Healthy broccoli cheddar soup packed with carrots, broccoli, garlic, and cheese. This creamy velvety soup is much better than Panera’s broccoli cheddar soup and can be made in under 30 minutes for a fraction of the price! If you’ve ever had Panera’s broccoli cheddar soup then you will LOVE broccoli and cheddar soup recipe soup. It’s almost a copycat version of it except with much more flavor and texture.
The result is a deliciously rich, thick and creamy broccoli soup that is loaded with the comforting flavors of broccoli and cheddar. To make this delicious cheddar cheese you will only need a handful of ingredients, a large pot, and 30 minutes. Gather all your ingredients and let’s get cooking! Broccoli: Fresh broccoli florets along with the stems chopped into small bite-size pieces.
A 12oz bag of frozen broccoli will also work. The instructions and cooking time are exactly the same. Carrots: You will need about 1 cup of grated, finely minced, or julienned carrots. It is about 1 large carrot or 2 small carrots. This ingredient is optional and can be adjusted to your taste preference. Cheddar: To get the best possible flavor, we like to use an 8oz block of mild or medium cheddar cheese.
You can also use 2 cups of pre-grated cheddar cheese. Half: Half and half will yield a texture that is not too thick or too thin. It can also be replaced with milk for a light soup or heavy cream for keto dieters. Stock: Veggie or chicken stock will work great and if you don’t have any on hand, replace the stock with water and add a bouillon cube.
Scroll down for the full recipe, video, and nutritional facts. To freeze: Place in freezer-safe zip bags and freeze flat or in freezer-safe containers. To reheat, thaw completely then warm on low heat to prevent curdling. HOW TO SERVE BROCOLLI CHEDDAR SOUP This delicious soup is packed full of veggies and texture and can be perfectly eaten stand-alone and will make a filling meal. If you’re a meat-eater, you can top it with chopped grilled or shredded chicken or mix them in.