Indulge in the comforting embrace of a classic with our easy broccoli cheddar soup recipe! This copycat Panera favorite delivers all the creamy, cheesy goodness you crave right in your own kitchen. Perfect for chilly evenings or a cozy lunch, this simple recipe transforms wholesome ingredients into a rich, flavorful experience. You’ll love how quickly this comforting bowl of deliciousness comes together, making it an ideal weeknight meal solution.
Why You’ll Love This Broccoli Cheddar Soup
You’re about to discover your new go-to comfort food. This homemade broccoli cheddar soup recipe is truly special for many reasons.
- Just Like Your Favorite Restaurant: This recipe nails the iconic creamy, cheesy flavor you adore from popular soup chains.
- Simple, Wholesome Ingredients: You only need basic pantry staples and fresh vegetables for this hearty meal.
- Perfect One-Pot Comfort Food: Enjoy minimal cleanup since everything cooks beautifully in a single pot.
- Quick Enough for Weeknights: From start to finish, this delicious soup is ready in under 40 minutes.
- Family-Friendly and Customizable: Kids and adults alike will love it, and you can easily adjust it to suit dietary needs.
Ingredients
Gather these fresh and simple ingredients to make your perfect broccoli cheddar soup recipe:
- 1/4 cup butter
- 1/2 medium onion, chopped
- 1/4 cup all-purpose flour
- 2 cups half-and-half cream
- 2 cups low-sodium chicken stock or broth
- 1/2 lb broccoli (about 3 cups), chopped into bite-sized florets
- 1 cup carrot, julienned (matchstick carrots are a great time-saver)
- 1/8 teaspoon nutmeg (optional, but enhances flavor beautifully)
- 8 ounces sharp cheddar cheese, freshly grated (about 2 cups)
- Salt and pepper to taste
Notes & Substitutions
You can easily adapt this broccoli cheddar soup to your pantry and preferences!
- Dairy Options: For a richer soup, use heavy cream instead of half-and-half. For a lighter version, whole milk can work, but the soup might be thinner.
- Chicken Stock Alternatives: Low-sodium chicken stock provides a great base. Feel free to use vegetable broth for a vegetarian option.
- Broccoli Choices: Fresh broccoli florets are ideal for texture. If using frozen, thaw them first and drain any excess water before adding to the soup.
- Carrot Preparation: Matchstick carrots are super convenient. You can also grate them finely for a smoother texture, which is great for picky eaters.
- Nutmeg’s Role: A tiny pinch of nutmeg truly enhances the cheese and overall flavor profile, adding a subtle warmth. It’s optional, but highly recommended.
- Alternative Thickeners: For a gluten-free version, swap the all-purpose flour for a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) added at the end, after the vegetables are cooked.
Equipment
You won’t need many special tools to create this delightful broccoli cheddar soup.
- Dutch Oven or Heavy-Bottomed Pot: Essential for even heating and preventing sticking, making it easy to create this one-pot meal.
- Whisk: Crucial for stirring the roux and ensuring a smooth, lump-free soup base.
- Sharp Knife and Cutting Board: For prepping your fresh vegetables efficiently.
- Grater: To shred your sharp cheddar cheese for the best melt and flavor.
- Immersion Blender (Optional): Perfect for achieving a creamier, smoother consistency if you prefer less texture in your soup. A regular blender can work too, used carefully.
Instructions
Follow these simple steps to create your irresistibly creamy broccoli cheddar soup recipe that tastes just like the restaurant version.
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Step 1: Sauté Aromatics for Flavor Base
Melt 1/4 cup of butter in your Dutch oven or heavy-bottomed pot over medium heat. Add the 1/2 medium chopped onion. Sauté the onion gently until it becomes soft and translucent, which usually takes about 5-7 minutes. This step builds a crucial flavor foundation for your soup.
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Step 2: Create a Roux for Thickening
Sprinkle the 1/4 cup of all-purpose flour over the softened onions and butter. Stir constantly with a whisk or wooden spoon for 1-2 minutes. This creates a roux, which will thicken your broccoli cheddar soup. Cook it just long enough to remove the raw flour taste, but don’t let it brown too much.
A roux is a fundamental thickening agent in cooking, typically a mixture of flour and fat. For more information on its uses and variations, consult this comprehensive guide on roux from Wikipedia.
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Step 3: Whisk in Liquids, Bring to a Simmer
Gradually whisk in the 2 cups of half-and-half cream and 2 cups of low-sodium chicken stock or broth. Continue whisking as you add the liquids to prevent any lumps from forming. Bring the mixture to a gentle boil, stirring occasionally. Once it boils, reduce the heat to medium to maintain a steady simmer.
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Step 4: Add Vegetables, Cook Until Tender
Carefully add the 1/2 lb of chopped broccoli florets and 1 cup of julienned carrots to the simmering liquid. Stir them in well. Cook the vegetables over medium-low heat for 20-25 minutes, or until both the broccoli and carrots are tender when pierced with a fork. Ensure the broccoli is cooked through but still vibrant green.
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Step 5: Reduce Heat, Stir in Cheese and Seasonings
Season the soup with salt and freshly ground black pepper to your liking. Reduce the heat to the lowest setting possible. Now, add the 8 ounces of freshly grated sharp cheddar cheese, stirring continuously until it is completely melted and smooth. Crucially, do not let the soup boil once the cheese is added, as high heat can make the cheese grainy. Stir in the 1/8 teaspoon of nutmeg now if you are using it.
Cheddar cheese offers a variety of health benefits, including being a good source of calcium for bone health and protein. Learn more about the nutritional facts and health benefits of cheddar cheese from Verywell Fit.
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Step 6: Blend Partially for Desired Texture (Optional)
At this point, you can leave your soup chunky, or you can blend a portion of it for a smoother consistency. For a creamy yet slightly chunky texture, remove about 1 cup of the soup into a separate bowl and blend it using an immersion blender or a regular blender (be very careful with hot liquids). Return the blended portion to the pot and stir it in. This is my preferred method for a restaurant-style broccoli cheddar soup.
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Step 7: Serve Immediately with Bread
Ladle the warm, creamy broccoli cheddar soup into bowls. Serve it piping hot with a side of crusty bread for dipping, or your favorite crackers. Enjoy your homemade comfort food!
Pro Tips & Troubleshooting
Achieve the perfect broccoli cheddar soup every time with these helpful hints and fixes.
- Prevent Grainy Cheese: Always add the cheese over very low heat and never boil the soup after the cheese is incorporated. This is the key to a silky, smooth texture.
- Optimal Texture: For a perfectly creamy soup with some texture, blend only about a quarter to a third of the soup. For an ultra-smooth soup, use an immersion blender directly in the pot, blending until desired consistency.
- Flavor Boosters: Enhance the depth of flavor by adding a pinch of garlic powder or onion powder with your aromatics. A tiny dash of cayenne pepper can also add a subtle warmth without making it spicy.
- Broccoli Doneness: Avoid overcooking the broccoli. It should be tender-crisp and bright green, not mushy. Overcooked broccoli can become dull in color and texture.
- Thickness Control: If your soup is too thick, thin it with a little extra warm stock or milk. If it’s too thin, create a cornstarch slurry (1 tsp cornstarch with 2 tsp cold water), whisk it in, and simmer for a few minutes until thickened.
- Shred Your Own Cheese: Pre-shredded cheeses often contain anti-caking agents that can make your soup less creamy or even grainy. Freshly grating your own sharp cheddar cheese ensures superior melt and flavor.
Serving Suggestions, Storage & Variations
This versatile broccoli cheddar soup is delicious on its own, but also pairs wonderfully with other dishes and stores beautifully.
Serving
Serve your homemade broccoli cheddar soup recipe with warm, crusty bread, a gourmet grilled cheese sandwich, or simple crackers for dipping. It also makes a fantastic starter for a larger meal.
Garnishes
Elevate each bowl with a sprinkle of extra shredded cheddar cheese, crispy bacon bits, a dash of freshly ground black pepper, or a scattering of fresh chopped parsley or chives.
Storage
Let leftover soup cool completely before transferring it to an airtight container. Refrigerate for up to 3-4 days. Reheat gently on the stovetop over low heat, stirring frequently, or in the microwave. Add a splash of milk or stock if it’s too thick.
Freezing
While dairy-based soups can sometimes separate when frozen and thawed, you can freeze this soup with moderate success. Freeze individual portions in airtight containers or freezer bags for up to 2-3 months. Thaw in the refrigerator overnight and reheat slowly, whisking well to recombine.
Variations
Feel free to add other vegetables like diced celery, peas, or corn. Stir in cooked ham or chicken for extra protein. Experiment with different cheeses like Gruyère or white cheddar for a unique twist on this classic broccoli cheddar soup recipe.
Nutrition Information
Here’s an estimated nutritional breakdown for one serving of this delicious homemade broccoli cheddar soup recipe.
| Nutrient | Amount Per Serving (Estimated) |
|---|---|
| Calories | 350 kcal |
| Total Fat | 28g |
| Saturated Fat | 17g |
| Cholesterol | 85mg |
| Sodium | 520mg |
| Total Carbohydrates | 12g |
| Dietary Fiber | 2g |
| Total Sugars | 4g |
| Protein | 15g |
Please note: Nutritional values are estimates and can vary based on specific ingredients, portion sizes, and preparation methods used for your broccoli cheddar soup recipe.
Frequently Asked Questions (FAQ)
Got questions about making your perfect broccoli cheddar soup recipe? We’ve got answers!
- Is this soup gluten-free? As written, this recipe uses all-purpose flour. You can easily make it gluten-free by substituting the flour with a cornstarch slurry for thickening.
- Can I freeze broccoli cheddar soup? Yes, you can freeze it, but be aware that dairy-based soups can sometimes have a slightly altered texture upon thawing. Thaw slowly and whisk well when reheating.
- How do I prevent grainy cheese? Always ensure the heat is very low when adding cheese, and never allow the soup to boil once the cheese is incorporated. Stir gently until melted.
- Can I use frozen broccoli? Yes, absolutely! Thaw the frozen broccoli first and drain any excess water to prevent diluting your delicious soup.
- What kind of cheese works best? Sharp cheddar cheese is highly recommended for its robust flavor and excellent melting properties in this broccoli cheddar soup recipe.
- Can I make this in a slow cooker? While not ideal for creating a roux, you could cook the vegetables and broth, then add a pre-made cheese sauce or whisk in cheese at the very end.
- How much is one serving? An approximate serving size for this hearty soup is about 1 to 1.5 cups, depending on your appetite and what you serve it with.
Conclusion
You now have all the tools to create the most incredible broccoli cheddar soup recipe right in your own kitchen! This copycat version is remarkably easy to make, incredibly creamy, and packed with that comforting, cheesy flavor everyone adores. Say goodbye to takeout and hello to a warm, homemade bowl of goodness that’s perfect for busy parents and beginner cooks alike. We hope you love this simple, time-saving recipe as much as we do. Give it a try tonight and let us know what you think in the comments below!
