Easy Broccoli Cheddar Soup

AuthorFatimaDifficultyBeginner

Recreate the magic of Panera's beloved Broccoli Cheddar Soup in your own kitchen! This creamy, cheesy soup is a comforting delight, perfect for chilly evenings or as a heartwarming meal. With its simple ingredients and easy steps, this soup is a crowd-pleaser that brings the cozy cafe experience right to your table.

Yields6 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins
 ¼ cup melted butter
 ½ medium onion, chopped
 ¼ cup flour
 2 cups half-and-half cream
 2 cups low-sodium chicken stock or broth
 ½ lb broccoli, chopped into bite-size pieces (about 3 cups)
 1 cup julienned carrot (matchstick carrots available in produce section)
 ¼ tsp nutmeg (optional, enhances flavor)
 8 oz grated sharp cheddar cheese (2 cups)
 Salt and pepper to taste
1

Melt the butter in a Dutch oven and sauté the onions until soft. Sprinkle flour over the mixture and cook, stirring, for 1-2 minutes.

2

Gradually whisk in the half-and-half and chicken stock.

3

Add the broccoli and carrots. Cook over low heat for 20-25 minutes or until the vegetables are tender.

4

Season with salt and pepper. For a smoother soup, blend about 1 cup of the soup and stir it back in.

5

Return the soup to low heat, add the cheese, and stir until melted. Avoid high heat to prevent the soup from becoming grainy. Stir in nutmeg if desired.

6

Serve the soup with crusty bread for a complete meal.

Tips:

  • For a vegetarian version, use vegetable broth instead of chicken stock.
  • Experiment with different types of cheese for a variety of flavors.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Enjoy the comforting taste of this Broccoli Cheddar Soup, a perfect blend of health and flavor in every spoonful!

Ingredients

 ¼ cup melted butter
 ½ medium onion, chopped
 ¼ cup flour
 2 cups half-and-half cream
 2 cups low-sodium chicken stock or broth
 ½ lb broccoli, chopped into bite-size pieces (about 3 cups)
 1 cup julienned carrot (matchstick carrots available in produce section)
 ¼ tsp nutmeg (optional, enhances flavor)
 8 oz grated sharp cheddar cheese (2 cups)
 Salt and pepper to taste

Directions

1

Melt the butter in a Dutch oven and sauté the onions until soft. Sprinkle flour over the mixture and cook, stirring, for 1-2 minutes.

2

Gradually whisk in the half-and-half and chicken stock.

3

Add the broccoli and carrots. Cook over low heat for 20-25 minutes or until the vegetables are tender.

4

Season with salt and pepper. For a smoother soup, blend about 1 cup of the soup and stir it back in.

5

Return the soup to low heat, add the cheese, and stir until melted. Avoid high heat to prevent the soup from becoming grainy. Stir in nutmeg if desired.

6

Serve the soup with crusty bread for a complete meal.

Easy Broccoli Cheddar Soup