Almost-Famous Broccoli-Cheddar Soup

Total Time:
1 hr 10 min
Prep:
30 min
Cook:
40 min

Yield:
4 servings
Level:
Easy

Ingredients
Directions

Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.

Meanwhile, prepare the bread bowls: Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around. Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.

Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender.)

Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Ladle into the bread bowls and garnish with cheese.

Photograph by Kate Mathis

When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; Cover the lid with a kitchen towel to catch splatters and pulse until smooth.


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4.4 145
This is by far the best broccoli cheese soup ever!  I loved this soup and so did my daughter.  She LOVES Panera and orders this all the time.  Now I can make at home.  I cant wait to eat the leftovers for lunch today.  item not reviewed by moderator and published
I followed this recipe to the T. Looks, smell, consistency all were great except the taste. So disappointed! Thought by the reviews that I had a winner but I surely wouldn't make it again. My husband will eat anything and he wasn't a liker either. I guess it could just be us and we don't like that kind of soup I don't know! Just can't give it a winner review! Sorry! item not reviewed by moderator and published
I loved this! I followed the recipe exactly, and it came out great. My boyfriend loved it! I also used a very good quality cheese. I will definitely make this again, it's a keeper for sure. item not reviewed by moderator and published
I thought this soup was delicious! I followed the recipe exactly with the exception of using 1/8 teas of dry nutmeg, not fresh nutmeg. I didn't serve it in a bread bowl either. Next time I will not blend all the broccoli and leave some chunks in the soup. Also, I will try it with 2% milk instead of half and half or maybe even a combo of the two. I cooked slowly and used really good sharp cheddar cheese which I suspect makes a huge difference. I will make this again. item not reviewed by moderator and published
Delicious, rich, hearty soup. Funny that some reviewer said the broccoli flavor was overpowering...it IS Broccoli soup, right? My family loves this recipe served with warm bread on a blustery day. Even my grandchildren eat this! item not reviewed by moderator and published
To much broccoli flavor as stated by someone else this might be helped if the mixture was chopped finely instead of blended in a blender. The only change I made was doubling the recipe because my family is big. All and all it was ok, not great, it tasted like it was missing something and the texture was a little different almost gritty. item not reviewed by moderator and published
This is the BEST broccoli-cheddar soup recipe EVER!! Our family LOVES the broccoli cheese soup from Panera Bread, this taste identical to what is served in their restaurants! We have tried several different recipes over the years and this is the WINNER!! We pureed the soup in the pot using an immersion blender, absolutely perfect!! item not reviewed by moderator and published
Too much broccoli, totally overpowered the cheese taste. One similar to Panera's has only 1/2 cup, so going to try that one. item not reviewed by moderator and published
Fabulous! This may be my new favorite soup! I love it. Only small changes I made were to just use 4 ounces butter instead of 6, to use 1 cup half and half and 1 cup whole milk, to add crushed red pepper flakes (I always like a kick to the rue), and used 2 1/4 sharp cheddar and about 1/8 cup shredded parmesan. I shredded 2 small carrots - and used less salt than I normally would because of the parm, and about a shake of Mrs. Dash along with a fair amount of black pepper. To me it was just to die for! item not reviewed by moderator and published
Delicious and easy. Excellent ....Will make again. Next time I will leave more of the broccoli florets whole. item not reviewed by moderator and published
Pretty good. Never had Panera's before so I can't comment on close it is to the original. I used half chicken stock and half vegetable stock because I didn't have any carrots. Also didn't puree soup as we like it chunky. Next time I might omit nutmeg because I am not a big fan of it in savory dishes, although I don't think it overwhelmed the soup as other people have noted. item not reviewed by moderator and published
Great recipe... I did make a few small adjustments. In the same Dutch oven I was preparing the soup I fried 4 strips of bacon and used that to sauté the onion as someone had previously suggested. I added one cup of half and half and the other cup just whole milk to down on the fat and calories (I know I'm talking about calories and adding bacon.... One other variance I would suggest you try is roasting the veggies instead of just letting them cook in the soup. This adds a significant depth to the flavor. Add the chopped bacon back when serving and you will have a winner... item not reviewed by moderator and published
Very nice soup - the nutmeg giving it a little interesting background flavor. I love nutmeg so I put the suggested amount in....if you aren't sure - maybe just a pinch the first time and a little more the next time. Very nice soup - the carrot also adds flavor item not reviewed by moderator and published
I love this recipe. I don't puree the broccoli, however, because I like the big chunks in there. Definitely a comforting favorite! item not reviewed by moderator and published
Defiantly a big hit in our family, no matter the time of year! I have been making this version for awhile now and this still is a big request for my husband and kids too! Plus for a busy mom doesn't take that long to put together! item not reviewed by moderator and published
I've made this soup a number of times since the recipe was printed in the Food Network Magazone and my husband loves it. The only thing that I do different is add A LOT more cheese at my husbands request (roughly 2 times the amount, maybe a little more). Either way, this is a definate go-to recipe for a chilly weekend meal. item not reviewed by moderator and published
Made this several times and it is one of my family's favorite soups. Yum! item not reviewed by moderator and published
I have tried at least a dozen different broccoli-cheddar soup recipes trying to recreate Panera's. This was definitely not it. I followed the recipe exactly to see if it would be similar. It had a totally different consistency, flavor and texture. The nutmeg was overwhelming. item not reviewed by moderator and published
It was my first time ever making soup. I found this recipe to be very easy and simply delicious as written! I did not do the blender step---I just cut the veggies very small from the beginning---I prefer a chunkier soup. My 4 yr old twins liked it...I gave them grilled cheese sandwich to dip. It would be very easy to lighten this up, but I didn't think it was too heavy. It was delish! item not reviewed by moderator and published
I changed quite a few things in this soup, all of which made it very good. For one, I added a whole leek instead of an onion as well as two garlic cloves and a bit of celery, and a little more flour to the roux. As well, I added two carrots and some extra broccoli and didn't emulsify the soup but left it chunky. As well, some celery seed and thyme did beautifully for the broth. I also used only 2/3s the amount of cheese, but used extra sharp cheddar. Because there is so much creaminess to this soup, you'll need a bit more salt than the recipe makes it sound like, as well as some pepper. All that aside, the soup is very good and hearty, perfect for a cold autumn day. item not reviewed by moderator and published
This soup is very rich. It's kind of low on the flavor side so I added extra spices like cinnamon and ground cloves and it came out great. Also I skipped the bay leaves because I used my last few for a sweet potato bisque. Love this soup though!! item not reviewed by moderator and published
The basic recipe is good but it needed some additional flavor so I added some fresh thyme and chopped button mushrooms (at the very end for additional interest. item not reviewed by moderator and published
One of the better recipes for Broccoli Cheddar soup, simple, yet delicious. I was thinking of adding a clove or two of garlic, but though better of it, as it really doesn't need it! Thank you : Chase in Central Florida item not reviewed by moderator and published
Very good soup. I used frozen brocolli and it was only two cups. But it still worked out. Soup is very thick and creamy. item not reviewed by moderator and published
I LOVE this recipe! However, I try to eat healthy and this recipe can be full of unwanted calories. I make this with the following changes which saves some calories and it is STILL rich tasting! First, I dice and cook 6 slices of turkey bacon in the dutch oven. Then I remove the bacon, leaving only some of the grease. The bacon is optional but adds A LOT of flavor. I melt 4 tbsp of butter instead of 6 to saute the onion. I use 2 1/2 cups of 2% milk instead of cream but I add 2 cans of chicken broth before the milk. Then I use whole wheat flour instead of white. Lastly, I use 6+ cups finely chopped broccoli and cauliflower and add corn from 2 ears of corn that had been previously grilled on the BBQ along with the cooked bacon back at the end of cooking. I do not puree. The extra milk, broth and veggies make a HUGE batch. I also use this soup as an "alfredo" type sauce over whole grain pasta or brown rice. item not reviewed by moderator and published
This was so good! It was a breeze to make. I didn't do the bread bowls, sliced a sour baguette instead. If I was making for a dinner party, I would definitely do the bread bowl thing for presentation! Not exactly a "light" dish, but for an occasional craving- awesome! I will probably make again and keep warm in a crock pot as a dip with bread and veggies! item not reviewed by moderator and published
Overall an awesome recipe didn't use the bowls though my family likes extra cheese so we put in a little extra very good item not reviewed by moderator and published
I have been using this recipe for 28 years, as told to me by a Scottish cook. The only variation is that I put toasted French bread, covered with more Scottish cheddar and black pepper on top. It really is a tasty soup. item not reviewed by moderator and published
My boyfriend and I LOVED this recipe! However, instead of blending the veggies, I chopped them up but left them a little on the bigger side so that the soup would be chunkier. We also just used sharp cheddar cheese and left out the bread bowls. Either way, I highly recommend this recipe! item not reviewed by moderator and published
Ok I made this last night for my mother and I and wow this was phenomenal. I used 2 crowns of broccoli and New York Extra Sharp White Cheddar with mild yellow and what a great combo. It was super easy to make...didn't have to do much. I was able to walk away while it simmered. My grocery store didn't have sourdough boules, but I was able to find Italian boules but they were smaller which was perfect because it was plenty. Will def. make this again! item not reviewed by moderator and published
Really good!!! Rich and creamy. item not reviewed by moderator and published
This is a great recipe - I've made it several times, exactly as called for. This last time I think the broccoli was a little underdone after cooking 24 minutes - maybe if I'd kept it at a higher simmer. I think I used more cheese the first time too - probably a packed 2 1/2 cups vs. 8 oz. exactly. I serve it with french bread and butter on the side rather than in a bread bowl. Also, I think the nutmeg amount is great - not too much. Yummy! item not reviewed by moderator and published
My family LOVED this soup. The only thing I changed is that I grated the carrot and chopped the broccoli for faster cooking time. Turned out GREAT! My family even loved it before I added the cheese at the end. This definatly a keeper! item not reviewed by moderator and published
So easy & So delicious! I didn't have a bay leaf and went without and just finely chopped the broccoli & carrot because we like the texture. I added a little more cheese - maybe 3 cups and the nutmeg adds a good hint of flavor - don't add too much though! Can't wait to taste it with the bay leaves the nest time. Turned out great! Kids loved it! This is a keeper! item not reviewed by moderator and published
Very good recipe although it was a bit thick from the get go. Added all ingredients as recommended but did not purée the vegetables making for a hardy version of this soup. Made my own chicken stock as well which I thanked help mask the overwhelming nutmeg a bit. item not reviewed by moderator and published
would eliminate the nutmeg. it was overwhelming ,otherwise I liked the soup item not reviewed by moderator and published
My daughter and I wandered through the supermarket trying to.decide what to make for dinner....I had her google broccoli soup because we had a ton of fresh summer broccoli that we froze....this recipe was the first one she found and we made this soup....my first time ever making a cream soup and people are raving about it....we made the bread boules as well....we ommitted the nutmeg because I didn't think cheese and nutmeg sounded like it would not go well....i grated the carrot rather than chopped, added finely chopped celery and added minced garlic, some fresh herbs and we used extra sharp white and cheddar cheeses....i accidentally used heavy cream instead of half and half....it was great....next time I will use the half and half....i might add some small flowerettes and stems of broccoli but I love he puree idea....AWESOME soup..... item not reviewed by moderator and published
texture was bad from the blended broccoli florettes and taste was overly "broccoli." next time, i would make the soup without adding the carrots and broccoli right away and without pureeing the FLORETTES and carrots. I would steam the veggies until al dente including a good handful of broccoli stems, puree the STEMS with some of the soup base, and add it and the cheese to the soup base. Then i would create small dice of the florettes and carrots and add all to soup shortly before serving. item not reviewed by moderator and published
I made this soup for dinner last night and it was wonderful! I used non-fat half and half from Trader Joe's and it worked perfectly. A good way to save some calories. item not reviewed by moderator and published
Rich but very very good. Its rare that I make something that all family members like, and this was one of them (3 kids, 1 husband. It is very rich so I won't be making it every day though. item not reviewed by moderator and published
I have never made broccoli cheddar soup before, and this was a GREAT base recipe. I doubled it as we love leftovers. I did make some changes...i diced 4 pcs of bacon and and fried until golden then removed. I added butter to the bacon grease and made the roux from that. I pretty much followed the recipe from there except I didnt have enough cheddar so I used Philadelphia Cr. Cheese approx 8 ox and broke up in pcs and added to the soup and brought to a boil until thick and creamy then added the broccoli and carrots and 2 large yukon gold potatoes-peeled and cut into 1 inch dice and let simmer for 20 minutes. Then added the cheddar cheese and it melted beautifully...smooth-creamy and delicious. My husband just got his 4th bowl. The grand babies loved it, too! Serves with large sweet French bread croutons. item not reviewed by moderator and published
This recipe is easy to follow, and gives great results every time! Personally, I cannot make and eat this too often! It is hearty and delicious. Sometimes I substitute 2% milk for some of the half and half, and it still turns out great. item not reviewed by moderator and published
SO good! I used milk and it came out great. item not reviewed by moderator and published
This is the best broccoli cheddar recipe I have made, ever. I made it for a potluck and everyone loved it and asked for the recipe. I made it exactly as the recipe called for, except we didn't use the bread bowls (too hard at a potluck. I used an immersion blender to puree it a little in the pot. I doubled the recipe to feed 12 people - children included so they didn't eat as much as the adults - and there was enough leftover for my family to have it for lunch the next day. It was perfect! item not reviewed by moderator and published
Wanted to update the review while still giving it 4 stars...if making a roux, it'll thicken up such that you can use less or no heavy cream. I use more chicken broth and enough milk to give it a creamy look...less fat and calories and more flavor, IMO item not reviewed by moderator and published
oh my goodness! It is such a great tasting soup! It should be famous...not almost famous! I made a few changes,but otherwise, it was good. Pretty close to Panera's. I would make it again! I'm 13 years old, and I made it myself, no help. It's super easy! item not reviewed by moderator and published
Wow, This soup is a huge hit in my house. I am 4X recipe for Easter and sharing with family and friends. Yummy item not reviewed by moderator and published
this soup is delicious!!! i definitely recommend this recipe. i pretty much followed it exactly, the only little diffrence was i used the amount of cheese called for in the recipe(i used extra extra sharp white cheddar, that i grated then bought already grated extra sharp orange cheddar to garnish...so good! item not reviewed by moderator and published
My husband and I really enjoyed this. The only changed I made was using vegetable broth instead of chicken broth as I am a vegetarian. It came out a bit thick, so next time I might add a little skim milk to it at the end in addition to the water it suggested. I was really easy to make. item not reviewed by moderator and published
not inedible, but wouldn't make again. couldn't find my go-to delicious broccoli cheddar and gave this a try - from my impression - don't. *i did go on to doctor it up a bit to give it some taste, but was only able to get it to "decent or good enough".* item not reviewed by moderator and published
Eh...it was alright. I wouldn't brag about it or anything. I have another recipe that is far better. I think perhaps using rendering from bacon would add some good flavoring to it. item not reviewed by moderator and published
I made a few changes to mine, I omitted the spices and used a sharper white cheddar. I also bumped it up to a whole stick of butter and i didn't blend the soup, I left the broccoli florets whole. It was an awesome soup, my husband went back for thirds ;- item not reviewed by moderator and published
I thought this was a really good soup. I love Panera's and this wasn't quite there. I made it exactly as written; using an immersion blender. The cheese gave it a grainy texture. The next time I make this soup, I will use Velveeta Cheese to see if I get a creamier texture. item not reviewed by moderator and published
YUM! I have never had the one at Panera Bread...but I miss the one from Chili's. This one is way better. I used 1c heavy cream, 1c 2%, sharp NY white, and California Natural yellow cheeses. Taste each time you add something to judge the salt. I ended up adding about 1/4tsp each time an ingredient was incorporated. I didn't blend the soup either. I diced the carrots and cut the broccoli at a bias to get it tiny before even adding it. I like the color the diced carrots brings. Making Rosemary Bread from pinterest to go with. item not reviewed by moderator and published
Awesome! Loved it. I didn't puree it though, I just used a potato masher to mush down the broccoli, carrots and onions. It was fairly easy to do because the veggies were cooked well. It gave the soup more of a texture and the bits of broccoli and carrots made it look so pretty. I also just used regular extra sharp cheese that I grated. Didn't make the bread bowl either, just served it up in bowls as an appetizer. Perfect! item not reviewed by moderator and published
Yum! This is pretty darn close to Panera's soup, maybe not quite as rich. I only put in half the onion but next time I think I would do all of it, not too strong a flavor. I also substituted vegetable broth as I needed to serve a vegetarian guest. Otherwise made as is. Would definitely make again! item not reviewed by moderator and published
I used a cup of fat free half and half and a cup of skim. To make it creamy, I added two cups of pureed califlower! YUM!!!! item not reviewed by moderator and published
I think this is as close as you can get to the real deal from "that other place" : Very yummy and I will for sure make again! item not reviewed by moderator and published
i think it's great! can't imagine what it would taste like with basil :( but with BAY LEAVES it was great! i did use basil in my salad dressing and that was a nice compliment to the soup. item not reviewed by moderator and published
Very good and so easy! item not reviewed by moderator and published
Love this recipe! My roommate and I were craving a cheddar soup but couldn't decide between broccoli or potato so we made a hybrid : We added two large potatoes, we added these the same time as the broccoli and carrot although we let it cook about an extra 20 minutes for the potatoes to soften, we also added 2 cloves of garlic, a small package of bacon, cooked it separate and crumbled it into the soup and lastly we omitted the bread bowls. the bay leaves and nutmeg really do make a difference in the soup! my only suggestion is if you decide to add potatoes like we did puree the mixture first and then add the potatoes so they dont make the soup have a grainy texture. overall great soup though! item not reviewed by moderator and published
Very Good! I used two tablespoons of butter and little olive oil and 1 cup of cheese and 1% milk but still very good. Will definitely make it again. item not reviewed by moderator and published
I thought this soup was pretty good. I didn't add the nutmeg because I didn't have any and I wonder if that would have given it the little bit of something that was missing. It was creamy and filling and overall very tasty. I just thought it was missing a little something. Very easy to make. I also didn't puree the broccoli as we like the bigger chunks. item not reviewed by moderator and published
Very nice. I made it for the hubby's birthday (as this is a very very rich and high calorie soup that I would not make every day. We all loved it. I "leaned it up" a little bit the next time by adding only 2 tbs of butter with a little olive oil, and instead of the half and half, I used one cup fat -free half and half and one cup skim milk. Still tasted great, a little less creamy, but wonderful as an everyday soup. Definitely use bay leaves - it really helps. item not reviewed by moderator and published
I have made this soup many many times and love it!! A little short cut for you busy cooks is to steam the broccoli and carrots before adding them to the soup base. That way you can blended it only after a few minutes!! It tastes the same to me! Always a winner! item not reviewed by moderator and published
Made this soup for lunch for the fam. everyone loved it. I enjoyed the rich flavor of the nutmeg too. : item not reviewed by moderator and published
This soup was really good and easy to make. I really liked the carrots in it. I think the previous reviewer must of used basil when they should of used bay leaves... item not reviewed by moderator and published
This soup was awful!!!!!!!!!!!! I was so excited to make it bc of the nutmeg and basil and those ingredients ruined the soup :( Wayyyyyyyyyyyyy too much basil and nutmeg flavor. item not reviewed by moderator and published
I love this recipe. So easy to make (although you have to be careful blending the hot liquid) and so delicious to eat. I'm a vegetarian, so I substitute homemade vegetable stock for the chicken stock and if I'm feeling particularly vegan I skip the cheese. Even without ANY cheese this stuff is delicious. In fact, sometimes I prefer to leave out the cheese and just have the velvety deliciousness of the broccoli soup on its own. Its awesome. And my family loves it too which is difficult when cooking vegetarian! item not reviewed by moderator and published
I've made this recipe several times, and it is so good. I love Panera's version, and I think that this one is really close. (I substitute vegetable broth for the chicken broth because that's my preference.) Easy and delicious. item not reviewed by moderator and published
I am a hit and miss fan of broccoli cheese soup but this one is delicious! item not reviewed by moderator and published
I followed this recipe exactly (but also threw in a few cauliflower florets that I wanted to use up) okay almost exactly...and it was delicious. I'm finding nutmeg is really amazing with allot of cheese based dishes that I never thought would be. It really adds a nice aroma to the soup. Will be making it again. item not reviewed by moderator and published
This was absolutely delicious! Surprisingly better than I expected. Personally, I don't care for panera bread's version. I think this one is much better. Instead of blending the whole batch, I left some of the broccoli in tact to add texture instead of just a smooth soup. The store was out of sourdough bread, so I will have to make it with the bread bowls the next time. item not reviewed by moderator and published
This soup hits the spot! It's my favorite soup nothing in the restaurants I've tried compares to this one. Definitely a staple in my house now! item not reviewed by moderator and published
it was amazing i have never tasted anything like it before.well any broccoli-cheddar soup i have had . item not reviewed by moderator and published
So delicious with an awesome velvety texture! item not reviewed by moderator and published
Just finished making this soup. I'm usually not compelled to write a review, but I just had to because it came out so well. Its easy to make, many of the ingredients are common, so you'll have them in your kitchen already, and it is absolutely delicious. item not reviewed by moderator and published
I just made this soup. I am a BIG fan of Panara Broccoli Cheese soup and this one was just as good!! I loved it. I added a chunck of Mexican Velveta Cheese , spiced it up just a bit. Soooo yummy!!! Very easy to make. I only pureed some of it because I liked having some big chunks of broccoli in there. Will be making this one again : ) item not reviewed by moderator and published
This is the BEST broccoli cheddar soup I have ever had!!!! My fiancee does not generally like creamy, rich soups but he couldn't put his spoon down with this one!!!! Fantastic!!!! A lot of steps but very simple to make!!!!! item not reviewed by moderator and published
The Broccoli Cheese soup is my husbands favorite at Panera, so I was happy to find the copy cat recipe for it. I followed the recipe exactly and it IS NOT at all like the soup at Panera. My husband said it was good, kind soul that he is, but it was not great. Not going to make it again, we'll go to Panera instead. item not reviewed by moderator and published
This soup was absolutely delicious! I bought sourdough bread bowls from Panera. It was very filling and the servings came out to exactly 4. item not reviewed by moderator and published
It was very tasty and the family enjoyed it. I had a little bit of trouble with the seasoning and ended up adding a bit too much salt. But overall a very tasty and filling dinner. item not reviewed by moderator and published
Yummy on a cold day. It doesn't taste like Panera but it does taste homemade which makes it pretty satisfying. I did use fat free half and half (it was all that was available at the store) so I'm sure it would be even better if you used regular or even heavy cream. item not reviewed by moderator and published
I love this soup at PAnera but when i tried to make it, made teh mistake of adding too much cheddar came out too cheesy and thick. Alwasys stick with the recipe, in this case. item not reviewed by moderator and published
Wonderful! Used less butter (4 Tbsp), subbed shallot, and subbed non-fat milk. Used the whole broccoli (maybe 1.5 lbs), simmering the florets as instructed, and small chopped the stalks for cooking with the onions. Added some red pepper flakes for a bit of spice too. item not reviewed by moderator and published
I made this soup this last winter and loved it. I don't puree it because I like it a little chunkier. I also use half Mexican cheese and half cheddar to give it a little heat. It's awesome! item not reviewed by moderator and published
This soup was sooo yummy! I followed the recipe to the T. I think next time I'm going to cut back on the amount of onion and see how it tastes. Very good soup for a cold winter day. item not reviewed by moderator and published
Awesome soup. I chose to use fat free half and half , but other wise followed recipe to the T and it came out perfect. Not too thick at all item not reviewed by moderator and published
Very delicious given that i did a few modifications to this...I used Earth Balance vegan butter, fat free half n half and whole wheat flour and it came out delicious..I wanted a bit more health version item not reviewed by moderator and published
I have made this soup several times this winter and it always tastes great. I pureed the soup once, but I did not really care for it. My husband and I both prefer the broccoli cut into small chunks. Overall this is a great recipe. item not reviewed by moderator and published
I made it exactly as the recipe stated. I found that it took a little longer to cook than the projected time, but it was delicious all the same. item not reviewed by moderator and published
Delicious and very rich. I added 2 celery stalks with the onion, omitted carrot and did do the blending. Also I used 16 oz. of frozen broccoli, defrosted in the microwave, and chopped up a little before adding. I added the cheese to individual bowls at serving time. item not reviewed by moderator and published
This soup turned out great! I used frozen broccoli that I heated in the microwave and then chopped before putting it in the soup. I like my broccoli a little more distinguishable than pureed though. I used a little less nutmeg than it called for. I also, used less cream and substituted milk instead. It turned out pretty close to Panera's and I love the soup at Panera! item not reviewed by moderator and published
Great recipe. I did cheat a little and pureed the broccoli before putting it in. I also grated the carrots very finely. I just don't like putting hot liquids in my blender because more seems to end up on the outside of the blender! Will definitely make this again. item not reviewed by moderator and published
I really liked this soup. I doubled the recipe and used 2 cups regular half and half and 2 cups of fat free half and half and used only 6 cups of broccoli. I did use the bay leaves and dried ground nutmeg and think the flavor is pretty close to Panera's. I used my blender on "chop" literally for only 2 or 3 seconds for each batch, it's definitely kind of chunky but not grainy. I didn't need to thin it out at the end as some other reviewers commented. I hope it reheats OK as I am planning to serve it for dinner with salad again in 2 days. Am also planning to freeze a quart. will try to remember to come back and update this review after eating the frozen servings. item not reviewed by moderator and published
I really enjoyed this soup. I made a few changes after reading some of the comments. I used low sodium chicken broth. Also, since a lot of people didn't like how it tasted after they pureed it, I only slightly blended it with a blender, still leaving it kinda chunky. I chopped up baby carrots so they would already be in smaller pieces. I also used just a small amount of Velveeta to make it creamy. I will be making this dish again. Maybe playing around with the cheeses more! item not reviewed by moderator and published
Very yummy! I do not like broccoli cheddar soup, but my fiance does. I thought it came out excellent! I used veggie bouillion instead of chicken flavored. I like my soup a little chunky so I didn't puree it. Cook the broccoli and carrots and extra 10 minutes to get rid of the "grainy" texture another reviewer mentioned. I also all white cheddar because that's all I had. Again, yummy! item not reviewed by moderator and published
well holy ***** this was fantastic! i was really craving broccoli and cheddar soup and decided i wanted to make my own. i used this recipe pretty much as stated. i did use the nutmeg which i thought gave it some tang... BUT one big difference in the recipe...instead of using carrots, i used 3 small potatoes cut into small cubes. so i followed the instructions except substituted potatoes. I also added about a 1/2 cup or so chicken broth with the cheese at the end to make it a little less thick. THEN i polished it off with some soup crackers...amazing soup!! item not reviewed by moderator and published
This was good...but not great. Creamy the night of making it, but within ab hour it had almost solidified with fat. While it was delicious, using 6 tbsp. of butter and 8 oz. of cheese...it's something I would only eat maybe once a year. My boyfriend loved it, but we both had to unbutton our pants about 1/2 hour after eating it! I would make it again and try substituting the butter and using less or different cheese. item not reviewed by moderator and published
Loved this soup! I used veggie broth from trader joes (for the vegetarians) it was so yummy. Much better then the proccessed cheese one! item not reviewed by moderator and published
Broccoli soup the name what you expect chicken taste ! Throw bacon in it also . item not reviewed by moderator and published

Not what you're looking for? Try:

Almost-Famous Cheddar Biscuits

Recipe courtesy of Food Network Kitchen