Homemade Broccoli Cheese Soup

Name: Homemade Broccoli Cheese Soup
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 1/3 cup butter; 1 yellow onion, chopped; 4 cloves garlic, finely chopped or minced; 1/3 cup all purpose flour (or plain flour); 2 cups good-quality low sodium chicken stock; 3 cups half-and-half, (or evaporated milk or regular milk); 3/4 teaspoon salt, or more to your taste; 1/2 teaspoon cracked black pepper, or more to your taste; 1 teaspoon vegetable stock powder (or chicken bouillon powder); 1 teaspoon mustard powder; 1 teaspoon garlic powder; 1 pound (500 grams) broccoli florets, cut into small pieces; 2 large carrots, peeled and grated; 2 cups low fat sharp cheddar cheese

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easy broccoli cheese soup is ready in less than 30 minutes! creamy comfort in a bowl with tender broccoli, cheddar cheese, and so much flavour!
Our Broccoli Cheese Soup recipe has taken quite a few years to get right: taste, flavour and consistency. This might not be an exact replica of Panera’s Broccoli Cheddar Soup… BUT it’s so good you’ll be eating it right out of the pot before your friends and family have a chance to pour themselves a bowl!

When I visited my hometown New York a few years ago, I was taken to Panera’s and was immediately given a steaming hot bowl of Broccoli Cheddar Soup. Dipping into it, I could not believe how beautifully thick and creamy it was… and since then I’ve been making it at home for us!

INGREDIENTS

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1/3 cup butter
1 yellow onion, chopped
4 cloves garlic, finely chopped or minced
1/3 cup all purpose flour (or plain flour)
2 cups good-quality low sodium chicken stock
3 cups half-and-half, (or evaporated milk or regular milk)
3/4 teaspoon salt, or more to your taste
1/2 teaspoon cracked black pepper, or more to your taste
1 teaspoon vegetable stock powder (or chicken bouillon powder)
1 teaspoon mustard powder
1 teaspoon garlic powder
1 pound (500 grams) broccoli florets, cut into small pieces
2 large carrots, peeled and grated
2 cups low fat sharp cheddar cheese

INSTRUCTIONS

Melt the butter in a large pot or Dutch oven over medium heat. Fry the onion until fragrant (about 2 minutes). Add in the garlic and cook for a further minute. Whisk in the flour and cook for a few minutes or until golden brown.
Reduce heat to medium-low and slowly pour in the chicken stock and half-and-half, stirring well to combine and dissolve the flour into the liquid. Season with salt and pepper, stock powder, mustard powder and garlic powder. Give it a good mix and allow to cook and thicken for about 5 minutes, while stirring occasionally.
Add in the broccoli and carrots and gently simmer for another 20 minutes, until broccoli is completely tender. Mix in cheese and stir until just combined. Taste test and add in extra salt and/or pepper, if desired.
Serve with bread rolls!

NOTES

For an even thicker consistency, mix 1-2 tablespoons of cornstarch with 3 tablespoons of water or milk, and add to the soup when it’s simmering. Mix through well and allow to thicken.

NUTRITION

Homemade Broccoli Cheese Soup

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Recipe by Alexandra Course: All Word Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Total time

hour

minutes

Cook Mode

Keep the screen of your device on

Ingredients

1/3 cup 1/3 butter
1 1 yellow onion, chopped
4 cloves 4 garlic, finely chopped or minced
1/3 cup 1/3 all purpose flour (or plain flour)
2 cups 2 good-quality low sodium chicken stock
3 cups 3 half-and-half, (or evaporated milk or regular milk)
3/4 teaspoon 3/4 salt, or more to your taste
1/2 teaspoon 1/2 cracked black pepper, or more to your taste
1 teaspoon 1 vegetable stock powder (or chicken bouillon powder)
1 teaspoon 1 mustard powder
1 teaspoon 1 garlic powder
1 pound 1 (500 grams) broccoli florets, cut into small pieces
2 large 2 carrots, peeled and grated
2 cups 2 low fat sharp cheddar cheese

Directions

Melt the butter in a large pot or Dutch oven over medium heat. Fry the onion until fragrant (about 2 minutes). Add in the garlic and cook for a further minute. Whisk in the flour and cook for a few minutes or until golden brown.
Reduce heat to medium-low and slowly pour in the chicken stock and half-and-half, stirring well to combine and dissolve the flour into the liquid. Season with salt and pepper, stock powder, mustard powder and garlic powder. Give it a good mix and allow to cook and thicken for about 5 minutes, while stirring occasionally.
Add in the broccoli and carrots and gently simmer for another 20 minutes, until broccoli is completely tender. Mix in cheese and stir until just combined. Taste test and add in extra salt and/or pepper, if desired.
Serve with bread rolls!

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