Broccoli Cheddar Soup Recipe
Creamy broccoli cheddar soup — the classic pot, a Panera copycat, a crockpot version, bread bowls, and twice-baked potatoes for cold weeknights.
★ dinner
dinnerBroccoli Cheddar Soup
Extra cheesy homemade broccoli cheddar soup - might be better than Panera’s!
MaryAnn SignoreIngredients
- 8 tbsp Butter
- 1 Medium yellow onion - diced
- 5 tbsp Flour
- 4 cup Chicken stock
- 2 cup Half and half
- 3 cup Broccoli florets
- 1 cup Sliced carrots
- 1 tsp Garlic powder
- 1/2 tsp Salt
- 1/4 tsp Ground black pepper
- 4 cup Sharp cheddar cheese - shredded
Instructions
- 1Melt butter in stockpot over medium heat
- 2Add diced onions and sauté for 5 minutes until soft
- 3Sprinkle flour over onions and cook an additional 2 minutes, stirring often to prevent sticking
- 4Add 1 cup of stock and stir consistently until thick and flour chunks are dissolved
- 5Add remaining 3 cups of stock, half & half, broccoli, carrots, salt, pepper, and garlic powder. Stir and cover. Simmer on medium low heat for 20 minutes.
- 6Add cheese and stir until melted. Adjust seasonings to taste. Serve immediately.
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Open in Pepper →The Soup That Makes Broccoli Disappear
A pot of broccoli cheddar soup does what nothing else does on a Tuesday: it uses up the broccoli in the crisper, it feeds everybody, and the kids ask for seconds. Butter, onion, flour, milk, a mountain of shredded cheddar — that's the whole story.
Cooks on Pepper reach for this collection when it's cold out and dinner needs to be one pot, or when someone's been asking for the soup from the bakery cafe all week.
Every recipe here is a version of that bowl: the classic Broccoli Cheddar Soup, a Copycat Panera Bread Broccoli Cheddar Soup, a Crockpot broccoli cheddar soup for busy days, an Instant Pot one for last-minute nights, plus Broccoli Cheddar Soup & Bread Bowls and Broccoli Cheddar Soup Twice-Baked Potatoes when you want to make a night of it.
Quick Tips
- 1
Shred your own cheddar
Bagged shreds are coated with starch and turn grainy. Grate an 8-ounce block yourself and it melts smooth every time.
- 2
Cook the flour first
Whisk the flour into the melted butter and onion and let it bubble 1 to 2 minutes before adding liquid so the soup doesn't taste pasty.
- 3
Add cheese off the heat
Pull the pot off the burner and stir the cheddar in by the handful. Above about 180°F it breaks and goes oily.
- 4
Keep the broccoli bright
Simmer the florets just 10 to 15 minutes, until a fork goes in easily. Longer and they go army green and sulfury.
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