Description
A creamy, velvety broccoli cheddar soup made in under 30 minutes. This gluten-free copycat recipe uses fresh ingredients like sharp cheddar and frozen broccoli for a rich, comforting meal that is lighter and healthier than restaurant versions.
Ingredients
Scale
- 4 cups frozen broccoli florets (approx. 12 oz / 340g)
- 1.5 cups (170g) freshly shredded sharp cheddar cheese
- 3 tbsp butter
- 3 tbsp all-purpose flour (or 1.5 tbsp cornstarch mixed with 3 tbsp cold water for gluten-free)
- 4 cups (960ml) low-sodium vegetable broth
- 1 medium yellow onion (150g, diced)
- 3 cloves garlic (1 tbsp minced)
- 0.5 cup (120ml) heavy cream
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 tsp garlic powder
Instructions
- Dice the onion and mince the garlic. If using fresh broccoli, chop into small florets.
- Melt butter in a large pot over medium heat. Add diced onion and a pinch of salt; cook for 2-3 minutes until translucent.
- Add minced garlic and cook for 30 seconds, being careful not to burn it.
- Sprinkle flour over the onions and butter. Stir constantly for 1-2 minutes to create a roux and cook out the raw flour taste.
- Slowly pour in vegetable broth while whisking to prevent lumps. Add broccoli.
- Bring to a simmer, then reduce heat to low. Cover and cook for 8-10 minutes until broccoli is very tender.
- Use an immersion blender to puree about half of the soup in the pot, leaving the rest chunky for texture.
- Turn heat to low. Stir in heavy cream.
- Add shredded cheese a handful at a time, stirring constantly until melted before adding the next handful. Do not boil.
- Stir in garlic powder and pepper. Taste and adjust salt as needed.
Notes
Do not use pre-shredded cheese as it contains anti-caking agents that cause graininess. Always grate cheese fresh. Keep heat low when adding cheese to prevent separation. If using fresh broccoli, blanch for 2 minutes first. For a vegan version, swap butter for olive oil, use cashew cream, and vegan cheddar.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4
- Sodium: 650
- Fat: 24
- Saturated Fat: 15
- Carbohydrates: 12
- Fiber: 3
- Protein: 14
Keywords: panera broccoli cheddar soup, copycat recipe, gluten-free soup, 30 minute meals, comfort food, broccoli cheddar, creamy soup, one pot meal