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Broccoli Cheddar Soup Recipe (with Primary Keyword: Broccoli Cheddar Soup)

Broccoli Cheddar Soup in a bowl with cheese and broccoli
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This creamy Broccoli Cheddar Soup tastes just like Panera’s version, made easily at home with fresh ingredients like broccoli, carrots, onion, whole milk, and sharp cheddar.

Ingredients

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  • 4 tablespoon salted butter
  • 2 tablespoon olive oil
  • 3 cups broccoli – chopped
  • 1 ½ cups onion – diced
  • 1 teaspoon kosher salt
  • 1 cup carrots – shredded
  • 2 teaspoon chicken base
  • 2 ¾ cups chicken broth
  • 3 cups whole milk
  • ½ cup all purpose flour
  • 8 oz sharp cheddar cheese – shredded

Instructions

1. In a large pot over medium heat, add the olive oil and butter. Once hot, add chopped broccoli, diced onion, and kosher salt. Sauté for about 10 minutes.

2. Add shredded carrots and sauté another 5 minutes.

3. Pour in chicken broth and chicken base. Simmer for 15 minutes with the lid partially on, stirring occasionally, until broccoli is soft.

4. In a separate bowl, whisk the flour and milk until smooth. Slowly stir into the soup while continuing to stir.

5. Add shredded cheddar cheese a handful at a time, stirring constantly to ensure it melts smoothly.

6. Taste for seasoning with salt and pepper if needed. Serve warm with crusty bread like ciabatta or a baguette.

Notes

Use freshly shredded cheese for the smoothest melt; pre-shredded can lead to grainy texture.

Chop the broccoli small—it doesn’t need to be pretty, it all cooks down well.

Whole milk gives the soup a rich and creamy texture without being too thick.

Medium or sharp cheddar provides the best flavor balance.

To reheat leftovers, add a splash of milk or broth to restore creaminess. Do not freeze this soup.

Nutrition

Find it online: https://paulakitchen.com/broccoli-cheddar-soup/