This hearty broccoli cheddar soup is packed with delicious flavor, uses simple ingredients, and is ready in just 30 minutes! Forget takeout – this copycat recipe is smooth, rich, and bursting with cheesy broccoli goodness, all made on your stovetop.
Key Points:
- Quick & Easy: Ready in 30 minutes.
- Delicious & Creamy: Rich, thick, and full of broccoli cheddar flavor.
- Copycat Style: Similar to Panera Bread’s broccoli cheddar soup.
Tips & Tricks:
- Thickening: The roux (butter and flour) thickens the soup, but you can also add a butter/flour paste, cornstarch slurry, or more cheese.
- Storage: Leftovers keep in the refrigerator for about 3 days.
- Slow Cooker: Yes! Add dairy at the end. (Directions below the recipe.)
- Freezing: Yes, but freeze before adding dairy. Add dairy when reheating.
- Pureeing: Use an immersion blender (easiest) or carefully transfer hot soup to a traditional blender.
- Prep the Broccoli: Chop broccoli into small florets, or par-cook it and the carrots in the microwave to speed up cooking time in the soup.
- Prevent Graininess: Add cheese one handful at a time, mixing well between additions, and turn off the heat when adding cheese.
- Shred Your Own Cheese: Melts better and is cheaper than pre-shredded cheese.
Serving Suggestions:
- Crusty bread
- Caesar salad
- Ham and cheese sliders
Garnish:
- Black pepper
- Extra cheddar cheese
- Croutons (surprisingly good!)
Broccoli Cheddar Soup
Total Time: 30 minutes | Servings: 4 | Calories: 600
Description:
This hearty broccoli cheddar soup is rich, comforting, and packed with cheesy goodness. Made with simple ingredients, it’s ready in just 30 minutes, making it perfect for a cozy weeknight meal.
Ingredients:
- 1 tbsp butter
- 1 medium yellow onion, chopped
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 2 cups half and half
- 12 oz fresh broccoli, chopped
- 2 carrots, chopped
- ½ tsp kosher salt
- ¼ tsp paprika
- ¼ tsp garlic powder
- ¼ tsp dry mustard (or ½ tsp regular mustard)
- ¼ tsp black pepper
- 2 cups shredded cheddar cheese
Instructions:
- Sauté Onions: Melt 1 tbsp butter in a dutch oven over medium heat. Add onion and cook until soft, about 2-3 minutes.
- Make Roux: Add ¼ cup butter and melt. Whisk in flour and cook for 1 minute. Slowly whisk in broth and half and half until smooth.
- Simmer Soup: Add broccoli, carrots, and spices. Simmer on low for 10-15 minutes until vegetables are tender.
- Blend Soup: Blend to desired texture using an immersion blender.
- Add Cheese: Stir in cheddar cheese until melted. Adjust seasoning if needed and serve hot.
Chef Tips:
- Slow Cooker: Combine ingredients, cook on low 6-8 hrs or high 3-4 hrs. Add half and half and cheese 30 minutes before serving. Blend and serve.
- Instant Pot: Sauté onion and butter, add ingredients, cook on high pressure for 8 minutes, release pressure naturally, then add cheese and half and half. Blend and serve.