Lori Taylor is the Founder & CEO of The Produce Moms. For ten years she sold fresh produce to over 300 grocery stores throughout the United States, and today she is fully focused on working with the produce supply chain, media, and government to increase fresh produce access & consumption in the US and around the globe.
In our opinion, this broccoli cheddar soup recipe is even better than Panera’s. I know it’s hard to believe! However, every time that we make this recipe the kids say how delicious it is and they request the homemade version! Not to mention, the cost you are saving by not heading to your local restaurant!
Ingredients
How to Make Broccoli Cheddar Soup
In a large Dutch oven, melt the butter. Once the butter has melted, add the diced onions and cook until translucent, about 3-4 minutes over medium heat. Next, add in the minced garlic and cook for about a minute until fragrant and softened. Add in the flour and cook for a few minutes to bake the flour taste off.
How to Make Broccoli Cheddar Soup
Next, reduce heat to medium-low and slowly pour in the chicken stock and half & half. You want to ensure that you are whisking the entire time to break up the roux (flour/butter mixture) so it blends nicely into the liquid. This also helps to thicken the soup.
How to Make Broccoli Cheddar Soup
Add in the salt, pepper, mustard powder and garlic powder, giving it a stir to combine. Allow the soup to come to a low boil. It will thicken during this time.
How to Make Broccoli Cheddar Soup
Add in the broccoli and carrots. Simmer for about 20 minutes until the broccoli is nice and tender.
How to Make Broccoli Cheddar Soup
Add in the cheese one cup at a time. Giving it a stir until all of the cheese has completely melted through. Repeat the process for the remaining cheese.