The best broccoli cheddar soup
 
Prep time
Cook time
Total time
 
Thick, creamy broccoli cheddar soup that's loaded with broccoli and lots of cheese. Better than Panera and takes less than 30 minutes to make.
Author:
Recipe type: Soup
Serves: 8-10 servings
Ingredients
  • 8 tablespoons unsalted butter
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • ½ cup all-purpose flour
  • ½ cup heavy cream
  • 1½ cups milk
  • 4 cups chicken stock
  • 2 bay leaves
  • 8 cups chopped broccoli, florets and stems
  • 2 carrots, chopped
  • 16 ounces sharp yellow cheddar cheese, grated
Instructions
  1. Melt the butter in a large, heavy-bottomed pot over medium heat. Add the onion and garlic and cook until softened, about 3 minutes. Whisk in the flour and cook until it turns golden, another 3 minutes.
  2. Whisk in the cream and milk until smooth. Stir in the chicken stock and add the bay leaves then bring to a simmer, reducing the heat if needed. Simmer for 5 minutes or until slightly thickened.
  3. Add the broccoli and carrots and simmer 10 minutes, until softened. Remove and discard the bay leaves.
  4. Using a stick blender, blend the soup slightly. You want to leave some chunks of broccoli. Stir in the cheese then season to taste with salt and pepper.
Recipe by white plate blank slate at https://whiteplateblankslate.com/broccoli-cheddar-soup/