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.
Came out really yummy! I doubled the portions and now I have so many leftovers so hopefully it freezes well. I made two changes based on what I had. I did half cauliflower and half broccoli. I also did a mix of whole milk and half and half in order to reduce the calories a bit. Was delicious. Thanks
I used sharp cheddar, I’ll use mild next time. I added another cup of milk to lessen the sharp cheddar flavor. Delicious!
18/11/2023. Absolutely love broccoli and cheese soup I use Stilton cheese with one cup of cheddar and add extra pepper as we like it that way. I don’t do the roux because to me the soup thickens up enough when you have all the ingredients in especially when the cheese and cream are put in. But if it turns out a little on the runny side then I add cornstarch or plain flour mixed with cold water and add it to the towards the end. Served with fresh baked bread and lashing of best butter spread on it Lush 😋😋
6ou were right this is so much better than Panera. The fresh ingredients really make it pop. We are having a rare cool Rainey day here in SW Florida and my hubby thought we should pick up some of Panera’s soup at Aldi. To expensive for the amt. So, instead we made our own. Had all ingredients at home just finished enjoying a bowl. Honestly it was ready in 30 minutes. Delicious, did add the paprika yum!
5his will be on our meal rotation for sure. Thanks for sharing.
I made it with regular milk instead or half and half or heavy cream. I also didn’t have any chicken broth and used two cups of water with Better than bouillon 2 tlb. The roux was excellent, the flavor was very good. The main thing I’d change will be to add a 1/2 cup to a cup of finely chopped broccoli to richen the flavor. Other than that for a 30mjn Recipe and no crazy steps came out delicious. On my second bowl.
Hello! This looks delicious! I plan to make this soon but I was wondering, what is “AP” flour? Is that a brand or type of flour ? Thanks !
Hi Chris! AP is All-Purpose flour. Just the “regular” type of flour!
I would say this is relatively easy to make and an overall decent taste. I did have to add additional seasonings for a better flavor. I will cation you, I think the amount of cheese it too much. I became extremely sick from the amount of dairy, even when I swapped the half & half for soy milk. I realize not everyone is sensitive to dairy, but I typically eat multiple servings of dairy a day, no issues. I have also eaten many bowls of broccoli cheddar soup in my life and never had this happen before lol. Just wanted to let others know that the measurement may be off with this one! If I remade it I’d say 4 ounces is sufficient.
This was perfection! I have been craving a good broccoli cheese soup and this totally fit the bill!
Made this soup ,added two cups of chopped spinache .I used old sharp cheddar cheese ,vegetable broth,also added a little more flour for thickening .I sautéed all vegetables in a large Dutch oven for about 15 min and then added stock.This soup turned out fantastic
Yum!!!
This soup is so good and easy to make.
I’ve made the actual Panera soup and this one is much more healthy
with significantly less calories, carbs and fat.
Super easy and delicious! My friends loved it
Made my wife’s all time favorites list. I doubled the recipe and used half shredded cheddar and half smoked Gouda. Would recommend.
Can you make this soup ahead of time? Or is it best served the same day?
Yes, can it be frozen?
Just made this and we enjoyed it. Added some more carrot and onions. It needed some more salt for our taste, but otherwise perfect. Thanks for this recipe!
Thanks for taking the time to leave a review!!
Made this soup exactly as instructed and my family loved it! I’m vegan so next time around I’ll sub out the cheese and milk for vegan options and hope it comes out as good as the original. I.m looking forward to trying more recipes from this site! Thank you for sharing!
Thanks for the lovely feedback!
I’m so happy you and your family enjoyed the soup! Thanks for taking the time to leave a review 🙂
Excellent soup. I used 4cups of Broccoli.
I’ve made this soup a few times and I love it! I triple the amount of broccoli and carrots because I love vegetables. The first time I made it I added extra garlic and it tasted too garlicy the next day when I reheated it, so I would not recommend exceeding the specified amount.
i used the same ingredients but different quantities and it turned out great 😋 my picky little sister even loved it!!!
Delicious added a few extra seasonings and used Dubkinger, med cheddar, and mozzarella.
I used left-over boiled broccoli from dinner the night before, and doubled the recipe. I made just as the recipe directed, but chopped up all of the veggies and simmered for 30 minutes before adding the half-and-half and cheese. It was Amazing! Served it with garlic bisquick biscuits. My grandkids LOVED it!
Delicious, but “better than Panera’s” is an interesting claim because it is exactly Panera’s recipe plus some garlic.
Came across this recipe, so glad I tried it. I added cauliflower to it and used cheddar and Monterey Jack cheese .
In a word delicious.
i added chicken for some extra taste, extra broccoli as well! never will go back to panera!!
Yum!
Why isn’t there a print option?
There is, it’s in the big blue box right before the Ingredients section starts.
Delicious!! Has anyone tried freezing leftovers?
When I tell you this looked so good! I can’t wait for NY guests to compliment me!
Thanks for this great recipe! I did add garlic powder and white pepper, and more paprika! Substituted salt for vegeta to enhance color and taste!
This recipe was definitely a hit! Saved! Delicious 😋
When I tell you this looked so good! I can’t wait for NY guests to compliment me!
Thanks for this great recipe! I did add garlic powder and white pepper, and more paprika! Substituted salt for vegeta! Delicious 😋
This really does taste just like the Pan era version!! The seasonings in the recipe are SPOT ON!! I serve mind over air fryer biscuits and it is sooooo good!! I’m critical when it comes to copycat recipes, but this one is a 10/10!
I made mind with the following variations/mistakes:
I used 3/4 cup heavy cream and 1 & 1/2 cups whole milk
I used 1 cup sharp cheddar, 1/2 cup mild cheddar, 1/3 cup Colby Jack, and I shredded those myself.
I used an extra garlic clove. I would not do this again. My cloves were bigger to begin with, and in the end, it was just a little bit too garlicky.
I added a little bit extra broccoli. The amount of broccoli was fine, but a little too crunchy for the soup, even after I sautéed for an extra minute. I would probably steam them, and the carrot shreds before starting everything else, just to help with texture. I would maybe use an immersion blender next time as well, as my toddler didn’t like hers chunky like I do!
I also added probably two more cups of cheese to thicken it up, as I didn’t use the half & half the recipe called for.
I still THOROUGHLY enjoyed this recipe! SO good! I can tell a lot of work went into getting this right, and it shows!!!
Outstanding!!! Definitely restaurant quality. I followed the recipe exactly (which is rare for me because I usually add my own flair) and I used the half and half and it turned out amazing! I wanted to eat more than I did (knowing how much cream and cheese was in there made me pump the brakes). Thanks for the recipe! I’ll definitely make it again!
This has become my signature dish. Thanks for the great recipe!
I’m so happy that you’ve enjoyed it! Thank you for sharing this kind review!
The soup was delicious, I didn’t have cream and only had 2% milk and it was delicious, I left my broccoli in kind of big pieces, I usually purée recipes such as this but I just wanted a change.
I’m so glad you enjoyed it!! Thanks for reporting back!
Can’t wait to make this..
The best version I have ever tasted. Such an easy recipe, and so tasty. We are adding this to our home menu from now on.
I’m so glad you enjoyed it!! Thanks for reporting back!
I’ve been making this stuff for about 30 years but the only thing is,I’ve never thought to add fresh garlic or carrots. I’m going to try it your way for supper tomorrow night,gonna have that and some filet mignon with a side salad. Although if it weren’t for my husband I’d probably just have the soup😂🤣yummmm
Yes so good!
Delish made it tonight
Very, very good. I left out the cheese as I’m getting tired of every recipe calling for cheese! Very pleased with this recipe and it will go into my “saved” pile.
The best soup ever. SO EASY!
I added Gouda cheese. Next time I will put it through the food processor as it was a little harder to melt but it was delicious.
Delicious, fast & easy. I used my broccoli from my garden. Yummy!
WARNING!!!
ONCE YOU MAKE THIS YOU AND YOUR FAMILY ARE NO LONGER GOING TO BE ABLE TO EAT THE RESTAURANT VERSION!
🙂
HANDS DOWN BEST!!!
When you say better than Panera you mean it. I found out that home made was no longer even comparable to restaurant soup the day I made a copycat chicken gnocchi soup. After that day we went to olive garden and their version was like the “Wish” version of soups! LOL
And the other thing that I think is worth noting is the ingredients are guidelines but not rules. For example one day I wasn’t paying attention and added the flour to the pan twice so my soup came out extra thick that day and my family decided that’s how they liked it so ever since then we make it extra thick
We use different cheeses for variations and it’s always great.
Fresh herbs are highly recommended especially thyme and rosemary!
Sorry I missed the stars and Don’t see the option to edit so hope this helps recipe is GREAT
We had been craving this soup, but we don’t eat dairy so we “veganized” it with Earth Balance butter, Violife Cheddar, and Oatly Barista Blend oatmilk and it was absolutely delicious! Fantastic recipe… thank you!
We like more broccoli and less cream. I always double recipe, but atleast 3 times the amount of broccoli. And use 1 1/2 cream to 2 1/2 cups milk.
What a great recipe! I added Walmart brand melting cheese instead of shredded cheddar and it worked very well. I also added real bacon bits. I simmered for five minutes instead of 1 to let my bacon incorporate as well as my cheese cubes to melt. The best soup I have made, by far! Thanks for sharing this treasure, Layla!
Perfect recipe, and I followed it exactly. Wait–I didn’t have broth so I subbed water. Everyone, especially kids, loved the soup and I will be making a double batch next time. I did quite literally make this from start to finish in 30 minutes, including chopping the veg. I used a food processor for the carrots and cheese. Great job, Layla! I will be checking out your other recipes.
Amazing soup! I can’t wait to use this for future meals where I have minimal time! I can maybe see bacon (fried) added for more protein. However, this was incredible and doesn’t really need any extra ingredients! My boyfriend was pleasantly surprised to love such a non-meat soup 😂
Thank you for the food inspiration! Incredible!!!! Seriously!!
I bet you also post bad reviews on Amazon purchases when someone steals the package off your porch.
Love it !!!
I just used heavy cream instead of half&half and flour.
Amazing! Thank you!
I made this according to the recipe and it turned out BETTER THAN PANERA’S according to my husband who will bit eat Panera’s but loved this one. He is requesting it now. Thanks for a good one!
Delicious! My only changes were that I had about a 1/4 head of leftover raw cauliflower that I wanted to use before it went bad, so I grated it very fine and put it in with the broccoli and carrots, so it cooked down to nothing, and then I used fat-free half-and-half because that’s what I had on hand. It was very creamy.
You must be a troll cus this comment is insane 😭💀 anyways I loved it lol
Recipe was great and easy to follow. The only thing I did differently was adding the entire carton of the Chicken broth to the pot because I felt like it was needed because just adding 2 cups was not enough due to the thickness. I also added an extra cup of broccoli. Seasoning was perfect.! I’m so glad I found this recipe.
Loved this recipe! I doubled it and realized at end I had no cheddar cheese, only pepper jack. It turned out great but will use cheddar next time. Delicious!
Love this soup, thank you!
You changed everything about it. This soup is not an option if you’re looking for healthy. Lol I don’t care for Velveeta and agree with other commenters that it’s going to drastically change the taste of this soup since it’s recommended you shred your own fresh cheese. I personally loved it as is but only eat it every once in awhile BECAUSE it’s not healthy…but of so delicious!
I made a couple changes, used whole milk, less flour and added a diced potato to help replace loss of flour. It I was delicious 🤤
“One or two minor upgrades” LOL you changed literally everything except for the broccoli, carrots, and flour/seasoning with a far worse and/oror fake alternative, you clearly don’t understand cooking. Why would you expect it to taste good when you changed everything that gives it flavor with a cheap, fake alternative? Velveeta is nasty ulta-processed “cheese” (not healthy by the way), Onion flakes and garlic powder are not even close to the same as cooking with the real thing, beef stock is not the right flavor for this soup (and you picked that for the weirdest reason I’ve literally ever heard), Low fat margarine is fake and nasty (might as well use an oil instead if you believe in ‘healthy cooking’), and using non-fat milk instead of half and half probably made your soup SO bland and watery. If you want to make health food don’t make a broccoli cheddar soup, or enjoy a small portion (using real, proper ingredients) as a side.
Rating your ‘recipe’/revisions a 0.
That was the most amazing (not in a good way)bad review and my favorite reply ever! We are cracking up over here!
Delicious! My only changes were that I had about a 1/4 head of leftover raw cauliflower that I wanted to use before it went bad, so I grated it very fine and put it in with the broccoli and carrots, so it cooked down to nothing, and then I used fat-free half-and-half because that’s what I had on hand. It was very creamy.
At least the she did not substitute the Broccoli for another vegetable such as asparagus. I followed the recipe and the soup was great,, maybe I need a shade less cream and a little more cheese, but this was my first time
Truly loved that reply. They made a completely different soup lol
This is a great recipe. I did feel like it was missing something so I added Cayenne pepper, which helped enhance the flavor, not make it spicy. A chef once told me a secret ingredient to her broccoli cheddar. It was Tabasco sauce, but I didn’t have any. Next time I will add an extra cup of broccoli as well.
Turned out great! I used full fat cream and added extra seasonings and cheese. I also used my hand blender to break up some of the larger pieces giving it a thicker texture. Will make again for sure!
I made this today for the first time. I’m not a skilled cook but this recipe can be made by virtually anyone with common sense.
I did not use nutmeg, but did use paprika. I added more chicken stock than in recipe including a little more half and half.
It came out pretty delicious. The only problem I had was it was a little salty for me. I should have been more careful with the kosher salt, but it was still acceptable. My wife and I had it for lunch than went to a local Mexican bakery to get some fresh bread to have it with dinner. You can’t beat the price when you make it yourself. When I buy it at Publix, it’s over $5.00 a bowl! Definitely a keeper!
Mike H
By adding more stock you increased the salt content. Next Tim just skip the teaspoon of salt.
This soup is delicious. I added more water, salt and a large pinch of cayenne pepper for a little zip.
I also used cornstarch instead of flour. Try using old cheddar as it has a little more flavour.
Made this last night (using all-purpose GF flour for the roux) and it turned out great! Even my broccoli hating husband ate his whole bowl.
then why would you comment and rate it? that’s nonsense.
😂😂😂😂
I didn’t know about it at first but once it was finished it was amazing!
Cooked as directed and used fresh broccoli, used regular milk instead of cream and it was still velvety with lots of favor.
Great recipe. Added some bacon bits and a pinch of nutmeg and the soup was perfect.
I made it to celebrate National Soup Day. Excellent soup. I used 1 teaspoon paprika, 1/4 teaspoon dried ginger, and 1/4 teaspoon dry mustard. I only added 1/2 cup milk and increased the stock. It’s definitely a keeper.
Fabulous! I had some leftover broccoli and zucchini, and this recipe was the perfect way to use up both. 10/10, will make again!
William maybe something was wrong ( bad milk or cheese or over cooked) I have made it several times and it has always turned out great. Try cooking it slower and grating your own cheese ( shredded cheese doesn’t melt as well as block cheese) I hope you try it again as it’s awesome! 😊
I added some sharp cheddar towards the end and I might’ve overcooked the broccoli but it came out grainy. Is it supposed to? Idk what I did wrong 🤔
I’ve had that happen when I’ve been in a hurry and had the heat too high. The cheese won’t melt correctly. You can lower the temp, add a bit more water or milk, stir to combine better and see if that helps. Also, if you didn,t give the cheese at the end enough time to melt, that can affect it too.
My whole family enjoyed this, which can be rare!
This was so quick and easy and turned out super good. Thanks for this recipe! Will make again
Soo easy!!! So fast!! Had cut up broccoli in freezer. Just threw together!! Super cheesy!!
Yummy. I tripled the recipe and it was ready after an hour or so. Have a lot of hungry peeps, thank you!
Thats good because I have hungry people too
Love the recipe it’s simple and simply delicious. My whole family loves it!
Not bad, but not great either. A pretty average soup. Needed much more salt and vegetable salt. I would use both whipping cream and half n half next time, I think. Overall a pretty bland soup 🙁
Emily,
I can tell, just by reading the recipe, that it should be delicious.
Cooking is not an exact science… and a recipe is a guide, to be adjusted to your personal taste.
Love this. I used more carrot because I love carrots. I also threw in the cheese and let it melt before puttin the half &half. I thought it was a bit thick,so I added about 1/4cup dry white wine..I also used more nutmeg and some white pepper.
Absolutely delicious! Doubled the recipe, used 1 Cup 1/2 & 1/2 and 3 cups whole milk. Omitted nutmeg(not a fan of that spice)
Doesn’t even compare to the soup at Panera! It’s wayyyyy better!!
Also added left over ham to the pot!
This was delicious! Will be making again!
SHUTUP!
Love, love this soup. I did add more broccoli and some shredded chicken(hubby has to have meat). Lol
I will make this again!
This is so good and so easy! I blended a couple ladlefuls to make it even creamier.
Not very nice
Can you freeze this? I’m the only one that likes the soup. My husband doesn’t like cheese with broccoli… I know lol
LOVED IT! Only thing I tweaked was omitting the onion (I’m not a fan), adding 1/4 tsp of nutmeg AND smoked paprika, and using 1.5 cups of half & half and 1/2 a cup of heavy whipping cream. I will definitely make this again.
I’ve been making this recipe for awhile now and it’s so delicious! Everyone in my family loves it. I usually add an additional cup of broccoli when I make it because I like a lot of broccol.
I made this tonight with half broccoli a d half cauliflower. It was so good! Thanks for the great recipe!
This is one of my families favorites!! Thank you for sharing!! All three of my picky boys get so excited when they see me cooking this! They don’t like chunks, so I use an immersion blender before I add the half and half and cheese to break it up. I also add about half a cup of fresh Parmesan for a little added zing! So yummy!!!!
So yummy! I substituted flour with corn starch for a gluten free version! I also added SMOKED paprika as well as nutmeg, three in some diced new potatoes and garnished with diced cherry tomatoes. Absolutely delicious !!!!!
ya i have used frozen broccoli before and it has worked great! just not as fresh. hope that helps 🙂
Great soup! I used 1 cup half and half and 1.25 cups 1% milk. And only 1 cup of sharp cheddar shredded cheese. Frozen broccoli. Delicious!
Can I use frozen broccoli in this recipe instead of fresh?
Yes, I just used frozen broccoli cuts. The only thing I changed was the cheese. Only used a cup of sharp cheddar for such a small batch. Was just fine. Used a little more than 1 cup 1% milk and 1 cup half and half. Spices perfect. Delicious soup!
This was great! Better than Panera! Will certainly make again!
I like broccoli and carrots by themself alone. I think next time I will reduce the number of carrots and broccoli I use so there more soup base and not so thick. Overall, it’s a wonderful soup. Flavor is fantastic. Will definitely make this in the future.
YES! Absolutely Delicious. I couldn’t believe how tasty. I was proud to share this recipe with my family. I’m impressed!
Delicious! I made it with my fresh broccoli I picked this summer and froze and then defrosted it. Amazing taste. It was delicious!
Love it! I did 1 cup of milk 1 cup of heavy cream. Delicious !
This is a dangerous recipe. It was really good with New York sharp cheddar. You will not be disappointed. Also a good substitution for butter in this case is margarine if you don’t have any butter on hand. This is going on a list of rotating recipes for the family.
Incredibly easy and yummy! I added turkey stock with a little meat. Along with a diced red jalapeño that gave the soup some nice heat!
Very VERY yummy. But it took way more time to prep (more like 30 minutes). And it didn’t mention when to put the onion in. (I put it in with the other veggies, it worked fine). I also made it with Old Bay instead of paprika. Very good!
Can a different cheese be used for this recipe, such as monterey jack? Trying to use up some shredded cheese in the fridge before vacation. Thanks!
I did a mix of Cheddar and Gruyère. It was delicious. I think that any cheese with similar characteristics would work.
This recipe was delicious! Will definitely make it again!
I don’t like the Panera soup but man I’ve made this one for years now! It’s so good!!!!
This was decent soup. But definitely not better than Panera.
This is so yummy and was super easy to make. My daughter is obsessed with Panera’s soup so I made this tonight. She said it is the best soup she’s ever eaten!
Simple and absolutely delicious! Served with homemade sourdough and it was the perfect meal for our family!