Go Back

Broccoli Cheddar Soup

A rich and creamy copycat version of the beloved Panera broccoli cheddar soup, perfect for chilly days and easy to make at home.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Lunch, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Vegetables and Base
  • 4 cups small broccoli florets Using fresh broccoli enhances the flavor.
  • 1/2 cup celery, diced
  • 1 cup matchstick carrots
  • 1 medium onion, chopped
  • 4 cups chicken stock Can substitute with vegetable stock for vegetarian option.
Thickening Agents
  • 1/4 cup all-purpose flour
  • 2 cups heavy cream For a healthier version, can substitute with half-and-half or dairy-free alternative.
Seasonings and Cheese
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 4 tablespoons unsalted butter
  • 2 cups sharp cheddar cheese, grated Add gradually to prevent curdling.

Method
 

Preparation
  1. Melt the butter in a large pot over medium heat.
  2. Add the chopped onion, celery, and matchstick carrots, and sauté until they soften.
Cooking
  1. Add the broccoli florets and chicken stock, then bring to a simmer, cooking until broccoli is tender (about 10 minutes).
  2. Mix the flour with a bit of heavy cream in a small bowl to create a slurry.
  3. Stir the slurry into the simmering pot, ensuring it blends well.
  4. Add the remaining heavy cream, salt, and pepper, stirring until combined.
  5. Fold in the grated cheddar cheese until melted and adjust seasoning to taste.

Notes

Serve with crusty sourdough bread or in a bread bowl. Add a sprinkle of cheese or freshly cracked pepper for presentation.