This broccoli cheese soup recipe is comfort food in a bowl and tastes just like Panera!
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One of my favorite soups to order at Panera is the Broccoli Cheese Soup.
There’s just nothing like a big steamy thick and creamy bowl of soup especially in a bread bowl!
Today I’m sharing my recipe for homemade broccoli and cheese soup made in the dutch oven.
Serve with baguettes for a hearty and delicious dinner that feels like a hug in a bowl!
It’s one of my favorite vegetarian soups, along with my homemade creamy vegetable soup.
What is broccoli cheese soup made of?
- butter
- flour
- fresh garlic and onion
- milk
- heavy cream
- vegetable broth
- finely chopped broccoli florets
- sharp cheddar cheese
- salt
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How to make broccoli cheddar soup
Step 1: Melt the butter over medium heat in a dutch oven or large sauce pan. Add the onions and cook until softened.
Add the garlic and cook for 1-2 minutes, until fragrant. You want those onions to be nice and caramelized.
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Step 2: Add the flour and stir constantly until it starts to brown, around 3-5 minutes.
Step 3: Pour in the milk, vegetable broth, and heavy cream, stirring constantly, until smooth, around 15 minutes or so.
![Broccoli Cheese Soup Recipe - Build Your Bite (5) Broccoli Cheese Soup Recipe - Build Your Bite (5)](https://i0.wp.com/buildyourbite.com/wp-content/uploads/2019/08/broccoli-cheese-soup-recipe-gluten-free-88.jpg)
Step 4: Add the finely diced broccoli florets and simmer for 15 minutes,until tender.
Step 5: Turn the heat down and stir in the fresh grated cheddar cheese.
Stir the broccoli cheese soup until the cheese is completely melted and creamy, around 5 minutes or so.
Do not skip the step of grating the cheese yourself!
This is so much more flavorful and rich than adding store bought grated cheddar cheese.
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Once your soup is done, add salt to taste and serve immediately.
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This soup is so thick, ultra creamy, and so flavorful.
I crave nourishing warm soups on cold days or whenever I’m not feeling well.
This better than panera broccoli cheese soup is a favorite in our house!
![Broccoli Cheese Soup Recipe - Build Your Bite (9) Broccoli Cheese Soup Recipe - Build Your Bite (9)](https://i0.wp.com/buildyourbite.com/wp-content/uploads/2019/08/Broccoil-Cheese-Soup-15.jpg)
We love serving it with rolls or baguettes for dipping.
This would also be delicious in a homemade bread bowl!
For best success, I recommend chopping up and preparing the ingredients before you get started making the soup.
This will make the process easier and faster when it’s time to add the ingredients.
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More recipes you’ll love
- Baked Macaroni and Cheese
- Potato Soup
- Creamy Mushroom Pasta
- Creamy Garlic Mushrooms
- Ritz Cracker Broccoli Casserole
Are you making this recipe? I want to see! Don’t forget to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!
Can I use frozen broccoli?
I would not recommend frozen broccoli in this recipe as it would end up mushy and watery.
Fresh broccoli is key to making delicious broccoli and cheddar soup.
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Can you freeze broccoli cheese soup?
While you may be able to, I can’t recommend it and I have not tried it.
Most soups containing cream can separate or become grainy if frozen then reheated.
This soup is best fresh or refrigerated for up to 3 days.
Be sure to pin this recipe for later and followBuild Your Bite on Pinterestfor all the latest delicious recipes!
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You have to try this copycat better than panera broccoli cheese soup!
It’s sure to be a family dinner favorite.
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Yield: 5 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
This homemade broccoli cheese soup is better than Panera!
Ingredients
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- ½ yellow onion, finely diced
- 8 cloves of garlic, minced
- 1 ¼ cups whole milk
- 32 oz vegetable broth
- ¾ cup heavy cream
- 2 ½ cups finely chopped broccoli florets (around 1 ½ heads)
- 8 oz freshly grated sharp cheddar cheese
- ¾ teaspoon salt
Instructions
- Melt the butter over medium heat in a dutch oven
- Add the onions and cook until softened
- Add the garlic and cook for 1-2 minutes, until fragrant
- Add the flour and stir constantly until it starts to brown (3-5 minutes)
- Pour in the milk, vegetable broth, and heavy cream, stirring constantly, until smooth (13-15 minutes)
- Add the broccoli and simmer for 15 minutes, until tender
- Turn the heat down and stir in the fresh grated cheddar cheese into the broccoli cheese soup
- Stir until the cheese is completely melted (around 5 minutes)
- Salt to taste and serve immediately
Notes
Leftovers can be stored in the fridge for up to 3 days
Nutrition Information:
Yield: 5Serving Size: 1
Amount Per Serving:Calories: 501Total Fat: 40gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 116mgSodium: 1238mgCarbohydrates: 20gFiber: 4gSugar: 7gProtein: 17g