Broccoli Cheddar Soup
We all know and love Panera Bread’s Broccoli Cheddar Soup. What if I told you this comforting dish is super easy to make from scratch and only takes 35 minutes? What I especially LOVE about this recipe is that most of these ingredients are probably ones you already have in your kitchen.
Can I Substitute Fresh Broccoli for Frozen Florets?
YES! I’ve made this recipe several times and used frozen broccoli florets instead of fresh broccoli. You can find them in the frozen vegetable aisle at most grocery stores. You will want to follow the package’s cook/steam instructions and then drain the broccoli of any excess water before adding it to the soup. No one likes watered down soup! Using frozen florets will cut your cook time by a few minutes because they typically take less time to cook than fresh broccoli. If you are short for time, frozen broccoli florets are the way to go!
How to Make Broccoli Cheddar Soup
1. Melt the butter in a dutch oven or large pot over medium heat.
2. Cook the chopped onion until it softens and becomes translucent.
3. Next, add the minced garlic and saute for about a minute until the garlic becomes fragrant.
4. Create a roux by adding the flour to the butter, onion, and garlic mixture. As you stir, the mixture will thicken and bubble.
5. Slowly pour in the broth while stirring to prevent lumps. Next, add broccoli florets and the grated carrots. Combine well until the broccoli and grated carrots are nicely incorporated with the roux and the broth.
6. Stir in the salt, pepper, paprika, and dry mustard.
7. Pour the heavy cream into the pot at medium-high heat. Simmer for about 15 minutes until the broccoli florets and grated carrots are tender and cooked through. Every few minutes stir the soup so that it does not stick to the bottom of the pot.
8. Lastly, stir in the shredded cheddar cheese.
9. Serve alongside a fresh baguette or garlic bread.
*Store in an airtight container and refrigerate for up to five days.
Spotify Playlist
This playlist is a mixture of calming melodies, jazz classics, and feel good songs. Relax and enjoy!
Pinterest Pin
Broccoli Cheddar Soup
Cheddar cheese, fresh broccoli florets, grated carrots, onions, broth, heavy cream, a spice mixture, and butter make up this incredibly creamy and cheesy recipe.
- 4 tablespoons butter
- 1/2 medium onion (chopped)
- 3 cloves garlic (minced)
- 4 tablespoons all purpose flour
- 2 1/2 cups chicken or vegetable broth
- 2 medium carrots (grated)
- 3 cups broccoli florets (cut into small bite size pieces)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon dry mustard
- 2 cups heavy cream
- 2 cups cheddar cheese (shredded)
-
Melt the butter in a dutch oven or large pot over medium heat.
-
Cook the chopped onion until it softens and becomes translucent.
-
Next, add the minced garlic and saute for about a minute until the garlic becomes fragrant.
-
Create a roux by adding the flour to the butter, onion, and garlic mixture. As you stir, the mixture will thicken and bubble.
-
Slowly pour in the broth while stirring to prevent lumps. Next, add broccoli florets and the grated carrots. Combine well until the broccoli and grated carrots are nicely incorporated with the roux and the broth.
-
Stir in the salt, pepper, paprika, and dry mustard.
-
Pour the heavy cream into the pot at medium-high heat. Simmer for about 15 minutes until the broccoli florets and grated carrots are tender and cooked through. Every few minutes stir the soup so that it does not stick to the bottom of the pot.
-
Lastly, stir in the shredded cheddar cheese.
-
Serve alongside a fresh baguette or garlic bread.
You are welcome to use frozen broccoli. If you choose to do so, cook the broccoli following the package’s cook/steam instructions. Next, drain the broccoli of any excess water before adding it to the soup. Using frozen florets instead of fresh ones will decrease the cook time by a few minutes.
