Description
The best Broccoli Cheddar Soup recipe is here and it is total comfort food, making it perfect for the chilly days of winter. It’s creamy, cheesy and full of fresh, tender broccoli and carrots. If you like Panera’s Broccoli Cheddar soup you will love this one as much, if not more! This soup is great served in a bread bowl or with a side of crusty bread to dip up all of that delicious creamy broth.
Ingredients
- 4 tablespoons unsalted butter
- 2 shallots, chopped
- 2 cloves garlic, minced
- 1 large carrot, julienned or finely chopped
- Salt and pepper to taste
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon ground mustard
- 1 cup whole milk
- 1 cup heavy cream
- 4 cups chicken broth, or vegetable broth
- 3 cups broccoli florets, chopped
- 2 cups sharp cheddar cheese
To Serve:
Instructions
1. In a large pot over medium heat add butter. Once melted, add onion, garlic and carrots. Cook 4 minutes stirring frequently. Sprinkle flour over mixture, then cook for 1-2 minutes, stirring frequently.
2. Season with salt and pepper to taste, then add garlic powder, onion powder, paprika, ground mustard and broccoli. Whisk in the milk, heavy cream and chicken broth. Cook over medium-low heat for 15-20 minutes, or until the broccoli and carrots are tender.
3. Reduce the heat to low and stir in the cheddar cheese until melted. Serve and enjoy!
Notes
- Pair this soup with my homemade bread bowls for an ultimate cozy meal.
- Fresh ingredients: I recommend using fresh broccoli, carrots and freshly grated sharp cheddar cheese. I’ve noticed frozen broccoli can sometimes be watery and mushy when cooked in a soup, plus I prefer the enhanced flavor from the fresh vegetables. Freshly grated cheese tends to melt smoother leading to a more velvety smooth broth. Store bought cheese contains preservatives that interfere with it melting as smoothly. However, you may certainly use frozen broccoli, carrots or store bought cheese for convenience. The soup will still be delicious!
- Storage: Store leftover Broccoli Cheddar Soup in an airtight container for up to 3 days in the refrigerator.
- Freezing Instructions: While some dairy based soups don’t freeze well, due to separation issues, this broccoli cheddar soup recipe does freeze well. Allow the soup to completely cool to room temperature, then pour into airtight containers, leaving a 1-2 inch headspace to allow for expansion once the soup is in the freezer. When ready to eat, thaw in the refrigerator the night before. Heat up in a saucepan over medium-low heat, stirring frequently until warmed through.
- Thickening Soup: This broccoli cheddar soup recipe contains flour which helps to thicken the creamy broth. If you prefer the soup to be thicker, you can add more cheese, or take out about 1 cup of the soup, puree it, then add it back into the soup. The pureed portion will be thicker in consistency and will help to thicken the soup.
- Thicken soup after freezing and thawing: If you notice your soup is too thin after freezing and thawing the soup out, you may scoop 1/2 cup of the soup into a bowl, then add 1 teaspoon cornstarch and whisk until smooth. Whisk this into the soup as you heat it on the stovetop.
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
- Method: Stove Top
- Cuisine: American