Cozy up with a bowl of broccoli cheddar soup and allow the flavors and textures to warm you to the bones. I love a good hearty soup, in fact, I’m a firm believer there is no such thing as too many soup recipes, especially ones that are creamy, comforting, and cost-effective like this Instant pot cauliflower soup or creamy tortellini soup! This one-pot cheddar and broccoli soup is a thick, full-bodied soup with loads of texture, but can be made to the consistency that you prefer. Some like leaving the broccoli florets as is, and some prefer blending them a bit more. The balance of textures between the rich creamy broth and the tender broccoli is only matched by the flavor of the sharp cheddar and paprika seasoning. There is something so wonderful about a recipe that uses such basic and simple ingredients and yet they come together in such a way that it truly is a flavor explosion. Broccoli and cheese together are so good which is probably why my broccoli mac and cheese is so popular. This recipe for broccoli cheddar soup rivals the ever-popular version Panera bread offers. So, skip the line, save your money and make this homemade version from scratch in 20 minutes! Complete list of ingredients and amounts can be found in the recipe card below.
Unsalted butter – Using unsalted allows you to control the amount of salt you use in this recipe a bit more than you would when using salted butter. An alternative to butter would be to use olive oil instead. It acts as a fat the same way butter does for the roux, but a lighter option.Aromatics – Onion and garlic sautéed in butter provides the perfect base for the roux. There is nothing quite like the aroma of garlic and onion cooked in butter.All-purpose flour – Used to make a roux which is what is the base of the creamy sauce. When combined with melted butter it goes from raw flour to a nutty brown paste.Milk – I used low fat, but you can use what you have. It’s one of the liquids that gets added to the roux making it into a soup base.Stock – To keep it vegetarian, use low sodium vegetable stock. You can also use chicken stock if you prefer. Again, using low sodium will help control the amount of salt.Broccoli – Can use fresh or frozen florets. Fresh broccoli will give you the best texture.Paprika – A touch of paprika adds a wonderful slightly smoky hint just enough to give it a welcome depth of flavor.Heavy cream – Gives way to the signature rich, creamy soup base.Cheddar cheese – Freshly grated is what I use and what you should use too. Grating your own from a block will give you a better tasting, easier melting cheddar. Anything pre shredded from a package comes with anti-clumping agents which gives it an odd taste and won’t melt as easily.Salt & pepper – To taste. Here’s where you can adjust the amount of salt to your preference.
Broccoli cheese soup is a great time saver for busy families on the go. Juggling work, school, and activities is made easier when you know what to make for dinner. Don’t forget to share this recipe so other busy families can get a head start too! In a bread bowl: If you really want to outdo Panera, serve it in a bread bowl! If you can get your hands on a loaf of boule bread (or any sturdy round bread), cut a hole out of the top and remove the inside crumb to make room for the soup. Use the insides to make homemade croutons!
© Little Sunny Kitchen
