Recipe: Broccoli Cheddar Soup

About This Recipe

Meet Mary – she’s a friend of mine who also served as a roommate over the summer.


Mary has a problem. She is obsessed with Panera Bread’s Broccoli Cheddar Soup. She was eating it at least 3 times a week while she lived with me. I suggested Mary learned to make Broccoli Cheddar soup at home. It would taste better, be better for you (although still unhealthy) and be cheaper. What follows in the recipe we came up with to save her from Panera’s evil hands. This recipe will have less photos than usual because I lost a few of them. I apologize for that. Will Mary like the homemade soup as well? Check out the rest of the recipe to find out…

1/2 Onion
2 cloves garlic
1/4 cup Butter (plus a few table spoons)
1/4 cup Flour
2 cups Heavy Whipping Cream (or use half and half to make slightly better for you)
2 cups Chicken Stock
1 package fresh Broccoli
2 – 3 fresh Carrots
1/4 teaspoon Nutmeg
4 ounces white cheddar
4 ounces yellow cheddar
1 teaspoon sugar
dash salt
dash pepper


Notes: This recipe works best when you make the different stocks from scratch. Of course most people do not have the time for this but I wanted to point it out.

Estimated Cooking and Prep Time: About 1 hour
Servings: 4 – 6 depending on how much sou

Cooking Process

Mince garlic, chop onion/broccoli, and julienne carrots (I bought mine already cut this way).  Place all vegetables to the side.

In a sauté pan, cook onions over a medium temperature in a tablespoon butter. Add garlic when they become translucent. Cook for a few more minutes remove onions and garlic from the pan. Add the broccoli and carrots to the pan with an additional half a tablespoon of butter to the pan. Cook for 5 minutes. Add the onion and the garlic to the pan. Cook for 2 more minutes then turn the burner off and leave pan alone.


Combine 1/4 cup butter and 1/4 cup flour to a sauce pot. Stir together to form a roux. This will work to flavor the soup and thicken it later.


Cook this mixture to a golden color over medium heat. Then add the cream and the stock to the pot. Mix until the roux is fully incorporated. Bring to a boil and then simmer for about 20 minutes.


Next add all vegetables, sugar, salt, and pepper, to the soup and continue to simmer for about 30 to 40 minutes.


Take both cheeses and combine them in a plastic bag. Add about 2 teaspoons of flour to the bag and mix. Dredging the cheese will help it mix into the soup. After the soup has simmered for the additional time add the cheese and nutmeg to the soup.


Stir until completely incorporated and serve.


And what did Mary think?
She’s a fan.

  • That looks delicious!

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  • Anonymous

    How much soup does this recipe yield? I’m looking to feed myself for about a week or so, as well as add chicken and rice to this. Talk to me senor chef!

    • I can’t remember an exact amount it yields. But if it’s just for you @ one meal a day I would say it makes just enough to last a week. Let me know how it turns out.

    • Great idea with the chicken and rice btw.