The key to an easy broccoli cheddar soup is using steamed frozen broccoli along with a pretty basic soup base. Same great, slow-cooked copycat Panera flavor in less time.

It’s fall-ish everybody!

I went ahead and cooked a bunch of recipes right before school started to try and get a good plethora to share with you once I had more free time with the kids in remote learning.

Silly me.

I forgot that the whole more free time for mom idea is a myth. More so now with both kids remote learning from home.

Also, I already posted them and am now sorta slacking on new blog content. 

Sorry folks!

One of my last stockpiled recipes is for easy broccoli cheddar soup. Shave time off the recipe by using steamed, frozen broccoli florets.

Do not skip the time it takes to shred your own cheddar cheese at home.

It melts better and doesn’t have added junk you don’t need.

This soup tastes just like Panera’s broccoli cheese soup. That is always my first cool weather craving.

Actually, it is either this soup or my slow cooker minestrone.

Both soups are on deck for this weekend. Low to high seventies with cool winds blowing or rain, equals perfect soup weather in my book.

Honestly, if it was still 80 degrees or higher, I would still be all about fall and soup and chili season.

Still not ready for all that pumpkin business though!

Easy Broccoli Cheddar Soup

Yield: Serves 4-6

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Easy broccoli cheddar soup is creamy, cheesy, and made with steamed frozen broccoli to save time.

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Ingredients

• 4 tbsp unsalted butter
• 1/2 yellow onion, diced
• 2 celery stalks, diced
• 3/4 cup julienned/shredded carrots
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper, plus more to taste
• 1/4 tsp ground mustard
• 1/4 tsp garlic powder
• 1/4 cup all-purpose flour
• 2 1/2 cups milk (whole milk preferred but any will do, you can also sub in unsweetened, plain oat milk)
• 1 cup low-sodium chicken or vegetable stock
• 12 oz steamed frozen broccoli florets, thawed and drained
• 8 oz sharp cheddar, shredded

Instructions

1. Melt butter in a soup pot over medium heat. Once melted, add the onion, celery, and carrots. Saute for 5-7 minutes.
2. Mix in the salt, pepper, ground mustard, and garlic powder.
3. Add the flour to the pot. Mix to combine. Cook for 1 minute.
4. Pour int he stock and milk. Mix/whisk to combine. Increase heat to medium/high. Once the soup starts to thicken, about 10 minutes, reduce heat to medium/low.
5. Add the broccoli and cheddar. Mix until the cheese melts and let cook for about 5 minutes.
6. Taste soup and adjust salt and pepper if needed.

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