Broccoli Cheese Soup 🥦
Summary
I made this broccoli cheese soup 2 years ago after I had Panera Bread’s broccoli cheese soup. The intention was for it to be a copycat recipe but guess what Panera soup could never!!!
This is the best broccoli cheese soup recipe with the most incredible trio of Pecorino Romano, muenster, and sharp cheddar cheese. Added bonus, after reading this recipe card you’re going to have two recipes in one.
If you hold the cheese and do everything else except add the cheese you’ll have a delicious cream of broccoli soup, but either way you have to make it!!!!!!
Look at these fresh ingredients prepped and ready! Don’t forget to use the stems of your broccoli.
I love the aroma of the butter, onion, garlic and seasonings sautéing on the stove. If you haven’t tried Tony’s creole seasoning now is the time!
My special blend of spice and seasoning separates me from the other recipes.
Here the broccoli florets are tender and ready for the shredded cheddar, shredded muenster and Pecorino Romano.
You can add or substitute any of your favorite cheese. Once the cheese melts into the soup, it’s ready to be served.
Look at the color of this soup. The cheesy thickness with the broccoli looks so delicious and hearty. You can also serve this in a bread bowl to impress your family or guests.
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Items from video (click image)
👝 How to Store Leftovers
Store in air-tight container for 3-4 days in refrigerator.
🤔 Common Questions
Yes, just make sure you thaw and drain before adding to the soup.
Add the cheese slowly while stirring and this will help it melt evenly.
Broccoli Cheese Soup
Ingredients
- 1 head of broccoli
- 1/2 stick salted butter
- 1 chopped onion
- 6-7 cloves chopped garlic
- Salt & pepper
- 1-2 tsp Tony’s Creole
- 1/2 tsp cayenne
- 4 tbsp all purpose flour
- 2 cups chicken stock
- 2 cups half & half
- 8 oz shredded sharp cheddar
- 4-5 oz shredded muenster cheese
- 4 tbsp grated Pecorino Romano
Instructions
- Take a head of broccoli and chop about 1 inch off the bottom of the stem. Then chop the rest of the head of broccoli into florets and chop the stem into quarters
- In a large pot sauté butter, onion, garlic, Tony’s Creole, cayenne, and salt & pepper.
- Once that is golden, whisk in flour, then add chicken stock and whisk.
- Add the florets and bring to boil, then lower to a simmer and cover, cook for about 10 minutes.
- Once the florets are tender, uncover the pot, and make sure heat is very low. Then add half & half, shredded sharp cheddar cheese, shredded muenster cheese, and grated Pecorino Romano.
- Once cheese is melted it’s ready to serve!
Video
Nutrition
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Made it tonight an it was so delicious. Thank you for the recipe
My pleasure ❤️
Made this soup last week. Those of us that like broccoli cheddar soup absolutely loved this recipe for the soup. So much more flavor!! Thank you. Will make it often