Easy Broccoli Cheese Soup Recipe

Our Broccoli Cheese Soup formula has taken many years to get right: taste, flavor and consistency. This probably won’t be a careful reproduction of Panera’s Broccoli Cheddar Soup… BUT it’s so acceptable you’ll be eating it directly out of the pot before your loved ones get an opportunity to present themselves with a bowl!

At the point when I visited my old neighborhood New York a couple of years back, I was taken to Panera’s and was promptly given a steaming hot bowl of Broccoli Cheddar Soup. Dunking into it, I was unable to accept how perfectly thick and rich it was… and from that point forward I’ve been making it at home for us!

Thick and smooth with an ABUNDANCE of broccoli and American cheddar!

Broccoli Cheese Soup

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Recipe by cafedelites Course: SoupsCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes

This is the best broccoli cheese soup. Not only that, it’s some of the best soup I’ve ever tasted, period.

Ingredients

  • 1/3 cup butter

  • 1 yellow onion, chopped

  • 4 cloves garlic, finely chopped or minced

  • 1/3 cup all purpose flour (or plain flour)

  • 2 cups good-quality low sodium chicken stock

  • 3 cups half-and-half, (or evaporated milk or regular milk)

  • 3/4 teaspoon salt, or more to your taste

  • 1/2 teaspoon cracked black pepper, or more to your taste

  • 1 teaspoon vegetable stock powder (or chicken bouillon powder)

  • 1 teaspoon mustard powder

  • 1 teaspoon garlic powder

  • 1 pound (500 grams) broccoli florets, cut into small pieces

  • 2 large carrots, peeled and grated

  • 2 cups low fat sharp cheddar cheese

Directions

  • Melt the butter in a large pot or Dutch oven over medium heat. Fry the onion until fragrant (about 2 minutes). Add in the garlic and cook for a further minute. Whisk in the flour and cook for a few minutes or until golden brown.
  • Reduce heat to medium-low and slowly pour in the chicken stock and half-and-half, stirring well to combine and dissolve the flour into the liquid. Season with salt and pepper, stock powder, mustard powder and garlic powder. Give it a good mix and allow to cook and thicken for about 5 minutes, while stirring occasionally.
  • Add in the broccoli and carrots and gently simmer for another 20 minutes, until broccoli is completely tender. Mix in cheese and stir until just combined. Taste test and add in extra salt and/or pepper, if desired.
  • Serve with bread rolls!

Notes

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