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Broccoli Cheddar Soup

Close-up of a bowl of homemade broccoli cheddar soup, garnished with herbs.
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A creamy, Panera-style broccoli cheddar soup perfect for a quick weeknight dinner. This recipe is designed for stovetop or Instant Pot and takes about 30 minutes.

Ingredients

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  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion (1 medium)
  • 2 cloves garlic, minced
  • 4 cups broccoli florets (from 1 lb broccoli)
  • 4 cups chicken broth
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 cups shredded sharp cheddar cheese
  • 2 tablespoons cornstarch (optional, for thickening)
  • 2 tablespoons water (optional, for thickening)

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
  2. Add broccoli florets and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until broccoli is tender, about 10-15 minutes.
  3. Carefully transfer the soup to a blender (in batches if necessary) or use an immersion blender to blend until smooth. Return the soup to the pot.
  4. Stir in milk, salt, pepper, and nutmeg. Heat gently over low heat until warmed through. Do not boil.
  5. Stir in shredded cheddar cheese until melted and smooth.
  6. If you prefer a thicker soup, whisk together cornstarch and water in a small bowl until smooth. Stir the cornstarch mixture into the soup and cook, stirring, until thickened, about 1-2 minutes.
  7. Serve hot.

Notes

  • For a creamier soup, use half-and-half or heavy cream instead of milk.
  • You can freeze this soup for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
  • To make in an Instant Pot: Sauté onion and garlic using the Sauté function. Add broccoli and broth. Cook on High Pressure for 5 minutes, then Quick Release. Blend and finish as directed.

Nutrition

Find it online: https://cutcooktaste.com/broccoli-cheddar-soup-30-min-magic/