broccoli cheddar soup;

broccoli cheddar soup;

A creamy, cheesy soup, chock full of broccoli and sharp cheddar cheese.

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Originally posted November 18, 2016. Updated for content and clarity on September 25, 2020.

So how many of you guessed it?  On my stuffed chicken marsala post, I told you that there was a recipe coming from Panera. Did you guess that it was broccoli cheddar soup?  It’s one of my all-time favorite soups.  And what I love about making it at home is that you can add even more broccoli and vegetables to it.

That might sound strange, but I think the best way to eat vegetables is drenched in cream and cheese. So if I add more broccoli and carrots to the soup, then it’s healthier right? So I don’t feel as guilty as ordering takeout from Panera Bread. Well, maybe a little, since I did mention cream and cheese.  But this is comfort food for your cold or damp days! Sure to warm you from the inside out.

My preference is for a chunkier broccoli cheddar soup. I choose to dice up the veggies, throw them in, and let it simmer away. But some people like smoother soups. I actually had jaw surgery a few years back where I could only eat liquids for several months, and this soup was a much-needed staple of my diet. For a while all I could eat was soupy mashed potatoes and milkshakes. So when my mom made me this, it was just so perfectly satisfying. Of course, she made sure it was smooth to prevent any issues with my surgery.

It’s just one extra step to get that creamy texture, which would make it closer to the Panera original. Pop in an immersion blender and blend your broccoli cheddar soup to the desired consistency. No need for the fancy immersion blender if you don’t have it in your kitchen–alternatively, just pop in a regular blender and blend away. The texture is all personal preference.

As for the cheese, you may not know but I love cheese. Almost as much as chocolate. So trust me when I say using a really good cheese here is important. I mean it’s in the title: broccoli cheddar soup. I will use a blend of cheeses sometimes, depending on what’s in my fridge. But the majority of the blend is always an extremely sharp white cheddar, either Adam’s Reserve or Cabot extra sharp. I like to add a little orange cheddar to get more of that traditional cheddar color, but it’s not necessary.

I find that using a rich cheddar cheese means that you use less overall and end up with fewer fillers. You can use the pre-shredded stuff if that’s what you have available, just blend it in slowly and adjust the liquids as needed. The pre-shredded cheese often has cornstarch or other agents that help it not clump together which can also make it a little harder to melt. Sometimes I’ll do half and half pre-shredded and good quality so I only need to shred one cheese. You could even play with different cheeses, but then you might have to rename the recipe. It’s not broccoli cheddar soup without the cheddar!

Secrets to Success

• Low and slow, is the way to go. Keep everything simmering away so it melts together perfectly.
• Make sure you cook out the raw flour flavor. That just means letting it cook a minute or two before moving on to the next step. Make sure to stir or whisk it to keep from clumping.
• Take the soup off the stove before adding the cheese in. The residual heat will melt the cheese, don’t worry. And it helps the cheese melt evenly.

It’s only right to serve soup with sandwiches! Try these sandwich recipes for a full, hearty meal:

• This steak decadence sandwich is sure to please, with rich steak and topped with a fried egg for extra deliciousness.
• For a lighter sandwich option, go with this healthful pesto chicken salad sandwich option.
• Check out this apple ham sandwich for another creative pairing. The sweet and savory is so good in this combination.

broccoli cheddar soup;

A creamy, cheesy soup, chock full of broccoli and sharp cheddar cheese.

Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour

Oven Temp: –

Servings: 4

Author: bestwithchocolate.com

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Ingredients

• ¼ cup + 1 Tbsp butter
• 2 cups chicken stock
• ½ medium onion chopped
• ½ lb fresh broccoli chopped
• ¼ cup flour
• 1 cup carrot julienned
• 2 cups half and half or cream
• ¼ tsp nutmeg
• salt & pepper
• 2-3 cups grated sharp cheddar

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Instructions

• Dice half a medium onion. Dice broccoli and carrots. I prefer a chunkier soup so I like leaving them big. If you prefer a smother consistecy, then chop the vegetables smaller.
• Dice half of a medium onion. In a large pan over medium heat, melt 1 Tbsp butter. Sautee for 5-10 minutes or until translucent and fragrant.
• Add remaining butter to the pan and allow to melt. Add flour and stir to evely mix with the butter. Cook 1 minute.
• Slowly add in the half and half or cream, stirring constantly.
• Add the chicken stock and mix to combine. Turn the heat to low and simmr for 20 minutes.
• Add diced broccoli, carrots, and onions. Cook over low heat 20-25 mins or until vegetables are soft
• Season with salt, pepper and nutmeg. Return to heat and add cheese. Stir until melted.
• Optional: If you prefer a smooth consistency, add soup to a blender or use an immersion blender to blend out the chunky vegetables.

Did you make this recipe?Mention @bestwithchocolate or tag #bestwithchocolate!

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