Creamy Broccoli Cheddar Soup packed with carrots, broccoli, garlic, and cheese. This creamy velvety soup is much better than Panera’s broccoli cheddar soup and can be made in under 30 minutes for a fraction of the price!
Soup is an essential winter meal and when it comes to picking our absolute favorite soup, this cheddar cheese soup has earned the #1 spot. It’s a favorite of kids because of it’s creamy texture and cheesy flavor, and loved by parents because it’s secretly loaded with a ton of nutritious veggies.
If you’ve ever had Panera’s broccoli cheddar soup then you will LOVE this soup. It’s almost a copycat version of it except with much more flavor and texture.
The soup is made with an almost caramelized onion and garlic-based and thickened with a roux (butter and flour mixture) then simmered with veggie stock, broccoli, and carrots. At the very end, half & half and freshly grated cheddar cheese are added to give it a velvety smooth texture. The result is a deliciously rich, thick and creamy broccoli soup that is loaded with the comforting flavors of broccoli and cheddar.
What you will Need to Make Broccoli Cheddar Soup
To make this delicious cheddar cheese you will only need a handful of ingredients, a large pot, and 30 minutes. Gather all your ingredients and let’s get cooking!
Broccoli: Fresh broccoli florets and stems are chopped into small bite-size pieces. A 12oz bag of frozen broccoli will also work. The instructions and cooking time are exactly the same.
Carrots: You will need about 1 cup of grated, finely minced, or julienned carrots. It is about 1 large carrot or 2 small carrots. This ingredient is optional and can be adjusted to your taste preference.
Cheddar: Make sure to freshly grate your cheese. we use an 8oz block of mild or medium cheddar cheese. You can also use 2 cups of pre-grated cheddar cheese but it won’t be as good because of the fillers placed in the cheese.
Half & Half: Half and half will yield a texture that is not too thick or too thin. It can also be replaced with milk for a light soup or heavy cream for keto dieters.
Stock: Veggie or chicken stock will work great and if you don’t have any on hand, replace the stock with water and add a bouillon cube.
You will also need a chopped onion, minced garlic, butter, flour, salt pepper, and paprika (can be subbed with nutmeg if desired).
HOW TO MAKE PANERA BROCCOLI CHEDDAR SOUP
Making this delicious broccoli cheddar soup is so easy! To begin, Cook down the onion and butter in a large heavy-duty pan for about 4 minutes or until the onions are slightly golden.
Next, saute the garlic for just a few seconds or until fragrant then whisk in the flour. Be sure the flour is cooked down and has turned into a golden color. Add in the chicken chicken stock, and seasoning and whisk to combine. At this point taste and adjust to your liken. Some people like to add a pinch of nutmeg, mustard, or Italian seasoning.
Lastly, stir in the shredded carrots and broccoli florets. Simmer for 15 minutes then stir in your half & half or heavy cream and a good amount of freshly grated cheddar cheese and you are done!
The result is a super creamy soup packed with flavor and texture. Serve with toasted bread and enjoy this delicious soup any time of the year!
If you enjoyed this broccoli cheese soup, check out my full line of delicious soups next!
How to Make Broccoli Cheddar Soup Video
@gimme.delicious 🥦 Creamy Broccoli Cheddar Soup 🧀 packed with carrots, broccoli, garlic, and cheese. This creamy velvety soup is much better than Panera’s broccoli cheddar soup and can be made in under 30 minutes for a fraction of the price! ➡️ Full recipe + macros at gimmedelicious.com or link in bio! Ingredients ▢ 4 tablespoons butter ▢ ½ medium onion, chopped ▢ 2-3 cloves garlic, minced ▢ 4 tablespoon AP flour ▢ 2 cups low sodium chicken or vegetable stock ▢ 1 tsp kosher salt ▢ ½ tsp black pepper ▢ ¼ tsp paprika, or ground nutmeg, optional ▢ 3 cups broccoli florets, or 1 large head, cut into small pieces ▢ 1 large carrot, grated, julienned or finely chopped ▢ 2 cups half & half, or milk or light or heavy cream ▢ 8 oz block grated cheddar cheese, or 2 cups (mild, medium, or sharp ) Instructions Melt butter in a large dutch oven or pot over medium-high heat. Add the onion and cook 3-4 minutes or until softened and light gold. Add the garlic and saute for another minute. Add flour and whisk for 1-2 minutes or until the flour begins to turn golden in color. Pour in the chicken stock, broccoli florets, carrots, and seasoning. Bring to a boil then reduce heat to medium-low and simmer for 15 minutes or until the broccoli and carrots are cooked through. Stir in half & half and cheddar cheese and simmer for another minute. Taste and adjust seasoning if needed. Serve with toasted crusty bread or in a bread bowl if desired. #gimmedelicious #broccolisoup #recipes #dinnerideas #dinner #souptok ♬ Love Letter – Cavendish Music
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30 Minute Broccoli Cheddar Soup
Ingredients
- 4 tablespoons butter, ½ stick
- ½ medium onion, chopped
- 2-3 cloves garlic, minced
- 4 tablespoon AP flour
- 2 cups low sodium chicken or vegetable stock
- 1 tsp kosher salt
- ½ tsp black pepper
- ¼ tsp paprika, or ground nutmeg, optional
- 3 cups broccoli florets, or 1 large head, cut into small pieces
- 1 large carrot, grated, julienned or finely chopped
- 2 cups half & half, or milk or light or heavy cream
- 8 oz block grated cheddar cheese, or 2 cups (mild, medium, or sharp )
Instructions
- Melt butter in a large dutch oven or pot over medium-high heat. Add the onion and cook 3-4 minutes or until softened and light gold. Add the garlic and saute for another minute.
- Add flour and whisk for 1-2 minutes or until the flour begins to turn golden in color. Pour in the chicken stock, broccoli florets, carrots, and seasoning. Bring to a boil then reduce heat to medium-low and simmer for 15 minutes or until the broccoli and carrots are cooked through.
- Stir in half & half and cheddar cheese and simmer for another minute. Taste and adjust seasoning if needed.
- Serve with toasted crusty bread or in a bread bowl if desired.
Video
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
HOW TO SERVE BROCOLLI CHEDDAR SOUP
This delicious soup is packed full of veggies and texture and can be perfectly eaten stand-alone and will make a filling meal. It can also be served in a bread bowl (like in Panera) or with crusty bread for dipping or topped with croutons! If you’re a meat-eater, you can top it with chopped grilled or shredded chicken or mix them in.
CAN YOU FREEZE BROCCOLI CHEDDAR SOUP?
To refrigerate: Place any leftover soup in airtight containers and refrigerate for up to 3-4 days. Reheat on the stove-top over medium-low heat.
To freeze: Place in freezer-safe zip bags and freeze flat or in freezer-safe containers or souper cubes. To reheat, thaw completely then warm on low heat to prevent curdling.
This is delicious!! I’m replacing my other broccoli cheese soup recipe with this one! I added a little thyme, but it was great without it.
Great to hear!
Made this tonight and my family loved it! I did double the broccoli and I added 1/2 cup more each chicken stock and cheddar cheese. Topped with bacon bits. Will keep this recipe
So good!!! I added some chopped up leftover chicken and my family loved it. The only thing that could have made this experience better is removing the annoying pop-up ads from your blog. I almost stopped coming to these blog sites because of the frustrating experience trying to just find the recipe in all the ads.
Polly, if you want to not be annoyed the whole time you’re making a recipe off of a blog, the trick is to click “print recipe” and just follow the recipe on the print page. No need to print, and no annoying ads!
Absolutely. Fantastic. This is the second time I’ve made and I think it’s better. Making it at the house is better than anything I’ve bought. I added a little more more stock but not too much to mess up the roux or the thickness of the soup. I find the half / half gives it a great consistency. It heats up really well. I will say though, I went to Panera and bought a bread bowl. Cause you can just buy a bread bowl and they will cut it for you. Thanks for this recipe.
Omg I made this soup today it is so delicious. You have to prep before hand and get everything ready. The only differences were 1. I peeled the large broccoli stems and simmered them in chicken broth for 20 mins to get soft then puréed them and added them to the soup. I also used an Emerson blender before adding cream and cheddar. So so good.
Is there a way to make this in the crockpot?
So easy. So good. Thank you. Will deff made again.
Quick and easy to make very good I really enjoy it
I made this today. It was delicious. I used frozen broccoli as I have a bunch in my freezer that needs to be used up. I also used 1 cup of heavy cream and 1 cup of 2% milk, as I didnt have half &half. Otherwise I followed the recipe. I’ve only made chicjen soup from scratch but I will be making this more often now. Easy and delicious.
I made this simply wonderful soup two days ago and can’t wait to make it again! It is exactly like Panera’s Brocolli Cheddar soup, only better because it’s made fresh, at home. I read comments first and was glad I used block cheese instead of pre-shredded cheese. The recipe is simple and straightforward, easy for any level cook to master. My husband raved about it and is eager for me to make it again, too. An elegant starter or main entree, this soup is a definite winner!
So glad you and your husband enjoyed the soup, Jeryl!
Tasty, easy to follow recipe. I don’t think I let the flour thicken enough before adding broth, but otherwise a simple and delicious soup!
This was absolutely amazing! I only had 6oz of cheese and it still worked great. I had looked at the comments about powdery cheese so I decided to rinse the shredded cheese and there was no powdery taste! Highly reccomend, just like Panera!!
Tasted great. I cheated by using pre shredded carrots and pre cut broccoli to save time, but I sliced up the cheese off the block myself. I added a little more seasoning with a bit of nutritional yeast since I had no paprika.
Taste was great! Only issue is that it was not a creamy soup. The liquid looked curdled. I made the recipe exactly as indicated. Everything was fresh. Suggestions?
I’m not sure what went wrong but the only thing I can think of is if you used pre-shredded Cheese. Please let me know if you do decide to give it another try!
You can’t let the soup boil after you add the milk or I’ll settle separate
Have to agree. I followed the recipe as noted. And I used the block cheese to shred myself. But it was not a thick creamy soup. Not sure what I did wrong…I’m thinking maybe it had to do when I added the flour. Any suggestions would be appreciated. Plan to make it again.
Did you use milk or cream? milk won’t make a thick soup as opposed to cream so I suggest next time try heavy cream for a super creamy soup!
I can’t get over how good this is with how simple it is. I am a lazy cook so I used a frozen bag of California blend and a half bag of frozen broccoli. I also scooped out all the carrots and cauliflower and pureed them after they were soft. I used a bag of triple cheddar shredded cheese and added shredded chicken. So dang good and so simple!
Very quick, tasty and easy recipe..no grainy issues using pre-shredded cheese..usually grainy comes in if the heat is to high, the excess heat squeezes out the fat from the cheese causing grainy and curdled textures.
This was my first time making it and it was delicious. My husband even got seconds and said it was better than Panera. I added a tiny bit more salt and used packaged cheese and it came out amazing. Will be making this again!
Absolutely delicious! A new family favourite! Easy recipe to follow and common ingredients. I used a shallot instead of an onion and used my immersion blender before I added the whole milk. So tasty it’s on my soup rotation now! Thanks!
This lovely soup reheats beautifully too!
I made this today. It was delicious. I used frozen broccoli as I have a bunch in my freezer that needs to be used up. I also used 1 cup of heavy cream and 1 cup of 2% milk, as I didnt have half &half. Otherwise I followed the recipe. I’ve only made chicjen soup from scratch but I will be making this more often now. Easy and delicious.
I love everything about this and it tastes gooooodddd 🙂
Can you use velveeta block cheese?
Yes, that will work perfectly!
I needed to use up some frozen chopped onions, carrots celery and broccoli, so this fit the bill. I added in nutmeg and nutritional yeast at the end—so good!
So tasty! Doubled the recipe, did 8 oz sharp cheddar & 8 oz cheddar. Wasn’t grainy at all as I shredded it. So delicious and will definitely make again. Thanks!
I was wanting to make this for dinner tonight. I was curious if you can use frozen broccoli in this??
I used frozen broccoli and worked perfectly.
Did you cook the frozen broccoli first or did you add it in frozen?
Soup was delicious! Very basic, but worked out perfectly for my picky 8 year old. I ignored the reviews and used pre-shredded cheese, and my soup wasn’t grainy at all! I would say the one thing is this does not only take 30 minutes to cook – more like an hour total due to chopping up the veggies, waiting for the onions to soften, and then waiting for the carrots and broccoli to soften. But I would definitely recommend this recipe and will be making it again!
Soooo good. And super quick to make.
First time making it, it was delicious! Thank you!
Finally! This is the broccoli cheddar soup recipe I’ve been looking for! I followed the recipe exactly as written, and it was a huge hit with the family. I agree that freshly shredded cheddar is the way to go. Pre-shredded cheese is easier, but creates a gritty texture. I doubled the recipe and made some homemade garlic croutons for a delicious weeknight meal. Thank you for such a tasty recipe!
AMAZING! I doubted I could ever make broccoli cheddar soup that tasted like Panera’s with healthier ingredients and in such a short time! I followed the recipe almost exactly except made the following changes to make it healthier:
-used 2 tblspn oil instead of 4 tblspns of butter
-used milk instead of cream
-used whole wheat flour instead of all purpose flour
Thank you for such an awesome recipe!
This was a very quick easy recipe not make we loved it so tasty I did add a bit of heat just to spice it up a bit but so good either way.
It’s a keeper.
You nailed this recipe! Just made it for my boys, it is good! I did shred my own cheese and followed directions exactly. This is a keeper!
Love this recipe! First time it was perfect. Second time making it, it was very grainy. What caused the graininess? How can I prevent that?
I imagine that the people dealing with issues regarding the soup turning out grainy, are probably using pre-shredded cheese. Most shredded cheese is dusted with an “anti-caking” agent to keep it from forming a lump in the bag – unfortunately, this makes it gritty when melted.
Solution: shred your own cheese and it’ll be velvety 🙂
DELICIOUS!!! And so fast and simple.🥦🍵
I’ve always been a little scared to make homemade soups but I found this recipe and it seemed to be pretty straight forward and we had all the ingredients on hand so what the heck, why not make it? THIS WAS AMAZING!!! My husband said it’s the best soup he’s every had. Not just best broccoli cheddar soup but best soup EVER!! We’ve already made this twice in two weeks. It’s a winner. THANK YOU!!
Very good and easy to make. It’s a little thick for my taste so next time I’m going to use 1c milk and 1c half and half. But it is very good. Will definitely make again. Thanks for posting
Can you please tell me what you mean by half and half,the soup looks great and I can’t wait to try it.
Half and half is half milk and half cream. You can find it at the grocery store, with the milk.
Could you please explain what you mean by half and half, i get confused.But the soup looks and I am sure tastes great,can’t wait to give it a try.
For my second time making this I decided to make a rue out of the flour and a little bit of butter then added that to the onions and for the cream I tempered it and I got no grainy soup and it was so much better!! But regardless I love this recipe!
Does this soup freeze well after it’s been made?
Can i put this soup in the crock pot to stay warm once I cook it on stove? I’m making this tonight I hope I can get a response before I make it. This soup sounds amazing I can’t wait!!
Yes, you can. Put it on a very low setting just to keep it warm because you don’t want to overheat it and break the cream sauce.
I made this and completely left out the flour, used heavy whipping cream instead of half and half and added a can of Campbell’s Cheddar cheese soup. Husband loves it!! It’s delicious!!
Somehow I messed this up. Followed the recipe, doubled it.. somehow it cam out tasting grainy/four-like. My husband couldn’t even finish a whole bowl.. totally bummed because now I have a double recipe that won’t get eaten.
You most likely did not cook down the flour all the way thus resulting in the flour taste.
Oh yes, you did that with this recipe!! This was a great one to follow. I added my own blend of seasonings (mrs.dash, garlic powder, cayenne, nutmeg, adobo) and my own blend of creams(half and half, evap milk, and almond milk) it turned out sooo good and I made a big batch to meal prep. Thank you!!!
This is a great soup. I only made 1/2 the recipe. Now I wish I had made more. Yummy!
I followed to a T and it came out perfect. So easy and tasty!
Can the AP flour be substituted with almond flour?
Yes, it works!
Oh my gosh. AMAZING! I ended up doing 2.5 cups of cheddar and more salt and pepper at the end! I ate with a baguette and it was to die for!! Just like Panera.
Yum, great to hear!
Made this today and it was so good! I have been so intimidated by the other Cheddar Broccoli Soup recipes I have found so I never tried making it. This was quick, easy and delicious! Thank you!
You are so welcome!
I’m gonna try this just wondering if you can make this in crockpot
Easy delicious 30 min soup ate 2 bowls in 15. I added bacon. 😋😋
Could you sub velveeta for the grated cheese?
Yes, that works perfectly!
This is so yummy!! My husband is not a soup eater but I made it during a Chiefs game & he went back for seconds. He loved it. I’m glad I doubled the receipe.
Wow, I just made this and it’s so delicious! I used low sodium vegetable broth and smoked paprika. I always find broccoli cheese soup in restaurants to be too salty. This was perfect
Yum, thanks for taking the time to leave a review 🙂
Amazing recipe. I made it for myself and even though I was down with flu, it was an easy recipe to make. Delicious and soothing. True comfort food
I have made many different types of broccoli cheddar soup. This one is by far the easiest and most flavorful. I’ve made it twice, now. The best compliment is when a foodie friend asks for the recipe.
I’m wandering if this can be made with cauliflower? I loved the broccoli cheese soup so much.
OMG, this was AMAZING. The only thing I did different was to wrap mine in bacon (which kept all that goodness inside). It was truly to DIE FOR!!!!!
I’m having 15 people for dinner how many people does your recipe serve?
This recipe serves 4 people so you would need to make 4x the amount. The recipe servings can be easily adjusted above 🙂
so delicious and easy! thanks for this awesome video!
OMG!!! This has got to be the best broccoli cheddar soup I’ve ever had… most definitely better than Panera’s!! I did add more salt, pepper and paprika at the end. Simply the best!!
Could I use fat free half & half?
Yes, you can. It won’t be as creamy but it should work 🙂
I made this recipe tonight exactly as written. I did double the recipe. It is perfect!! So good! This will be my new go to broccoli cheese soup go to recipe.
How many cups total do you think this makes?
This should make at least 6-8 cups of soup.
What if you want to cook in a crock pot or slow cooker what do yuh suggest for cooking time
This recipe is so easy to make! I doubled it. I also used half extra sharp and half mild cheddar. The flavor was spot on! I chose to use whole milk since you are making a roux and there is already a ton of cheese. It turned out perfect!
Delicious recipe! However, mine had a “chalky” taste that I can’t quite put my finger on. I doubled the recipe and used heavy whipping cream. I used Sargento Medium Cheddar slices.
Do you think the chalkiness was the heavy whipping cream or the type of cheese I used??
Thank you!! Other than that, it was delicious!
The chalky taste may be from the pre-shredded cheese if you used any. They add potato starch to keep it from clumping. Next time, I would shred a block of fresh cheddar cheese 🙂
It could also be maybe you didnt let the flour mixture cook enough? Sometimes if you don’t mix it for a good two minutes or so the flour wont all be incorporated
From my experience the chalkiness could possibly have come from not cooking the roux long enough. You have to cook the flour until it becomes light golden brown, approximately 5- 7 minutes.
Followed the recipe exactly and it was delicious! My 4 year old actual said it “tastes better than Panera!” And was super quick! Nicely done!
So happy to hear that, Fatimah!
Excellent. I did need to add more chicken broth (I added 4 cups) because there really was not much liquid in the pot to simmer for the 15 minutes without it sticking and burning. Will be making again.
Thanks for the feedback! so glad you enjoyed it 🙂
I used three cups of vegetable broth instead of two and substituted 1/2 cup of sour cream for the two cups of half-and-half. I used instant mashed potatoes for a gluten-free thickener, instead of flour. I semi-pureed most of the soup with an immersion blender. The soup is very savory!
This recipe is great! First time I followed it exactly and we loved it! My husband has a big appetite so the 2nd time I added some Yukon gold potatoes with the onions so they’d cook through and OMG! Ultimate comfort food. This is now permanently on the menu in our house. Thank you!
This was so delicious and easy to make. My family enjoyed it!
Hot damn that’s good cooking! Didn’t change a thing. I can’t wait to make it again and I’m doubling the recipe next time. Was thinking about making it for Thanksgiving but I can’t wait that long to eat it again. Thank you for a spectacular recipe.
Thank you for taking the time to leave a review!
This was really good. My husband loved this soup. I did double this for extra. Yummy!!
So glad to hear that, Shannon!
I made for the first time like 3 weeks ago. DELICIOUS! I made again tonight and doubled…. it tasted nothing like it did the first time. I was so disappointed. I don’t know what I did wrong.
I’m not sure why it didn’t taste as good the 2nd time! Did you make sure you doubled all the ingredients? sometimes cooking in smaller batches makes the food taste better for some reason 🙂
So yummy and easy!
PERFECT soup. All I did differently was cut the carrots into circular thin pieces because I like them chunkier and I quadrupled the recipe because we LOVE soup. (kept flour the same though and the thickness was perfect)
Yum, thanks for the feedback!
The cheddar cheese I used refused to melt so definitely the recipe is more than 30 minutes.
Hmm.. that might depend on the brand of cheese you used. Was the cheese pre-shredded?
If you used preshredded cheese it won’t melt well because of the ingredients they add to keep it from clumping together.
Can I make this without the cheese?
Yes, it will taste great too!
Great recipe, I didn’t have enough broccoli but I added extra carrot and it was good. I changed it a little, adding more paprika and some cayenne pepper, and used almond milk and it turned out really good
So yummy and easy to make! This might be the best broccoli cheddar soup that I’ve had. Thank you so much for sharing this recipe!
ik right?? Im 13 i made this recipe!! my whole family loved it!!
Great job!!
Yummy! I decreased the flour, and increased the cheese. We’re decreasing our carbs, so this way I can have a roll. Topped with chopped, crispy bacon. Excellent!
This was super easy to make and so delicious. I would definitely recommend double the recipe. You’ll want more later. I usually add bacon to my broccoli soup, but this was great without it.
I made this just as recipe said to first time excellent second time I used what leftovers I had on hand I hate things going bad and tossed them. I added ground chicken cauliflower rice just a small amount probably just a burger size worth and I had about a cup and half of organic $7 cabbage I didn’t realize I paid for was so mad anyways didn’t want that going bad and tossed it all in with it I didn’t have carrots so that was out but anyways I added some cooked bacon to the top !!! And had to add extra water oh boy was that good and a accomplishment my daughter loved it !!
Thanks for sharing your feedback!!
This is an amazing recipe easy to make I did it with all fresh ingredients out of our garden I did double the recipe and I’m so glad I did ! Thank you so much for sharing. Stay safe
If I could give it more stars ⭐️ I would
That makes my day! Thanks for taking the time to leave a review <3
Soooo good!
My sister said “it’s so good!” I even asked does it beat panera’s and she said, “oh yea!”
You are so right. Definitely better than Panera. I am making it right now and it’s so delicious. I’m so excited. Thank you so much for the recipe.
I made this for dinner tonight and it did not disappoint!! Even my little guy who hates broccoli ate the whole thing! Good thing I made a double batch!
So happy to hear that!
This was delicious. Put it in bread bowls omg. Might try with some shredded chicken in it. Oooooh
Delicious! So easy and the family loved it.
This recipe was simple and really delicious! I did use less salt but that’s because of our preference! Thank you for the recipes ! They’ve come really handy during these trying times 😩
This recipe was delicious. So easy to make. Next time I am going to figure out how to give it more of a broccoli taste. But for sure a keeper. Thank you.
It is amazing! Truly, better than Panera! Second time I added diced potatoes and it was delicious too. No more looking for a delicious broccoli cheddar soup. This is it!!!
So easy and really good! My mom HATES onions and she loved the soup. Everyone gave it 5 stars. I will definitely double it next time because it was only enough for four bowls and everyone wanted more. I followed the recipe pretty closely and had no hiccups.
Awesome! So glad to hear everyone enjoyed it 🙂
Delicious!
Just finished this for dinner-delicious and easy to make!
Absolutely delicious!! Thank you for this recipe!
Loved the recipe. Easy to follow. I subbed GF flour, and doubled up on the broth, onion, carrot, and garlic to stretch it further. I also steamed broccoli in microwave then added the bag. Overall, a great recipe.
Soup did not taste much of anything. I added more salt and pepper on my plate.
My 3 & 5 yr old helped me make it for dinner they loved helped and enjoyed having it!
This soup is delicious! I followed exactly and the texture is perfect but I added extra seasoning for my taste. along with the nutmeg and paprika, I added smoked paprika and cayenne and the flavour was great! Easy and delicious meal, thanks for the recipe.
Amazing!!!!!!! For the cheese, I added 1 cup of cheddar and 1/2 cup parmesan. Also an extra ½ tsp of paprika and it’s beautiful!!!!! I’m using it as a sauce for potatoe bake, but I just wanna eat it up now!
Really really nice 🙂 and easy to make to your own taste. Although I messed up adding the flour bigtime, it still came together nicely. It’s not heavy or thick at all, just creamy and light. And surprisingly healthy w lots of protein and about 250 calories per cup 🙂 will definately make this again.
Delicious!!!! This recipe is AMAZING and sooooo good!!!!! 😋 Thank you for sharing!!! Made recipe exactly as written and wouldn’t change a thing ❤
So happy you enjoyed it, Hannah!
This recipe looks great and will help me use up a ton of misc ingredients in my fridge. Even though its summer I am going to make this tomorrow.
I literally just made this soup it was super easy and tastes delicious!!
My family loved it! Thank you!
Thanks for the recipe, I made this last night and it was excellent!! I added potato because I love them. I’ll be making this again.
Did you add frozen or fresh potatoes? If frozen, did you thaw them first? If fresh, did you boil them first? Diced or shredded? I can’t wait to try it as I’d imagine it will taste like a loaded baked potato! Add a little sour cream on the top! I’m making myself hungry. Lol Thank you in advance for your help!
I used fresh potatoes sliced small. I guess you could book them first, but I wasn’t on a rush. I let them cook and it was delicious! Really like a loaded potato!
Can I use chicken stock instead of veggie stock?
Yes, it will work just fine!
Hey I dont have cheddar cheese but I have a mixed bag of fiesta blend cheese can I use that?
Yes, that will work!
This soup is amazing! My family loves it!! Definitely a winner!
Hi, I tried this soup for dinner tonight. It was absolutely delicious and comforting. Thank you very much for such a wonderful recipe.
So happy you enjoyed it! Thanks for stopping by 🙂
Really Delicious, just made it!
This looks awesome, I can’t wait to make it!
A helpful hint I learned while making cheese sauce and soup is NOT to use pre-grated cheese. It has a coating on it that prevents clumping and can affect your food 😁
Added bacon VERY delicious
I used almond flour instead of A P flour and added more cheese to thicken and it was delicious. It was easy.
DeliciOus & eAsy