After tasting cheddar broccoli soup from Panera Bread I was on a mission to recreate it at home. I’ve made this soup about 5 times, tweaking the ingredients a little more each time, and I’ve finally come up with a recipe that I’m satisfied with. If you love cheddar, you will love this soup! Its so rich and creamy, and not to mention filling.
Ingredients:
4 tbsp unsalted butter
1/2 Onion (about 1 1/2 cups)
2 small garlic cloves, minced
2 carrots, diced (about 1 1/2 cup)
8 tbsp flour
6 cups chicken broth
16 oz frozen broccoli florets
1/2 cup heavy whipping cream
2 cups sharp cheddar, shredded
2 cups medium cheddar, shredded
1 cup Swiss cheese, shredded
1/2 tbsp salt
Directions:
1. In a Dutch oven or heavy bottomed pot, melt butter over medium high heat. Add in the chopped onions, garlic, and carrot. Sauté until the onion becomes translucent.
2. Add the flour and stir just to brown it (about 2 minutes). Browning the flour will take away the taste of raw flour. Once the flour has been stirred for a few minutes, slowly add in the chicken broth.
3. Let the broth simmer for about 15 minutes on medium heat (make sure to stir the soup occasionally). Add in the broccoli, half and half and let the soup come to a boil.
4. Remove the pot from heat and add in the shredded sharp cheddar, medium cheddar, and Swiss cheese. Add salt and stir until the cheese is complete.y melted. Serve warm with croutons or french bread.
Tip: I recommend buying the cheese in blocks and shredding them yourself. Shredding your own cheese will give you a creamy consistency. If you buy already shredded cheese, it’s more likely going to curdle. Also, if you use fresh broccoli, make sure to blanch it in a pot of boiling water for 1 minute before adding it to the soup.
Broccoli Cheddar Soup
Prep time
Cook time
Total time
Author: Dina Polyashov
Serves: 8
Ingredients
- 4 tbsp unsalted butter
- ½ Onion (about 1½ cups)
- 2 small garlic cloves, minced
- 2 carrots, diced (about 1½ cup)
- 8 tbsp flour
- 6 cups chicken broth
- 16 oz frozen broccoli florets
- ½ cup heavy whipping cream
- 2 cups sharp cheddar, shredded
- 2 cups medium cheddar, shredded
- 1 cup Swiss cheese, shredded
- ½ tbsp salt
Instructions
- In a Dutch oven or heavy bottomed pot, melt butter over medium high heat. Add in the chopped onions, garlic, and carrot. Sauté until the onion becomes translucent.
- Add the flour and stir just to brown it (about 2 minutes). Browning the flour will take away the taste of raw flour. Once the flour has been stirred for a few minutes, slowly add in the chicken broth.
- Let the broth simmer for about 15 minutes on medium heat (make sure to stir the soup occasionally). Add in the broccoli, half and half and let the soup come to a boil.
- Remove the pot from heat and add in the shredded sharp cheddar, medium cheddar, and Swiss cheese. Add salt and stir until the cheese is complete.y melted. Serve warm with croutons or french bread.
Notes
I recommend buying the cheese in blocks and shredding them yourself. Shredding your own cheese will give you a creamy consistency. If you buy already shredded cheese, it's more likely going to curdle. Also, if you use fresh broccoli, make sure to blanch it in a pot of boiling water for 1 minute before adding it to the soup.
Dina,
I always felt intimidated when it came to this soup, but I saw how simple your recipe was and just HAD to try it! I must say it turned out Delish! Thank you!
(I can’t wait for my hubby to try it)!!!
Thank you so much for your feedback 🙂 I’m so glad you liked it 🙂
How do I make sure the soup doesn’t have a GRITTY consistency
To ensure your soup doesn’t have a gritty consistency, avoid pre-shredded cheese. Shredding your own cheese will give you a smooth consistency. Also, make sure to add the shredded cheese after you remove the pot from the stove.
Can you freeze this soup?
Hi Hanna, I’m not too sure. I’ve never tried freezing this soup.