Broccoli Cheddar Soup

I’m a big fan of Panera Bread’s broccoli cheddar soup. Last semester, I would get a bowl for lunch every time I drove home to visit.

This copycat recipe from The Recipe Critic isn’t a perfect replica, but it definitely fulfills that same cheesy, vegetable-laden craving.

This recipe freezes well and had a low yield originally, so I doubled the ingredients in my version.

Broccoli Cheddar Soup

Serves: 8

Prep Time: 15 minutes

Cook Time: 30 minutes

2015-12-03 16.29.16
A delicious bowl of broccoli cheddar soup.


1 tablespoon melted butter

1 medium chopped onion

1/2 cup melted butter

1/2 cup flour

4 cups half-and-half cream

4 cups chicken stock

1 lb fresh broccoli (about 1 cup)

2 cup carrot, julienned

1/2 teaspoon nutmeg

16 ounces grated sharp cheddar cheese*

salt and pepper to taste



Sautee the onion in 1 tablespoon melted butter and set aside. In a large pot, whisk together the melted butter and flour over medium heat for about 3-4 minutes.

Slowly whisk in the half and half and chicken stock. Let it simmer for about 20 minutes.

Add the broccoli, carrots, and onions. Let them simmer on medium low for about 25 minutes until the broccoli and carrots are tender.

Add nutmeg, salt and pepper and sharp cheddar cheese. The cheese should melt after a few good stirs.

*I know it’s called broccoli cheddar soup, but if you leave the cheese out, you’re still left with a fantastic cream of broccoli soup.


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