Charred Broccoli & Cheddar Soup
a classic with a twist
Yields 4 servings
Time to make, roughly 30 minutes
Here’s a classic, easy, and creamy broccoli cheddar soup recipe, with a twist. You roast the broccoli until charred which brings out a sweetness in the broccoli and a little bitter from the char. This version is closely inspired by Panera Bread’s beloved soup.
INGREDIENTS
- 4 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- ½ teaspoon sea salt
- Freshly ground black pepper
- 3 garlic cloves, finely chopped (optional)
- ¼ cup all-purpose flour
- 2 cups whole milk (or unsweetened almond milk for dairy-free)
- 2 cups vegetable or chicken broth
- 3 cups chopped broccoli florets
- 1 large carrot, julienned or finely chopped
- ½ teaspoon Dijon mustard (optional, for depth)
- 8 ounces shredded cheddar cheese (about 2 heaping cups)
- Homemade croutons, for serving (optional)
PROCESS
Char Broccoli
Tear the broccoli into small florets, toss in olive oil and salt. Roast at 4oo until they began to char. (The char level is up to you, I like a lot)
2. Sauté Aromatics
Melt the butter in a large pot over medium heat. Add the onion, salt, and several grinds of pepper. Cook, stirring, for 5 minutes until softened. Add garlic and cook for 1 minute more.
3. Make the Roux
Sprinkle in the flour and whisk continuously for 1–2 minutes, until the flour turns golden
4. Add Liquids and Vegetables
Slowly pour in the milk, whisking continuously to avoid lumps. Add the broth, broccoli, carrot, and mustard (if using). Stir to combine
5. Simmer
Bring to a simmer and cook for 15–20 minutes, until the broccoli is tender
6. Add Cheese
Gradually add the shredded cheddar, stirring after each addition, until all the cheese is melted and the soup is creamy. Season to taste with salt and pepper
7. Serve
Ladle into bowls and top with croutons or extra cheese if desired. Serve immediately.
Tips and Variations
- For a gluten-free version, substitute the flour with a 1:1 gluten-free flour blend or a cornstarch slurry.
- For a richer soup, use half-and-half or heavy cream in place of milk.
- You can blend part or all of the soup with an immersion blender for a smoother texture, or leave it chunky for more bite.
- Add a pinch of nutmeg or paprika for extra warmth and flavor.
Storage
- Refrigerate leftovers in an airtight container for up to 5 days.
- This soup does not freeze well due to separation when thawed; for freezer-friendly options, consider vegan or dairy-free versions.
