Better Than Panera Broccoli Cheddar Soup Recipe | How To Make Broccoli Cheddar Soup |Courtney Lauren

heavy cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories and adds a creamy texture, while milk is more budget-friendly.

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and adds a cheesy flavor, while processed cheese is often cheaper.

Turn the pot to medium heat (about 5.5 or 6).

Add 4 tablespoons of butter to the pot and let it melt.

Once melted, add the diced onion and crushed garlic to the pot.

Stir the mixture and sauté for about 5 minutes until the onions are translucent and the butter is bubbly.

Add 4 tablespoons of all-purpose flour to the pot to create a roux.

Using a wire whisk, whisk the flour for about 4 to 5 minutes until it turns golden brown.

Pour in 3 and 1/4 cups of chicken broth and whisk to remove any flour clumps, ensuring a silky smooth consistency.

Add the washed and cut broccoli crowns and shredded carrots to the pot, stirring to combine.

Season generously with about 1 tablespoon of pepper, 1 tablespoon of paprika, and salt to taste.

Cover the pot and let the mixture simmer for about 20 minutes until the broccoli and carrots are tender.

After 20 minutes, add 2 cups of half and half to the pot and stir to combine.

Add shredded cheese in batches, starting with two handfuls at a time, stirring frequently until melted before adding more cheese.

Continue adding cheese in batches, mixing frequently, until all cheese is melted.

Let the soup boil for about 5 more minutes to ensure all cheese is melted and incorporated.

Taste the soup and adjust seasoning with salt and pepper as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens