Broccoli cheddar soup is one of my favorites. It always evokes memories of fall and comes together in 30 minutes for a great weeknight dinner. Like many teens in the early 2000s I spent a large amount of time with friends at Panera. While I’ve moved on from eating this soup in bread boats, it’s still one of my favorite recipes. I use extra broccoli in this recipe as well as shredded carrots for some added vegetables and thicken the soup with a combination of a roux finished with a bit of heavy cream.
Heat a Dutch oven or large pot over medium heat. Add the olive oil and heat through, then add the butter and allow to melt. Next, add the onion and sauté until tender, about 6 minutes. Add the garlic and continue to cook until just fragrant, about an additional 30 seconds.
Stir in the flour and cook until it turns a pale golden brown, about 1 minute. Add the vegetable broth and bring to a simmer.
Add the broccoli and carrots and simmer the soup until the broccoli is tender, about 20 minutes.
Season to taste with salt and pepper and add the cayenne. Use an immersion blender or add to a blender. Blend the soup until it’s mostly smooth but some pieces of broccoli remain.
Stir in the cream then slowly add the cheese, stirring constantly until completely combined into the soup.
Serve in warmed soup bowls and garnish with chives and additional Cheddar cheese.
Omitting the flour roux from this recipe will create a thinner soup. Blending the soup will help to thicken it or a bit of white rice can be cooked in the broth and pureed with the vegetables to help thicken it. Simmering a cup (100g) of chopped cauliflower with the broccoli florets will also help to thicken the soup while adding extra vegetables.
The soup can be made a day ahead of time up to where you add the cream and Cheddar cheese. Blend the soup and reheat in a large pot. The cheese is added just before serving because otherwise it can separate or burn as the soup heats.
If you enjoy this broccoli cheddar soup recipe, give these a try and follow me on Instagram for more updates:
TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings
This soup was really flavourful and easy to make. I will be making this again! Definitely a keeper! Thanks for sharing.
so happy to hear that! Thank you for sharing!
This recipe is so easy and delicious! I didn’t use an immersion blender and it still turned out great. Love this one-pot soup for a chilly weekday night and it definitely makes enough for leftovers!
Absolutely delish!! Do you happen to have nutrition facts for this recipe? Thanks!
So happy to hear that! Yes, if you hit the print button on the recipe card and scroll down it will show you the nutrition facts.
So easy to follow and tastes wonderful. I don’t love using a lot of heavy cream but I love creamy soups so I chose this one because it had a vegetable broth base. Seriously would never know, it’s that good.
I’m so happy you enjoyed!! I love how veggie heavy it is too!! Thanks for sharing!
Broccoli cheddar soup was amazing! And easy ! But then again all her recipes are fabulous! Blackberry short ribs! Crab guacamole Yukon! Spicy ceasar salad ! I’ve made both ! Next is the clam chowder .
Thank you so much for sharing Donna!! So happy to hear you are enjoying the recipes!