It has a rich and cheesy flavor, and it is ready in just 30 minutes, making the perfect weeknight dinner. Serve it with a chunk of crusty bread for dipping.
Broccoli Cheddar Soup Recipe
If you enjoy Panera’s broccoli cheddar soup, you will love this homemade version.
Classic comfort food, creamy, cheesy, and hearty.It’s made with simple, easy ingredients you likely have on hand.This soup recipe can be adapted to your preference or needs.It’s a budget-friendly meal, and perfect as a meatless choice.
Ingredients
Broccoli –This recipe uses fresh broccoli florets to add flavor and texture to the soup. Frozen broccoli florets may also be used (without thawing). For added texture, set aside a portion of the cooked broccoli before pureeing the soup. Cheese – This recipe uses 3 kinds of cheese: cream cheese for creaminess, sharp cheddar, and parmesan for flavor. Using pre-shredded cheese is not recommended because it doesn’t melt as well. Soup Base – The soup base is made with broth, cream, and a little cornstarch to thicken it. The broccoli is blended for texture and to thicken the soup a bit further.
How to Make Broccoli Cheddar Soup
The best homemade broccoli cheese soup needs just a few fresh ingredients!
Tips & Variations
I prefer the flavor of chicken stock, but vegetable broth will work too.Substitute the cheese for your favorite; we love sharp cheddar. A milder cheese will result in less cheesy flavor. You can add a diced potato, cauliflower, or asparagus along with the broccoli.For a lighter version, you can use evaporated milk instead of cream. Regular milk may need extra cornstarch to thicken the soup. For an extra creamy option, use heavy cream.Serve this soup in a bread bowl for a fun and yummy presentation.
Leftover Broccoli Cheese Soup
Keep this broccoli cheddar soup in the fridge for up to 4 days. To reheat, microwave, stirring occasionally, or heat on the stove over medium-low. Shredded cheese can separate and curdle if overheated. Just like with cheese sauce or mac and cheese, remove the soup from the heat before stirring in the cheese. The heat from the soup will melt the cheese, and the soup will be smooth and creamy. Avoid the freezer with this soup. Diary doesn’t tend to freeze well, and it can sometimes become grainy, or the texture can change slightly.
More Great Soups
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