Broccoli Cheddar Soup
I see so many Broccoli Cheddar Soup recipes online and I think that at least 99% of them are compared to Panera Bread’s version. I cannot say that this is a copycat version because I have never had it before! (GASP!) I am not going to sit here and diss the chain restaurant, but I have just never had anything there (the maybe 3-4 times I have gone) that wowed me so much I wanted to replicate it. That being said, they must be doing something right because there wouldn’t be so many recipes floating around out there trying to duplicate theirs. Anyway. This is my original Broccoli Cheddar Soup recipe that I came up with back in my early 20’s. We won’t say how long ago that was, but let’s just say early 2000’s lol. It is a staple dish in my home and I haven’t changed a thing about it since I started making it. It is rich, creamy, super decadent, and the perfect soup for any time of year!
Check out these other great soup recipes while you are here!
- Creamy Sausage Tortellini Soup
- Old-Fashioned Vegetable Beef Soup
- Spicy Italian Sausage Tortellini Soup
- Crockpot Broccoli Cheddar Soup
- White Chicken Chili in the Crockpot
- Cheesy Smoked Sausage Potato Soup (Slow Cooker)
How to Make Cheesy Broccoli Soup:
Start by melting 1 stick of butter in a large pot over medium heat. Add one diced onion.
Season with 2 tsps Lawry’s seasoning salt, 1 tsp paprika, 1 tsp black pepper and a pinch of nutmeg. Stir and cook for about 5 minutes or until onions are translucent.
Add in 6 minced garlic cloves and cook for about 2 more minutes, or just until the garlic is fragrant. Now add in 2 cups of shredded carrots and give it a quick stir.
Add in 1/2 cup all purpose flour. Stir it up and let it cook down for a couple of minutes to get rid of the flour taste.
Pour in 4 cups of chicken broth. I used powdered chicken bouillon to make mine, but store-bought or homemade works great too! Then add in 4 cups of heavy cream and stir it up really well. (You can substitute milk or half and half, but if you use milk, the soup will be a little thinner.)
Bring to a gentle boil and add in 5 cups of chopped broccoli. Stir it up well. Place the lid on, reduce heat to a simmer and cook for at least 15 minutes, stirring occasionally. You will notice it starting to thicken up after you have stirred it a couple times.
Now turn the heat to low and add in 3 cups of freshly grated sharp cheddar cheese. Stir until all of the cheese is melted and that’s it! At this point you will want to taste it and add more salt and pepper if needed!
I like to serve this with a crusty garlic bread, but crackers are always a good option too!
Broccoli Cheddar Soup
Ingredients
- 1 Stick Unsalted Butter
- 1 Yellow Onion, Diced
- 6-7 Garlic Cloves, minced
- 2 Cups Carrots, shredded
- 1/2 Cup All Purpose Flour
- 4 Cups Chicken Broth
- 4 Cups Heavy Cream can use half and half or whole milk, but the soup won't be quite as thick
- 5 Cups Fresh Broccoli, chopped
- 3 Cups Freshly Grated Sharp Cheddar Cheese
- 2 tsp Lawry's Seasoning Salt
- 1 tsp Paprika
- 1 tsp Black Pepper
- 1 pinch Nutmeg
Instructions
- Melt the butter in a large pot over medium heat
- Add the onion and season with the Lawry's seasoning salt, paprika, black pepper and nutmeg. Cook for about 5 minutes or until the onion is translucent. Add the garlic and cook for 2 more minutes, just until the garlic is fragrant
- Add the carrots and give it a quick stir
- Stir in the flour and let it cook down for 2-3 minutes
- Add the chicken broth and the heavy cream (or half and half)
- Bring to a gentle boil then add the broccoli
- Stir it up, put the lid on, and simmer for about 15 minutes, stirring occasionally. You will notice the soup starting to thicken during this time
- After 15 minutes, the soup should be thick and the broccoli should be soft but not mushy
- Turn the heat to low, add in the cheese and stir until it is completely melted. Salt and pepper to taste if needed
