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Broccoli Cheddar Soup

A comforting and creamy homemade version of the beloved Panera Broccoli Cheddar Soup, perfect for cozy nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 cups Broccoli florets, fresh or frozen Fresh or frozen can be used.
  • 1 cup Carrots, diced
  • 1/2 cup Onion, chopped
  • 1 Pepper Bell Pepper Any color can be used.
Liquids and Seasonings
  • 4 cups Vegetable broth
  • 1/4 cup All-purpose flour Acts as a thickening agent.
  • Salt to taste Salt
Dairy
  • 4 tbsp Butter
  • 2 cups Cheddar cheese, shredded Feel free to use a different cheese blend.
  • 1 cup Heavy cream Can substitute with half-and-half for a lighter version.
To Serve
  • Crusty bread For dipping.

Method
 

Cooking
  1. In a large pot, melt the butter over medium heat.
  2. Add the chopped onions and diced carrots, sautéing until they are softened and fragrant—about 5 minutes.
  3. Toss in the broccoli and continue to sauté for a few more minutes until it brightens in color.
  4. Sprinkle the flour over the vegetables, stirring constantly, and cook it for 1-2 minutes to remove the raw flour taste.
  5. Slowly whisk in the vegetable broth, ensuring there are no lumps from the flour.
  6. Bring the mixture to a gentle simmer, letting it cook until the broccoli is tender, which should take roughly 10 minutes.
  7. Reduce the heat, then stir in the heavy cream and shredded cheddar cheese. Keep stirring until the cheese is completely melted and the soup is smooth and creamy.
  8. Season with salt and pepper to taste.

Notes

For an extra layer of flavor, consider adding a touch of garlic when sautéing onions. To enhance your soup experience, garnish with extra cheese or fresh herbs like parsley. If the soup gets too thick, thin it out with a little extra broth or cream. Store leftovers in airtight containers for 3-4 days in the fridge or freeze for up to 3 months.