This is the best broccoli cheese soup.
Not only that, it’s some of the best soup I’ve ever tasted, period.
This is the best broccoli cheese soup. Not only that, it’s some of the best soup I’ve ever tasted, period. If you like Panera’s broccoli cheddar soup, this blows the pants off it. It’s an easy soup to make and is ready in 1 hour. I kept the soup vegetarian by using low-sodium vegetable stock rather than chicken stock, and made it healthier by using fat-free half-and-half. I love broccoli and used plenty because I prefer big chunks of broccoli in every bite but you can use less. I also used some stalks to make use of the entire head and not waste any, but you can use florets only if preferred. There’s a few optional spices like smoked paprika, mustard powder, and cayenne pepper. They’re not mandatory if you don’t keep them on hand, but they do add extra depth of flavor. Use a high-quality cheddar cheese that you grate yourself. Read the recipe at least twice before beginning. You’ll be rewarded with the best, creamiest, richest, and most amazing soup.
Time: 30 minutes
Yield: 7 servings
INGREDIENTS:
- 1 bunch broccoli
- 1/4 C butter
- 1/2 C chopped onion
- 3 T flour
- 2 C chicken broth
- 1 C broccoli water
- 2 C half and half
- 1/2 t Worcestershire sauce
- 1/2 t salt
- 2 C cheddar cheese, grated
DIRECTIONS:
- Chop your broccoli and toss it in a medium-sized saucepan. Cover it with water and boil until tender.
- Drain 1 C of the broccoli water into a measuring cup and set it aside.
- Mash the broccoli up with a potato masher. Don’t have one of those…don’t worry about it. You could use the bottom of a glass cup.
- While the broccoli is cooking, melt the butter in a large pot.
- Add the onions and cook over medium-high heat until they are translucent for about 5 minutes.
- Add the flour and whisk it all around to combine it with the butter and onions.
- Pour in the chicken broth. Bring it to a boil and add the reserved broccoli water, half and half, Worcestershire sauce, and salt.
- Stir and cook until the soup becomes slightly thick. This should take about 5 minutes.
- Add the broccoli and the cheese.
- Remove the pan from the heat. Don’t let the cheese cook in the soup…it just needs to be heated through so it can melt, nicely.