Broccoli Cheddar Soup

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This easy broccoli cheddar soup is the perfect comfort food for cold winter days. Add this cheesy soup to a crusty bread bowl and it’s heaven! It’s such an easy soup recipe to make and sure to hit the spot. Panera’s broccoli cheddar soup is one of my favorites and this recipe if very similar, dare I say it might be a Panera copy cat recipe? Broccoli cheddar soup makes the perfect dinner idea for busy weeknights and this is an easy recipe your whole family will love. I made a large pot of this soup last night and made some homemade sourdough bread bowls just like Panera bread! It was the first time I attempted homemade bread bowls and it will definitely not be the last time! I linked the recipe for the bread bowls below. Follow the steps below for this classic soup recipe made with simple ingredients. This broccoli cheddar soup has so much flavor, a creamy texture and is the ultimate comfort food! If you’re looking for other great recipes for soup season, check out my loaded cheesy potato soup recipe.

What you’ll need-Grocery Store List

Fresh broccoli florets
Shredded carrots
Onion
Shredded sharp cheddar cheese (I used extra sharp cheddar)
Whole Milk, half and half or heavy cream
Chicken Stock or Chicken Broth
Minced Garlic
Unsalted butter
Salt and Black Pepper
Immersion Blender
Dutch oven or large soup pot

Tips for the best soup

Here’s a few tips I’ve found to make this soup even better! To make a more creamy soup, use an immersion blender to puree the veggies a little more. I used a vegetable chopper for the broccoli and it made the florets small enough that just used a potato masher on the larger pieces, but an immersion blender makes it very easy to break up the tender broccoli into a more creamy texture. I used extra sharp cheddar for this recipe, but you can use whatever type of cheese you would like. Extra sharp white cheddar would be a nice alternative and I might actually try that next time! I used a whole 8oz block of extra sharp cheddar and shredded it myself, but you could use pre-shredded cheese in a package as well. Pre-shredded cheese typically does not melt as well as a block of cheese that you shred yourself, but it will work just fine. You can also add extra veggies to the soup if you’d like, such as russet potato and green onions. For the best texture, I would recommend using fresh broccoli florets over frozen broccoli for this recipe. However, frozen vegetable can be used. You could also add some red pepper flakes or a little hot sauce for a kick!

The only thing that will make this broccoli cheddar soup any better is if you can make a crusty bread bowl or some crusty bread to serve with the soup! I made sourdough bread bowls using Made in Motherhood’s bread bowl recipe. It was fantastic!

I hope you and your family can enjoy a big pot of this cozy broccoli cheddar soup this week! Happy cooking!

Broccoli Cheddar Cheese Soup

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

This broccoli cheddar cheese soup is the perfect comfort food for cold winter days!

Ingredients

1/4 cup butter
1/2 cup diced onion
1 tsp minced garlic
1/4 cup flour
2 1/2 cups chicken broth or stock
2 cups half and half (whole milk or heavy cream)
3 cups broccoli chopped
1 cup carrots thinly sliced/shredded
8 oz block sharp cheddar cheese shredded
1 1/2 tsp salt
1/2 tsp pepper
*bacon bits to top if desired

Instructions

In a large soup pot or dutch oven, add 1/4 cup butter and melt over medium low heat. Add in diced onion and garlic and cook util tender.
Add flour and make a roux.
Add chicken broth/stock and half and half and whisk until smooth and creamy.
Add chopped broccoli and carrots and simmer for 15-20 minutes until veggies are tender. To make a creamier texture, use an immersion blender to your preferred consistancy.
Add in shredded cheddar cheese a handful at a time and stir until melted and incorporated.
Serve in a bread bowl, with crusty bread or croutons
Top with bacon bits if desired
ENJOY!