Description
A creamy and comforting Broccoli Cheddar Soup made with fresh broccoli, sharp cheddar cheese, and a velvety blend of cream and broth. Perfect for cozy nights or lunch meal-prep, this soup is a Panera-style classic you can easily make at home.
Ingredients
4 cups fresh broccoli florets
1 cup shredded carrots
1 medium yellow onion, diced
3 cloves garlic, minced
4 tablespoons butter
1/4 cup all-purpose flour
3 cups vegetable or chicken broth
2 cups heavy cream or half-and-half
2 cups sharp cheddar cheese, shredded
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
1. In a large soup pot, melt the butter over medium heat and sauté the diced onion until translucent.
2. Add minced garlic and cook for an additional minute until fragrant.
3. Sprinkle flour over the onions and garlic. Whisk to create a roux. Cook for 1–2 minutes.
4. Gradually whisk in the broth, blending out any lumps. Simmer gently until slightly thickened.
5. Add the broccoli florets and shredded carrots. Simmer for 10–15 minutes until the vegetables are tender.
6. For a smoother texture, use an immersion blender to partially puree the soup (optional).
7. Lower the heat and stir in the heavy cream.
8. Slowly add the shredded cheddar cheese and stir until fully melted and creamy.
9. Season with salt and pepper. Serve hot with extra cheese or crusty bread.
Notes
For extra smoothness, blend only half of the soup to keep some texture.
Always use freshly grated cheese—it melts better and avoids clumping.
If reheating, warm gently and avoid boiling to preserve creamy consistency.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 410
- Sugar: 6g
- Sodium: 780mg
- Fat: 31g
- Saturated Fat: 19g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 95mg
Keywords: Broccoli Cheddar Soup, Creamy Soup, Vegetarian Soup