Broccoli Cheese Soup Recipe

Broccoli and Cheese...who ever thought those two would make such a delicious combination? Well I'm sure glad they go together so wonderfully, especially in this Delicious, Creamy, Flavorful soup! This Broccoli Cheese soup is Comforting, Hearty, and Irresistible especially when served in bread bowls! CLICK HERE TO SCROLL TO THE RECIPE VIDEO⬅ ⬅

Now first things first; I can not say that this is a Panera Copycat Broccoli Cheese Soup, because I have never had Panera. However, I can probably guarantee that this recipe is way better, because Everything is better Homemade! This Broccoli Cheese soup is so easy to make, the time it takes you to drive to a local Panera and order, is about the same amount of time or less that it will take you to whip this delicious soup up. You can adjust the flavors to your liking and experiment with different broths; Make a vegetarian version of it by substituting the Beef broth for Vegetable broth.

Another thing to please note, is that for the BEST FLAVOR you MUST use REAL Mild Cheddar Cheese or Sharp Cheddar (if you prefer) for this recipe. No Velveeta! Nothing against it, it's just too artificially overpowering and will not give you the same delicious natural cheese flavor.

I have to admit the first time I ever even heard of Cheesy Broccoli I was disgusted, it did not seem like a pair that should be put together. Once I actually gave it a try, I completely changed my mind. Then I tried making my own Broccoli Cheese soup for the first time, and it was ok, it was definitely a work in progress. The first time I ever made it I actually used Velveeta Shreds, but as I stated it tasted way too artificial and it's just not the same as Real Cheddar Cheese. Each time I made Broccoli Cheese soup, I added something different to make it better. Finally I feel like this has been the best one I've made!

Ingredients:

*Broccoli:

-6 cups Fresh Broccoli

-1 teaspoon Salt

*Cheddar Sauce Soup Base:

-1-1/2 cups Heavy Cream

-1/2 cup Beef Broth

-2 cups shredded Mild Cheddar Cheese

-1 Garlic Clove (grated)

-1/8 teaspoon Onion Powder

-1-1/2 teaspoons Salt

-1/4 teaspoon Chipotle Chilli Powder

-1/2 teaspoon Ground Pepper

Directions:

To get started fill a large pot with water and let it boil. Add 1 teaspoon of Salt to the water. Rinse out the Broccoli and add it to the pot of boiling water. Let the Broccoli boil for about 12 minutes, then drain it and set aside.

In a large skillet over Medium heat, add the Heavy cream, Beef broth, and Cheddar Cheese. Whisk it all together until the Cheddar Cheese is melted and the sauce thickens into a creamy consistency (about 1-2 minutes). Then remove it from the heat and transfer the cheese sauce into a saucepan.

When the cheese is in the saucepan, grate the garlic, add all the spices, and whisk everything together. Put the heat on Medium, add the Broccoli, give it a whisk to mix all the Broccoli with the cheese sauce, and cook together for 5 minutes.

Then remove it from the heat and let it sit for a few minutes. As it sits and cools slightly, the Broccoli Cheese Soup will thicken all on it's own, no need for flour.

I like serving the Broccoli Cheese soup in hallowed out Bread Bowls. I used some small Kaiser rolls, but if you have bigger rolls that would be better. After hallowing the bread, bake it for 5 minutes at 375 degrees Farenheit so that it stays firm and crispy when you add the soup. Then you can enjoy the cheesy bread after eating the soup.

FULL RECIPE VIDEO: