A creamy and comforting broccoli cheddar soup, similar to Panera’s, ready in about 30 minutes. This recipe focuses on achieving a smooth texture and preventing grainy cheese.
Author:Carla Davis
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:4 servings 1x
Category:Soup
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 cup chopped yellow onion (about 1 medium)
2 cloves garlic, minced
4 cups broccoli florets (from about 1 pound broccoli, fresh or frozen)
4 cups chicken broth or vegetable broth
1 cup milk (whole or 2%)
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
1/4 teaspoon nutmeg (optional)
8 ounces sharp cheddar cheese, shredded
8 ounces mild cheddar cheese, shredded
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
Add minced garlic and cook for 1 minute more until fragrant.
Add broccoli florets and broth to the pot. Bring to a boil, then reduce heat, cover, and simmer for 10-15 minutes, or until broccoli is tender.
Carefully transfer the soup to a blender (in batches if necessary) or use an immersion blender to puree until smooth. Return the pureed soup to the pot.
Stir in milk, salt, pepper, and nutmeg (if using). Heat gently over low heat until warmed through. Do not boil.
Gradually stir in the shredded cheddar cheeses, a handful at a time, stirring constantly until melted and smooth. This gradual addition helps prevent the cheese from becoming grainy.
Taste and adjust seasoning if needed. Serve hot.
Notes
For a thicker soup, use less broth or simmer uncovered for a few extra minutes before adding the cheese.
For a dairy-free version, use unsweetened plant-based milk and dairy-free shredded cheese.
Serve in bread bowls or with crusty bread for a complete meal.