If you’ve been following me on Instagram (which you totally should be) you would know that this weekend is all about kicking off soup season. On Friday I shared my Chicken Noodle Soup recipe and yesterday I shared a clip of my Tomato Soup recipe. Today, I want to share the recipe for my favorite Broccoli and Cheddar Soup. This soup honestly taste just like the soup at Panera.
The first time I made it, I was honestly shocked at how well it turned out. It literally took less than 30 which is always a plus in my book but it tasted like it took all day to make. I think that’s the beauty and appeal of soup. With just a few ingredients you can create hearty and filling dishes that are packed full of flavor. They are so quick to assemble but they taste like they took days to make.
The recipe for this soup is below. Again, if you decide to make this let me know.
6 table butter (salted) 6 table flour 1 cup milk 2+ cups broth 1/2 tea onion powder pepper 10.8 oz. broccoli 1.5 cup cheese
- Heat the butter over medium-low heat
- When the butter has melted, gradually whisk in the flour. Whisk continually until all flour has been mixed in.
- Reduce heat to low and gradually whisk in milk. The mixture will quickly thicken. Continue to whisk vigorously whisking out any lumps.
- Pour in broth one cup at a time. Continue to whisk until mixture is smooth.
- Add in onion powder and a dash of pepper.
- Stir in the cheese until completely melted.
- Stir in the broccoli.
- Because there is flour in this recipe, the soup will thicken the more you leave it over heat. If at any point the soup becomes too thick, thin it out with more broth.
- If the soup is too thin, slightly raise the temperature and the soup with thicken.
- Frozen broccoli works best for this soup. Make sure broccoli is thawed before adding to the soup.
- I made my broth for this soup by combining water and Better Than Bullion.