So, you want some **Easy Broccoli And Cheese Soup**, huh? We’ve all had that craving. You know the one. The sky’s gray, your feet are cold, and you’d trade your favorite mug for something warm and comforting. You could drive across town for a bowl of that famous Panera Broccoli And Cheese Soup, but honestly? You can make something just as good (dare I say, better?) in your own kitchen, wearing your rattiest slippers. Let me tell you, my quest for the perfect creamy broccoli soup recipe was a saga of watery disasters and rubbery cheese. But I cracked it. This is the one I make weekly now. This recipe is incredibly forgiving. Want a lighter Healthy Broccoli Cheese Soup? Use low-fat milk and less cheese, maybe toss in a cauliflower floret or two. Dreaming of a heartier Chicken Broccoli Cheese Soup? Stir in some shredded rotisserie chicken at the end. It’s your soup now. We’re just here to guide you. And the best part? It comes together in one pot with minimal fuss. No need to hunt through dozens of broccoli soup recipes. This is the only one you need. It’s rich, velvety, and has that perfect balance of broccoli flavor and sharp cheddar. The smell alone will make your house feel like a home. Now, let’s get that pot warm.
Table of Contents
- 1) Key Takeaways
- 2) Easy My Cozy, Cheesy Broccoli Goodness (That Beats Panera!) Recipe
- 3) Ingredients for My Cozy, Cheesy Broccoli Goodness (That Beats Panera!)
- 4) How to Make My Cozy, Cheesy Broccoli Goodness (That Beats Panera!)
- 5) Tips for Making My Cozy, Cheesy Broccoli Goodness (That Beats Panera!)
- 6) Making My Cozy, Cheesy Broccoli Goodness (That Beats Panera!) Ahead of Time
- 7) Storing Leftover Broccoli And Cheese Soup
- 8) Try these Main Course recipes next!
- 9) My Cozy, Cheesy Broccoli Goodness (That Beats Panera!)
- 10) Nutrition
1) Key Takeaways
- This creamy broccoli soup uses one pot and simple ingredients you likely have.
- Freshly grating your cheese prevents a grainy, clumpy texture in your easy broccoli and cheese soup.
- Letting the soup thicken before adding cheese keeps it smooth and velvety.
- You can easily adapt it for a slow cooker or to add protein like chicken.
- Leftovers taste even better the next day, and it freezes well for future cozy meals.
2) Easy My Cozy, Cheesy Broccoli Goodness (That Beats Panera!) Recipe
You know that feeling when you just need a hug in a bowl? That’s what this soup is. It’s my go-to for rainy days, gloomy moods, or any Tuesday that feels a little too long. I spent years trying to perfect a homemade version of the easy broccoli and cheese soup from restaurants, and I’m thrilled to share my favorite with you here on Eleanor Cooks.
What makes this recipe special is its simplicity. It’s not fussy. You don’t need ten different pots. You just need one good Dutch oven and a bit of patience to let the flavors meld. The result is a creamy broccoli soup that’s rich without being heavy, cheesy without being greasy, and packed with actual broccoli flavor.
I love a good Crockpot broccoli soup as much as the next busy person, and I’ll give you those instructions too. But there’s something about the ritual of stirring a pot on the stove, watching the butter and onions soften, that feels wonderfully human. This recipe works brilliantly both ways. Whether you’re craving a classic Panera style soup or a healthy broccoli cheese soup twist, this base recipe is your new best friend.
3) Ingredients for My Cozy, Cheesy Broccoli Goodness (That Beats Panera!)
Butter and Onion: These two start the party. Unsalted butter lets you control the salt, and a chopped yellow onion forms the sweet, savory base of your soup. Don’t rush this step. Let the onion get truly soft.
Garlic and Flour: A couple of minced garlic cloves add a punch of aroma. The flour is our thickener. Cooking it with the butter and onion for a minute toasts it slightly, which keeps our soup from tasting pasty later.
Liquids: I use low-sodium chicken broth for depth, but vegetable broth works perfectly for a vegetarian version. Whole milk and a bit of half-and-half give the soup its luxurious, creamy body. You can adjust this to your taste.
Seasonings: Dry mustard powder and smoked paprika are the secret weapons. They add a subtle complexity that makes people say, “What is *in* this?” A pinch of nutmeg is traditional in creamy sauces for a reason—it just works.
The Stars: Fresh broccoli, chopped into florets with the stems peeled and diced small so they cook evenly. A grated carrot adds a touch of sweetness and beautiful color. And the cheese! Please, for the love of a smooth soup, grate a block of sharp cheddar and Gruyère yourself. Pre-shredded bags have stabilizers that can make your soup grainy.
4) How to Make My Cozy, Cheesy Broccoli Goodness (That Beats Panera!)
Step 1. Sauté the Aromatics: Melt your butter in a large pot over medium heat. Add the chopped onion and cook, stirring now and then, until it’s soft and translucent. This takes about 5-7 minutes. Stir in the garlic and cook for just another minute until it smells fantastic.
Step 2. Make the Roux: Sprinkle the flour over the cooked onions. Now, stir constantly for a full minute. You’re cooking out the raw flour taste and creating the base that will thicken your soup into a luscious, creamy broccoli soup, not a watery one.
Step 3. Build the Broth: Very slowly, whisk in the chicken broth. Go slow to avoid lumps. Once it’s smooth, whisk in the milk, half-and-half, mustard powder, paprika, nutmeg, salt, and pepper. Bring the mixture to a gentle simmer and let it cook for about 5 minutes. You’ll see it start to thicken nicely.
Step 4. Cook the Veggies: Add the broccoli florets, diced stems, and grated carrot. Give everything a good stir. Reduce the heat to medium-low, cover the pot, and let it cook for 15-20 minutes. The broccoli should be tender when pierced with a fork.
Step 5. The Cheesy Finish (This is Important!): Turn the heat down to the lowest setting. If the soup is too hot, the cheese will separate and become oily. Add your freshly grated cheeses a handful at a time, stirring until each addition is completely melted before adding the next. Taste and adjust the salt, pepper, or add a dash of hot sauce if you like.
Step 6. Serve and Savor: Ladle the hot soup into bowls. Top with a little extra cheese and a crack of black pepper. Serve immediately with some crusty bread for the ultimate dunking experience. This easy broccoli and cheese soup is pure comfort.
5) Tips for Making My Cozy, Cheesy Broccoli Goodness (That Beats Panera!)
The single most important tip I can give you is about the cheese. I know it’s tempting to grab a bag of pre-shredded cheddar. I’ve done it. And I’ve ended up with a soup that had little specks of unmelted cheese and a slightly grainy texture. Taking two minutes to grate a block of cheese makes a world of difference. It melts into a silky, uniform sauce every single time.
Don’t waste the broccoli stems! They have great flavor and add wonderful texture. Just use a vegetable peeler to remove the tough outer layer, then dice the tender inner part small. They’ll cook right along with the florets and you get more soup for your money. For a heartier meal, this transforms beautifully into a chicken broccoli cheese soup. Just stir in two cups of shredded cooked chicken at the very end, right after the cheese has melted.
If your soup seems too thick after adding the cheese, don’t panic. Simply stir in a splash of extra milk or broth until it reaches your perfect consistency. Soups are forgiving like that. And if you want a super smooth soup, you can use an immersion blender to puree it partially or completely after the broccoli is tender, before adding the cheese. I like a bit of texture, so I leave it chunky.
6) Making My Cozy, Cheesy Broccoli Goodness (That Beats Panera!) Ahead of Time
This soup is a fantastic make-ahead meal. In fact, I often think it tastes even better the next day after the flavors have had time to get to know each other in the fridge. You can prepare the entire soup, let it cool completely, and store it in an airtight container for up to 4 days.
When you’re ready to serve, reheat it gently on the stovetop over low to medium heat. Stir it often to prevent scorching on the bottom. You’ll likely need to add a splash of milk or broth when reheating, as it will thicken considerably in the refrigerator.
You can also use the slow cooker method for ultimate hands-off prep. Sauté the onion and make the roux in a skillet first, then transfer that mixture to your Crockpot. Whisk in the broth, milk, and seasonings, then add the raw broccoli and carrot. Cook on LOW for 6 hours. Before serving, turn the cooker to WARM and stir in the cheese until melted. It’s the ultimate set-it-and-forget-it broccoli soup Crockpot meal.
7) Storing Leftover Broccoli And Cheese Soup
Let any leftover soup cool to room temperature before storing. I transfer mine to glass containers with tight-fitting lids. It will keep well in the refrigerator for 3 to 4 days. The soup will be very thick when cold—that’s normal.
This soup freezes surprisingly well for a creamy dish. Pour cooled soup into freezer-safe bags or containers, leaving about an inch of space for expansion. It will keep for up to 3 months. The dairy can sometimes separate a tiny bit upon thawing and reheating, but a good whisk usually brings it right back together. The flavor will still be fantastic.
To reheat from frozen, thaw it overnight in the fridge first for best results. Then, warm it in a pot over low heat, stirring frequently and adding a little liquid as needed. You can also reheat single portions directly from frozen in the microwave, stirring every 60 seconds until hot throughout.
8) Try these Main Course recipes next!
9) My Cozy, Cheesy Broccoli Goodness (That Beats Panera!)
Easy Broccoli And Cheese Soup – Eleanor Cooks
Ingredients
For the Soup
- 4 tablespoons unsalted butter
- 1 medium yellow onion, chopped pretty fine (Don’t cry too much. Or do. It’s cathartic.)
- 2 cloves garlic, minced (or more. I won’t tell.)
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken or vegetable broth
- 2 cups whole milk (2% works, but whole makes it truly luxurious. Treat yourself.)
- 1 cup half-and-half or heavy cream (Again, see ‘treat yourself’ note above.)
- 1 teaspoon dry mustard powder
- 1/2 teaspoon smoked paprika
- A good pinch of nutmeg (trust me on this)
- Salt and freshly ground black pepper to taste (be generous)
- 4-5 cups broccoli florets, chopped into bite-sized pieces (about 1 large head. Don’t toss the stems! Peel and dice them small. They add great texture.)
- 1 large carrot, peeled and grated or finely diced
For the Cheese & Finish
- 8 ounces (about 2 cups) freshly grated sharp cheddar cheese (GRATE IT YOURSELF. The pre-bagged stuff won’t melt right. I learned this the hard, clumpy way.)
- 4 ounces (about 1 cup) freshly grated Gruyère or Monterey Jack cheese (for extra flavor depth)
- A splash of hot sauce, optional (Frank’s is my go-to here)
- More cheese and black pepper for serving, obviously
Instructions
- Get your biggest soup pot or Dutch oven and melt the butter over medium heat. Let it get a little foamy.
- Toss in the chopped onion. Cook it, stirring now and then, until it gets soft and translucent, about 5-7 minutes. You’re not looking for color, just softness. Add the garlic and cook for another minute until it smells amazing.
- Sprinkle the flour over the onions. Now, stir like you mean it for a full minute. You’re making a roux. It should look like wet sand. This cooks out the raw flour taste and is the secret to a thick, not-gluey soup.
- Very slowly, start pouring in the broth while whisking constantly. No lumps allowed! Once the broth is in, whisk in the milk, half-and-half, mustard powder, paprika, nutmeg, salt, and pepper.
- Bring the whole thing to a gentle simmer. Not a rolling boil, just little bubbles around the edge. Let it simmer for about 5 minutes. It’ll start to thicken up nicely.
- Add the broccoli florets, diced stems, and carrot. Give it a good stir. Reduce the heat to medium-low, cover the pot, and let it cook for 15-20 minutes, or until the broccoli is tender when you poke it with a fork. Stir it a couple times.
- Turn the heat down to the lowest setting. This is crucial. If the soup is too hot, the cheese will seize up. Now, gradually add the grated cheeses, a handful at a time, stirring until each handful is fully melted before adding the next.
- Taste it. Does it need more salt? Pepper? A secret splash of hot sauce? Adjust to your liking. If the soup seems too thick, add a splash more milk or broth until it’s your perfect consistency.
- Ladle it into bowls. Top with extra cheese and black pepper. Serve immediately with some crusty bread for dunking. Try not to eat the entire pot in one sitting.
10) Nutrition
Serving Size: 1 bowl, Calories: 520, Sugar: 8 g, Sodium: 780 mg, Fat: 38 g, Saturated Fat: 23 g, Carbohydrates: 22 g, Fiber: 4 g, Protein: 22 g, Cholesterol: 115 mg
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