Creamy Broccoli Cheese Soup
Ingredients
- ¼ cup unsalted butter
- ½ cup diced onion yellow or white
- 1 cup shredded carrots cut into ½-inch pieces
- 2½ –3 cups broccoli florets chopped small
- 1½ cups chicken broth
- 1 cup milk any fat content
- 1 cup heavy cream
- ¼ cup all-purpose flour
- 1½ teaspoons salt
- ½ teaspoon black pepper
- Pinch of crushed red pepper flakes optional, to taste
- 2 cups shredded cheddar cheese
Instructions
- Cook the Vegetables: In a large saucepan or pot, melt the butter over medium-high heat. Add the onions, carrots, and broccoli. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
- Add Liquids and Thicken: Gradually pour in the chicken broth, milk, and cream. Sprinkle in the flour and season with salt, pepper, and red pepper flakes. Stir constantly and heat over medium until the soup thickens, about 10–15 minutes.
- Add Cheese: Reduce the heat to low and stir in the shredded cheddar cheese until melted and smooth. Taste and adjust seasoning as needed.
- Serve: Ladle the soup into bowls and serve hot. Enjoy as a comforting lunch, dinner, or starter.
Notes
This copycat Panera-style broccoli cheese soup is creamy, cheesy, and packed with fresh vegetables. Perfect for cozy nights, meal prep, or entertaining. Can be made on the stovetop, in a slow cooker, or in an Instant Pot.