broccoli cheddar soup recipe
This broccoli cheddar soup recipe is warm, cheesy, and the perfect comfort food for any day of the week. Whether you’re craving something cozy on a cold night or looking for a crowd-pleasing dish that tastes just as good (if not better) than Panera’s, this recipe has you covered.
Ingredients
- For the Soup Base:
- 4 tablespoons unsalted butter
- 1 medium onion finely diced
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 3 cups chicken stock or vegetable broth for vegetarian version
- 2 cups half-and-half or 1 cup heavy cream + 1 cup whole milk
- Vegetables:
- 4 cups fresh broccoli florets chopped into bite-sized pieces
- 1 cup carrots shredded or julienned
- 1/2 teaspoon salt adjust to taste
- 1/4 teaspoon black pepper
- The Cheese:
- 2 1/2 cups sharp cheddar cheese freshly shredded (avoid pre-shredded cheese with anti-caking agents)
- Optional Garnishes:
- Extra cheddar cheese
- Crusty bread or bread bowls
- A sprinkle of paprika or cayenne for a little kick
Instructions
- Sauté Aromatics (5 minutes)
- In a large pot or Dutch oven, melt the butter over medium-low heat. Add onions and cook until translucent, about 3 minutes. Stir in garlic and cook for 30 seconds.
- Make the Roux (2 minutes)
- Sprinkle flour over the onions and whisk constantly for 1–2 minutes until it forms a golden paste. This is what will make the soup thick and creamy.
- Add Liquids (5 minutes)
- Slowly whisk in the chicken stock until smooth, then add half-and-half. Keep whisking to avoid lumps. Bring to a gentle simmer over medium heat.
- Add Vegetables (10–12 minutes)
- Stir in chopped broccoli and shredded carrots. Season with salt and pepper. Cover and let cook until broccoli is tender but not mushy, about 10 minutes.
- Add the Cheese (2–3 minutes)
- Lower the heat to medium-low. Gradually stir in shredded cheddar cheese by the handful, mixing until melted before adding more. Do not boil at this stage, or the cheese may separate.
- Adjust & Serve (2 minutes)
- Taste and adjust seasoning. For a creamier texture, use an immersion blender to puree half the soup, leaving some broccoli chunks for texture. Serve hot with bread bowls or crusty baguettes.
Notes
- Always shred your own cheese for the smoothest texture.
- Don’t boil the soup after adding cheese — it may curdle.
- Fresh broccoli gives the best bite, but frozen works in a pinch (add later to avoid mushiness).
- If the soup is too thick, thin it with a splash of milk or broth. If too thin, simmer uncovered to reduce.
- Best served fresh; if freezing, do so before adding cheese.