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Broccoli Cheddar Soup

A bowl of creamy broccoli cheddar soup with shreds of cheddar cheese on top
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5 from 2 reviews

This easy, creamy broccoli cheddar soup recipe is even better than Panera’s. Make it with fresh or frozen broccoli for a quick dinner!

Ingredients

Units Scale
  • 4 tablespoons unsalted butter
  • 1 medium onion, diced
  • 2–3 cloves garlic, minced
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Pinch of cayenne pepper
  • 1/4 cup all-purpose flour
  • 2 cups vegetable stock or chicken stock
  • 2 cups half-and-half
  • 3 cups broccoli florets and tender stems, chopped into bite sized pieces
  • 2 medium or 3 small carrots, shredded
  • 8 ounces sharp cheddar cheese, shredded
  • Kosher salt and black pepper

Instructions

  1. Melt the butter in a large soup pot over medium heat. Add onion and sauté for 5-7 minutes, or until soft and translucent. Add garlic, smoked paprika, garlic powder and cayenne pepper, and cook for an additional 30 seconds, or until fragrant.
  2. Add flour and cook, stirring frequently, for a minute or two, until lightly golden with no raw floury bits remaining.
  3. Stir in vegetable stock and half-and-half, then increase heat to medium-high and bring to a gentle boil. Reduce heat to medium-low and add broccoli and carrots. Partially cover and let simmer for 15-20 minutes, stirring occasionally, until broccoli and carrots are tender.
  4. Remove from heat and stir in shredded cheese a handful at a time. Adjust seasoning to taste. Serve it up with a big slice of crusty bread for dipping.

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