Broccoli Cheddar Soup

If you want delicious, straight-from-the-restaurant taste, then this is your soup. Creamy, cheesy broccoli cheddar soup, dip in some homemade bread. Ugh! Delicious!

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Why You’ll Love It:

• Cozy café flavor at home

• Easy weeknight dinner

• Freezer-friendly

• Kid-approved comfort food

Broccoli Cheddar Soup

YEILDS: 4 SERVINGS PREP: 15 MINUTES
COOK: 30 MINUTES TOTAL: 45 MINUTES

Creamy, cheesy, and full of flavor

Ingredients:

• 4 tbsp unsalted butter

• 1 small yellow onion, diced

• 2 cloves garlic, minced

• 1/4 cup all-purpose flour

• 2 cups low-sodium chicken broth (or vegetable broth for vegetarian)

• 2 cups whole milk (or half-and-half for richer soup)

• 2 cups broccoli florets, chopped small

• 1 cup shredded carrots

• 1/2 cup celery, finely chopped (optional but traditional)

• 2 cups sharp cheddar cheese, freshly shredded

• 1/4 tsp ground nutmeg

• Salt and black pepper to taste

Instructions:

1. Sauté aromatics:
   In a large pot or Dutch oven, melt butter over medium heat. Add onion and cook until soft (about 5 minutes). Add garlic and cook for another 1 minute.

2. Make the roux:
   Sprinkle in the flour and whisk constantly for 1–2 minutes until golden and thickened (this is the base that makes the soup creamy).

3. Add liquids:
   Slowly whisk in the broth, followed by the milk. Whisk until smooth and slightly thickened.

4. Simmer vegetables:
   Stir in the broccoli, carrots, and celery. Reduce heat to low, cover, and simmer for 20–25 minutes, until vegetables are tender.

5. Blend (optional):
   For a smooth texture like Panera’s, use an immersion blender to blend part or all of the soup. (You can also blend 1–2 cups in a blender and return it to the pot.)

6. Add cheese & season:
   Stir in cheddar cheese a handful at a time until melted and smooth. Add nutmeg, salt, and pepper to taste.

7. Serve:
   Serve hot with crusty bread or in a bread bowl!

Notes:

• Make it lighter: Swap in 2% milk or use half milk, half broth.

• Dairy-free version: Use unsweetened oat milk and vegan cheddar shreds.

• Extra cozy touch: Serve in homemade bread bowls (link your bread bowl recipe here!).

• Storage: Keeps in the fridge up to 4 days; reheat gently over low heat.

Nutritional Information | Serves 4

Calories: 425 kcal
Fat: 31g
Cholesterol: 90mg
Sodium: 780mg
Carbohydrates: 20g
Fiber: 2g
Sugar: 7g
Protein: 17g