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Broccoli Cheddar Soup, you are one of the Great Comfort Foods of our time.
Creamy and cozy this healthy version of broccoli cheddar soup is inspired by the infamous bowl at Panera Bread, a soup that has now been enjoyed by multiple generations of our family.
One of the most fun parts of being an aunt is seeing my nieces fall for the same foods I loved as a kid, which lately means trips to Panera.
My orders have evolved over the years (meaning I now order things for lunch besides a bagel with double cream cheese), but a constant when the weather turns cool is the cheesy broccoli soup.
That soup has inspired recipes here, from Instant Pot Broccoli Cheese Soup, to Slow Cooker Broccoli Cheese Soup, to this dual Broccoli Cauliflower Soup.
While I’m all for making the most of kitchen gadgets, sometimes what you need is a classic stovetop soup. That is where this healthy broccoli cheese soup comes into play.
This vegetarian broccoli soup is warm and filling, but not so heavy that you need to recover with a nap afterward.
It’s the perfect soup to transition us through the seasons, where other Panera-inspired favorites like Crockpot Potato Soup and creamy Chicken Wild Rice Soup await on the other side.
This easy broccoli cheddar soup skips the fuss of making a roux.
Instead, the creaminess comes from cauliflower, which thickens soups without adding many calories or carbs (try it in Cauliflower Chowder, yum!).
My other trick to making a rich, creamy broccoli cheddar soup that’s good for you is one I borrowed from Cheese Fondue.
And like cheese fondue, YOU MUST ADD THE CHEESE SLOWLY!
Unless you are making broccoli cheddar soup with Velveeta (please don’t—real cheddar tastes so much better and is better for you too!), if your cheese won’t melt in your broccoli cheddar soup, you likely committed one of these errors.
Up to 1 day in advance, shred the cheese and chop the vegetables. Refrigerate each ingredient in a separate airtight storage container until you’re ready to finish the recipe.
This lifetime piece will quickly become a staple in your kitchen. It can be used on the stovetop or in the oven.
All that’s missing is the bread bowl.
A big dunk with No Knead Focaccia should do it!
Yes! To make this recipe vegetarian, swap the chicken broth for vegetable broth.
To avoid that dreaded grainy broccoli cheese soup texture, don’t let it get too hot too fast once you’ve added the cheese. Make sure your soup stays at a simmer over low heat while you’re adding the cheese. It’s also important to add your cheese very slowly to avoid the grainy texture (I dive into this more in the blog post above).
In a large Dutch oven or similar large, sturdy soup pot, melt the butter over medium heat. Add the onion, salt, and black pepper. Cook until the onion softens and begins to turn translucent, adjusting the heat as needed so it becomes tender but does not brown, about 5 to 8 minutes.
Add the carrot, broccoli, cauliflower, and garlic. Cook until the broccoli is very lightly sautéed and bright green, about 5 minutes.
Add the broth. Bring to a simmer over medium-high.
Reduce the heat to maintain a gentle simmer and cook, stirring periodically, until the vegetables are completely tender, about 15 minutes.
Puree the soup, either in batches in a blender (be careful not to overfill it—blenders love to splatter) or directly in the pot with an immersion blender. Leave the soup as chunky or as tender as you like.
Heat the pot over low. Stir in the milk (or half-and-half), mustard, nutmeg, and cayenne.
Place the cheddar in a bowl and sprinkle the cornstarch over the top. With your fingers, toss to coat the shreds evenly.
Working only 1 small handful at a time, add the cheese very slowly to the soup, stirring constantly and allowing the cheese to melt completely before the next addition. Stir in the Parmesan. Taste and adjust the seasoning as desired. Enjoy warm with crusty bread and additional cheese sprinkled on top.
Serving: 1(of 4)Calories: 363kcalCarbohydrates: 30gProtein: 22gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 51mgPotassium: 1261mgFiber: 8gSugar: 9gVitamin A: 9322IUVitamin C: 203mgCalcium: 428mgIron: 2mg
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Soups & Stews
Soups & Stews
Soups & Stews