Best Broccoli Cheddar Soup

This is one of my favorite recipes, filled with cheddar cheese, broccoli and carrots – inspired by the classic Panera Bread soup.

This soup is easy to make in about half an hour. You can use pre-purchased chicken broth or combine a Bouillon cube with water for the base. This recipe uses flour to help thicken the soup for that creamy texture. Broccoli and carrots with fresh cheddar make this soup a tasty comfort dish you’ll be craving again and again!

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Broccoli Cheddar Soup

Nutrition Facts

Nutrient	Amount per Serving
Calories	355 kcal
Total Fat	25 g
Saturated Fat	15 g
Trans Fat	0.5–1 g
Cholesterol	76 mg
Sodium	490 mg
Total Carbohydrate	15 g
Fibre	2 g
Sugars	4 g
Protein	15 g
Calcium	~275 mg (20% DV)
Iron	~0.9 mg (5% DV)
Potassium	~350 mg (8% DV)

Servings Per Recipe: 4

Prep Time: 10–15 minutes

Cook Time: 20 minutes

Total Time: 30–35 minutes

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Ingredients

• 2-3 cups broccoli, chopped
• 1 small onion, finely diced
• 2 cups chicken broth
• 1 cup milk
• 1 cup cream
• 1/4 cup flour
• 1 cup matchstick carrots
• 2 cups cheddar cheese, shredded
• salt and pepper to taste

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Instructions:

1. Wash all your produce. Chop your broccoli into small chunks. Shred your carrots (you may use a cheese grater!). Dice onion until fine.
2. Heat a large pot on low-medium heat. Melt butter and cook onions, for about 3 minutes or until translucent. Sprinkle in the flour and cook for another 1-2 minutes, mixing together.
3. Add in milk, cream, chicken broth and whisk together. Bring to a boil.
4. Add broccoli and carrots into the pot and reduce heat to medium-low. Cook for about 25 minutes, stirring occasionally.
5. Turn off heat. Add salt and pepper, and mix in the cheese until it has melted into the soup. Serve with toasted baguette. Enjoy!