Healthy broccoli cheddar soup packed with carrots, broccoli, garlic, and cheese. This creamy velvety soup is much better than Panera’s broccoli cheddar soup and can be made in under 30 minutes for a fraction of the price!
HOW CAN YOU MAKE BROCCOLI CHEDDAR SOUP THICKER?
I’ve found this soup thickens up very well with the roux created by the butter and flour, but if you’re wanting to thicken it up even more, you have a few options.
You can mix equal parts butter and flour to form a thick paste, then stir that into the soup.
You can whisk some cornstarch into cold water or broth until the cornstarch is dissolved, and stir that into the soup.
You can add a bit more cheese.
Swap the Cheese!
While I prefer to use a cheddar cheese for this soup, you can substitute almost any mild cheese, such as Colby Jack.
Just be sure to grate the cheese yourself. Pre-grated cheese usually has a non-sticking agent on it that prevents it from melting as smoothly.
CAN BROCCOLI CHEDDAR SOUP BE FROZEN?
Yes, but just like with the slow cooker, you’ll want to make this soup without adding the dairy, since dairy doesn’t generally freeze well. Just wait and add the dairy when you’re reheating the soup.
Make It Gluten-Free!
If you need to make this recipe gluten-free or low-carb, just skip the flour! You can also substitute some cornstarch (try one tablespoon and add more as needed).
CAN BROCCOLI CHEESE SOUP BE MADE IN THE SLOW COOKER?
Sure can! You’ll want to wait to add the dairy until the end, to prevent any curdling though. I’ll have the directions below the recipe below. The Instant Pot directions will be there as well.
Tips to Make the BEST Broccoli Cheddar Soup
Our broccoli cheddar soup recipe is very easy to make but there are a couple important factors to make it successfully.
It’s important to remember that low and slow for adding the cheese is key. Remove the pot from the heat and add the cheese in small handfuls. Removing the pot from the heat will ensure your soup doesn’t separate, while still maintaining enough heat to melt the cheese.
Also make sure the added shredded cheese fully incorporates and melts into the soup before adding more. This will guarantee the soup stays creamy and smooth. If the cheese is added too quickly you run the risk of your soup becoming gritty.
4 tablespoons butter ½ stick
½ medium onion chopped
2-3 cloves garlic minced
4 tablespoon AP flour
2 cups low sodium chicken or vegetable stock
1 tsp kosher salt
½ tsp black pepper
¼ tsp or ground nutmeg, optional
3 cups broccoli florets or 1 large head, cut into small pieces
1 large carrot grated, julienned or finely chopped
2 cups half & half or milk or light or heavy cream
8 oz block grated cheddar cheese or 2 cups (mild, medium, or sharp )
Melt butter in a large dutch oven or pot over medium-high heat. Add the onion and cook 3-4 minutes or until softened and light gold. Add the garlic and saute for another minute.
Add flour and whisk for 1-2 minutes or until the flour begins to turn golden in color. Pour in the chicken stock, broccoli florets, carrots, and seasoning. Bring to a boil then reduce heat to medium-low and simmer for 15 minutes or until the broccoli and carrots are cooked through.
Stir in half & half and cheddar cheese and simmer for another minute. Taste and adjust seasoning if needed.
Serve with toasted crusty bread or in a bread bowl if desired.
Adapted from gimmedelicious.com