If you’ve had Panera Broccoli Cheddar Soup, you know how delicious every last bite is. I love it too, so much so that I had to figure out the recipe at home so I could make it often. And trust me, I’ve figured out a few things that will help you make a delicious cup or bowl of Cheddar Broccoli Soup that you will love.
I prefer to use fresh Broccoli. You can use Frozen, but frozen broccoli tends to turn mushy quickly. So if at all possible purchase some nice fresh broccoli from your local produce department.
Adding Ham cubes is something I love in this recipe, of course Panera Soup does not have ham in theirs so you can add it if you wish or leave it out. My house full of boys appreciates having some protein thrown in. Ham not only adds flavor but adds a little more umph to the recipe.
Cheddar Broccoli Soup Ingredients
- Chicken Broth
- Onion
- Broccoli
- Carrots
- Garlic
- Half and Half
- Sharp Cheddar Cheese
- Cornstarch
- Water
- Pepper
- Dry Mustard
- Salt to Taste
- Butter
- Ham Cubes (optional)
See the Recipe Card Below for the measurements of ingredients.
Making Broccoli Cheddar Soup Step by Step
Instant Pot Directions
Wash and prep Broccoli. I prefer to cut florets into small bite size pieces. Cut about 4 cups of Fresh Broccoli and set aside. Dice onion, rough chop matchstick carrots and grate cheese. I find it easiest to prepare ingredients so I can throw the recipe together quickly.
Set Instant Pot to Saute and wait until it reads “Hot”. Add 2 Tbls Butter and add diced onion. Saute for 2-3 minutes. Onion will begin to turn translucent. Add Crushed Garlic, and chopped Carrots. Allow to saute for another minute or two. If adding Ham, add that now.
To Deglaze the Bottom of the Instant Pot, add 1/2 cup of broth and using a flat edge wooden spoon or rubber spatula scrap the bottom of the pot lifting any ‘stuck bits’ from the bottom. Scrape the bottom. The heat and the liquid will lift off the caramelize butter, onion and garlic from the bottom. Turn Instant Pot off.
Add remaining liquid, Pepper, and Dry Mustard. Dry Mustard is the secret ingredient in this recipe and trust me, it’s wonderful. Give it all a quick stir before adding broccoli.
Secure Lid and close pressure valve. Set to Pressure Cook for 3 minutes. Allow a 5 minute Natural Pressure Release. Release remaining pressure and open lid.
Stir, stir, stir! this helps to break up the larger pieces of broccoli. Add 2 cups of Sharp Cheddar Cheese and 2 cups of Half and Half and stir.
To thicken soup, make a Cornstarch slurry and pour into soup. I find it best to press the Saute button when adding the slurry. Stirring as the soup is heated will thicken soup nicely. Soup will also thicken as it cools slightly.
Top with additional cheese and enjoy.
Stove Top Directions
Wash and prep Broccoli. I prefer to cut florets into small bite size pieces. Cut about 4 cups of Fresh Broccoli and set aside. Dice onion, rough chop matchstick carrots and grate cheese.
In a large stock pot over Medium/High Heat add butter and melt. Saute Onion for 4-5 minutes. Onion will begin to turn translucent. Add Garlic, chopped Carrots, and Ham (optional) and allow to saute for another minute or two.
Add broth, pepper and Dry Mustard. Dry Mustard is a secret ingredient in this recipe. It’s delicious. Stir and add Broccoli.
Bring Soup to a boil and then cover and reduce heat to Low. Allow soup to simmer for 15 minutes.
Add Half and Half and grated Sharp Cheddar Cheese and stir. The heat will melt cheese beautifully. To thicken soup make a Cornstarch Slurry. Stir in Slurry over medium heat. Cooking soup just a couple minutes will thicken soup nicely. Soup will also thicken as it cools.
Garnish with additional cheese and enjoy.
Rarely do I have leftovers, but when I do they are easily reheated. Heat in microwave and stir every 30 seconds until desired temperature is reached or larger portions can be reheated on stove. Gently stir as soup warms reaching desired temperature.
Store leftover soup covered in container in refrigerator for up to 4 days. Broccoli Cheddar Soup can be frozen up to 3 months.
For a delicious meal you might try my Oven Baked Grilled Cheese Sandwiches. You will feed your entire family quickly and easily. You might also enjoy this recipe for Cauliflower Cheddar Soup topped with Bacon.
More Soup Recipes
- Chicken Taco Soup
- Instant Pot Split Pea Soup
- Chicken Cordon Bleu Soup
- Tomato Basil Soup ~ Cafe Zupas Copycat Recipe
- Chicken Corn Chowder
Broccoli Cheddar Soup
Ingredients
- 4 Cup Chicken Broth
- 4 Cup Broccoli Florets
- 1/2 Cup Yellow Onion Diced
- 1 Cup Carrots Matchstick
- 1 Tbl Crushed Garlic
- 2 Tbl Butter
- 1 tsp Dry Mustard
- 1/2 tsp Pepper
- Salt to Taste
- 2 Cup Half and Half
- 2 Cup Sharp Cheddar Cheese
- 1/4 Cup Water
- 2 Tbl Cornstarch
- 1 Cup Ham Cubes Optional
Instructions
Instant Pot Directions
- Cut 4 cups of Fresh Broccoli into small bite size pieces and set aside.
- Dice onion, rough chop matchstick carrots and grate cheese. Set aside
- Set Instant Pot to Saute. Add Butter. Melt. Add Diced Onions.
- Saute for 2-3 minutes allowing onion to become translucent
- Add Crushed Garlic, and chopped Carrots. Saute for another minute or two.
- Optional – If adding Ham, add that now and stir
- Deglaze the Bottom of the Instant Pot, add 1/2 cup of broth and using a flat edge wooden spoon or rubber spatula scrap the bottom of the pot lifting any ‘stuck bits’ from the bottom. Scrape the bottom. Turn Instant Pot off
- Add remaining broth, Pepper, and Dry Mustard. Give it all a quick stir before adding broccoli.
- Secure Lid and close pressure valve. Set to Pressure Cook for 3 minutes. Allow a 5 minute Natural Pressure Release. Release remaining pressure and open lid.
- Add 2 cups of Sharp Cheddar Cheese and 2 cups of Half and Half and stir.
- Add salt to taste
- To thicken soup, make a Cornstarch slurry by mixing 1/4 cup water and 2 Tbl Cornstarch. I find it best to press the Saute button when adding the slurry. Stirring as the soup is heated will thicken soup nicely. Soup will also thicken as it cools slightly.
- Garnish with additional cheese
Stove Top Directions
- Cut 4 cups of Fresh Broccoli into small bite size pieces and set aside.
- Dice onion, rough chop matchstick carrots and grate cheese. Set aside
- In large stock pot over Medium/High heat melt better and add diced onions.
- Saute for 4-5 minutes or until onion begins to turn translucent.
- Add crushed garlic, chopped matchstick carrots and Ham (optional) and saute for another 1-2 minutes.
- Add Broth, pepper and Dry Mustard and stir.
- Add Broccoli and bring to a boil.
- Turn heat to low and cover allowing to simmer for 15 minutes
- Add Half and Half and grated Sharp Cheddar Cheese and Stir until cheese is melted.
- To thicken soup, make a Cornstarch slurry by mixing 1/4 cup water and 2 Tbl Cornstarch. I find it best to press the Saute button when adding the slurry. Stirring as the soup is heated will thicken soup nicely. Soup will also thicken as it cools slightly.
- Garnish with grated Cheese
