An easy broccoli cheddar soup that’s done in 30 minutes with simple steps to follow for the best flavors in this creamy soup.
Everyone goes crazy over the broccoli cheddar soup sold at Panera Bread. For good reason, it’s delicious.
Served year round this popular soup is easy to make at home and you can have 4 times the amount for the price per serving. To add, it’s not just a winter soup.
This copycat is great year round and a awesome way to sneak some veggies in.
You only need a few ingredients and about 30 minutes to prepare this dish. With my help, they’ll be begging for seconds.
How To Make Broccoli Cheddar Soup
Ingredients needed
- Broccoli florets
- Shredded carrots
- Onion
- Garlic
- Chicken broth
- Heavy cream
- Sharp cheddar cheese
- All purpose flour
- Butter
- Salt & white pepper (you can sub with black pepper)
Important tips to make the best soup
- This is a thick and creamy soup thanks to the flour and dairy. Watch the heat! The highest temperature is to sear the onions and garlic. After that, you want a nice simmer to the soup. This protects the flour from burning.
- Do not use pre-shredded cheese in this recipe unless you want a grainy soup. There is a starch on the cheese already shredded to keep it from sticking together. This also prevents it from melting properly.
- Using frozen broccoli cuts in this recipe instead of fresh broccoli is fine. It’ll even cut some of the time down.
Making the broccoli cheddar soup recipe
- To start, prep the ingredients before you start. Have everything next to the stove in arms reach. Roughly chop the broccoli florets, dice the onion and mince the garlic.
- In a large pot or dutch oven on medium high heat add a little oil then the diced onions. Cook the diced onions until they become translucent then toss in the garlic. Cook them both until you see brown bits forming on each.
- Lower the heat to medium and toss in the butter. Once the butter has melted add in the flour and mix everything together cooking out the flour taste. After about 30 seconds start to slowly pour in the chicken stock.
- Once all the chicken stock has been poured in raise the heat back up to bring the pot to a simmer. Then, lower the heat so that the liquid doesn’t try to boil.
- Next, toss in the broccoli cuts and carrots. Season everything with the salt and white pepper. You’ll taste later so no need for perfection.
- Cook the broccoli and carrots on a low simmer for 10 minutes or until you can easily piece the broccoli with a fork. Remove the soup from heat when the veggies are soft.
- Then, add in freshly shredded cheese and heavy cream. Mix everything together and taste for seasoning before serving.
Storing leftovers for later
The refrigerator, you can keep this soup in a safe, airtight container for 3-4 days without an issue.
The freezer, you can freeze this soup but I would not recommend it due to the dairy. The flavors will stay the same but there may be a little separation when reheating.
Frequently Asked Questions (FAQs)
Why did my broccoli cheddar soup come out grainy?
Note in this recipe the dairy is added at the end. This is because at high temperatures for too long dairy will curdle giving you this result. I see people use milk and half and half during the cooking process but those aren’t made to be cooked that way. Save dairy until the end.
Why won’t my cheese melt in my broccoli cheddar soup?
Mentioned above, I stress the importance of shredding your own cheese for this recipe. Pre-shredded cheese has a non-caking agent that keeps it from sticking together. It works so well the cheese will not melt together either. This will produce a soup with a weird texture and grainy look due to the cheese not melting.
Great soups to add to your list!
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Broccoli Cheddar Soup
Ingredients
- 3 cups broccoli florets, roughly chopped
- 4 ounces shredded carrots
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 tablespoon butter
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1/2 cup heavy cream
- 8 ounce block of sharp cheddar cheese, shredded
- salt & white pepper
Instructions
- To start, prep the ingredients before you start. Have everything next to the stove in arms reach. Roughly chop the broccoli florets, dice the onion and mince the garlic.
- In a large pot or dutch oven on medium high heat add a little oil then the diced onions. Cook the diced onions until they become translucent then toss in the garlic. Cook them both until you see brown bits forming on each.
- Lower the heat to medium and toss in the butter. Once the butter has melted add in the flour and mix everything together cooking out the flour taste. After about 30 seconds start to slowly pour in the chicken stock.
- Once all the chicken stock has been poured in raise the heat back up to bring the pot to a simmer. Then, lower the heat so that the liquid doesn't try to boil.
- Next, toss in the broccoli cuts and carrots. Season everything with the salt and white pepper. You'll taste later so no need for perfection.
- Cook the broccoli and carrots on a low simmer for 10 minutes or until you can easily piece the broccoli with a fork. Remove the soup from heat when the veggies are soft.
- Then, add in freshly shredded cheese and heavy cream. Mix everything together and taste for seasoning before serving.