Better Than Panera: The Secret to the Ultimate Creamy Broccoli Cheddar Soup at Home

Even though cold winter days are over now, it doesn’t mean we don’t need a bowl of hot and tasty soup on a rainy evening. Many soup recipes have become the definition of comfort food, and this broccoli cheddar soup isn’t an exception. The dish is easy to make, offering the velvety taste of several kinds of cheese that just melts in your mouth.

Ingredients: 1 onion, 200 g of cheddar or other cheese, 1 carrot, 2 tablespoons of vegetable oil, 2 tablespoons of wheat flour, 1 400 ml of vegetable broth or water, 150–200 g of processed cheese slices for soup, 500 g of frozen broccoli, salt and ground black pepper to taste, 1 pinch of ground nutmeg.

Chop the onion into small pieces. Grate the cheddar and carrots using a coarse grater.

Heat the oil in a saucepan over medium heat. Cook the onion until soft.

Sprinkle with flour and cook for another minute and a half to two minutes. While stirring constantly, slowly pour in the hot broth and bring to a boil.

Add the processed cheese and frozen broccoli, season with salt and pepper, and add nutmeg. Once it comes back to a boil, cook over medium heat for about 5 minutes.

Add the cheddar to the pot and stir for another minute or two.