I looove love soups! It is just an essential cold winter meal or a rainy day ultimate comfort food. And the creamier it is, the better!
And what’s one creamy soup that I love, you ask? This creamy broccoli cheddar soup! This classic favorite brings together the wholesome goodness of broccoli as well as other fresh, healthy ingredients. Then add in the addicting creaminess of cheddar cheese, and you will get a bowl of pure satisfaction!
With that said, here is how you can make this easy and delicious creamy broccoli cheddar soup everyone in the family will love!
How to make broccoli cheddar soup
This creamy broccoli cheddar soup is going to be your new go-to soup during cold days (and nights!). You can make this soup with only the freshest ingredients!
With each spoonful, you can be assured that the mix of broccoli and the rich, creamy cheese will leave you wanting more 😉 And yes, this is better than Panera’s broccoli cheddar soup!
Ingredients:
3 cups broccoli florets or 1 large head, chopped into small pieces
4 tablespoons butter ½ stick
½ medium onion, chopped
4 tablespoons of All Purpose flour
2 cups of low-sodium chicken broth or vegetable stock
2 cups half & half or milk or light or heavy cream
8 oz block grated cheddar cheese or 2 cups (mild, medium, or sharp )
2-3 cloves garlic minced
1 large carrot grated or finely chopped
salt and pepper to taste
¼ tsp of ground nutmeg, optional
Instructions:
The first step is to melt the butter in a large Dutch oven or large pot over medium-high heat. Then, add the onion and cook for about 3 to 4 minutes or until they are softened and browned.
Add the garlic next and saute for another minute.
Add the flour and whisk for 1 to 2 minutes or until the flour begins to turn brown or golden. Pour in the chicken stock next, then add broccoli florets, carrots, and your seasonings.
Bring everything to a boil then reduce the heat to medium-low and simmer for about 5 minutes or until the broccoli and carrots are cooked to how you prefer them.
Stir in the half and half and the cheddar cheese, then simmer for another minute. Add more seasoning or salt and pepper if needed.
Serve in a serving bowl.
More notes and tips for the best creamy broccoli cheddar soup
This cheesy broccoli soup is definitely hard to mess up with the procedure being straightforward and easy to follow. But, if you want to make sure that you get the best results with this recipe, I have here more notes and tips for the best broccoli cheese soup recipe!
- If you want to keep this recipe completely vegetarian-friendly, do use vegetable stock instead of chicken stock.
- If you do not mind adding a little meat or protein to your soup, then you can mix in shredded chicken.
- You can thicken your soup even more by creating a cornstarch slurry. Just add a couple of tablespoons of cornstarch to a small bowl and add water until it forms a paste-like texture. Mix in the mixture after cooking to thicken up the soup.
- A good, quality cheese can make a huge difference in this recipe. Also, make a note to add a handful at a time to avoid clumps in your soup.
What to serve with broccoli cheese soup
This creamy and healthy broccoli soup is already perfect to it on its own and you will not have to worry about feeling hungry in a couple of hours later. However, if you want to add more flavor to your meal, then I have here some ideas on what to serve with your cheddar broccoli soup:
- Baked potato wedges
- Garlic bread
- Fresh salad
- Grilled cheese sandwich
- Air fried kale chips
- And more!
How to store or freeze broccoli cheddar soup leftovers
If you have any leftovers of this delicious soup, then do not worry because you can place your leftovers in an airtight container and refrigerate them for up to 3 to 4 days. Just be sure to cool the soup down completely first before storing it.
To reheat, just reheat on the stovetop over low or medium heat.
You can also freeze the leftover soup in freezer-safe zip bags or freezer-safe containers. To reheat, thaw completely in the refrigerator then warm on low heat.
Creamy Broccoli Cheddar Soup
This broccoli cheddar soup is absolutely delicious and even better than the Panera version! All you need is fresh broccoli, cheese, and other healthy ingredients and you can already make your next favorite creamy soup in under 30 minutes!
Ingredients
- 3 cups broccoli florets or 1 large head, chopped into small pieces
- 4 tablespoons butter ½ stick
- ½ medium onion, chopped
- 4 tablespoon of All Purpose flour
- 2 cups of low sodium chicken broth or vegetable stock
- 2 cups half & half or milk or light or heavy cream
- 8 oz block grated cheddar cheese or 2 cups (mild, medium, or sharp )
- 2-3 cloves garlic minced
- 1 large carrot grated or finely chopped
- salt and pepper to taste
- ¼ tsp of ground nutmeg, optional
Instructions
- The first step is to melt the butter in a large dutch oven or large pot over medium high heat. Then, add the onion and cook for about 3 to 4 minutes or until they are softened and browned.
- Add the garlic next and saute for another minute.
- Add the flour and whisk for 1 to 2 minutes or until the flour begins to turn brown or golden. Pour in the chicken stock next, then add broccoli florets, carrots, and your seasonings.
- Bring everything to a boil then reduce the heat to medium low and simmer for about 5 minutes or until the broccoli and carrots are cooked to how you prefer them.
- Add milk and the cheddar cheese, then simmer for another minute. Add more seasoning or salt and pepper if needed.
- Serve in a serving bowl.
I’m Anastasia and I’m a full-time blogger, online entrepreneur, and Pinterest marketing strategist. I help digital entrepreneurs and bloggers drive targeted traffic from Pinterest either through my online courses or through Pinterest consultancy.