Make this rich, creamy Broccoli Cheddar Soup that tastes just like the restaurant favorite. It is a simple, one-pot recipe perfect for cozy weeknight dinners.
Author:Ahazzam
Prep Time:15 min
Cook Time:30 min
Total Time:45 min
Yield:6 servings
Category:Soup
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 tablespoons unsalted butter
1 medium yellow onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
1/4 cup all-purpose flour
4 cups low-sodium chicken broth
1 pound fresh broccoli florets
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
1 cup whole milk
1 cup heavy cream
8 ounces sharp cheddar cheese, freshly shredded
1/2 cup cottage cheese (optional, for extra protein and creaminess)
Instructions
Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
Whisk in the flour to the softened vegetables and cook for 1 minute, stirring constantly to create a roux.
Gradually whisk in the low-sodium chicken broth until smooth. Bring the mixture to a simmer.
Add the broccoli florets, salt, pepper, and nutmeg to the pot. Cook until the broccoli is tender, about 10 to 12 minutes.
Reduce the heat to low. Stir in the whole milk and heavy cream. Heat gently, but do not let the soup boil after adding the dairy.
Remove the pot from the heat. Stir in the shredded sharp cheddar cheese until it is completely melted and the soup is smooth. If using, stir in the cottage cheese now for added texture and protein.
Taste and adjust seasoning if necessary. Serve immediately for a comforting, cheesy experience.
Notes
Shred your own cheddar cheese. Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly into your sauce.
For a smoother soup texture, use an immersion blender to partially blend the soup before adding the cheese and dairy.
This recipe is a great base for a Panera copycat soup; adjust spices to match your preferred restaurant flavor profile.