Broccoli Cheddar Soup

This healthy broccoli cheddar soup is gluten-free and packed with broccoli, carrots, onions, garlic, and cheese. It's creamy, delicious, and is the perfect Copycat version of Panera's Broccoli Cheddar Soup.

5 from 1 vote

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Course: dinner, Lunch

Cuisine: American

Keyword: broccoli cheddar soup, copycat broccoli cheddar soup, healthy broccoli cheddar soup

Prep Time: 15

Cook Time: 30

Total Time: 55

Servings: people

Calories: 199kcal

Author: Tammy Overhoff

Equipment

5 1/2 quart dutch oven or large soup pot
Immersion blender or high speed blender

Ingredients

2 tablespoons olive oil
1 medium white onion chopped
3 cloves garlic chopped
2 cups grated carrot
¼ teaspoon ground nutmeg
½ teaspoon salt
½ teaspoon pepper
¼ cup gluten-free flour
2 cups chicken stock
2 cups unsweetened coconut milk or any milk
4 ounces cream cheese cut into cubes
2 12-ounce bags frozen broccoli florets
¼ cup grated parmesan cheese
2 cups shredded extra sharp cheddar cheese.
extra salt if needed

Instructions

On the stove-top, oven medium heat, using a 6-quart dutch oven or large soup pot, sauté the onions and carrots in olive oil until the onions are translucent and the carrots start to soften, about 3-5 minutes.
While the vegetables are cooking, make the slurry for the soup and set it aside. To make the slurry whisk together ¼ cup gluten-free flour and 1 cup chicken stock.
Next, stir the garlic into the onions and carrots, cooking for another 2 minutes or until fragrant.
Stir in the nutmeg, salt, and pepper and let it cook for another minute.
Pour the slurry into the soup pot with vegetables. Bring to a boil and let it simmer until the liquid thickens a little bit, about 3-5 minutes.
Stir in the rest of the chicken stock, coconut milk, cream cheese, and broccoli.
Over medium-high heat, bring the soup to a boil and then turn to medium low heat and bring to a simmer and simmer until the broccoli and carrots are soft, and the cream cheese melts, this takes about 25 minutes. It's okay if there are specks of cream cheese during this step; those will disappear after the soup is blended.
Use an immersion blender to blend the soup until you get the consistency you like. You can also add the soup in batches to a high-speed blender and then pour it into the soup pot to add the cheese. Again, if you like a chunkier soup, use a potato masher to break down the broccoli and carrots.
Turn the heat down to low and then stir in the shredded extra sharp cheddar and parmesan. Continue stirring until the cheese melts slowly.
Taste for salt and then serve.

Notes

Storage tips

For the week

Store this healthy broccoli cheddar soup in an airtight container in the refrigerator for up to 3 days. I recommend storing the soup in smaller portion-controlled containers to make it easier to enjoy individual grab-and-go meals.

For the freezer

Despite what some recipes say about freezing broccoli cheddar soup, I've had a lot of success doing so. The secret is to warm it up slowly on the stove-top to prevent curdling or separation.

If you can, take the soup out the night before to thaw in the refrigerator and then warm up on the stove-top. You can warm up in the microwave, but I recommend doing so in 1-2 minute increments and stirring in between.

But, for best results, I recommend heating the soup up on the stove-top over low heat. Let the soup cool completely, and then freeze into individual portions using small airtight containers or silicone trays like Souper Cubes.

Nutrition