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Broccoli Cheddar Soup

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Tasty Kitchen Blog: Broccoli Cheddar Soup. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Crystal (uumom2many).

 
Broccoli cheddar soup will forever make me think of those cold college nights when my friends and I would head to Panera to eat copious amounts of soup in bread bowls. It was one of those college activities we did since Panera was super inexpensive, pretty delicious and one of the only restaurants open past 8pm in our teeny-tiny college town. I’ve been wanting to recreate one of my favorite college memories for as long as I can remember, so when I came across this Broccoli Cheddar Soup recipe from TK member Crystal, I knew it was mine for the taking.  

Let’s get started, shall we?

 
 
 
Tasty Kitchen Blog: Broccoli Cheddar Soup. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Crystal (uumom2many).

You’ll need to steam some broccoli (I’ll admit I totally forgot this step and it turned out great!), finely dice some onions, and shred two different types of cheeses: extra sharp white cheddar and extra sharp yellow cheddar.  

 
 
 
Tasty Kitchen Blog: Broccoli Cheddar Soup. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Crystal (uumom2many).

Next you’re going to add the broccoli to a food processor and pulse until it’s the consistency of a meal. 

In a large stock pot, melt the butter and add the onion. You’ll want to cook them until they’re translucent. Mine took 5 minutes or so. 

 
 
 
Tasty Kitchen Blog: Broccoli Cheddar Soup. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Crystal (uumom2many).

Then add the 2 tablespoons of flour and mix with the butter and onion mixture. You’ll create a bit of a roux. 

 
 
 
Tasty Kitchen Blog: Broccoli Cheddar Soup. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Crystal (uumom2many).

Next up, add the cream and milk, being sure to stir constantly. 

 
 
 
Tasty Kitchen Blog: Broccoli Cheddar Soup. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Crystal (uumom2many).

Then the beef stock. 

I had some vegetarian friends coming over so I opted for vegetarian stock; it worked wonderfully. 

 
 
 
Tasty Kitchen Blog: Broccoli Cheddar Soup. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Crystal (uumom2many).

After you’re done mixing in the milks and broth, gently stir in the pulsed broccoli 

 
 
 
Tasty Kitchen Blog: Broccoli Cheddar Soup. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Crystal (uumom2many).

And then the yellow cheddar …

 
 
 
Tasty Kitchen Blog: Broccoli Cheddar Soup. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Crystal (uumom2many).

And then the white cheddar …

Are you getting excited yet? 

 
 
 
Tasty Kitchen Blog: Broccoli Cheddar Soup. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Crystal (uumom2many).

Mix it all together and then do a little taste test. I actually ended up adding about a handful extra of each of the cheese. I was going for extra cheesy! 

Add some salt and pepper if you feel like it needs it. Mine needed about a teaspoon of salt and pepper. 

 
 
 
Tasty Kitchen Blog: Broccoli Cheddar Soup. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Crystal (uumom2many).

If you don’t feel like doing the bread bowl thing, then your soup is totally ready to be served. 

If you do, grab the bread. I used a whole wheat sourdough. 

 
 
 
Tasty Kitchen Blog: Broccoli Cheddar Soup. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Crystal (uumom2many).

Cut a circle in the top of the bread. 

 
 
 
Tasty Kitchen Blog: Broccoli Cheddar Soup. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Crystal (uumom2many).

And take out the center, creating a bowl. 

 
 
 
Tasty Kitchen Blog: Broccoli Cheddar Soup. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Crystal (uumom2many).

Ladle the soup into the center of the bread bowl until it’s full.

 
 
 
Tasty Kitchen Blog: Broccoli Cheddar Soup. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Crystal (uumom2many).

Top with a small handful of cheese … and dinner! 

This soup was everything broccoli cheddar should be: it’s rich, thick, savory, and cheesy beyond belief, which makes it perfect for those cold nights we have in our near future.  

Thanks again to TK member Crystal, for this delicious tasting soup. 

 

Printable Recipe

Broccoli Cheddar Soup

See post on uumom2many’s site!
3.25 Mitt(s) 8 Rating(s)8 votes, average: 3.25 out of 58 votes, average: 3.25 out of 58 votes, average: 3.25 out of 58 votes, average: 3.25 out of 58 votes, average: 3.25 out of 5

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Difficulty: Easy

Servings: 8

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Description

Soup so thick it sticks to a spoon. Tastes like liquified Broccoli and Cheese. This recipe makes 2 liters of soup. Enough for a big hungry family.

Ingredients

  • 2 Tablespoons Salted Butter
  • 2 Tablespoons Finely Chopped Onion
  • 2 Tablespoons Flour
  • 2 cups Beef Broth Or Bouillon
  • 3 cups Whole Milk
  • 1 cup Heavy Cream
  • 1-½ cup Extra Sharp White Cheddar Shredded
  • 1-½ cup Extra Sharp Yellow Cheddar Shredded
  • 4 cups Steamed Broccoli Pulsed Into A Meal

Preparation Instructions

Melt butter in a large stock pot. Add onion and cook slowly until limp. Stir in flour and cook for 3 minutues, stirring. Slowly add the stock, milk and cream, alternating until all are combined. Heat to boiling, stirring frequently. Stir in the cheese and broccoli (see note below). Keep stirring until the cheese is completely melted. Add salt and pepper to taste.

The longer this soup sits, the thicker it gets, until you end up with a soup that won’t fall off a spoon.

Note: to prepare the broccoli, steam until tender and pulse in a food processor until you get a meal-like consistency.

 
 
_______________________________________

Adrianna is the lovely lady behind the scrumptious blog A Cozy Kitchen. It’s filled with all kinds of mouthwatering recipes and gorgeous photography. Whether you’re in the mood for something vegetarian or meaty, fancy or pure comfort, light or decadent, there’s sure to be something there for everyone.

 

40 Comments

Comments are closed for this recipe.

Mila on 12.30.2011

YUM! This looks fabulous!!!!

Nicholas on 10.30.2011

For those that find any soup or gravy “grainy” when thickened with a roux. You have to add the fluid slowly. This give the roux time to absorb the fluid and not separate giving you a grainy taste. Try adding the broth a half a cup at a time, always works for me.

Shanna on 10.29.2011

Yup. Grainy and loose. Wish I’d read the comments first. I’m thinking more cream, thickened first, then add milk and less broth. Take it off the heat and slowly blend in cheeses. I will try it again.

Deb on 10.27.2011

Something I like to do with bread bowls is, after scooping them out, brush with melted butter and place in the oven for a bit. It helps them to not get soggy and wow, does that bread taste good with the crispy interior and soup or chili flavor.

Stacie on 10.27.2011

The directions leave out that you need to remove it from the heat and let cool slightly before adding the cheese. I too did the same thing and was sick that I had a pot full of grainy soup. Someone mentioned not boiling… you still need to bring to a boil to have the roux and the milk thicken. After it boils slightly, you are golden. Ugh, back to the grocery store.

Erin L. from MO on 10.26.2011

I made this tonight for dinner and it turned out great. I didn’t have enough cheese like I thought so I added some pepper jack to it. Yum! I followed the printed recipe by alternating the broth and milk and cream and it worked well. When I reheated the soup it loosened up so I may find a way to make it a little thicker. I loved it and will definitely make it again.

Brenda on 10.26.2011

Yes, soup looks awesome I will definitely try the veg version of it – but what is that nail polish?????

Laura P on 10.26.2011

I made this yesterday and it was grainy and really didn’t have much cheese flavor. Maybe I used too much broccoli? Anyone else have the problem of lacking cheese flavor?

Jessica on 10.26.2011

I have to ask – what polish are you wearing in that picture??

Kelly on 10.26.2011

I made this the other night and mine also was a grainy texture. It tasted pretty good though. If I can figure out how to make it smooth, I will definitely make it again.

Shannon S on 10.25.2011

I tried it and it was awful. I know it has to be something I am doing it was runny and super thin. I wish I did like it as I spent tons on the cheese and wanted to have left overs for lunch.

Michelle in Canada on 10.25.2011

As for the boiling, I would add the stock first, bring it to a boil to cook out the flour taste, and then add the milk and cheeses. The only reason I can see for boiling is so you don’t taste the flour.

Shannon on 10.24.2011

I made this Saturday night and my whole family loved it. I too had an issue with some separation due to boiling the milk. I knew better than to really boil the milk, but I wasn’t watching carefully and it almost boiled over. It was still very much edible and delicious. And my 4 children and husband all enthusiastically asked me to make it again the next night. I made it again, doubling the recipe, and just made sure not to let the soup heat to more than a simmer. It was perfect! I did not pre-cook the broccoli either time and it was great – that step seems unnecessary. I just let the broccoli simmer a bit in the soup before adding the cheeses. Great recipe! Thanks!!

Becky J. on 10.24.2011

I got grainy results, too. :-( Not sure how or if it can be salvaged.

Sarah O. on 10.24.2011

I made this for dinner last night. This was my first attempt at making soup from scratch. It actually turned out pretty good.. I did, however strain out the onions before I added the broccoli and cheese. Also I think I had the heat up to high when adding the cheese, because mine also separated and look a little curdled or gloppy… But I took my stick blender to the pot and and it blended it together well.. All in all I was very pleased with the recipe. I will definitely be making this again. My husband loved it. WE ate the whole pot!

Stacy and the rugrats on 10.24.2011

I made this last night and it was a total disaster. After discussing it with people more knowledgable about cooking than myself, apparently the milk/cream mixture should not be boiling when you add in the cheese. It separates the cheese into fat and globules. It should be simmering only and you should slowly add in the cheese, melting it before you add in more. I wish we could say otherwise but after wasting a good bit on the ingredients (and I doubled it for our large family), I would never make this one again :(

Delaine on 10.23.2011

Looks great! What kind of nail polish are you wearing lol?

ana hogan on 10.23.2011

i tried this recipe tonight. however, i must have gone wrong somewhere! my soup does not look yummy and creamy like your at all, but looks curdled. help! where did i go wrong?

KAY on 10.23.2011

Made it for dinner but mine turned out so grainy……not smooth at all not sure why that happened….

judi on 10.23.2011

One of my fav soups. My tummy is growling for some, however, ham & potatoes are in the oven and will be ready in one hour :) Love your site!

Mary Casstevens on 10.22.2011

YUMMO!!!

Melissa on 10.22.2011

Oh. My. YUM. I always thought broccoli-cheddar soup would be more complicated than that – but that looks so super simple, I’m going to give it a try soon!

Sherry Ann on 10.22.2011

So simple and so delicious ! I made it for Movie Night in the bread bowls ! So, so, yummy. Thank you for sharing!

Fran on 10.22.2011

Panera is “super inexpensive?” Not where I’m from. My daughter loves the broccoli cheddar soup at Panera, and I can’t wait to try this one.

Krista H on 10.21.2011

I made this for lunch today after reading the recipe this morning. It was utterly delicious.
I topped it off with an ice cream sunday with my little boy….sounds like spinning is definitely on the agenda for the morning!

Profile photo of Wenderly

Wenderly on 10.21.2011

That looks scrumptious! Perfect for a chilly Autumn evening snuggled in front of a fire.

Love your fun nail polish! :)

Cheralyn Mae on 10.21.2011

Yum! Great meal idea! Now my wheels are spinning and my tummy is grumbling!

Pam on 10.21.2011

The photos are beautiful. And the recipe sounds delicious. Great for upcoming winter weather.

Rachel Cotterill on 10.21.2011

I love broccoli cheese soup – I’ve never served it in such a great way, though. I want some now!! :)

Charla on 10.21.2011

I can’t wait to try this! I love broccoli soup but hate processed cheese, and most recipes out there call for Velveeta or something similar. I’ll be making this SOOON!

Katrina on 10.21.2011

I love a good broccoli soup recipe! This sounds fabulous!

Chelle in MO on 10.21.2011

Oh, yeah! I can’t wait to try this! Perfect weather for it! Thanks, Adrianna!

Theresa in Alberta on 10.21.2011

I have not had soup in a bread bowl , since, since, gracious it has been that long! perfect supper for this cool fall weather eh!

Erin D on 10.21.2011

Yummy! Making this for the weekend!!!

Allyn on 10.21.2011

My mom used to make this when I was a kid with shell pasta, and I loved it so much.
Sadly, my sweet husband is allergic to dairy, and I’m pretty sure this isn’t a recipe I can fake it with. Sigh.
Good thing he’s cute.

Tracee on 10.21.2011

Oh man oh man I love that soup ! And the bread bowl is fantastic ! That will be on the weekend menu for sure, as we are having a gang over. Thanks for sharing this with us all.

The Mrs @ Success Along the Weigh on 10.21.2011

It’s a cold day outside today and this looks like just the thing I want to curl up with!

TiffH on 10.21.2011

I love Panera’s Brocolli Cheddar Soup. I can’t wait to try this, I love this comfort food. Thanks for sharing.