Inspired by Panera’s Broccoli Cheddar Soup, this recipe has become a staple in our house. Being hot and cheesy and creamy and filling, it is particularly suited for a winter dinner, but it’s so good we eat it year round.
In fact, this is one of only a handful of meals that every sing
le member of my family will partake of, from one end of the pickiness spectrum to the other. And it has vegetables in it, so that’s a win.
*Updated February 3, 2020*
Broccoli Cheddar Soup will always be one of my favorite soup recipes. It’s very simple to make and so hearty and delicious! Even though one of my kids isn’t a fan of soups in general, she still eats this soup with a generous serving of yeast rolls crumbled into it. It really is the perfect cold weather comfort food, though I’ve been known to make it in the summer time, too. This recipe also holds the distinction of being the first one I ever posted when I started blogging way back in 2016. I’ve updated the photos, but the recipe remains unchanged.
Other soup recipes you might enjoy:
- 4 tbsp salted butter
- 1/2 medium white onion chopped
- 3 Tb all purpose flour
- 1 can chicken broth
- 2 cups half and half
- 3 cups chopped fresh broccoli florets
- 2 cups finely shredded carrots
- 2 cups shredded cheddar cheese
-
Melt butter in a large sauce pan or small soup pot and add onion. Sauté, stirring occasionally, till the onions are soft and fragrant.
-
Whisk in the flour, then slowly add the broth, whisking between each addition to prevent lumps. Stir in the half and half, broccoli, and carrots and bring to a boil at medium high heat. Stir frequently and watch carefully! This soup likes to foam up and out of the pot when it first reaches a boil.
-
Once it begins boiling reduce the heat to medium and let it simmer, stirring occasionally, until the veggies are soft, about 15 minutes.
-
When the veggies are soft, remove from heat and stir in the cheese until melted and smooth. Serve with a batch of hot No Knead Yeast Rolls.
What is your favorite winter soup recipe?