One pot of creamy, delectable broccoli cheddar soup cooked on the stovetop! It’s really flavorful and simple to prepare. The spices are the key to this soup’s success!
Broccoli Cheddar Soup
Presenting our handmade Broccoli Cheddar Soup, a filling and substantial soup that will quickly become a family favorite! We’ve taken the delectable base of Panera’s well-known soup and improved it to make something even better.
A bowl of warmth and taste that is appropriate for any occasion, it is a soothing staple. This dish is a crowd-pleaser that never fails to wow, whether it’s for a family get-together or a nice night in.
The best part is that it’s a straightforward one-pot marvel made using common items you probably already have in your home!
Ingredients In Broccoli Cheddar Soup
- Butter and Olive Oil: To give richness to the soup, butter and olive oil are used to sauté the onion and garlic.
- Garlic and yellow onion: Gives the soup a tasty foundation.
- Spices: Add a touch of warmth, smokiness, and spice to round out the flavor.
- Flour: Provides the creamy consistency of the soup by acting as a thickening agent.
- Vegetable or chicken stock: Provides the soup’s liquid foundation and intensifies the taste.
- Half-and-Half Fat-Free: Increases creaminess without adding additional fat.
- Bay leaf: Gives the soup a light herbal flavor. Here is additional information regarding the uses of bay leaves.
- Broccoli Crowns and Matchstick/ Shredded Carrots: The main ingredients in this soup are the broccoli crowns and matchstick/shredded carrots, which add nutrition and texture.
- Cheddar Cheese: Adds its rich, cheesy flavor to the soup as it melts into it.
Quick tip
Is Cheddar and Broccoli Soup Healthful? It won’t be as thick and creamy if you use fat-free half-and-half instead of whole milk. However, since we’re using actual foods instead of synthetic cheese, it’s healthier!
How To Make Broccoli Cheddar Soup
- To develop the flavor, start by sautéing garlic and onions in butter and olive oil. Next, give the spices a gentle sauté in the oil to bring out their taste and intensify their aroma.
- Establish a Roux: Mix the flour and butter together to thicken the soup. Make sure the flour has ample time to cook in the butter and turn a light brown. This takes away the raw taste of the flour and adds layers of flavor. To make the soup’s foundation, add half-and-half and chicken stock.
- Simmer: After the soup base is prepared, add the carrots and broccoli and simmer until they are soft.
- Finally, whisk in the cheese by stirring it into the soup. Using premium extra-sharp Cheddar is crucial to achieving the optimal soup texture and taste!
Tips For Success
- Food Processor: Use a food processor to pulse the onion to save time. With the cheese shredder/grater blade, you can quickly grate cheese.
- Shredded Carrots: To save preparation time, use pre-shredded or grated carrots in this soup.
- Pre-Chopped Broccoli: Using a package of pre-chopped broccoli florets can save you even more time. If they are too big, you may need to give them a short coarse chop.
- Chunky or Smooth: You may adjust the soup’s texture by blending it completely or just a little bit with an immersion blender. While some people enjoy it smoother, others prefer it chunky.
- Bread Bowls: Serve the soup in hollowed-out bread bowls for an extra-special touch. It’s a tasty and entertaining presentation!
Broccoli Cheddar Soup FAQs
How Can You Make Broccoli Cheddar Soup Thicker?
While this soup is quite thick, if you’d like an even thicker consistency try these tips:
- Increase the amount of butter and flour in the roux to make a thicker foundation.
- Reduce liquid: To get a thicker consistency, use less half-and-half or chicken stock.
- Extra cheese is recommended. For maximum thickness and taste, use more Cheddar cheese.
- Blend part of it: To thicken while retaining some texture, use an immersion blender.
- Increase the simmering time to allow the liquid to gradualy decrease.
How Long Does Broccoli Cheddar Soup Last In The Refrigerator?
When kept in an airtight container in the refrigerator, broccoli cheddar soup can keep for three to four days.
Why Is Panera Broccoli Cheddar Soup Not Vegetarian?
Because chicken broth is one of the soup’s primary components, Panera’s Broccoli Cheddar Soup isn’t regarded as vegetarian.
Although the recipe for Broccoli Cheddar Soup calls for chicken stock, it may be turned vegetarian by using veggie stock instead. By doing this, you may maintain the soup’s vegetarian appeal while still enjoying its wonderful flavor and creaminess.
More Recipes You Might Like
- Chicken Taco Soup
- Creamy polenta with garlic sage mushrooms
- Creamy Garlic Parmesan Sautéed Mushrooms
- Salisbury Steak with Mushroom Gravy
Broccoli Cheddar Soup
Ingredients
- 7 tablespoons unsalted butter separated
- ½ tablespoon olive oil
- 1 small yellow onion diced (1 cup)
- 2 small cloves garlic minced
- ¾ teaspoon smoked paprika
- 3/4 teaspoon ground mustard
- 1/8 teaspoon ground cayenne pepper
- Fine sea salt and pepper
- 6 tablespoons white flour
- 32 ounces low-sodium chicken stock or broth (use vegetable stock for a vegetarian version)
- 3 cups fat-free half-and-half
- 1 bay leaf
- 6 cups chopped broccoli ~4 large crowns
- 2 cups matchstick/shredded carrots
- 12 ounces cheddar cheese high-quality extra-sharp Don’t use pre-shredded — it doesn’t melt well in this soup.
- Optional: crusty bread or bread bowls we love serving this soup in sourdough bread bowls!
Instructions
- BUTTER & SEASONINGS: In a large, heavy-bottomed stockpot or Dutch oven, melt 1 tablespoon butter and the olive oil over medium heat. Add the diced onion and cook for three to five minutes, stirring now and again, until the onion is soft. Toss in the minced garlic, mustard, paprika, cayenne, and pepper (I use a teaspoon, but feel free to add more). After adding the stock, add the salt and adjust the amount as needed. Cook, stirring regularly, for a further 45 to 1 minute or until fragrant.
- ROUX: Add and melt the final six tablespoons of butter. When melted, mix in the flour with a whisk. Cook, whisking frequently, until the flour thickens, 2 to 4 minutes. This takes time to properly thicken your soup, so don’t rush it.
- SOUP BASE: Whisk continuously while progressively adding the chicken stock. After adding all of the stock, add the half-and-half gradually while whisking continuously. Once the mixture has somewhat thickened, reduce heat to medium-low, add the bay leaf, and simmer for 15 minutes. Stir occasionally while chopping the broccoli.
- BROCCOLI & CHEESE PREP: Meanwhile, shred the cheese and slice the broccoli. Add the matchstick or shredded carrots and chopped broccoli florets to the soup (cut the carrots in half if they are too long).
- SIMMER SOUP: Simmer soup over low heat, stirring periodically, for 15 to 20 minutes, or until broccoli is crisp-tender (or tender, depending on your desire). Add salt to taste (I usually use around a teaspoon). If you’d like, you may use an immersion blender or puree a portion of the soup. We prefer it thick, but feel free to combine it to your liking.
- CHIPS ADDED: Cut the heat off. One handful of cheese at a time, add it and stir until it melts. Once more, check the seasoning. Serve right away with a serving of bread for dipping in bread bowls or ordinary bowls!