Creamy Broccoli and Cheese Soup that’s quick, easy, and entirely from scratch! This homemade Panera Bread copycat is filling and flavorful and is always met with a request for seconds (and thirds!) by my family and friends.
Last week I threatened promised that I’d share one last soup recipe from my soup-a-palooza recipe testing. You can pretend to be surprised, but I’m banking a few of you stopped by today for that very thing. The rest of you took off running.
Come back I love you!!!!
Since downing a big bowl of the stuff at Panera last week, I haven’t been able to get broccoli and cheese soup off my mind. It also happens to be one of Paul’s favorites and has been requested non-stop since the temperature began to drop outside. I did a quick google perusal of homemade broccoli cheddar soup recipes and almost fell over.
Oodles and oodles of additive-rich canned cheddar soup, cream of broccoli soup, and an ever-present smorgasbord of velveeta “cheese product.” Oh the franken-foods! I nearly slid off my chair when the faux-cheesiest of them all had bajillions of 5 star reviews. Come on kids! We’re better than that!
Speaking of eating real food, Panera Bread has a similar philosophy with their menu! Over the years I’ve tried their vegetarian black bean, their creamy tomato, and even their garden veggie soup with pesto. Of course my go-to will forever be the broccoli and cheddar. If I’m going to drive two towns over for soup, chances are that will be the one I get. Most of my girlfriends live an hour or so away so when our crazy schedules align we’ll meet at our half-way point to play catch-up and stuff our faces.
The hardest part isn’t the drive… or the scheduling… Nope! The hardest part is not snorting soup through our noses while we laugh at each other.
I won’t name any names, but I will give you soup!
Sketch-Free Broccoli and Cheese Soup
Creamy Broccoli and Cheese Soup that’s quick, easy, and entirely from scratch! This homemade Panera Bread copycat is filling and flavorful and is always met with a request for seconds [and thirds!] by my family and friends. It’s music to my ears!
I made this soup 5 times. Five. This one was the BEST!
Thick, creamy, cheesy, broccoli-y (pretend that’s a proper adjective!) and positively swoon-worthy. Not to throw my own confetti or anything. Hah!
This soup is quick and easy (30 minutes or so and it’s good to go!) but I included uber-detailed instructions to help you out in the kitchen. Hopefully you don’t mind!
Broccoli and Cheese Soup
Pinned over 800,000 times, this soup is a total crowd-favorite!
Broccoli and Cheese Soup
Creamy Broccoli and Cheese Soup that’s quick, easy, and entirely from scratch! This homemade Panera Bread copycat is filling and flavorful and is always met with a request for seconds (and thirds!) by my family and friends.
Recipe yields 2 big bowls of broccoli and cheese soup or 4 cups of soup. Feel free to double the recipe as need - it's oh so easy to do and tastes amazing the next day!
Ingredients
- one bunch of fresh broccoli (enough for a few cups of chopped tops)
- 2 cups vegetable broth (or chicken broth)
- 1/2 cup freshly grated sharp cheddar cheese plus extra for topping
- 1 cup freshly grated gouda cheese (not smoked)
- 1 cup shredded carrots or extra, to taste
- 1 small white onion (about 2/3 cup or 1 cup chopped)
- 2 cloves garlic minced
- 1 cup half and half (or heavy cream) room temperature
- 3 TBSP all purpose flour
- 3 TBSP butter
- 1 bay leaf
- 1/4 tsp garlic powder
- 1/8 tsp allspice
- 1/8 tsp ground nutmeg
- 1/8 tsp dried basil
- 1/8 tsp cayenne pepper
- 1/8 tsp salt (will vary based on salt content of your stock/broth)
- a few cranks of freshly ground black pepper to taste
Instructions
- First ze veggies: Chop em! Dice the onions super small, mince the garlic, an shred the carrots if you didn't buy pre-shredded. This can all be done ahead of time and stored in the fridge for later. For the broccoli, chop 2/3 of it into tiny florets [just cut off as much stem as you can and it'll fall apart in the pot] and then take the remaining 1/3 and give it a rough chop so you have a few large pieces to add to the soup. Totally optional!
- Add your veggie broth to a pot on medium-high heat, add your 2/3 of your broccoli [about 2 cups of florets] as well as your onion, garlic, carrots, and bay leaf. Simmer on medium, covered, for about 15-20 minutes or until the veggies are tender.
- Once the broth is done, start your roux: In a large pot, melt 3 tablespoons of butter on medium heat, whisking constantly. Once melted, slowly add 3 tablespoons of flour as you continue to whisk.
- For a thicker soup, use an extra tablespoon of each. I skipped it. Remove from heat and slowly pour in the broth from your veggie mixture [its okay if some of the veggies jump in along side it!] and stir to incorporate.
- Next pour in the veggies and slowly stir in 1 cup of room temperature half and half.
- Return to the burner on very low heat, uncovered.
- Spoon out the bay leaf and season with the above herbs and spices, adding a little extra of whichever you like to taste. I personally adore the pinch of nutmeg in this soup but feel free to leave it out if it's just not your cup of tea! The soup is great both ways! Depending on the saltiness of your broth, you might skip the salt entirely or prefer to add a bit more. Taste and tweak as needed after adding your cheese.
- Oh yes: the cheese! Once the soup has warmed back up, stir in the grated cheeses [slowly and in small batches] and remove from heat immediately. I won't tell if you sneak extra cheese in your soup =)
- That extra broccoli you left on the side? Blanch in boiling water, steam in your microwave, or basically cook it however you'd like, then stir that green goodness into your completed soup for great texture and an extra burst of broccoli.
- Garnish with a little extra grated cheddar and a sprinkle of parsley and even a pinch of spicy red pepper flakes if you'd like! Anything goes!
Feeling fancy? garnish with red pepper flakes, parsley, and extra sharp cheddar.
Gluten-Free Friends
To make this soup gluten-free you can use pureed potato to thicken the soup without using a flour-based roux or use sweet rice flour in place of all purpose flour. I’ve also used an all-purpose gluten-free flour blend in place of the conventional flour in the recipe with great results!
tips and tricks
Cheese-based soups and sauces are a bit tricky, since cheese has a borderline multiple personality. It starts out solid, begins to melt, then thickens, then [if temps are too high] jumps right back into solid territory by curdling. Best way to avoid that last little quirk? Use full fat dairy products for your cream base [they stand up to heat better than lowfat dairy], add your dairy products towards the end of the cooking process on a lower heat setting, and also combine sharp cheeses with creamy ones, for better melting and texture. I chose higher quality, full-fat cheeses to ensure maximum flavor and melting. The result? Pure creamy deliciousness!
You’ll wind up with two BIG bowls of the stuff or four appetizer-sized portions to pair with sandwiches or salads. Ooh! It also reheats like. a. champ. And it’s freezer friendly! LOVE that!
Instant Pot Pressure Cooker Instructions:
This sassy soup cooks up AMAZINGLY in the pressure cooker! It’s wicked fast too! Prep and measure your ingredients first.
WITH ROUX: Set an electric instant pot to sauté function and make your roux. Next add broth, carrots, onion, garlic, broccoli, and seasoning as written in above recipe. Hit cancel/off to turn off your sauté function, then set IP to HIGH pressure for 5 minutes. Once it beeps, quick release the valve at the top of the pressure cooker. Add your half and half and freshly grated cheeses and stir until the cheese has melted into the soup. Enjoy!
WITHOUT ROUX: You can also choose to skip the flour for a thinner but equally tasty broccoli and cheese soup that’s gloriously gluten-free. If skipping this step, quickly sauté your onion and garlic in the butter. Turn off sauté setting and add broth, carrots, broccoli, and seasoning as written in above recipe. Hit cancel/off to turn off your sauté function, then set IP to HIGH pressure for 5 minutes. Once it beeps, quick release the valve at the top of the pressure cooker. Add your half and half and freshly grated cheeses and stir until the cheese has melted into the soup. Enjoy!
so… how was it?
Comfort in a bowl! I’m hopelessly in love with this broccoli and cheese soup!
Need to round this baby out into a full meal? Add a piping hot veggie and cheese panini or even serve up the soup in a bread bowl! Am I allowed to swoon now? I’m swooning. Considering this soup has over 870k pins on Pinterest currently, I think it’s safe to say you’re swooning too. Hope you adore this bowl of yum as much as we do!
Jessica
Panera has never been a go-to for me so I have to admit, I’ve never had it from there. Hubby absolutely loves it from there so knew I had to try it and he said side by side you’d never know the difference! I did leave out the ‘warm’ spices based on blog comments and reviews though. Initially I thought I’d have to use an immersion blender to get the consistency but nope it all blended down on its own. This is definitely a keeper!
April C
This has been my go-to Broccoli and Cheese soup recipe for a couple of years now and tonight I decided to make it in the Instant Pot. Game. Changer. So quick and easy and still as delicious as the stovetop method. Ultimate comfort food in minutes! Run, don’t walk to the kitchen and make this soup now!
Olga
Jenn, thank you very much! I like this soup! Wonderful combination of ingredients.
Jenn
Thank you Olga!
Yvonne Hayes
My favorite. Really easy to make and so tasty.
Michelle
I made this today and it’s sooo yummy. I threw all my veggies in the pot to cook then scooped out roughly half and ran my emersion blender through the rest and added the cooked veggies back in at the end. I also accidentally added smoked paprika thinking it was my cayenne and thank god it still tasted great! (Added the cayenne as well once I realized what I’d done.)
Maryanne Kent
Can this be made in advance (like, the day before) and then reheated?
Also, this recipe makes two servings, but I was hoping to make enough for 10-12 people. Do I multiply the ingredients by 5?
It sounds amazing! I really don’t want to screw this up, lol.
Thanks in advance for your help!
Jenn
Absolutely Marryanne! It reheats like a dream. I haven’t made such a large batch before but with a big pot or dutch oven you should be good to go! Simply multiply the ingredients and adjust the cook times as needed so the veggies are nice and tender. xoxo
Carrie
Winner! This was yummy. We’ve tried several rounds of broccoli cheddar and this one got it right! This is the first we have made where we 1) are saving the (tiny bit) leftovers and 2) plan to make it again!
Brian
Made it for lunch today and couldn’t stop eating!!! So delicious. My partner loved it too. It’s going to be a regular thing!!
Jenn
Ahhh yay! Thanks Brain!
Ali
This soup is wonderful! I made it under difficult circumstances: A small, strange kitchen with limited pots, no measuring cups or spoons and very little space to work. It was still delicious! Thank you for this recipe! Oh, I might have doubled the cheddar……
Cindy
This soup is amazing! I came across this recipe while trying to find something to do with some excess Gouda, and even though I’m not a big broccoli fan (and that’s an understatement) decided to give it a try. This has become one of my favorite soups and I make it regularly. Thank you so much for a frankenfood free option!
Darcy
Better than Panera! Thanks for the recipe.
Jenn
Thank you Darcy!!
Krista Ehret
I’ve been looking for a great broccoli cheese soup recipe and this one is it! I thinned it just a little with milk at the end and omitted the cayenne. It was a hit with the hubby and the baby. I shared it on my Friday Favorites blog post last week.
Thanks so much for the great recipe!
http://www.peonypincher.com
April C
This is the best soup ever. It’s so delicious and flavourful and easy to make. It’s also easy to eat the entire pot yourself in one sitting. Make this soup now. It’s comfort in a bowl!
Jenn
Yayyy! So glad you enjoyed it April, thank you!
Angelina Mainetti
Absolutely divine.
Jenn
Thank you Angelina!
Christa s
I just made this soup in the crockpot and it was amazing! The key to converting it to a crockpot recipe was this: cook veggies, spices and stock/broth on low for 4 hours. Then in a saucepan on the stove make a quick roux by melting butter, adding flour and then whisking milk and finally cheese. Then add this to the crockpot and it’s magic! I also added 1T constarch at the end mixed in cold water to thicken a bit. Thank you for the amazing recipe! It’s a keeper for sure!
Jenn
Christa you’re amazing! Thank you for the crock-pot tips (totally trying it ASAP!) 🙂
Teresa Pickell
Very easy to make. Before serving I put a 1/2 t. of sherry in each bowl. Then topped with 1 T. of shredded cheddar cheese.
❤ Delicious ❤
Marie
Am I supposed to change the insta pot from sauté to pressure cook?
Jenn
Hi Marie! Yes you’ll want to turn off the sauté function and then set the IP to HIGH for 5 minutes. I’ll update the instructions to include the extra clarification – great question! 🙂
Pat Curtis
Can I substitute the gouda cheese with swiss cheese?
Jenn
Hi Pat! Swiss melts great and as long as you’re a big fan of the flavor I would say totally try it out alongside the cheddar! LMK how it goes!
Kimberly
Making it right now and it’s delicious!!!! Love all the ingredients you suggested!!! It’s perfect! Thank you
Jenn
Wooot woooot!!! Save me a bowl 😉
Wenona Tyree
My family loved it! My 2 and 5 year olds really enjoyed the bread & butter i served but woULD’nt we all! Would make it again for sure!
Jenn
Yay!!! I could legit marry this soup – super glad it was a hit!
Heather
This soup is so amazing. This is the 10th time I’ve made it and it gets better every time
Jenn
So so SO happy to hear it Heather, thank you! You’d fit right in at this house – we love our B+C soup! <3
Courtney
Hands down the best broccoli and cheese soup recipe I’ve made.
Jenn
Whoohoo! Thanks Courtney! <3
Mia Darbenzio
Oh this looks soooo good and I was so excited to make this! I actually attempted this and I think I did something wrong because the soup tastes like spices, mostly nutmeg. I followed the measurements exactly but judt doubled the batch. I’m not sure what I did but I guess I added too much spice :(. So disappointed in myself!
Jenn
Hey Mia! You might be a wee bit sensitive to the taste of nutmeg? It can taste strong to some! I would add a little extra cheese and broth tomorrow after it sits in the fridge and that should dull the spice! I have friends that absolutely love nutmeg and ones that loathe it and skip it in any and all recipes, so don’t feel bad whatsoever!
Mia
Ill def have to try this without the allspice and nutmeg ! Thanks 🙂
Georgia
Love this! Have made it several times.
Jenn
Thank you! Thank you!
Laura
Has anyone tried this in a crockpot?
Jenn
I have a few times actually! I kept thinking I could make it work by adding the cheese and dairy at the end before serving- and it did work by textbook definition, but it somewhat paled in comparison to fresh soup. I think cooking the broccoli for so long in the slow cooker made it taste a little off [I tried it on both high and low during test runs] and I wasn’t in love with it like I was with the stove-top version. It’s still tasty and absolutely do-able but I think your best bet for making this soup speedier would be to chop all your veggies ahead of time and put them in the fridge in a baggie/container. The most time consuming part is chopping them and the rest of the soup comes together so quickly! I’ve pre-prepped it like that a few times and it’s great. I hope that helps Laura, and that you get a chance to try the soup. I’m obsessed with it 🙂
Laeken
I am currently making this soup for the fifth time and I love it! Its always a hit, and you can pretty much throw any veggie in and its still delicious. The one thats simmering away one the stove now has shredded zucchini and red onion instead of white, in addition to the broccoli and carrots!
My only complaint is that there is never enough soup! I sometimes triple this delicious, nutrient-rich recipe! So yum!
Jenn
Zucchini is brilliant! I’m absolutely trying your tasty spin on the soup! YUM! Thanks so so much Laeken! Your comment totally made me smile 🙂
Aundria
Have you tried this in the crockpot
Jenn
I did! It wasn’t my favorite method for a cheese based soup. The cheese almost always curdled and the broccoli always got too too soft. Stovetop is hands-down my favorite prep method for this particular soup. To make it super speedy, you can even prep all your veggies ahead of time [chop and measure] a day or two in advance and then it comes together so fast as a weeknight meal!
Adrienne
I have made this many times for me and my adult children. We all love love love it!!
Irene
Loved it! Made this recipe for dinner and my family and I devoured it. It is definitely a recipe to leave in the books in our home!
Jennifer
I came back to tell you how !much I loved this soup but since I had to scroll past a few hundred raving fan posts I suppose you already know. I will be adding this to my regulars. I served it with a side of cornbread. Thanks for sharing the recipe!
Erin
I’ve been eyeing up this recipe for too long. A sale on broccoli + freezing rain…I think it’s destined to happen soon!
Julie
Anything that passes the test for all 5 of us is nothing short of a miracle (or ice cream). It needs to be doubled at a minimum though! 🙂
Val
WOW this is delicious! I only had fat free 1/2 & 1/2 and low fat sharp cheddar – those were the only substitutions i made. Love it! Hubby just called and is going to be late. Hope I don’t eat the whole pan before he gets home.
Leslie
Made it and everybody loved it! So yummy!! 😉
TheEsocialie
Found this recipe on Pinterest. Turned out yummy! Used beef broth instead of chicken.
xo
B
Nancy
Hi Jenn…..made this soup this afternoon and it is delicious (haven’t served it yet but had to have a taste!) we will have it soon while we watch football playoffs. I used 1% milk instead of 1/2 and 1/2 (just to try and be skinny!) and closer to 3 cups of chicken broth, also added 1/4 cup white wine, just cuz wine in soup is always delicious adds another layer of flavor. It still has a thick consistency even though I used milk, added a little extra flour to help thicken it a bit. Thanks so much for the recipe, we love soup, try a new one every Sunday in the winters!
Ann
I guess to make this soup gluten free, I would thicken it with corn starch, sound really delish, Thank you!
Jenn
Hey Ann! That should work just fine! =) I’ve also heard potato starch works too. Hope you love the soup as much as I do!
MP
Tasted wonderful!!! Added extra veggies, and used veg. stock and rice flour to make it gluten free, like you suggested. Many thanks!!
cindy
Chop your broccoli stalk up nice and small and put it in too! I always use my broccoli stalk for soups if I’ve just eaten the pretty florets, it helps limit your waste and it’s tasty, just doesn’t look as yummers. Why do recipes always tell us to remove the stalk?!
Jenn
I think because I’m used to my family and friends not being very fond of them? At least for me that’s what it is! I dip my broccoli stalks in dressing, use them in slaw, or juice it with a medley of fruit and veggies! =) I feel you though, I despise waste and try to get the most from anything I bring home!
Janelle
I made this tonight, and substituted cornstarch for flour to make it gluten free – it was YUMMY!!! Thanks for a new family favorite!!
Paulette Melanson
I made this Saturday and it was great. Tonight I gently warmed it up for supper but it separated and was watery and gloppy. Still tasted ok but no longer the right consistency. I also substituted the Gouda with Fontina. What happened???
I too doubled the recipe so I’m hoping the soup isn’t ruined. Looking forward to hearing your thoughts.
Jenn
Hey Paulette! Eek! I’ve never had fontina anywhere other than in restaurants [baked into yummy bread!] so I’m not super familiar with it’s behavior when it comes to melting and reheating. Was that the only change made? [Trying to help troubleshoot!] Whenever I’ve reheated this particular soup, as written, I’ve had great luck. I’ve even been able to microwave it with great results, though the cheese [as real cheese always does] sometimes looks a little different with leftovers, always the same flavor profile. I’m not sure if it’s the cheese? Certain fontina cheeses are softer and great for melting while others are a bit of a harder cheese [the ones aged longer] and may not want to melt up as it previously behaved. [This is making me want to run away and become a cheese scientist! hah!] You could add extra broth if you feel it is too thick now [veggies soaked up moisture when reheated?] then grate a little extra cheese on top after heating, and stir into the hot soup before serving. Feel free to shoot me an email and we can chat more! I’m still chugging my morning coffee so I apologize if my brain is a bit broken so far today lol. Hope to talk to you soon! xoxo
Tiffany
Made it. Loved it. Used Fontina because it’s what I could find. Doubled it to freeze. Going to slim it down next time so I don’t have the guilt but if your diet can afford the splurge I recommend keeping as is. So creamy and indulgent 🙂
Jenn
Thanks Tiffany!!!! Fontina is so rich and buttery yum!!!! It must have been a great addition! I’m happy you enjoyed it too!
Christa Wagner
Opps! Forgot to rate! Sorry!
Jenn
Thanks so much Christa!!! Too many veggies? haha nevahhh! So glad you loved the soup!
Christa Wagner
Just made this for a day filled with scrapbooking! It is so yummy!!! I found the 2 cups of stock wasn’t enough though. Just added more and it was fine! Maybe I added too many veggies? LOL! Thank you for the wonderful recipe! I have definitely pinned this one and will use it over and over again!
AmandaG
Oh my goodness this is AMAZEBALLS!! Broc and cheese is my favorite soup but I’ve always been scared to make it. This was so simple and so down home tasting. I finished mine off with a couple of slices of rosemary bread. This will carry me through the winter. Thanks for sharing!
Brittani
Thank you for sharing this recipe. It was AMAZING. My husband loved it. He said it was the best broccoli cheese soup he’s ever had. It is definitely a recipe I will keep!
Jenn
Woot!!!! So glad you both approved! <3 Thanks Brittani!!
Courtney
Just made this for dinner – it was incredible! I used Greek yogurt instead of the half and half and it turned out great. Can’t wait to eat leftovers for lunch tomorrow 🙂 thanks for sharing!
Heidi
Oh. My. Gosh!!! Amazing!!! I made this last night and we loved it! My husband even went back for seconds! I added mushrooms to mine and it tastes amazing! I was also happy to see I could substitute regular flour for rice flour to make it GF for my hubby!! Im curious, do you think you could substitute the Goida for Havarti? I think I may try it that way next time!
Jenn
Yay!!! So glad you both loved it! The addition of mushrooms is brilliant- I have to try that! Havarti will work as will Gruyere! Both tend to be on the softer/meltier side so they will make an excellent addition!
Kimberly
Move over Panera….Peas and Crayons has the BEST broccoli cheese soup recipe!! I have made this soup many times, it’s very simple to make and so yummy. My sons LOVE this recipe too, major plus
Jenn
Thanks Kim!!
Maria I
So good! Panera is my favorite and this soup is as close as you can get to theirs, but better because 1) it’s homemade 2)you can make a huge batch without spending a small fortune.
Rachael
I just made this, I am a college student who loves broccoli and cheese soup. I wanted to make something that I had majority of the ingredients for and this fit the piece. I would like to say this…this was the best version I have ever had! This was my first time making a soup in general and wow! Great directions, ingredients, and overall just awesome! I will be passing this on to my Grandmother and Mother. Great recipe good job!
Nez
Dear Jenn, please reply – I live in a country where we don’t have half and half. What would you recommend I substitute it with? Thanks so much! 🙂
Jenn @ Peas and Crayons
Evaporated milk will work great! For frozen broc, I’m not sure how much water it will add to the soup when you add it in, but it might work! It might be a tad different texture and taste wise too. Let me know how it works out! <3
Jacesmom
Can I Use Evaporated Milk Instead OF The Half And Half? And What If I Were Using Frozen Broccoli Instead Of Freash?
Liz
I love how easy this was to make!!! My son even complimented me on dinner and that NEVER happens. 🙂
Jenn @ Peas and Crayons
Simply triple and you’re good to go! 🙂
Maurin King Sager
So I see that it makes about 4cups but I am wanting to make it for about 12 people. Are there any adjustments that I should make to the recipe or just triple everything?
Camille
I found you through pinterest and decided to give your recipe a try and WOW!! I just made this for dinner tonight and it is amazing! I’ve never had the panera version (they don’t have those where I live, sadly), but this soup is impressive! I also love that it is vegetarian! I try to cook vegetarian meals at least 3 times a week to help cut down on cost of groceries, and this is is such an amazing dish! My husband (a carnivore) didn’t even miss the meat. This will be going into our dinner rotation! Thank you so much for posting this!
Marissa
Just made this soup and it’s AMMMMMAZING ! I can’t believe I spent so much money at Panera Bread ! I could of been making this years ago ! Thank You !!
HungryMomma
Just made this soup for myself…errr I mean my family ; ) and I LOVE IT! Super easy to make (even with grading the cheese yourself). My husband (worlds biggest critic when it comes to my cooking) and my 1 year old son gobbled it up (as well as myself)! This is definitely going to be my go-to comfort food soup AND I am planning on making it again when I have an all girls night at my house next month. Thanks! I look forward to perusing your site for more delish recipes!
Jenn @ Peas and Crayons
I believe so! Lost sources suggest sweet rice flour to thicken a soup via GF roux: http://mobile.seriouseats.com/recipes/2011/01/gluten-free-tuesday-roux-rice-flour.html — as for the crockpot, I would skip it. Sometimes heating delicate cheeses for that long will result in grainy or curdled chunks in the soup. I’ve tried it both ways and prefer stovetop.
Hope that helps! Xo
Jenn @ Peas and Crayons
Hey Rebekah! Approx 4 cups of soup! 🙂
Rebekah M
How much does this make?
Lore Rednour
also want to know if this works in a crock pot?
Lore Rednour
Can I do this with gluten free flour?
Tina Mac
I made this for a work function. I made it the night before and then in the morning poured it into the crockpot and it heated up nicely, Just make sure to heat up on low. It was so yummy, will be making again soon!
Jenn @ Peas and Crayons
So excited for you to try the recipe! Substitute with a little more broccoli and you’re good to go! The stem or florets should work marvelously! Xo
Maxilu
Always love a good soup recipie. I have a point of conern, though. I’m allergic to carrots–I can’t even handle them without getting hives. How nessicary are they to this recipie? Could I substitute another veggie? Use more broccoli? Grate the stem?
Jenn @ Peas and Crayons
Yes that should work! You can add a little butter in still if you’d like the flavor but absolutely skip the flour to make the soup GF! =)
Jenn @ Peas and Crayons
I love that your daughter out eats the entire clan! =) So happy you guys liked the soup! xoxo
Nancy
SO GOOD.
Susan
I just made this and it really is AMAZING. I quadrupled the recipe as I have 2 teen boys and a 10 year old girl who can out-eat them! WOWOWOWOW Make this soup.
Ashley
HO.LY. COW. This is literally the best broccoli cheese soup I’ve ever had. I’m adding this to my personal cookbook right now!
Rachael Koschmann
I’m new to gluten free cooking. Would you add the potato puree to the broth and vegetables to thicken it and omit the flour/butter steps? Can’t wait to try it out this weekend, even though it’s still warm my 7 year old insists it isn’t fall until I start making soup and broccoli cheddar is her favorite!
Jenn @ Peas and Crayons
Hi Angela! So excited you’re making the soup! Thanks! The recipe yields about four cups of soup total, so you may want to possibly double or triple the recipe depending on if you’re serving it as the main course or as a side/appetizer — leftovers also freeze marvelously! 🙂 xo
Tania Steyn
I made this tonight, adding extra milk and a few more Spices because I added chicken and more broccoli – it’s absolutely delicious. Thank You!
angela
how many servings does this make? Im planning on making it tomorrow for a family of 7.
Kaley
Hey, I made this soup once in the Spring, and then again for supper tonight. It’s super delicious. I definitely don’t need to try any other broccoli cheese soup recipes. This is THE ONE!
Props to Pinterest for leading me here, and of course to you Jenn. Good work!
Jenn @ Peas and Crayons
It’s so quick to whip up via stovetop that cleaning the crockpot would just be a hassle.. But I’ll recipe test it to see if it works next time I make it! Ill keep ya posted 🙂 xoxo
crytallynn2987
is this something you could make in the crockpot? or does it have to be done on the stove?
Stacee
Hi Jen! I used all natural “Kitchen Basics” chicken cooking stock and the box states that there is “no msg”. You may want to try this brand of chicken stock (if you can find it in your local grocery store), if you are not making your own.