Broccoli Cheddar Soup

I am so excited to be making soup again!  Oh, how I love a bowl of creamy soup!  When I made this, I had to sneak it in on a night that it was just me and the kids.  I love, love, love broccoli cheddar soup!  It’s one of my favorites, but sadly it’s one of my husband’s least favorites!  Ugh!  Sad face emoji!  He’s just not a huge fan of overly cheesy or creamy things… I know, right?! But we make it work.  😉
I’m pretty sure I’ve eaten this a hundred times at Panera in that delightful bread bowl they have.  A bread bowl is really the only thing that could have made this recipe better!  This broccoli cheddar soup recipe may actually be even better than Panera’s… but you’ll have to judge that for yourself.   My version is so perfectly easy and so perfectly delicious.   It only takes about 30 minutes, start to finish.  To go along with it, pop one of those half-baked loaves of french bread in the oven.  Once it’s golden, you’re… golden!  Comfort food at it’s best, waiting for you!
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Broccoli Cheddar Soup

I really love broccoli cheddar soup! I love getting it in a bread bowl at Panera. The great thing is that it's so easy to make at home, there's no need to go out in the cold!

Ingredients

  • 4 Tablespoons butter
  • 1 onion finely diced
  • 3 large carrots shredded
  • 1 lb head of broccoli
  • 1/4 cup flour
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 8 oz mild cheddar cheese
  • kosher salt & pepper to taste
  • 1/4 teaspoon nutmeg

Instructions

  1. Finely dice the onion, shred the carrots, and chop the broccoli into bite size pieces.
  2. In a large heavy pot, melt the butter over medium heat. Toss in the vegetables. Season with a pinch of salt and pepper. Saute until the onions are tender, about 3-4 minutes.
  3. Sprinkle in the flour and cook over medium heat, stirring for 2 minutes.
  4. Slowly stir in the vegetable broth. Bring to a simmer. Stirring occasionally, simmer on low until the carrots and broccoli are tender, about 10-15 minutes.
  5. Once the vegetables are soft, be sure heat is turned to low. Stir in the cream and cheddar cheese. At this point, taste to see if it needs any more salt or pepper. Once the cheese is melted, the soup is ready to serve. The soup can be eaten immediately or taken off the heat and reheated for later.
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