Broccoli Cheddar soup recipes were easy to come by. Many of the elements in those recipes were altered by me. This is the dish I concocted. The most effective one yet. The additional ingredients are not required to prepare it. Simple ingredients only. And it tastes good. It tastes exactly like Panera® to me.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons butter
- ¼ small onion, chopped
- 2 tablespoons all-purpose flour
- 1 cup half-and-half
- 1 ½ cups chicken broth
- salt and ground black pepper to taste
- 2 cups chopped broccoli
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 ¼ cups shredded mild Cheddar cheese
Instructions
- Melt butter in a stock pot over medium-high heat; add onion and saute until tender, 3 to 4 minutes. Whisk in flour and continue to stir until mixture turns golden brown, about 5 minutes. Slowly add half-and-half to onion mixture, stirring until mixture is smooth. Add chicken broth; season with salt and ground black pepper.
- Reduce heat to medium-low and simmer mixture until thickened, about 10 minutes. Add broccoli, carrot, and celery. Simmer until vegetables are tender yet crisp, about 20 minutes.
- Reduce heat to low. Add Cheddar cheese to soup and cook, stirring occasionally, until cheese melts, about 5 minutes.
- This is just half of the original recipe. I don’t have a lot left over, which works for me. If you want more, double the ingredients.
- If soup is too thick, add about 1/4 cup water to reach the desired consistency.
Nutrition Facts
| Calories | 345 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 85 mg |
| Dietary Fiber | 2 g |
| Protein | 13 g |
| Saturated Fat | 17 g |
| Sodium | 823 mg |
| Sugars | 3 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is easy to make and very good. I will make it again.
Delicious as written. I am glad I watched the video as i may not have chopped my broccoli so fine. I shaved a minute or two off each step and did add some water at the end. You could probably use regular whole milk if you wanted. I wouldn’t do any thinner though as the thickness is part of what makes this hearty soup do good!
Quick, easy and delicious!
This recipe was excellent. It was a big hit at Easter dinner, making it again for a sibling dinner.
Excellent Recipe***** We only got 2 servings because we used as a full meal. My husband said it was the best soup he has ever had.
The smaller portion makes it the right size for 1 or 2 people or for an appetizer.
I have made this recipe several times now. Delicious as written! I added some leftover chicken a couple of times. Makes it even heartier.
As with most things I made a few changes for my taste. As for the base recipe, I would cook the celery with the onions. The other veggies were perfectly cooked but the celery remained very crunchy. So many reviews said the soup was too thick. I wanted to stretch it a bit and make it a bit thinner so I added more stock when it was almost done. For flavor I added onion powder and garlic. I had only a Mexican cheese blend on hand and it was very good. I will be making this again and doubling or tripling the recipe.
Simple and Great Tasting.
Very good!
Perfect portions and absolutely delicious
Easy and delicious!
This tastes fabulous! The reason for the 4 starts is that if you follow the instructions, you won’t get anywhere near 4 servings and you’ll have to add water. I had to add 1/2 a cup of water and still didn’t get 4 servings. The heat instructions are too high and you’ll evaporate way too much liquid.
Great “bones”recipe. But of course I’m a mad scientist at heart. Used 5 T butter and half of big white onion. 1/3 c apf and cooked for 4 min. Started adding chx broth stirring constantly. Used a quart. Tempered my half n half using 2 cups of it. Simmered about 10 minutes til it stuck to spoonula. Seasoned w salt n black pepper. Added a T of garlic, 1/2 t of oregano, basil, and rosemary. Alittle smoked paprika, and nutmeg. Cooked on low 5 minutes. Added 8 oz carrots, half a small head of cauliflower, 11/2 stalks celery, and whole broccoli . Because I added so many veg’s I added 2 more c half n half. High simmer 5 min to thicken then 3 small previously baked potato, peeled, to increase thickness. Low simmer 30 minutes. Once veg all soft removed from heat and stirred in 3 c medium cheddar. Excellent. Thankfully yours, Anne K., Niagara Falls, NY
This is really good! I will be making it again for sure.
This is a delicious recipe! I used onion powder instead of onions, way more cheese than the recipe called for, vegetable broth instead of meat and i didn’t have any celery so i didn’t have any of that. I guessed at the measuring of the carrots and broccoli . I’ll be using this recipe in the future!
Only thing I changed was I added potatoes instead of celery. FANTASTIC DISH
Fantastic!! I doubled the recipe.
I used heavy cream and vegetable bouillon cubes instead of half-and-half and chicken stock, then used an immersion blender to smooth it all out. Sooooo good!
Wow! So simple, so delicious. Also very true to serving size, my husband and I each had two bowls. I loved that all the ingredients are items already in my pantry, most of the time. I didn’t have half and half, so I used milk and added an extra tablespoon of butter. Quick, easy, satisfying!
A very simple recipe that I quite enjoyed. I had to make a minor change since I am doing an elimination diet with wheat (tragic, I know). I used xanthan gum to thicken the soup instead of using flour for a roux. A lovely recipe that highlights the broccoli flavor. Thanks for sharing!