There’s something about a really good bowl of broccoli cheddar soup that feels like a warm, savory hug. I remember the first time I tried to recreate my favorite Panera-style version at home. My kitchen windows fogged up from the simmering pot, and the air filled with the incredible, nutty aroma of sharp cheddar melting into creamy broth. After a few tries (and a couple of less-than-perfect batches), I finally landed on this copycat recipe. It’s the one I make now on chilly weekends, when only a cozy, rich, and veggie-packed soup will do. It’s honestly better than takeout, and making it yourself fills your whole house with the most comforting smell.
Ingredients
- 4 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 1/4 cup all-purpose flour
- 2 cups heavy cream
- 4 cups chicken stock (or vegetable stock)
- 4 cups broccoli florets (cut into small, bite-sized pieces)
- 1 cup matchstick carrots (or coarsely grated carrot)
- 2 cups freshly grated sharp cheddar cheese (about 8 oz)
- 1/2 tsp freshly ground black pepper
- Salt, to taste (start with 1/4 tsp, then adjust)
This list is your roadmap to success, and a couple of these ingredients are non-negotiable for the best flavor. First, you must grate your own cheddar cheese from a block. Pre-shredded bags contain anti-caking agents that prevent it from melting smoothly, leaving you with a grainy soup. I’ve tried it both ways, and trust me, the five minutes of grating makes a huge difference. Also, for the stock, I recommend using a low-sodium version so you can control the salt level yourself, especially since the cheddar will add saltiness.(See the next page below to continue…)