good cheddar cheese. But that’s not all—you need to boil the stock with garlic cloves and then add the broccoli. This gives the soup an incredibly beautiful flavor. After that, blend it all together. And don’t forget to have a good stick blender handy!

Let’s get to the cooking!

Creamy Broccoli Cheddar Soup Recipe

Servings: 4-5

Ingredients:

• 2 heads of broccoli
• 2 cloves of garlic, whole
• 2 cups of water
• 2 cups of vegetable or chicken stock
• 2 cups of cheddar cheese
• 2 cups of heavy cream
• A pinch of pepper & salt
• A pinch of finely chopped thyme
• A pinch of chili flakes
• A few broccoli florets, for serving

Method:

1. Wash the broccoli and separate the florets, leaving them whole. Set aside.
2. Bring the water and stock to a boil, adding a teaspoon of salt. Once the liquid starts boiling, add the garlic cloves and broccoli. Cook on medium-high for about 15 minutes. Check if the broccoli is fork-tender, then remove 1/4 of the broccoli from the pot and set aside to serve.
3. While the rest of the broccoli is cooking, add the cream. Bring the mixture to a boil, then turn off the heat and add the cheese. Use a stick blender to blend the soup until smooth. Add salt, pepper, and thyme to taste.
4. Ladle the soup into bowls and serve with chili flakes and the reserved broccoli florets. You can also add more black pepper if you like.