Broccoli Cheddar Soup

There are few words to describe how much I love broccoli cheddar soup.  (Immensely and wholeheartedly come to mind) So as you can probably imagine, I make frequent trips to Panera so I can indulge myself. Well, thanks to this recipe, now I can enjoy my favorite creamy and cheesy appetizer from home! I actually think this soup is better than Panera’s, and it has an entire cup of vegetables per serving!



  • 8 oz block of sharp cheddar cheese, shredded
  • 2 cups 2% milk
  • 4 cups Low Sodium Chicken Broth
  • 4 Tbs butter
  • 1 cup shredded or finely diced carrots
  • 2 cups finely diced sweet yellow onion
  • 4 cups finely chopped broccoli florets (can include some stem)
  • 1/3 cup all purpose flour
  • 1 tsp black pepper
  • 2 bay leaves
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1/4 tsp nutmeg
  • 1/4 tsp cayenne
  • 1/4 tsp paprika
  • 1 fresh sprig of rosemary (optional)


  1. Melt butter in a large pot
  2. Add broccoli, carrot and onion.  Cook 5 minutes on medium heat stirring frequently.
  3. Add flour and stir until evenly coated.  Cook 1 min.
  4. Add chicken broth and stir.  Scrape any flour that may be stuck to the bottom on the pot.
  5. Add milk, and shredded cheese. Stir.
  6. Add all the spices and stir.  Turn heat to low and let simmer uncovered for 15 min, stirring occasionally.
  7. Soup will be thin.  Allow it to cool and it will thicken significantly.
  8. Remove bay leaves and rosemary sprig before serving.  Pairs great with french bread.

*Makes approx 7 servings.

*Makes delicious leftovers, can be microwaved but cook at short intervals and stir to avoid dairy curdling.


I hope you like try (and love) this recipe!  I’d love to hear your feedback!


Mad Eats and Drinks

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