Broccoli Cheddar Soup Recipe
This Broccoli Cheddar Soup is inspired by Panera's version. This soup comes together in less than 20 minutes and made in one pot. It's comforting, full of bright broccoli, shreds of carrots and plenty of cheddar cheese.
Servings: 4
Cost: $8
Equipment
- 1 knife
- 1 cheese box grater
Ingredients
- 2 tablespoons olive oil
- 1/2 yellow onion peeled and roughly chopped (about 1 cup)
- 2 garlic cloves minced
- 1 rib celery diced
- 1 teaspoon kosher salt plus more to taste
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 3 cups chicken or vegetable stock
- 1 cup half and half
- 2 medium carrots peeled and shredded (about 1 cup)
- 3 cups broccoli florets roughly chopped bite-sized (about 1/2 pound)
- 3 cups grated cheddar cheese + more for the topping (12-16 ounces)
- Black pepper to taste
Instructions
- In a medium pot, set over medium heat, add the olive oil. When warm, add the onion, garlic, and celery. Add one teaspoon of salt and cook for about 5 minutes, stirring occasionally, until very soft.
- Then add the butter; cook until it’s melted, about 1 minute. Add the flour and mix until the flour has formed a paste; this is our roux. Cook for 1 minute.
- Next, stir in the chicken stock and bring to a simmer then turn off the heat. Use an immersion blender and carefully blend the soup until smooth. This step is optional but I did it because I wanted a smooth base. Alternatively, you could transfer it to a blender and blend it until smooth and transfer it back to the pot.
- Put the soup back on medium heat and add in the carrots and broccoli. Simmer until tender, 5-7 minutes. You want the broccoli to be tender but still bright in color.
- Remove the soup from the heat. While the soup is still hot, slowly add the half and half stirring gently as you pour. Then add the cheddar cheese handfuls at a time. Stir each handful until melted into the soup and well combined. Repeat until all the cheese is added.
- Just before serving, taste it and adjust the salt if needed. I also added a ton of black pepper. Divide amongst bowls and serve them with a sprinkle of cheddar cheese and good bread for dipping.
Video
Notes
Tips and Tricks:
- Add some protein - If you wanted, you could add some shredded chicken to the soup.
- Use a different type of cheese - I think cheddar makes this taste so classic but if you wanted to switch up the flavor you could use Pepper Jack, Monterey Jack or an extra sharp white cheddar.
- Be careful with the temperature - Once the broccoli is cooked, I like to turn off the heat and then pour in the half and half and add in the cheese. This way the cheese won't split or be too hot.
- How to re-heat: If you've got leftovers, reheat gently over the stove or in the microwave – again, to prevent separation.
- How to Freeze this Soup - Let the soup cool to room temperature, transfer to a freezer safe container and freezer it. Use within three months and thaw in the fridge.
Nutrition
Serving: 4g | Calories: 210kcal | Carbohydrates: 12g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 37mg | Sodium: 40mg | Potassium: 149mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3001IU | Vitamin C: 2mg | Calcium: 81mg | Iron: 1mg
