Broccoli Cheese Soup
This homemade broccoli cheese soup recipe tastes just as good as Panera's!
Servings: 5
Ingredients
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- ½ yellow onion finely diced
- 8 cloves garlic minced
- 1 ¼ cups whole milk
- 32 oz vegetable broth
- ¾ cup heavy cream
- 2 ½ cups finely chopped broccoli florets around 1 ½ heads
- 8 oz sharp cheddar cheese freshly grated
- ¾ teaspoon salt or salt to taste
Instructions
- Melt the butter over medium heat in a dutch oven or large pot.
- Add the onions and cook them until softened and translucent.
- Add the garlic and cook for 1-2 minutes, until fragrant.
- Add the flour to the onion mixture and stir constantly until it starts to brown (3-5 minutes).
- Pour in the milk, vegetable broth, and heavy cream. Stir constantly, until smooth (around 13-15 minutes).
- Add the finely diced broccoli florets and simmer for 15 minutes, until tender.
- Turn the heat down and stir in the cheese until completely melted (around 5 minutes).
- Salt the soup to taste and serve.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
To make the process easier, measure out and prep all of your ingredients before you begin making the soup.
Nutrition
Calories: 483kcal | Carbohydrates: 18g | Protein: 16g | Fat: 40g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 117mg | Sodium: 1422mg | Potassium: 349mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2032IU | Vitamin C: 43mg | Calcium: 456mg | Iron: 1mg