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Soup – glorious soup!! I love the soup they have at Panera (Paradise Bakery in some places), and almost always opt for a big bowl of this when they have it. This Broccoli Cheddar Soup is warming, and really hits the spot on a cold winter day. I’ve been known to order this in summer, too.
After eating this at every opportunity in restaurants – making Broccoli Cheddar Soup at home was always going to happen – but it was a tall order. Could I really replicate it and love it as much as the original?
Um. Yes.
The Husband, thankfully, is one of those people that agrees with me that soup can be an entire meal (if you have enough of it) and happily ate a big serving of this. He said “this is likely the best soup you’ve ever made). Now… I make a LOT of soup, so hearing that made me sure that this version is a winner.
It has a rich cream base, with the broccoli added in, and finished with a lot of cheese.
[Tweet “Broccoli Cheddar Soup #creamy #cheesy #broccoli #vegetarian #soup #recipe”]
Speaking of the cheese. DO take the extra step to grate your own. Pre-grated has additives that make this soup gritty and you really want it to be smooth and silky. You just DO. Enjoy this delicious, rich and flavorful version of an old favorite!
Love soup? How about these?
-
- Asian Style Chicken & Corn Soup with Rice
-
- Velvety Carrot Cilantro Soup
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- Creamy Chicken Tortilla Soup
What’s your favorite? For more soup – click here
Broccoli Cheddar Soup
A gorgeous, rich and cheesy broccoli cheddar soup, perfect for feeding the family, and your soul! Easy and delicious, too!
Print Pin RatePrep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 739kcal
Ingredients
- 2 Tbs butter
- 1 large onion chopped
- 1 clove garlic minced
- 1/2 cup butter (melted) not a typo - you need 2 amounts of butter
- 1/2 cup flour
- 4 cups half & half
- 4 cups chicken stock or vegetable (to be vegetarian)
- 1 lb broccoli stems included
- Salt and pepper
- 12 oz cheddar cheese freshly grated
Instructions
- In a large saucepan, heat the butter until melted, then cook the onions until softened.
- Add the garlic, and cook 30 seconds more, then remove onions/garlic and set aside.
- Add the second amount of butter to the saucepan, melt, then blend the flour in with a whisk.
- Whisk in the half & half, then add the chicken stock.
- Simmer (do not boil) until thickened.
- Add the broccoli, cooked onions/garlic, and simmer over low heat until the broccoli is tender, but still bright green.
- Season to taste.
- Remove from heat and puree all or half (if you like it chunky) in a blender.
- Return to heat, and stir in the cheddar.
- Serve, with extra cheese on the top.
- Then, get a second bowl after you ate the first.
Nutrition
Calories: 739kcal | Carbohydrates: 28g | Protein: 26g | Fat: 58g | Saturated Fat: 36g | Cholesterol: 174mg | Sodium: 842mg | Potassium: 719mg | Fiber: 2g | Sugar: 5g | Vitamin A: 44% | Vitamin C: 86.3% | Calcium: 62.9% | Iron: 10.7%
Tried this recipe?Mention @kyleecooks or tag #kyleecooks!
Framed Recipes
December 15, 2015 at 12:12 pmSounds delicious Kylee. – Sreelatha
Priya Shiva
December 15, 2015 at 12:12 pmdelicious and comforting soup! Perfect for the coming winter…
Molly Kumar
December 16, 2015 at 11:56 pmThere's nothig like a homemade broccoli cheddar soup in wnters n this looks scrumptious.