Description
This easy broccoli cheddar soup is a comforting, creamy, and gluten-free recipe inspired by the cozy flavors of Panera's classic soup. Made with fresh broccoli, tender potatoes, sharp cheddar cheese, and a touch of Greek yogurt for creaminess, it’s perfect for warming up on a chilly day.
Ingredients
Scale
Vegetables and Aromatics
- 1 large head of broccoli (including stalks, about 1 lb)
- 1 yellow onion (diced)
- 3 cloves garlic (pressed)
- 1 cup shredded carrots
- 1 Yukon Gold potato (diced, about 1.5 cups)
Liquids
- 900 mL vegetable broth
- ½ cup Greek yogurt
Dairy and Fats
- 2 tbsp butter
- 2 cups cheddar cheese (shredded)
Spices
- 1 tsp salt
- ¾ tsp black pepper
- ½ tsp paprika
Instructions
- Sauté aromatics: In a large pot over medium heat, melt the butter. Add the diced onion and pressed garlic, sautéing until the onions become translucent and fragrant, about 3-4 minutes.
- Cook vegetables: Add the broccoli stalks, diced potato, salt, black pepper, and paprika to the pot. Stir to combine, then pour in the vegetable broth. Bring the mixture to a simmer, cover, and cook until the broccoli stalks and potato are tender enough to pierce with a fork, approximately 10 minutes.
- Blend soup: Carefully transfer the soup to a high-powered blender or use an immersion blender directly in the pot. Blend until smooth and creamy.
- Add yogurt and remaining vegetables: Return the blended soup to the pot. Stir in the Greek yogurt, shredded carrots, and broccoli florets. Simmer gently, stirring frequently, until the broccoli florets are fully cooked and tender, about 5-7 minutes.
- Add cheese and serve: Stir in the shredded cheddar cheese until melted and smooth. Serve warm, optionally topped with crushed gluten-free crackers for added texture and crunch.
Notes
- This soup is naturally gluten-free and can be made vegetarian by ensuring the vegetable broth is vegetarian-friendly.
- Use full-fat Greek yogurt for a creamier texture; low-fat varieties may result in a less rich soup.
- To make the soup vegan, substitute dairy butter with a plant-based butter and use a vegan cheese alternative, omitting Greek yogurt or replacing it with a dairy-free yogurt.
- Be cautious when blending hot soup; blend in batches if using a blender to avoid splatters.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop, adding a splash of broth to loosen the consistency if needed.
Nutrition
- Serving Size: 2 cups
- Calories: 337 kcal
- Sugar: 7 g
- Sodium: 1580 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 17 g
- Cholesterol: 58 mg
