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+ servings
Overhead image of broccoli cheese soup in a soup pot with a ladle.

Broccoli Cheese Soup

Katerina | Diethood
Broccoli Cheese Soup is the epitome of comfort food! It's wonderfully cheesy, incredibly rich and creamy, and loaded with fresh broccoli in every bite.
Servings : 6 servings
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients
  

  • 5 tablespoons unsalted butter, divided
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, finely minced
  • 2 to 3 carrots, sliced into thin rounds
  • ½ teaspoon salt
  • ¼ cup all-purpose flour
  • 2 cups milk
  • 2 to 3 cups low sodium chicken broth, start with 2 cups and add more, if needed
  • 1 bay leaf
  • 16 ounces broccoli florets, thaw if frozen
  • 8 ounces low fat shredded cheddar cheese
  • ½ teaspoon sweet paprika
  • ¼ teaspoon ground nutmeg
  • salt and fresh ground black pepper, to taste

Instructions
 

  • Melt 2 tablespoons butter in a large saucepan or soup pot.
  • Add onion, garlic, carrots, and salt to the melted butter and cook over medium heat for 5 minutes. Stir frequently to prevent burning.
  • Add the rest of the butter and melt.
  • Whisk in the flour and continue to whisk until incorporated.
  • Slowly add milk and whisk until everything is well combined and there are no clumps.
  • Whisk in the chicken broth, add the bay leaf, and turn up the heat to high; bring the soup to a boil.
  • Add the broccoli florets, season soup with salt and pepper, and cook the soup over medium heat for 20 minutes.
  • Remove from heat and pour batches of the soup into a high-powered blender or a food processor, and process until smooth. You can also use an immersion blender.
  • Return the soup to the pot; continue to cook over medium-low heat for 1 minute. Add in the cheese and stir until melted and completely combined.
  • Stir in the paprika and nutmeg. Taste the soup for salt, pepper, and seasonings, and adjust accordingly.
  • Remove from heat.
  • Ladle into soup bowls and serve.

Notes

  • Continuously whisk, where applicable, to avoid clumps and ensure a creamy soup.
  • Use medium or medium-low heat and stir occasionally for a creamy soup without graininess.
  • Remove soup from heat once cooked to prevent separation.
  • Store cooled soup in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Thaw in the fridge before reheating. Reheat on the stovetop over medium-low heat, adding milk or cream if too thick, or microwave in 30-second intervals until warm.

Nutrition

Serving: 1.5 cups | Calories: 277 kcal | Carbohydrates: 20 g | Protein: 17 g | Fat: 16 g | Saturated Fat: 9 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 0.4 g | Cholesterol: 43 mg | Sodium: 334 mg | Potassium: 592 mg | Fiber: 3 g | Sugar: 8 g | Vitamin A: 6090 IU | Vitamin C: 71 mg | Calcium: 316 mg | Iron: 1 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: American
Keyword: broccoli cheddar soup panera, broccoli cheese soup, panera broccoli cheese soup recipe