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–+ servings
Broccoli Cheddar Soup

Creamy Broccoli Cheddar Soup That Beats Panera’s Version

This Broccoli Cheddar Soup is a cozy, creamy masterpiece that rivals any restaurant option, perfect for winter nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 cups
Course: Soups
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 4 tablespoons Butter Substitute with olive oil for a dairy-free option.
  • 1 medium Onion Use shallots for a milder taste.
  • 2 cloves Garlic Can substitute with garlic powder.
  • 0.25 cup All-Purpose Flour Use cornstarch for a gluten-free alternative.
  • 4 cups Chicken or Vegetable Stock Opt for low-sodium stock.
For Flavor
  • 1 teaspoon Kosher Salt Sea salt can be used instead.
  • 0.5 teaspoon Black Pepper White pepper is a milder alternative.
  • Paprika/Nutmeg (optional) Enhances flavor profile.
For the Vegetables
  • 2 cups Broccoli Florets Frozen broccoli is a convenient alternative.
  • 1 cup Carrot Can be substituted with other veggies.
For Creaminess
  • 1 cup Half & Half Replace with whole milk for lighter texture.
  • 2 cups Cheddar Cheese (freshly grated) Preferably sharp cheddar.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions for Broccoli Cheddar Soup
  1. Melt 4 tablespoons of butter in a large pot over medium-high heat. Add 1 finely chopped onion and sauté for 3-4 minutes until soft and golden.
  2. Stir in 2 minced garlic cloves and cook for another minute until fragrant.
  3. Whisk in ¼ cup of all-purpose flour and cook for 1-2 minutes until golden.
  4. Gradually pour in 4 cups of chicken or vegetable stock, whisking continuously. Add 1 cup of chopped carrots and 2 cups of broccoli florets. Bring to a boil, then simmer for 15 minutes.
  5. Pour in 1 cup of half & half and stir in 2 cups of freshly grated sharp cheddar cheese. Cook for another minute until cheese is melted.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 20gProtein: 10gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 50mgCalcium: 300mgIron: 2mg

Notes

For a creamier soup, blend with an immersion blender after adding the cheese. Always use freshly grated cheddar to avoid texture issues.

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