0 from 15 votes
Broccoli White Cheddar Soup
A delicious, hearty, cozy soup like this Broccoli White Cheddar Soup is a recipe I want to slurp all winter long. With plenty of vegetables blended into the base with both sharp and white cheddar cheese, you’re going to pass on Panera’s version again and again.
Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 6
Calories: 377 kcal
Course:
Main Course , Appetizer , Soup , Lunch
Cuisine:
American
Ingredients
- 3 tbsp light butter
- 1 tbsp minced garlic
- 1 small onion
- ½ cup celery diced
- ½ cup carrots diced
- 1 head cauliflower
- 1 head broccoli
- 3 cups vegetable broth
- 2 cups skim milk Fairlife
- 8 oz sharp cheddar shredded
- 4 oz white cheddar shredded
- ¼ cup all purpose flour
- 1 tsp salt
- ½ tsp ground black pepper
- 1 tsp onion powder
- ½ tsp paprika
- pinch red pepper flakes
For garnish
- additional shredded cheese
- green onion diced
- soft bread
Instructions
- Start by preparing the ingredients. Use a cheese grater to shred fresh cheddar cheese and white cheddar cheese. Set aside. Use a vegetable chopper to finely dice white onion, carrots, and celery. Wash, strain, and remove stalks from the head of cauliflower and broccoli. Break the head into small pieces with your hands (this is less messy than chopping!).
- Steam the broccoli in the microwave by placing chopped pieces in a microwave-safe bowl and pour ¼ cup of water over the top. Cover with a paper towel or plate, and microwave on high for 2-4 minutes until broccoli is tender.
- Heat a large pot to medium heat. Add the butter, minced garlic, diced onions, celery, and carrots, Sauté for 6-8 minutes or until fragrant.
- Add in cauliflower with the vegetable broth. Place the lid on the pot and allow the cauliflower to steam for 7-10 minutes or until very soft.
- Turn the heat to low, and use an immersion blender to blend everything in the pot together until smooth.
- Slowly pour in the milk and shredded cheese. Whisk it until all cheese is melted. Then add the flour a bit at a time and continue to whisk to thicken the base. Add in all of the seasonings and stir.
- Fold in broccoli to the soup. Cover with the lid and place soup on low. Allow it to simmer for 20-30 minutes or until the broccoli is tender.
- Serve with a slice of fresh, warm bread and with more cheese / cracked pepper on top. Enjoy!
Cup of Yum
Notes
- I recommend shredding your own cheese! It'll melt better and result in a better soup consistency.
- Topping suggestions: Crushed crackers, homemade croutons, extra cheese, nutritional yeast, etc. Not a topping, but try serving it in a bread bowl!
- Store in the fridge for 3-5 days or freeze for up to 3 months.
Nutrition Information
Serving
1 serving
Calories
377kcal
(19%)
Carbohydrates
24g
(8%)
Protein
24g
(48%)
Fat
21g
(32%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
2g
Monounsaturated Fat
1g
Cholesterol
62mg
(21%)
Sodium
1293mg
(54%)
Potassium
885mg
(25%)
Fiber
7g
(28%)
Sugar
9g
(18%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 377
% Daily Value*
| Serving | 1 serving | |
| Calories | 377kcal | 19% |
| Carbohydrates | 24g | 8% |
| Protein | 24g | 48% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 62mg | 21% |
| Sodium | 1293mg | 54% |
| Potassium | 885mg | 19% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.