Can I make this soup vegetarian?

Absolutely! Simply substitute the chicken broth with a high-quality vegetable broth.

How should I store and reheat leftover soup?

Broccoli cheddar soup is best enjoyed fresh, but leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm the soup over low heat on the stove, stirring occasionally. Avoid boiling the soup, as high heat can cause the dairy to separate.

Can this soup be frozen?

Unfortunately, broccoli cheddar soup does not freeze well due to all the dairy. Cream and cheese-based soups tend to become grainy when frozen and thawed.

What type of cheddar cheese do you recommend?

You don't have to splurge on a fancy cheddar, but do choose a high-quality brand from the refrigerated cheese section of the supermarket. I personally love Cabot or Tillamook. (This also applies if you're using pre-shredded cheese—a top-notch brand, like Tillamook thick-cut cheddar, is essential.)

Broccoli Cheddar Soup - Once Upon a Chef

Broccoli Cheddar Soup

By Jenn Segal

Recreate Panera’s gloriously cheesy broccoli cheddar soup in your own kitchen with this quick and easy copycat recipe—perfect for a cozy evening at home.

Servings: 4 to 6

Prep Time: 25 Minutes

Cook Time: 15 Minutes

Total Time: 40 Minutes

Ingredients

4 tablespoons unsalted butter
1 medium yellow onion, finely chopped (1 heaping cup)
3 cloves garlic, minced
1 cup shredded carrots (optional)
¼ cup all-purpose flour
4 cups chicken broth
½ lb broccoli florets, cut into bite-sized pieces (about 4 cups)
1 teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon nutmeg
1 cup heavy cream
2 cups (8 oz) shredded sharp cheddar cheese, plus more for serving if desired

Instructions

In large soup pot or Dutch oven, melt the butter over medium heat. Add the onion and cook until softened and translucent, about 3 minutes. Add the garlic and carrots (if using) and cook 1 minute more. Do not brown. Add the flour and cook, stirring constantly, for 1 minute. Gradually add the chicken broth, whisking constantly. Add the broccoli, salt, pepper, and nutmeg and bring to a gentle boil. Reduce the heat to low, cover, and simmer for 10 minutes.
Add the cream and bring back to a simmer, uncovered. Gradually stir in the cheese until completely melted. Taste and adjust seasoning, if necessary. Ladle the soup into bowls and top with more cheese, if desired.
Note: This soup is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm the soup over low heat on the stove, stirring occasionally. Avoid boiling the soup, as high heat can cause the dairy to separate. Freezing is not recommended due to all the dairy.

Nutrition Information

Per serving (6 servings)
Calories: 461
Fat: 37 g
Saturated fat: 22 g
Carbohydrates: 18 g
Sugar: 6 g
Fiber: 2 g
Protein: 16 g
Sodium: 768 mg
Cholesterol: 107 mg