Creamy Cheesy Broccoli Soup
If you are a fan of Panera Breads Broccoli Cheddar Soup, this recipe is even better. It’s an easy soup to make and is ready in one hour. This Creamy Cheesy Broccoli Soup is absolutely the perfect comfort food you won’t be able to stop eating it. So save your hard-earned money and stop giving it to Panera Bread, make a huge vat of this soup, and eat it for days.
INGREDIENTS
- Fresh Broccoli
- Onion
- Carrot
- Butter
- Flour
- Half and Half
- Milk
- Chicken Stock
- Extra Sharp Cheddar
- Salt and Pepper
- Vegeta (optional)
HOW TO PREPARE CREAMY CHEESY BROCCOLI SOUP?
In a Dutch oven, add butter, the diced onion, carrots, and sauté until translucent.
Add the 1/2 cup flour. Combine until flour is incorporated into the onions and carrots.
Slowly add the chicken stock, whisking constantly.
Slowly add the half-and-half and whole milk, whisking constantly. Allow mixture to simmer over low heat until it has thickened and then add the broccoli.
Allow soup to simmer over low heat for about 20 to 25 minutes. Grate the cheese and add it to the soup once the broccoli has softened. Turn off the heat immediately and taste and add additional salt and pepper if needed.
PRO TIPS FOR THE BEST BROCCOLI SOUP:
- Broccoli: I prefer big chunks of broccoli in every bite but you can use less. I also use the stalks not to waste the entire head of broccoli but you can use florets. People who say they “don’t like broccoli” will love this creamy, cheesy soup.
- Optional Spices: There are a few optional spices like smoked paprika, mustard powder, and Vegeta that could be added. They’re not mandatory but they do add depth to the flavor.
- Prepare Ahead: Before beginning this simple soup, there are only a few steps and things move fast. Chop all the vegetables before you start cooking. You will be rewarded with the best, creamiest, and richest soup.
WHAT IS THE BEST CHEESE TO USE?
Use high-quality Extra Sharp Cheddar Cheese and grate yourself. Please do not use the cheapest cheese because your soup will lack flavor and be bland.
WHAT TO SERVE WITH BROCOLLI CHEDDAR SOUP?
This delicious soup is full of veggies with a creamy texture and can be perfectly eaten alone and can be a filling meal. It can be served in a bread bowl or with crusty bread for dipping or topped with croutons and extra cheddar! This soup could be paired with my Parmesan Crusted Chicken Salad to make your lunch complete.
HOW DO YOU STORE AND FREEZE LEFTOVER BROCCOLI CHEDDAR SOUP?
- To refrigerate: Place any leftover soup in airtight containers and refrigerate for up to 3-4 days. Reheat on the stovetop over medium-low heat.
- To freeze: Place in freezer-safe zip bags and freeze flat or in freezer-safe containers. To reheat, thaw in the refrigerator overnight and then warm on low heat to prevent the dairy from curdling.
Creamy Cheesy Broccoli Soup
Ingredients
- 6 Cups Broccoli (cut into bite-sized pieces)
- 1 Large Onion (chopped)
- 3 Carrots (chopped)
- 3/4 Stick Butter
- 1/2 Cup Flour
- 4 Cups Chicken Stock
- 2 Cups Half and Half
- 2 Cups Whole Milk
- 2 Tsp Vegeta (optional)
- 1 (8 oz) Brick Extra Sharp Cheddar Cheese (shredded)
- Salt and Pepper to taste
Instructions
- In a Dutch Oven, add butter, the diced onion, carrots, and sauté until translucent.
- Add the 1/2 cup flour. Combine until flour is incorporated into the onions and carrots.
- Slowly add the chicken stock, whisking constantly.
- Slowly add the half-and-half and whole milk, whisking constantly.
- Allow mixture to simmer over low heat until it has thickened and then add the broccoli.
- Allow soup to simmer over low heat for about 20 to 25 minutes.
- While soup simmers, grate the cheese. Once the broccoli has softened add the cheese.
- Add the Vegeta (optional) or just season with salt and pepper.