Broccoli Cheddar Soup. (Better Than Panera Bread!)
This broccoli cheddar soup is a creamy, comforting classic loaded with fresh broccoli, sharp cheddar cheese, and a flavorful homemade roux. It's easy to make at home and perfect for a cozy meal any day.
Servings: 6 servings
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 4 cups low-sodium vegetable broth or chicken broth if preferred
- 2 cups whole milk or a plant-based milk like oat milk for a dairy-free option
- 4 cups fresh broccoli florets about 1 large head
- 2 medium carrots peeled and diced
- 2 cups sharp cheddar cheese shredded, use a good quality cheese for best flavor
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
- Pinch nutmeg optional, but adds a lovely warmth
- Fresh chives or parsley chopped, for garnish
Instructions
- Begin by melting the butter in a large pot over medium heat. Once melted, add the chopped onion and cook for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent. Add the minced garlic and cook for another 1 to 2 minutes until fragrant but not browned.
- Sprinkle the flour over the onions and garlic, stirring constantly for about 2 minutes to cook out the raw flour taste and create the roux, which will thicken the soup.
- Slowly pour in the vegetable broth, whisking constantly to prevent lumps. Then add the milk and continue whisking until the mixture is smooth. Increase the heat slightly and bring the soup to a gentle simmer, stirring frequently to avoid scorching.
- Add the broccoli florets and diced carrots to the pot. Simmer the soup for about 15 minutes, or until the vegetables are tender but still vibrant green and slightly firm.
- For a smoother texture, use an immersion blender to puree about half of the soup directly in the pot, leaving some chunks for texture. Alternatively, transfer half the soup to a blender, puree until smooth, and then stir it back into the pot.
- Remove the pot from heat. Stir in the shredded cheddar cheese and Dijon mustard until the cheese melts completely and the soup is creamy. Season with salt, pepper, and a pinch of nutmeg to taste. Adjust seasoning as needed.
- Ladle the soup into bowls, garnish with fresh chives or parsley, and serve immediately with warm crusty bread or your favorite crackers.
Equipment
- Large Pot
- Whisk
- Immersion Blender
Notes
Use sharp cheddar cheese for best flavor and avoid pre-shredded cheese for better melting. Don't skip the roux to achieve perfect creamy texture. Simmer gently to prevent curdling. Fresh broccoli is preferred but frozen can be used. Soup tastes better the next day. Customize thickness and seasoning to taste. For dairy-free options, use plant-based milk and dairy-free cheese.