Broccoli Cheddar Soup
Filled with tender chunks of broccoli and rich cheesy broth, this easy recipe delivers the flavor of Panera's Broccoli Cheddar Soup in under 30 minutes!
Servings: 4
Ingredients
- 2 tablespoons unsalted butter
- ½ medium yellow onion finely minced
- 2 tablespoons all-purpose flour
- 3 cups low-sodium broth vegetable broth or chicken stock
- 1 cup shredded carrots
- 3 cups chopped fresh broccoli florets *see recipe notes for using frozen broccoli
- ½ teaspoon seasoned salt
- ¼ teaspoon grated nutmeg optional
- 1½ cups half and half or one 12-ounce can of evaporated milk
- 1 cup sharp cheddar cheese freshly grated
- ¼ cup Parmesan cheese freshly grated
- salt and pepper to taste
Instructions
- Over medium heat, melt 2 tablespoons unsalted butter in a heavy-bottomed soup pot. Once the butter has melted, add the diced onion and sauté for about 5 minutes or until the onion begins to soften and become translucent.
- Once the onion has softened, sprinkle 2 tablespoons all-purpose flour over the onions and butter and whisk together to form a thick paste or a roux. Cook for 1 minute, allowing the flour to toast lightly.
- Slowly add the 3 cups low-sodium broth, ½ cup at a time, whisking well to incorporate. Increase the heat to medium-high and bring the mixture to a boil, whisking often.
- Once lightly boiling, add in 1 cup shredded carrots, 3 cups chopped fresh broccoli florets, ½ teaspoon seasoned salt, and ¼ teaspoon grated nutmeg. Reduce to a simmer, cover, and let cook for about 10 minutes, or until broccoli is cooked through.
- Once the broccoli is tender, remove the lid, and whisk in 1½ cups half and half , 1 cup sharp cheddar cheese, and ¼ cup Parmesan cheeseAllow the soup to cook over low heat for an additional 2-5 minutes, until the cheese is fully melted, whisking constantly.
- Remove the soup from the heat, taste, and add salt and pepper as needed. Serve warm.
Video
Notes
Evaporated Milk: This will keep the soup lower in fat and calories, but still deliver a decadent taste creamy taste/texture unlike regular milk does.
For Frozen Broccoli Florets: Steam the broccoli florets according to package directions, and stir into soup right before serving.
Gluten-Free: Use a 1:1 Gluten-Free Flour Blend in place of the traditional flour and ensure your broth is gluten-free as well.
Cheese: Be sure to freshly grate the cheese yourself for this soup instead of using pre-grated cheese. Pre-shredded cheese is often coated in an anti-caking agent, making it not melt as evenly into your soup.
Storage: Store leftover Broccoli Cheese Soup in an airtight container for up to 3 days in the refrigerator and warm in a small saucepan over medium-low heat until warmed through.
Nutrition
Calories: 328kcal | Carbohydrates: 26g | Protein: 22g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 57mg | Sodium: 719mg | Potassium: 765mg | Fiber: 2g | Sugar: 15g | Vitamin A: 6470IU | Vitamin C: 44.9mg | Calcium: 566mg | Iron: 1.5mg
