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30-Minute Broccoli Cheddar Soup

A close-up of a steaming bowl of creamy broccoli cheddar soup topped with fresh broccoli florets.
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A creamy, comforting broccoli cheddar soup inspired by Panera, ready in 30 minutes. This recipe features a smooth yet chunky texture and is perfect for a quick weeknight meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion (about 1 medium)
  • 1 cup chopped carrots (about 2 medium)
  • 2 cloves garlic, minced
  • 4 cups broccoli florets (from about 1 lb broccoli), fresh or frozen
  • 4 cups low-sodium chicken or vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/4 cup all-purpose flour
  • 1/4 cup butter
  • 2 cups milk
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup heavy cream (optional, for extra richness)

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and carrots and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more until fragrant.
  2. Add broccoli florets, broth, salt, pepper, nutmeg, and cayenne pepper (if using) to the pot. Bring to a boil, then reduce heat and simmer until broccoli is tender, about 10-15 minutes.
  3. While the soup simmers, prepare the roux. In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, until lightly golden.
  4. Gradually whisk milk into the roux until smooth. Cook, stirring constantly, until the mixture thickens, about 3-5 minutes.
  5. Remove the soup pot from heat. Carefully transfer about 2 cups of the soup (mostly liquid and some broccoli) to a blender or use an immersion blender to blend until smooth. Return the pureed soup to the pot.
  6. Stir the thickened milk mixture into the soup. Add the shredded cheddar cheese and stir until melted and smooth. If using heavy cream, stir it in now.
  7. Heat the soup gently over low heat until warmed through. Do not boil. Serve immediately.

Notes

  • For a smoother texture, blend more of the soup. For a chunkier texture, blend less.
  • To melt cheddar smoothly, shred it yourself from a block and add it off the heat, stirring until melted. Pre-shredded cheese often contains anti-caking agents that can make it clump.
  • You can use either fresh or frozen broccoli. If using frozen, add it directly to the pot without thawing.
  • This soup can be frozen. Cool completely, then store in airtight containers. Thaw in the refrigerator and reheat gently on the stovetop. You may need to add a splash of milk or cream when reheating.
  • Calorie ranges per cup can vary significantly. A lighter version using skim milk and less cheese might be around 200-250 calories, while a richer version with whole milk and heavy cream could be 350-450 calories or more.
  • Serve in bread bowls for a classic presentation.
  • This soup is a great option for meal prep and fits well into a cozy soup season rotation.

Nutrition

Find it online: https://recipestokeep.com/broccoli-cheddar-soup/