Description
A creamy, restaurant-quality broccoli cheddar soup designed for meal prep. This recipe yields four large servings that reheat beautifully, stay fresh for days, and offer a budget-friendly alternative to takeout.
Ingredients
Scale
- 1/2 cup (113g) unsalted butter
- 1/3 cup (42g) all-purpose flour
- 4 cups (960ml) low-sodium chicken broth
- 1 cup (240ml) heavy cream
- 3 cups (340g) sharp cheddar cheese, freshly shredded
- 4 cups (300g) fresh broccoli florets and stems, chopped
- 4 cloves garlic, minced
- 1 medium yellow onion, diced
- Salt and black pepper to taste
Instructions
- Prep the vegetables: Wash and chop broccoli into florets, peel and chop stems, dice the onion, and mince the garlic.
- Make the roux: Melt butter in a large Dutch oven or stockpot over medium heat. Add flour and whisk constantly for 2-3 minutes until light golden and nutty.
- Sauté aromatics: Add diced onion to the roux and cook for 2-3 minutes until soft. Add garlic and cook for 1 more minute.
- Add liquids: Slowly pour in chicken broth while whisking to prevent lumps. Add heavy cream and whisk until smooth. Bring to a gentle simmer and cook for 5 minutes to thicken.
- Add broccoli: Stir in broccoli florets and stems. Cover and simmer for 8-10 minutes until broccoli is tender but bright green.
- Melt cheese: Remove pot from heat. Let cool for 1 minute. Add shredded cheddar cheese a handful at a time, stirring gently until melted.
- Season and portion: Taste and add salt and pepper as needed. Let soup cool completely to room temperature. Divide into four airtight containers for meal prep.
Notes
Grate your own cheese to avoid anti-caking agents that cause graininess. Always remove the pot from heat before adding cheese to prevent separation. Cool soup completely before refrigerating to prevent condensation. For gluten-free, use GF flour and broth. For dairy-free, use dairy-free butter, cream, and cheese alternatives like Violife.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe (a
- Calories: 450
- Sugar: 4
- Sodium: 600
- Fat: 35
- Saturated Fat: 22
- Carbohydrates: 15
- Fiber: 4
- Protein: 18
Keywords: broccoli cheddar soup, panera copycat, meal prep, soup recipe, comfort food, cheesy soup, broccoli soup, lunch prep