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This broccoli cheddar soup recipe is one of those dishes that is both comforting but also loaded with vegetables, which is a rare combo. It is inspired by Panera's famous soup.
When you think of comfort food, soup is normally at the top of the list - from loaded potato soup to green chili chicken enchilada soup to southern homemade chili to chicken manchow soup.
For me though, my first soup that I loved as was broccoli cheddar soup. For the longest time, it was the only thing I would order at Panera. Broccoli was the first vegetable I actually liked and I always liked cheese, so it was love at site.
This soup is thick and creamy, but at the same time you don't feel weighed down after finishing a bowl. It's also great for dipping some bread in! Just saying...
After one spoonful, you won't ever be going back to that well-known bread company again!
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Ingredient Notes
- Fat - I like the combination of butter and olive oil for added flavor and to help make the roux.
- Vegetables - the combination of onion, carrots, garlic and broccoli adds flavor to this soup.
- Milk/chicken broth - the combination of whole milk and chicken broth helps thin out the soup and adds creaminess to it.
- Cheese - sharp cheddar cheese complements the flavor of the broccoli.
Ingredient Swaps
Like any recipe, you can mix up some of the ingredients. Some variations include:
- The combo of butter and olive oil works great, but you can use all of one or the other.
- I use whole milk for added creaminess, but you can use dairy-free milk like coconut milk or almond milk if you want the soup to be vegan.
- While I use broth, stock will work as well. It just has a richer flavor. And while I like chicken broth, vegetable broth can be used too if you are looking for a vegetarian dish.
- I'm a fan of sharp cheddar cheese, but you can use another cheese like gouda or fontina.
Step-by-Step Photos
Heat the butter and oil over medium heat in a large stockpot. Add the onion and carrots, cooking for 5 minutes before adding the garlic. Stir in the flour and cook for another 1-2 minutes.
Gradually add the broth, milk and broccoli and bring to a boil. Reduce to simmer for 15-20 minutes before adding the spices. Whisk in the cheese and adjust for seasoning.
FAQs
While fresh is also best, frozen will work as well. I would let them thaw completely before adding to soup.
Like any soup, bread is great for dipping in this broccoli almond soup. Some options include beer bread and jalapeno cheddar bread.
You can also use good old fashion crackers.
Yes. Replace the butter with more olive oil. Add the oil, veggies and spices to the slow cooker. Whisk the flour and broth together until no lumps remain and add. Cover and cook on low for 6-8 hours or High for 3-4 hours.
About 30 minutes before serving, add the milk and cheese, stirring well. Cover and continue cooking until cheese is melted
There is nothing wrong with having a big batch of soup to use whenever you need.
To store in the fridge, just let come to room temperature and place in an airtight container in the fridge for 3-4 days.
To store in the freezer, place in airtight container in freezer for up to 3 months. When ready to eat, let that overnight in the fridge.
Just place the soup in a saucepan over medium heat until steaming. No need for it to come to a boil. You can also warm up in a microwave.
Pureed Option
If you want to puree the soup so it's smooth that is an option but broccoli cheese soup should have chunks. However you can use a blender or an immersion blender to get the texture you want.
Pro Tips/Recipe Notes
- Sautéing the onions, carrots and garlic before adding broth and roasted broccoli is just another additional flavor profile.
- Use quality chicken broth or vegetable broth if you want it vegetarian. Broth is a huge component in the soup.
- Finely chop the broccoli so you have a ton of small bites throughout and it cooks through.
- Don’t use pre-shredded cheese. It doesn't taste as good and also has additional ingredients that you don't need.
Other Soup Recipes
If you’ve tried this broccoli cheddar soup recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Broccoli Cheddar Soup
Ingredients
- 3 tablespoon unsalted butter
- 2 tablespoon olive oil
- 2 cups sweet onion, diced small (1 medium onion)
- 1 cup carrots, diced small (2 large carrots)
- 4 garlic cloves, minced
- ⅓ cup all-purpose flour
- 3 cups low-sodium chicken broth
- 3 cups whole milk
- 4 cups broccoli florets, finely chopped
- 1 teaspoon kosher salt + more to taste
- 1 teaspoon dry mustard powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 3 cups sharp cheddar cheese, shredded
Instructions
- Melt butter and olive oil in large stockpot or Dutch oven over medium heat. Add diced onion and carrot and cook for 5 minutes, or until onion is translucent. Add garlic and cook for another 30 seconds. Stir in flour and cook for another 1-2 minutes.
- Gradually whisk in chicken broth, milk and broccoli. Bring to boil and then reduce to simmer for 15-20 minutes, or until broccoli is cooked.
- Add salt, mustard powder, paprika and black pepper. Taste and adjust for seasoning.
- Add cheese and whisk until melted. Transfer soup to bowls, garnish with additional cheese, and serve immediately.
Notes
- Sautéing the onions, carrots and garlic before adding broth and roasted broccoli is just another additional flavor profile.
- Use quality chicken broth or vegetable broth if you want it vegetarian. Broth is a huge component in the soup.
- Finely chop the broccoli so you have a ton of small bites throughout and it cooks through.
- Don’t use pre-shredded cheese. It doesn't taste as good and also has additional ingredients that you don't need.
b says
Second time in two weeks that I have made this. Love it.
Quick but delicious and filling too.
Ryan says
One of my favorites as well.