Broccoli Cheddar Soup

Cozy and warming, ready in one pot.

Why You'll Love This Recipe

• Tastes like Panera — actually better.
• Ready in 35 minutes.
• Kids will eat broccoli this way.
• Cozy and crowd-pleasing.
• One pot.

Ingredient Notes

• Sharp cheddar is non-negotiable — mild is bland.
• Whole milk + cream gives the silkiest body.
• Pre-shredded cheese ruins the texture — grate fresh.

Ingredient Substitutions

• Half cheddar + half Gruyère for extra depth.
• Cauliflower instead of broccoli.
• Vegetable stock for vegetarian.

Equipment Needed

• Dutch oven
• Box grater

Prep Tips

• Chop broccoli small so it cooks fast and eats easily.
• Grate carrot fine so it disappears into the soup.

Instructions

1. 1

   Gather and prep: 1 small head broccoli, cut into florets (about 3 cups), 1 cup shredded cheese, 1 medium onion, diced, 1 medium carrot, sliced, 3 cloves garlic, minced, 2 tbsp butter, 1 cup flour, 1 cup milk. mince the garlic, dice the onion, chop the vegetables into even pieces, and shred the cheese before you start cooking.

2. 2

   Sauté onion, carrot, garlic in butter.

3. 3

   Stir in flour, then broth and milk.

4. 4

   Add broccoli, simmer 15 min. Simmer uncovered 5 more minutes to thicken if needed; taste and adjust salt and acid before serving.

5. 5

   Stir in cheese.

Artsi Pro Tips

• Freshly grate cheese off the block — pre-shredded has anti-caking agents that make grainy soup.
• Add cheese OFF heat — the residual warmth melts it without breaking it.
• For thicker soup, mash some broccoli against the side of the pot.

Common Mistakes

• Adding cheese on heat — breaks into grainy oil.
• Pre-shredded cheese — won't melt smooth.
• Skipping the roux — soup is thin and watery.

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