Broccoli cheddar soup is one of my favorite soups of all time. I have fond memories of spooning it out of a Panera bread bowl\u2014I\u2019m betting many of you do, too. The unfortunate thing about living abroad is that these memories have to remain just as they are, and when I\u2019m craving a bowl of broccoli cheddar soup, I have to make it myself.\n<\/p>\n
When you break it down, broccoli cheddar soup is very simple. However, there are<\/em> a surprising number of recipes out there leaning on more complicated methods and ingredients. Some call for blanching the broccoli first, others add cream to thicken it, and many blend the soup into a smooth and velvety oblivion.\n<\/p>\n
When I was developing this recipe, I had my favorite version of broccoli cheddar soup (still looking at you, Panera!) in mind. I wanted to keep it easy, with just a handful of ingredients that still pull out maximum flavor and a really nice texture. This one-pot recipe checks all of the boxes.<\/p>\n
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Simply Recipes \/ Photo by Rachel Vanni \/ Food Styling by Tiffany Schleigh<\/p>\n
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Tips and Tricks <\/span> <\/h2>\n
Making this soup at home is easy, but here are some tips and tricks to keep in mind to make it even better.<\/p>\n
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Use freshly grated cheddar cheese:<\/strong> Pre-shredded cheese is often coated in anti-caking additives that prevent the pieces from sticking to each other in the bag, but this can cause clumping and separation in your soup. Buy a block of cheddar and grate it coarsely on a box grater or with a food processor.<\/li>\n
Use starchy potatoes:<\/strong> This soup is creamy but has no cream, and that\u2019s thanks in part to russet potatoes, which have lots of starch. Once blended, they give the soup body and depth more satisfying than a splash of cream. Plus, more veggies are never a bad thing!<\/li>\n
Avoid splitting the soup:<\/strong> Once you add the cheese, it\u2019s important not to bring the soup back up to a boil. This could cause the fat in the cheese to split or separate, which looks rather unappetizing but is otherwise harmless. This is especially important when reheating leftovers.<\/li>\n<\/ul>\n
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No Blender? No Problem! <\/span> <\/h2>\n
This soup calls for an immersion or standard blender to smooth it out and create a creamy dimension before adding in finely chopped broccoli florets for texture. If you don\u2019t have a blender, don\u2019t worry! You can also keep things more rustic and use a potato masher or even the back of a wooden spoon to mash the vegetables as much as you can in step 3. The result will still be incredibly delicious, just a bit chunkier.\n<\/p>\n
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Simply Recipes \/ Photo by Rachel Vanni \/ Food Styling by Tiffany Schleigh<\/p>\n
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More Classic Soup Recipes You\u2019ll Love <\/span> <\/h2>\n<\/div>\n
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