It’s my favorite season—soup season! To be honest, though, I love soup all year round, even in the heat of summer. (I know, who like hot soup in July, right?) But this particular recipe is perfect for those chilly nights when you want something hearty to warm you up. It’s a spot-on copycat of Panera’s broccoli cheddar soup.
This morning, I got a text from my best friend, who’s been having a tough time, and today was harder than usual. My immediate reaction was, “I’m coming over with food!” I just couldn’t let her starve. To give you some context, she once told me, “I love you more than a Panera tuna sandwich.” Knowing her obsession with Panera, I decided to bring her a homemade version of her favorite soup. I ran to the store for fresh broccoli and half-and-half, which are key ingredients in this simple recipe. The best part? I can whip it up quickly and still have leftovers for lunch the next day.
Broccoli cheddar soup is incredibly easy to make and always hits the comfort spot. You need broccoli, carrots, flour, chicken broth, half-and-half, and cheddar cheese. It’s satisfying on its own, but if you’re feeling extra hungry, you can pair it with a side salad or toasted garlic ciabatta bread. I usually make a massive pot of soup, but this recipe yields just about six bowls, which is perfect for smaller gatherings.
With this soup in hand, I’m off to brighten my friend’s day. And I know this bowl of comfort will do the trick!
I prefer using my dutch oven for this recipe, but a large stock pot would suffice as well. Since this soup will be blended, it’s advisable to avoid using cookware with Teflon coating. Opting for a non-coated pot allows you to blend the soup directly in it, minimizing cleanup—a real bonus when striving for a fuss-free meal!
