The Best Broccoli Cheese Soup (Better-Than-Panera Copycat)
User Reviews
4.9
The Best Broccoli Cheese Soup (Better-Than-Panera Copycat)
Description
The Best Broccoli Cheese Soup starts by gently sautéing diced yellow onions and minced garlic in butter until translucent and fragrant. Separately, additional butter is combined with flour to make a roux, cooked until thickened to create the soup’s base. Gradually, vegetable stock and half-and-half are whisked in, forming a creamy mixture that simmers until it slightly reduces and thickens, ensuring a smooth texture.
Broccoli, including florets and optionally diced stems, along with thinly sliced carrots, are added to the pot. The soup continues to cook until the vegetables are tender but not overcooked, preserving texture. Seasonings such as salt, black pepper, smoked paprika, dry mustard powder, and a pinch of cayenne pepper contribute subtle depth and complexity without overpowering the delicate broccoli and cheese flavors.
Finally, grated extra-sharp cheddar cheese is stirred in, melting smoothly to enrich the soup with a sharp, creamy cheese taste. The choice of high-quality cheese is emphasized for best melting and flavor. The finished soup offers a comforting balance of creamy broth, mild vegetables, and savory cheese, suitable for warming meals.
Using half-and-half yields creaminess, though whole or 2% milk may be alternatives with a lighter texture. The soup keeps well refrigerated for up to a week, but freezing is not recommended as the dairy may separate. Gentle reheating in a microwave helps maintain consistency without breaking the soup.
Ingredients
- 1 tablespoon unsalted butter divided, 4 tablespoons
- 1 yellow onion diced small, small or medium, sweet
- 1 clove garlic peeled and minced finely
- ¼ cup all-purpose flour
- 2 cups vegetable stock chicken stock may be substituted, low-sodium
- 2 cups half-and-half *
- 2 to 3 cups broccoli diced into bite-size pieces, florets
- 1 cup broccoli stems diced into bite-size pieces (optional)**
- 2 carrot trimmed, peeled, and sliced into very thin rounds, about 1/16th-inch, large
- ¾ teaspoon salt or to taste
- ¾ teaspoon black pepper or to taste, freshly ground
- ½ teaspoon smoked paprika (or regular paprika) optional and to taste
- ½ teaspoon dry mustard powder optional and to taste
- pinch cayenne pepper optional and to taste (doesn’t make soup spicy and serves to enhance flavor)
- 8 ounces cheddar cheese with a small amount reserved for garnishing, grated, extra-sharp
Instructions
- In a small saucepan, add 1 tablespoon butter, the diced onion, and sauté over medium heat until the onion is translucent and barely browned, about 4 minutes. Stir intermittently.
- Add the garlic and cook about 30 seconds, stirring constantly so it doesn’t burn. Remove from heat and set pan aside.
- In a large heavy-bottom pot (I use this Le Creuset Signature Enameled Cast-Iron 6-3/4-Quart Oval French (Dutch) Oven) add 4 tablespoons butter, flour, and cook over medium heat for about 3 to 5 minutes, whisking constantly, until flour is thickened. You are making a roux and it’s very important the mixture is thick or soup will never thicken properly later.
- Slowly add the vegetable stock, whisking constantly.
- Slowly add the half-and-half, whisking constantly.
- Allow mixture to simmer over low heat for about 15 to 20 minutes, or until it has reduced and thickened some. Whisk intermittently to re-incorporate the ‘skin’ that inevitably forms, this is normal.
- While mixture is simmering, chop the broccoli and carrots. After simmering 15 to 20 minutes, add the broccoli, carrots, and the onion and garlic you previously set aside.
- Add the salt, pepper, optional paprika, optional dry mustard powder, and optional cayenne. If you don’t have these seasonings on hand, it’s okay, but they do add subtle depth of flavor. Stir to combine.
- Allow soup to simmer over low heat for about 20 to 25 minutes, or until it has reduced and thickened some. Whisk intermittently to re-incorporate the ‘skin’ that inevitably forms, this is normal.
- While soup simmers, grate the cheese. After simmering about 20 to 25 minutes, add most of the cheese, reserving a small amount for garnishing bowls. Stir in the cheese until melted and incorporated fully, less than 1 minute.
- Transfer soup to bowls, garnish with reserved cheese, and serve immediately.
Notes
- Use half-and-half for creaminess, though whole or 2% milk can substitute with less richness.
- Include broccoli stems along with florets to add texture and flavor.
- Choose good quality sharp cheddar cheese for proper melting and full flavor; avoid pre-grated varieties.
- Store soup airtight in the refrigerator for 5 to 7 days; freezing is not advised as texture may degrade.
- Reheat gently in the microwave to prevent the soup from separating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6cups
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 415kcal | 21% |
| Carbohydrates | 24g | 8% |
| Protein | 17g | 34% |
| Fat | 30g | 46% |
| Saturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 86mg | 29% |
| Sodium | 682mg | 28% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
