This creamy soup is bursting with flavor and couldn’t be easier to make. And the bread bowl?! Chef’s kiss.
Talk about delicious! I know you’re going to love this Broccoli Cheddar Soup.
If you’re familiar with it, this totally reminds me of the famous soup from Panera. I dk about you, but I used to live for their bread bowls.
Getting little bites of warm sourdough bread as you eat your soup? Perfection. And then eating the bowl that’s become soft and full of soup flavor? Even better.
So, while I listed the bread bowl as optional, please know that I highly recommend it. If you’re not opting for a bread bowl, make sure to have some crusty bread to dip in this soup. It’s a must!
For your ingredients, this soup is full of nutrient-dense veggies. Chop your broccoli and onion really finely. Grate the carrots.
And, because it has a good amount of cheese, it actually contains filling protein too. How’s that for a complete meal?!
Make a big batch of this soup and store it in your fridge or freezer. You’ll be SO happy to have it on chilly fall days.
Chop the veggies
Finely chop broccoli. Peel and grate the carrots. Finely chop the onion.
Make the roux
In a large pot, add olive oil, onion and garlic over medium high heat. Cook, stirring frequently for about 5-10 minutes, until soft and fragrant.
Add the flour to the pot and stir constantly to create a thick roux for about 1-2 minutes.
Add other ingredients
Add in vegetable broth, broccoli and carrots and stir. Bring to a boil and then let simmer for about 15 minutes, until the mixture has thickened, stirring occasionally.
While the soup is simmering, grate the cheddar cheese. Note: spraying non-stick spray on a grater can make grating cheese easier.
Add the half & half and cheddar cheese to the pot. Turn the heat to medium and stir to combine, until the cheese is melted.
Scoop out bread bowl
To serve in a bread bowl, cut the tops off loaves of sourdough. Using your hand, scoop out the insides (reserve the top and inside to dip!). Pour the soup into the bread bowls and serve. If not using bread bowls, serve with crusty bread to dip.
Notes
- Grating the carrots and cheese: Instead of grating the carrots, you can also julienne them with a knife. Or, chop them really finely with a knife or using a food processor. And, while I love a good kitchen hack, I really recommend using a whole block of cheese vs. pre-shredded cheese here – it’ll melt much better! Try spraying some non-stick spray on your grater to help grate the cheese. You can also try grating in a food processor if you don’t feel like doing it by hand.
- Storage: Store soup in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 3 months. The longer this soup sits, the more it thickens (which you may or may not want!). To reheat, put it in the microwave or add it to a pan on the oven. You can slowly whisk in more vegetable broth to make it thinner if desired.
Ingredients
- 1 medium head of broccoli finely chopped (about 3 cups)
- 2 carrots grated (about 1/3 cup)
- 1/2 medium yellow onion
- 1/4 cup olive oil
- 3 tbsp garlic minced
- 1/4 cup all purpose flour
- 2 cups low sodium vegetable broth
- 2 cups half & half
- 10 oz. cheddar cheese grated (about 3 cups)
- Salt
- Pepper
- Optional: small loaves of sourdough bread for serving or dipping
Instructions
- Finely chop broccoli. Peel and grate the carrots. Finely chop the onion.
- In a large pot, add olive oil, onion and garlic over medium high heat. Cook, stirring frequently for about 5-10 minutes, until soft and fragrant.
- Add the flour to the pot and stir constantly to create a thick roux for about 1-2 minutes.
- Add in vegetable broth, broccoli and carrots and stir. Bring to a boil and then let simmer for about 15 minutes, until the mixture has thickened, stirring occasionally.
- While the soup is simmering, grate the cheddar cheese. Note: spraying non-stick spray on a grater can make grating cheese easier.
- Add the half & half and cheddar cheese to the pot. Turn the heat to medium and stir to combine, until the cheese is melted.
- To serve in a bread bowl, cut the tops off loaves of sourdough. Using your hand, scoop out the insides (reserve the top and inside to dip!). Pour the soup into the bread bowls and serve. If not using bread bowls, serve with crusty bread to dip.
