Broccoli Cheese Soup
This is the BEST broccoli cheese soup! It’s cheesy, hearty, rich, and creamy, and it’s super easy to make—better than Panera's broccoli cheddar soup! Use fresh or frozen broccoli and serve it with fresh bread for a quick and cozy dinner!
It can be tough to make satisfying meals in the fall. This creamy broccoli cheddar soup is a simple and delicious choice for your family. It tastes just like the Panera Bread version that everyone loves.
Ingredients needed
- broccoli: Use fresh broccoli or frozen broccoli florets and stems cut into bite-sized pieces. The stems will soften as the soup simmers and add more broccoli flavor. If you are using frozen broccoli, allow it to thaw and drain off excess liquid before adding it to the pot.
- sharp cheddar cheese: Sharp cheddar is ideal for broccoli cheese soup. It has a strong flavor but is light enough not to overpower the broccoli. White cheddar, mild cheddar or Colby cheese are other varieties that work well with this recipe. Instead of buying pre-shredded cheese, shred the cheese by hand for a smooth and velvety soup.
- carrots: Slice the carrots into slivers or buy them pre-cut.
- butter: Olive oil, avocado oil, or coconut oil.
- onion: Yellow or white onions work best.
- flour: If you have a sourdough starter, you can replace the flour with ½ cup of sourdough starter to make the roux.
- half and half: Can be swapped for milk or 1 cup of milk and 1 cup of heavy cream.
- stock: Use vegetable broth or chicken broth.
- seasonings: garlic powder, salt, and black pepper
How to make the best broccoli cheese soup
Step 1
Saute onions in melted butter over medium-low heat in a large pot on the stove for 5 minutes.
Step 2
To make a roux, Sprinkle the flour on top, stir to coat the onions, and cook for 2 minutes.
Step 3
Add one cup of stock to the pot and stir until the mixture is smooth.
Step 4
Add the remaining stock, half and half, broccoli, carrots and seasonings to the pot.
Stir, cover the pot, and simmer the soup for 20 minutes.
Step 5
Add the shredded cheese and stir until melted.
If you like a smooth texture, use an immersion blender to puree the broccoli before adding the cheese.
Step 6
Serve and enjoy!
How to Store
Leftover broccoli cheese soup can be stored in the refrigerator for up to 3 days in a closed, airtight container.
It can be reheated on the stovetop or in the microwave. If using the microwave, stir halfway through the heating time, as there will be some separation of the cheese and milk. Freezing is not recommended.
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Broccoli Cheese Soup Recipe
INGREDIENTS
- 8 tablespoons butter (1 stick)
- 1 medium yellow onion (diced)
- 5 tablespoons all-purpose flour
- 2 cups half and half
- 4 cups vegetable stock (chicken stock or water)
- 3 cups chopped broccoli florets and stems
- 1 cup carrots (thinly sliced)
- 3 cups (12 oz.) shredded sharp cheddar cheese
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
INSTRUCTIONS
- Melt the butter in a stockpot over medium heat and saute the diced onions for 5 minutes to soften. Sprinkle the flour over the onions and cook for 2 more minutes, stirring constantly to prevent sticking.
- Pour 1 cup of the vegetable stock into the pot. Stir continuously until the mixture starts to thicken and becomes smooth with no visible lumps of flour. Add the remaining 3 cups of stock, half and half, broccoli, carrots, salt, pepper and garlic powder, stir and cover with lid. Simmer over medium-low heat for 20 minutes.
- Add the cheese to the soup and stir until melted. Check seasonings and add more if desired. Serve immediately.
NOTES
Nutrition
This recipe was originally posted on Amy in the Kitchen.
I’m interested in making this, but don’t see where the sourdough starter comes into play? Are we supposed to just replace the flour with starter or am I missing something? Thanks!
Hi Andrea, this recipe doesn't contain sourdough starter. But You could thicken the soup by replacing the flour with with some starter or discard.
Another winning soup recipe. I have my mother's recipe that I've modified over time. This is sublime. The sourdough starter, carrots, and garlic powder raise it a level. I also use homemade chicken stock/broth in my winter soups, unless we have a vegetarian eating with us.
could this be done in an instant pot?
Hi Kelcie, unfortunately we havent tested this recipe in an instant pot.
This really is a delicious recipe. It’s fairly quick to make. Rich, thick and tangy using my sour dough discard. I’ll definitely make it again!
Thank you Sherry!
R
This recipe is easy, quick and tasty!