This decadent Broccoli Cheese Soup reminds me of the version from Panera Bread, but SO much better! The texture is silkier, and the cheddar flavor shines.
I remember first trying broccoli cheese soup in a bread bowl years ago at the Renaissance Festival in Maryland. It was comfort food bliss.
That may have been the moment when I first truly realized the magic of soup. You can dunk bread in soup whenever, but digging into the hot, soupy center of a crunchy sourdough loaf and then scraping into the gooey sides until it’s time to rip apart the outer crust… yes please.
As much as I covet the bread bowl, I save it for very special occasions. If I want to treat myself, I’d much rather make a homemade cheddar broccoli soup.
It’s wonderful. And it’s very easy. When Donna and Chad Elick from The Slow Roasted Italian kindly sent me a copy of their new cookbook, The Simple Kitchen, I knew immediately that I wanted to try their cheesy broccoli soup recipe.
It’s amazing how quickly it comes together, in just 30 minutes. That’s what truly stands out to me about this cookbook.
In addition to being full of mouth-watering comfort food options that are begging to be tried, everything looks so easy and fast. I could use more of that in my life right now, as the rush of the holiday season overwhelms me.
Some other recipes on my “to make” list include Jalapeño Cheddar Pretzel Twists, Home-Style Chicken and Biscuits, Stacked Cantina Nachos, and the Milk and Honey Dinner Rolls.
I highly recommend grabbing a copy of this book! Next time I make this soup, it MIGHT just be going into a bread bowl.
What Is Half-And-Half?
This recipe calls for half-and-half. What is half-and-half, and how do you make it if you already have cream and milk in the fridge? Read my tutorial on how to make half-and-half so you can save time and money!
This recipe calls for chopped onions. Check out my fast and easy technique for how to chop an onion with step-by-step photos!
Looking for more soup recipes? Be sure to also check out my Cheesy Potato Soup, Creamy Cauliflower Bacon Soup, and Chorizo, Spinach and White Bean Soup.
Print Pin Recipe
Broccoli Cheese Soup
5 from 9 votes
This Cheesy Broccoli Soup recipe reminds me of the version from Panera Bread, but SO much better! The cheddar flavor shines.
Melt the butter in a large Dutch oven or stockpot over medium-high heat. Add the onion and carrots, and cook until the onions are translucent (approximately 5 minutes). Add the garlic and cook for an additional 30-60 seconds. Add the flour and stir to coat. Continue cooking for approximately 3 minutes, stirring periodically, to cook out the flour taste.
Stir in 1 teaspoon of salt, the stock and half-and-half. Bring to a simmer and cook until the soup has thickened, about 10 minutes. Add the broccoli and simmer until crisp-tender, about 5 minutes. Remove from the heat.
Add 1 teaspoon of pepper and sprinkle in cheese by the handful, stirring. Allow the cheese to melt before adding more. (Note: it’s important to do this off the burner, since too much heat can cause cheese to separate and become gritty). Taste for seasoning and add the remaining salt and pepper if desired.
Video
Notes
Broccoli is one of my favorite vegetables, so the one change I made to the original recipe was to double the amount of broccoli used, totaling 4 cups.
Freshly grated cheese will definitely offer the best flavor. However, 4 cups takes a long time to grate by hand. I highly recommend using the grater attachment on a food processor, if you have one.
Reheat this soup low and slow on the stovetop, stirring frequently. If you heat it too quickly, the cheese might separate.
Shared with permission from The Simple Kitchen, by Chad and Donna Elick.
Please read my full post for additional recipe notes, tips, and serving suggestions!
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
Sometimes an acidic ingredient, like wine, can prevent the soup from curdling. Slowly add the cream or milk and continually stir after adding. This will help prevent it from curdling. Use shredded cheese and always reduce the heat to about low to medium before adding.
Mild cheddar, Colby, Monterey jack, mozzarella, Swiss and queso blanco can all work well. “The best cheeses to melt into soups are cheeses that are higher in moisture and have a lower melting point,” says Bauer. In addition to cheddar and Monterey jack, he recommends Fontina and Gruyère.
The temperature you cook Broccoli Cheese Soup at is key to making sure it doesn't end up grainy or curdled. Medium heat is best for dairy-based soups so it doesn't boil and curdle.
Sometimes soup just needs to simmer longer to reach the perfect consistency. Check to see if the vegetables are tender, and then taste the broth. If the soup tastes a bit watery, give it more time.
TROUBLESHOOTING: WHY IS MY BROCCOLI CHEESE SOUP GRAINY OR CURDLED? This can happen if the temperature gets too high. Basically the proteins in the cheese tighten up and squeeze out the fat. You end up with a grainy, curdled consistency.
Pre-shredded cheese is often coated in anti-caking agents that can prevent the cheese from melting into a lusciously creamy soup. To ensure that your broccoli cheddar soup has the best smooth and creamy texture, buy a block of cheese and grate it yourself.
Add more liquid: The simplest solution is to add more liquid, such as water, broth, or milk. Start by adding a small amount and gradually add more until you reach the desired consistency. Use a blender: If you have a blender, you can puree the soup in batches, adding more liquid as needed.
There's a family of semi-firm cheeses — among them, queso panela, queso fresco, paneer, halloumi, feta, cotija, ricotta and soft goat cheese — that won't melt over direct or indirect heat in your kitchen.
Broccoli also can be the culprit behind a slew of stomach-related symptoms. Not only does the veggie — or more specifically, the intestinal bacteria that breaks the fibrous content down — cause gas, but that gas can actually be painful, too. Because the gas expands the intestines, its lining and walls become stretched.
Will cheddar cheese melt in soup? Cheddar will definitely melt here — but you'll want to start with block cheese for this cheddar potato soup. Pre-shredded cheese, though convenient, is coated with an anti-clumping agent that interferes with the cheese's ability to melt smoothly and evenly.
Acidic ingredients like lemon juice, vinegar, or tomatoes can also help to reduce the saltiness of soup. Add a small amount of acid to the soup and stir until well combined.
One of the easiest ways to thicken up your broccoli cheddar soup is by adding more cheese. The cheese not only enhances the flavor but also contributes to a thicker texture. Consider adding extra sharp cheddar or even some Gruyere cheese for an extra depth of flavor.
Use one tablespoon cornstarch mixed with one tablespoon cold water (aka a cornstarch slurry) for each cup of medium-thick sauce. Thoroughly mix the cornstarch and water together, then pour into your sauce. Cook and stir over medium heat until thickened and bubbly.
Why is my broccoli soup bland? There are a few factors that can contribute to a bland soup. If the broth you used is sodium free you may need to add extra salt and seasonings. An extra splash of fresh squeezed lemon juice or vinegar can elevate the brightness of a bland soup as well.
Introduction: My name is Jonah Leffler, I am a determined, faithful, outstanding, inexpensive, cheerful, determined, smiling person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
