Cheesy Broccoli Delight Soup

$- 4 cups fresh broccoli florets - 1 medium onion, finely chopped - 2 cloves garlic, minced - 2 medium carrots, diced - 1/4 cup unsalted butter - 2 cups whole milk - 2 cups sharp cheddar cheese, shredded - 4 cups low-sodium vegetable broth - 1 teaspoon Dijon mustard - Sea salt and black pepper, to taste - 1/2 teaspoon smoked paprika (optional) - Fresh parsley, chopped (for garnish) To make this soup shine, use fresh vegetables. Broccoli and carrots add color and crunch. Finely chop the onion for a sweet base. Garlic gives the soup a warm flavor. For the creamy part, I use whole milk and sharp cheddar cheese. These lend a rich taste and smooth texture. Low-sodium vegetable broth keeps it light yet flavorful. Don’t forget the seasonings! A touch of Dijon mustard adds zing. Salt and pepper bring out the natural flavors. Smoked paprika adds a lovely hint of smokiness, but it's optional. Lastly, fresh parsley on top makes the dish pop. Gather these ingredients, and you’re ready to create a bowl of delight! {{ingredient_image_2}} Start by melting the unsalted butter in a large saucepan over medium heat. Once it’s melted, add the finely chopped onion and minced garlic. Sauté them until the onion is soft and clear, which takes about 4-5 minutes. Stir often to avoid burning. Next, add the diced carrots and broccoli florets to the pot. Stir them in and let the mix cook for about 5 more minutes. This time helps the veggies soften and blend their flavors. Now, let’s thicken our soup! Sprinkle the all-purpose flour over the vegetable mix. Stir this constantly for about 2 minutes. This forms a roux, which gives our soup a nice creamy texture. Gradually pour in the low-sodium vegetable broth while whisking. This step is key to avoiding lumps. Keep stirring until the mix comes to a gentle boil. Once boiling, reduce the heat to a simmer. Slowly stir in the whole milk and let it cook for 10-15 minutes. Stir occasionally. This time allows the soup to thicken to the right consistency. After that, add the shredded sharp cheddar cheese. Stir until it melts completely and becomes smooth. Mix in the Dijon mustard, sea salt, black pepper, and smoked paprika for extra flavor. When the soup is ready, take it off the heat. For a creamier texture, let the soup cool a bit. Then, use an immersion blender to puree it to your liking. If you don’t have one, you can blend it in batches with a countertop blender. Serve the soup hot. For a nice touch, garnish it with fresh chopped parsley. This adds color and freshness. Pair it with crusty bread or a light salad for a complete meal. Enjoy your homemade copycat Panera broccoli cheddar soup! Using fresh ingredients makes a big difference in taste. Fresh broccoli, onions, and carrots add bright notes to your soup. Always check for firmness and vibrant colors when choosing your veggies. Balancing seasoning is key. Start with a little salt and pepper, then adjust to your liking. A hint of Dijon mustard adds depth, while smoked paprika gives a warm kick. Taste as you cook for the best flavor. For a creamier soup, blend it after cooking. An immersion blender works well for this. If you want a thicker soup, add a bit more flour when making your roux. Stir for a couple of minutes to ensure even mixing. If your soup is too thick, use extra vegetable broth or milk to reach your desired consistency. Preparation saves time when cooking. Chop your vegetables ahead of time and store them in the fridge. This way, you can just toss them in the pot when you’re ready. Using pre-cut vegetables is another smart choice. Many grocery stores offer fresh, prepped veggies that cut down on prep time. This makes your cooking process quicker and easier. Pro Tips Freshness is Key: Always use fresh broccoli for the best flavor and texture. Frozen broccoli can work in a pinch, but fresh will give you a vibrant taste and color. Cheese Choice Matters: Opt for a good quality sharp cheddar cheese. The sharper the cheese, the more flavor it will bring to your soup. Thicken Wisely: If you prefer a thicker soup, allow it to simmer longer after adding the milk. You can also add more flour when making the roux if you desire a creamier texture. Garnish for Flavor: Don't skip the parsley garnish! It adds a fresh, herby flavor that enhances the overall taste of the soup. {{image_4}} You can change the cheese to create new flavors. Gouda adds a nice, smoky taste. Monterey jack melts well and offers a creamy feel. If you want a plant-based option, try vegan cheese. It melts differently, so choose wisely to get the best texture. Adding more veggies can brighten your soup. Cauliflower blends well and adds creaminess. Spinach gives a fresh taste and vibrant color. You can also add herbs like thyme or dill for extra flavor. These herbs enhance the soup and make it more aromatic. If you're gluten-free, swap all-purpose flour for rice flour or cornstarch. Both thicken the soup without gluten. For a dairy-free version, use almond or oat milk. Nutritional yeast can replace cheese for a cheesy flavor without dairy. These swaps keep your soup tasty and friendly for different diets. To keep your Copycat Panera Broccoli Cheddar Soup fresh, store it in the fridge. Use an airtight container to prevent spills and keep out air. Make sure it cools down before sealing it tight. This soup can last about 3 to 4 days in the fridge. If you want to store it longer, freezing is a great option. Pour the cooled soup into freezer-safe containers. Leave some space at the top since it will expand. You can freeze the soup for up to 3 months. When you’re ready to eat it, just thaw in the fridge overnight. When it’s time to enjoy your soup again, use the stovetop or microwave. For the stovetop, heat it over medium-low. Stir it often to help it warm evenly. If you use a microwave, heat it in short bursts. Stir in between to make sure it warms up well. Be careful not to boil the soup when reheating. Boiling can cause the cream to separate. To avoid curdling, heat slowly and add a splash of milk if needed. This helps keep the texture creamy. Your soup should last about 3 to 4 days in the fridge. If you freeze it, it can stay good for 3 months. Always check for signs of spoilage before eating. If the soup smells sour or has an odd color, it's best to toss it. Enjoy your delicious soup safely! Yes, you can easily make this soup vegan. Here are some suggested substitutions: - Use vegan butter instead of unsalted butter. - Replace whole milk with almond milk or coconut milk. - Use vegan cheese instead of sharp cheddar. - Make sure the vegetable broth is vegan-friendly. These swaps will give you a creamy, delicious soup that everyone can enjoy. If your soup is too thin, there are a few ways to thicken it: - Add more flour to create a thicker roux. - Use cornstarch mixed with cold water, then stir it in. - Blend some of the soup with an immersion blender, then mix it back in. - Let the soup simmer longer to reduce the liquid. These methods will help you get the perfect consistency. Yes, this recipe is very kid-friendly! Here are some tips to make it more appealing: - Cut the broccoli into smaller pieces for easier eating. - Add fun-shaped pasta to make it more exciting. - Let kids sprinkle cheese on top for extra fun. - Serve it with a slice of bread for dipping. These ideas can help make your soup a hit with kids. This blog post guides you through making a delicious soup. We covered fresh vegetables, dairy, broths, and seasonings. Preparing, blending, and serving your soup is simple with the tips provided. Explore variations for extra flavor and dietary needs. Proper storage will keep your soup fresh. With the facts and tips shared, you can enjoy a tasty meal. Enjoy experimenting with your favorite ingredients and flavors! Your journey to a delightful soup starts here.$

Cheesy Broccoli Delight Soup

A creamy and delicious soup packed with fresh broccoli and sharp cheddar cheese.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine American

Servings 6

Calories 250 kcal

Ingredients

4 cups fresh broccoli florets
1 medium onion, finely chopped
2 cloves garlic, minced
2 medium carrots, diced
0.25 cup unsalted butter
0.25 cup all-purpose flour
4 cups low-sodium vegetable broth
2 cups whole milk
2 cups sharp cheddar cheese, shredded
1 teaspoon Dijon mustard
to taste sea salt and freshly cracked black pepper
0.5 teaspoon smoked paprika (optional, for a subtle kick)
to taste fresh parsley, chopped (for garnish)

Instructions

In a large saucepan, melt the unsalted butter over medium heat. Once melted, add the finely chopped onion and minced garlic. Sauté until the onion turns soft and translucent, about 4-5 minutes, stirring occasionally to prevent burning.
Incorporate the diced carrots and broccoli florets into the pot. Stir everything together and allow the vegetables to cook for an additional 5 minutes, until they start to soften.
Sprinkle the all-purpose flour evenly over the vegetable mixture. Stir constantly for about 2 minutes to form a roux, which will help thicken the soup.
Gradually add the low-sodium vegetable broth while continuously whisking to ensure a smooth consistency. Be sure to break up any lumps that may form. Bring the mixture to a gentle boil.
Once it reaches a boil, lower the heat to a simmer. Carefully stir in the whole milk and allow the soup to cook for an additional 10-15 minutes, stirring occasionally, until it thickens to your desired consistency.
Add the shredded sharp cheddar cheese gradually, stirring until it melts completely and blends smoothly into the soup. Mix in the Dijon mustard, and season with sea salt, freshly cracked black pepper, and smoked paprika for an extra layer of flavor.
Remove the pot from the heat. For a creamier texture, let the soup cool slightly, then use an immersion blender to puree it to your preferred consistency, or blend in batches if using a countertop blender.
Serve the soup hot, garnished with a sprinkle of fresh chopped parsley on top for a touch of color and freshness.

Notes

For a creamier texture, use an immersion blender.

Keyword broccoli, cheese, soup, vegetarian