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Broccoli and Cheddar Soup

I absolutely love Panera Bread's broccoli and cheddar soup. Cooler months in the south results in a good ole' cup of soup. There is nothing like a bowl of broccoli and cheddar soup. Between the broccoli, the broth, and cheese mixture, the soup says oh so good! This is a quick and easy recipe for the individual learning to cook or the seasoned chef.


  • 2 tablespoons butter

  • 1 tablespoon oil (olive or vegetable)

  • 1 tsp garlic powder

  • 1/4 cup flour (all purpose and self rising works well)

  • 1 cup chicken stock

  • 2 cups half-and-half

  • 1 bag of frozen broccoli

  • 1/2 cup carrots, cut into small pieces (or the shredded ones)

  • 1/2 teaspoon salt, or to taste

  • 1/2 teaspoon freshly ground black pepper, or to taste

  • 1/2 teaspoon red crushed pepper

  • 8 ounces cheddar cheese


  • In a stock pot, add the butter and oil. Add the carrots and sauté over medium heat for roughly 3-4 minutes.

  • Add the flour with stirring constantly until the flour thickens. (This step creates a roux).

  • Add the black pepper, garlic powder, and cayenne pepper.

  • Add the frozen broccoli and stir to combine.

  • Add the chicken stock and stir until the ingredients are blended. Allow the mixture to boil slowly around 15 minutes or until the broccoli is tender.

  • Add the half-and-half and stir.

  • Add the cheese and stir to combine (a little at a time to avoid clumping).

  • Serve with your favorite bread!!


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