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Broccoli Cheddar Soup

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  • Author: María
  • Total Time: 40 minutes
  • Yield: 6 1x


It’s way cheaper than Panera Bread. More work tho, which I guess is why we buy it from them, huh? 


Units Scale
  • 1 1/2 lbs broccoli florets, chopped into bite-size pieces
  • 1 large carrot, grated
  • 1 small Vidalia onion, minced
  • 2 cloves garlic, minced
  • 2 1/2 C vegetable stock
  • 1 1/2 C sharp cheddar cheese, grated plus more for serving
  • 1 C heavy cream
  • 1 C whole milk
  • 1/3 C all-purpose flour
  • 4 tbsp butter
  • 1 tsp seasoned salt, to taste
  • 1/2 tsp dry mustard powder
  • 1/2 tsp cracked black pepper
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper


  1. Add the butter to a large, heavy-bottomed pot or dutch oven over medium-high and melt. Add in the onion and sauté over medium heat until translucent. Add the garlic and cook a minute more, just until fragrant.
  2. Sprinkle the flour over the onion and garlic. Stir everything together, allowing the flour and butter to make a sort of paste. This is your roux, and it’ll thicken the soup. Cook, stirring constantly until it’s deepened in color just a tad, about 3-4 minutes. 
  3. Stir in the vegetable stock, milk, and heavy cream and bring to a simmer. Add the dry mustard, seasoned salt, paprika, cayenne, carrots, and broccoli to the pot and bring everything to a boil. Reduce the heat to medium-low and cover the pot with a lid. Allow the soup to cook, stirring occasionally, for 15 minutes. 
  4. Turn off the heat and stir in the shredded cheese, until it’s completely melted and distributed throughout. Serve immediately, with a sprinkle of cheddar on top. Dassit! 


  • Don’t skip the post above the recipe! It’s where all my advice lives. 
  • Prep Time: 10
  • Cook Time: 30
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