Who else associates Panera’s broccoli cheddar soup in a bread bowl with adolescence? Or is that just me? I can still smell it. Today’s stellar soup is a tribute to my youth. While my version is a bit less heavy and a bit more veggie-loaded, it’s totally scrumptious in its own right and by no means a compromise. Just like my reader-fave creamy broccoli cauliflower soup, we’re devouring pockets of soft broccoli with juuuust enough creamy, cheesy yum to make it all kinds of comforting. A soup for the ages you’ll crave all season long!
The low down on ingredients
Broccoli: I use a 16oz bag of broccoli florets but you can also use fresh chopped broccoli. Chicken: I use two small-medium chicken breasts I season and cook in the Instant Pot for 10 minutes. You can also use rotisserie chicken. Aromatics: Onion and garlic for a solid flavor base. Carrots: I love the pop of color and sweetness. Flour: To thicken the soup. All purpose, whole wheat, or gluten free all purpose all work great (not almond flour or anything high-fat). Broth: Chicken or veggie broth add plenty of umami. I use Better Than Bouillon for all my soups. Cheddar cheese: Just like in my creamy chicken tortilla soup, Zippy sharp cheddar adds so much amazing classic flavor. Grating it fresh from a block offers the ideal melting situation since shredded cheese has anti-caking agents, but they’ll work in a pinch. Milk: A cup of whole milk for that classic creaminess we all know and love. Lemon juice: A spritz of brightness. The perfect addition to add brightness and really bring the soup to life. A must!
Let’s make it!
Storage
Store leftovers for up to 5 days in the fridge. You can freeze it for up to 3 months, too! Wouldya look at that pot of straight COZY? A soul hug if I’ve ever seen one.
I hope you’re as obsessed with this soup recipe as I am!
I’d be super grateful if you’d take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you’ll crave! **Using lower fat milk will result in a thinner, less creamy soup. For dairy free or if you don’t have whole milk, blend ¼ cup soaked cashews with ¾ cup water in a high sped blender or Nutribullet until smooth and creamy. Use this in place of milk. Omit cheese and add ¼ cup nutritional yeast (similar to my Creamy Broccoli Cauliflower Soup). Vegetarian: Omit chicken, can sub chickpeas!
