Create a delicious sharp cheddar broccoli chowder in under 30 minutes with this super easy recipe.
I love the broccoli cheddar soup at Panera but eating out or getting takeout can be expensive.
So why not make this copycat recipe at home. It’s a healthier version made with fresh broccoli and carrots, whole wheat flour and substituting milk for half the cream required.
Soup is always better when it’s made fresh. You also have total control as to what goes in your pot.
This broccoli sharp cheddar chowder couldn’t be any simpler and is perfect for a cold winter’s day.
You’ll need an immersion blender to purée the broccoli. I used just the florettes of the broccoli but adding the stems intensifies the flavor.
I also swapped out all-purpose flour for whole wheat to add a touch of nuttiness to the broth.
The soup is perfect for lunch or as an appetizer to the main meal.
After making this chowder I wished that I had doubled the recipe because everyone went back to help themselves to seconds.
Broccoli Sharp Cheddar Chowder
- 1/2 cup butter
- 1 teaspoon minced garlic
- 1 small onion ,chopped
- 1/4 cup whole wheat flour
- 1/2 cup milk
- 1/2 cup heavy cream
- 4 cups chicken broth
- 3 cups broccoli florets
- 1/2 cup carrots, chopped
- 2 cups finely shredded sharp cheddar cheese
- 1 bay leaf
- In a heavy soup pot sauté the onion and garlic in the butter for 3 to 5 minutes. Next add the flour and brown for an additional two minutes. Stir in the milk, cream and chicken broth and bring to a boil. Reduce the heat to medium low and allow the mixture to simmer for about 10 minutes until slightly reduced and thickened.
- Add the carrots, broccoli and bay leaf and allow the vegetables to simmer and soften in the broth for 20 minutes. Discard the bay leaf. Using an immersion blender purée the soup to your liking. Add the cheddar cheese and sprinkle with kosher salt and pepper as needed. Serve the soup in bowls and garnish with additional cheddar cheese.