Broccoli Cheddar Soup
Creamy, cheesy and oh-so-delicious, this homemade Broccoli Cheddar Soup recipe is easy to make and is satisfying enough to turn into a meal!
For more easy soup recipes try my butternut squash and carrot soup, slow cooker potato soup and crockpot chicken and noodle soup.
Copycat Panera Broccoli Cheddar Soup
Is there anything more heart-warming than a hot bowl of homemade soup? I love this soup as it tastes like Panera’s brocolli cheddar soup.
You can enjoy this satisfying soup two ways: you can serve immediately when it’s cooked or you can blend it for a smooth, creamy soup.
This soup makes a delicious appetizer before a meal. I serve it with Gigi Hadid Pasta Recipe and always have a side of Paula Deen’s cornbread casserole with it as well!
YOU’LL LOVE THIS RECIPE!
- simple ingredients and you don’t need any fancy equipment!
- it’s filling, satisfying and delicious!
- homemade is better don’t you think?
Ingredients And Substitutions
- milk – I like to use 1% milk, or you could use 2% or whole milk.
- half and half cream – you can use any cream that is between 10 to 18% milk fat.
- cheddar cheese – we love to use sharp cheddar, or you could substitute mild or medium cheddar.
- carrots – you can chop these by hand, or toss them in a small food chopper to speed things up.
Please note that if you blend it, you will have a lovely green soup!
How To Make Broccoli Cheddar Soup
Step One – In a large pot or Dutch oven, melt butter and saute onions for 4-5 minutes over medium heat.ย
Step Two – Whisk in all-purpose flour and whisk steadily for 3-4 minutes.
Step Three –Slowly, pour in the chicken stock, then gradually add in milk, whisking constantly.ย
Step Four – Add in cream and continue to whisk and cook for four minutes. Mixture will begin to thicken.
Step Five – Add in chopped carrots and continue to simmer for five minutes.
Step Six – Add in broccoli florets and simmer for 20 minutes.ย
Step Seven – Add in dry mustard and gradually add in shredded cheese, stirring gently after each addition. Continue until all cheese has been added.
Step Eight – Taste for seasoning and season with salt and pepper to taste. Some cheeses taste more salty than others and you may not need to add any salt at all.ย
Storage & Reheating Instructions
Store the cooled broccoli soup in an airtight container in the fridge for up to 3 days.
Freeze completely cooled soup in freezer containers for up to 2 months. Thaw in refrigerator overnight before reheating.
Reheat gently over low heat, uncovered in a saucepan or on low heat in the microwave using 30 second intervals until heated through.
What To Serve With Broccoli Cheese Soup
I’ve rounded up some great recipes for you that will taste amazing with this soup recipe!
FAQ’S
Place freshly shredded cheese in a covered bowl in the refrigerator until ready to use. When you’re ready to add it to the soup, add it in small amounts.
Store cooled Broccoli Cheddar Soup in the fridge for up to three days.
Broccoli Cheddar Soup
- Total Time: 45 minutes
- Yield: 6 servings
Description
Creamy, cheesy and oh-so-delicious, this homemadeย Broccoli Cheddar Soup recipe is easy to make and is satisfying enough to turn into a meal!
Ingredients
2 tbsp. butter
2 tbsp. finely chopped onions
1/4 cup all-purpose flour
1 cup half and half cream
1 cup milk (I use 1% but you could use any type)
3 cups chicken stock
1 lb. fresh broccoli, cut into small florets
2 cups carrots, chopped into small pieces
16 oz. (2 cups) grated sharp cheddar cheese
1/4 tsp dry mustard
Salt and pepper to taste
Instructions
- 1. In a large pot or Dutch oven, melt butter and saute onions for 4-5 minutes over medium heat.ย
- 2. Whisk in all-purpose flour and cook for 3 to 4 minutes.
- 3. Slowly, pour in the chicken stock, then gradually add in milk, whisking constantly.ย
- 4. Add in cream and continue to whisk and cook for four minutes. Mixture will begin to thicken.
- 5. Add in chopped carrots and continue to simmer for five minutes.
- 6. Add in broccoli florets and simmer for 20 minutes.ย
- 7. Add in dry mustard and gradually add in shredded cheese, stirring gently after each addition. Continue adding cheese as the cheese melts into the soup.
- 8. Taste for seasoning and season with salt and pepper to taste. Some cheeses taste more salty than others and you may not need to add any salt at all.ย
Notes
Storage & reheating instructions:
Store the cooled broccoli soupย in an airtight container in the fridge for up toย 3 days.ย
Freeze completely cooled soup in freezer containers for up toย 2 months. Thaw in refrigerator overnight before reheating.
Reheat gently over low heat, uncovered in a saucepan or on low heat in the microwave using 30 second intervals until heated through.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1 helping
- Calories: 483
- Sugar: 9.7 g
- Sodium: 1169.6 mg
- Fat: 31.5 g
- Saturated Fat: 17.4 g
- Trans Fat: 0.7 g
- Carbohydrates: 25.5 g
- Fiber: 3.4 g
- Protein: 25.9 g
- Cholesterol: 91.4 mg
One of the best comfort soups anytime, this is delicious thanks!