Go Back
–+ servings
Print Recipe
5 from 1 vote

Creamy Broccoli Cheddar Soup Recipe

If you love Panera broccoli cheese soup, you are going to love this creamy broccoli cheese soup recipe.  It’s rich and creamy and so easy to make.  It's loaded with broccoli, cheese and just a splash of cream to make this a deliciously creamy broccoli soup.  
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Soup
Cuisine: American
Servings: 8 people
Calories: 354kcal
Author: The Carefree Kitchen

Ingredients

  • 2 teaspoons butter
  • 1 cup yellow onion diced
  • 2 teaspoons garlic minced
  • 2 pounds broccoli cut into 1" chunks
  • 6 cups chicken broth
  • 3/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup cream
  • 2 cups cheddar cheese shredded
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water

Toppings

  • 1 cup cheddar cheese Shredded
  • 1/2 cup bacon bits
  • 2 tablespoons parsley finely chopped
US Customary - Metric

Instructions

  • In a large stockpot, add the butter and the onion. Saute over medium-high heat for about 3 minutes, until the onion begins to soften. Add the minced garlic and continue to saute until the onions start to become translucent—about 5-7 more minutes.
  • Add the broccoli, broth, salt, and pepper, and bring to a simmer. Continue to simmer uncovered for about 20 minutes, or until the broccoli is tender.
  • Once the broccoli is tender, turn off the heat. Carefully transfer the soup to a blender in batches (don't fill more than halfway), and blend until creamy.
  • Once all of the soup has been blended and well mixed, add it back into the stockpot and stir in the cream with a rubber spatula. Return to medium heat.
  • Meanwhile, in a small bowl, add the cold water and cornstarch and mix until well combined.
  • Slowly pour this cornstarch mixture into the soup while whisking. Continue to stir and cook for another 2-3 minutes, or until the soup is thickened.
  • Remove from heat and let cool slightly before serving before ladling into bowls, and top with shredded cheddar cheese, bacon bits and freshly chopped parsley. Enjoy!

Video

Notes

Storing leftovers:  store leftover soup in an airtight container in the fridge for up to 4 days, or in the freezer for up to 5 months. To thaw, transfer to the fridge overnight. 
Reheating: put soup into a small saucepan and heat over medium-low heat, stirring often.  

Nutrition

Calories: 354kcal | Carbohydrates: 15g | Protein: 20g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 68mg | Sodium: 1441mg | Potassium: 579mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1465IU | Vitamin C: 115mg | Calcium: 397mg | Iron: 2mg