I’m sharing my version of Kneaders’ famous broccoli cheddar soup, a creamy comfort food classic that’s both nourishing and indulgent. This recipe delivers the same rich flavor you’ve come to expect from the popular restaurant chain.
With simple ingredients and straightforward instructions, you’ll have a steaming bowl of comforting soup ready in no time. Let’s get cooking! 🔥
Ingredients for Kneaders Broccoli Cheddar Soup
Simple ingredients make this creamy broccoli cheddar soup both nourishing and indulgent.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 2 tbsp | For sautéing vegetables |
| Medium Onion 🧅 | 1 whole | Chopped finely |
| Garlic Cloves 🧄 | 3 cloves | Minced |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening |
| Chicken Broth 🍜 | 2 cups | Low-sodium preferred |
| Half-and-Half 🥛 | 1 cup | For creaminess |
| Broccoli Florets 🥦 | 3 cups | Fresh or frozen |
| Carrot 🥕 | 1 whole | Peeled and chopped |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, high quality |
| Dried Mustard 🌶️ | ½ tsp | Adds depth |
| Paprika 🌶️ | ¼ tsp | Smoked or sweet |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
For the best flavor, use high-quality cheddar—sharp or extra sharp works best. I prefer Cabot or Beecher’s for their rich taste. Fresh broccoli is ideal, but frozen works in a pinch (just thaw and drain). If you’re using frozen, make sure to pat it dry to remove excess moisture.
No half-and-half? Mix equal parts milk and heavy cream as a substitute. For a lighter version, use more broth and less cream. The carrot adds sweetness, but you can skip it if you’re out. Sharp cheddar gives the best flavor, but mild works too if that’s what you have on hand.
This soup keeps for 3-4 days in the fridge. Reheat gently to avoid separating the cheese. Freezes well for up to 3 months—just thaw overnight in the fridge before reheating. If you’re making ahead, wait to add the cheese until you’re reheating for the best texture.
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Why You’ll Love This Recipe
- Quick Start: I can get this kneaders broccoli cheddar soup recipe on the table in under 30 minutes, which is a lifesaver on busy weeknights.
- Rich Flavor: The combination of sautéed garlic and onion in unsalted butter creates a depth of flavor that’s ridiculously good.
- Family Friendly: This soup is a solid choice for meal prep or a quick dinner that pleases both kids and adults – my daughter isn’t a huge broccoli fan, but she loves this soup.
- Leftover Love: I make a big batch on the weekend and enjoy it throughout the week; it’s budget-friendly and reheats beautifully.
Step-by-Step Instructions for Kneaders Broccoli Cheddar Soup
Let’s create this creamy comfort food together – a delicious broccoli cheddar soup that’s sure to become a favorite.
🍳 Step 1: Sauté the Aromatics
Start by melting the 2 tbsp Unsalted Butter in a large pot over medium heat. Once it’s fully melted and starting to foam, add the 1 whole Medium Onion, chopped finely. Cook for 5-7 minutes until the onion becomes translucent and starts to caramelize – you’ll know it’s ready when it smells sweet and fragrant.
Next, add the 3 cloves Garlic Cloves, minced, and cook for another 1-2 minutes until fragrant. Be careful not to let the garlic burn – it can go from perfectly cooked to bitter quickly. Stir constantly to prevent this.
👨🍳 Step 2: Create the Roux and Add Liquids
Sprinkle the 2 tbsp All-Purpose Flour over the onion and garlic mixture, stirring constantly to create a smooth roux. Cook for 1-2 minutes until it forms a light golden paste – this cooks out the raw flour taste and adds depth to your soup.
Gradually whisk in the 2 cups Chicken Broth, making sure to scrape up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer and cook for 2-3 minutes until it thickens slightly. Then, add the 1 cup Half-and-Half and stir to combine – this is where your soup starts to get its creamy texture.
🥘 Step 3: Add Vegetables and Simmer
Add the 3 cups Broccoli Florets and 1 whole Carrot, peeled and chopped, to the pot. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 15-20 minutes until the vegetables are tender. You’ll know they’re done when they’re easily pierced with a fork.
During this time, the flavors will meld together, and the broccoli will break down slightly, thickening the soup naturally. If you prefer a smoother consistency, you can use an immersion blender to puree part of the soup right in the pot.
🔥 Step 4: Finish with Cheese and Seasonings
Remove the pot from the heat and stir in the 1.5 cups Sharp Cheddar Cheese until it’s fully melted and the soup is smooth. Add the 0.5 tsp Dried Mustard, 0.25 tsp Paprika, 0.5 tsp Salt, and 0.25 tsp Black Pepper, adjusting to taste. The cheese will add a rich, creamy element while the seasonings enhance the overall flavor.
Let the soup cool slightly before serving – this allows the flavors to settle and the soup to thicken to your liking. Serve hot, garnished with additional cheddar if desired, and enjoy the comforting warmth it brings.
👨🍳
Pro Tips For Making Kneaders Broccoli Cheddar Soup
- Sauté Onions Slow: Take your time cooking the medium onion in unsalted butter until it’s translucent and starting to caramelize – this adds a depth of flavor that’s crucial to the overall taste of the broccoli cheddar soup.
- Don’t Rush Roux: When making the roux with all-purpose flour, keep the heat low and whisk constantly to prevent lumps from forming, ensuring a smooth base for your soup.
- Watch Broth Temperature: After adding chicken broth, bring the mixture to a simmer but avoid a full boil, as this can cause the soup to become too thick too quickly and potentially stick to the bottom of the pan.
- Add Garlic Last: Mince the garlic cloves and add them towards the end of cooking the onions, as this prevents them from burning and imparting a bitter flavor to the soup.
Regional Styles of This Dish
New England Style
The original Kneaders broccoli cheddar soup has roots in New England cuisine, where creamy soups are a staple. To enhance this regional style, I add a pinch of nutmeg to complement the cheddar’s richness. Using locally-sourced broccoli also boosts the flavor.
Southern Twist
For a Southern-inspired variation, I incorporate smoked cheddar and a dash of hot sauce to add depth and heat. This gives the soup a bold flavor profile that’s perfect for those who like a little spice. 🔥
Modern Fusion
To give this classic soup a modern twist, I blend in some roasted garlic for added complexity and a splash of truffle oil for luxury. These ingredients elevate the dish without straying from its comforting essence.
Regional Cheese Variations
Experimenting with different regional cheeses can transform this soup. For example, using Vermont cheddar adds a sharper flavor, while Cabrales introduces a tangy, blue cheese note. Each cheese brings a unique character to the soup.
Broccoli Variations
While traditional broccoli is delicious, trying different varieties can add interest. Purple broccoli adds a pop of color, while broccoli rabe brings a slightly bitter contrast to the creamy cheddar. These variations keep the soup exciting and fresh.
Serving Suggestions
Serving this soup with a crusty baguette or oyster crackers enhances the experience. For a fancier touch, I top it with crispy bacon bits or a dollop of sour cream, adding texture and flavor contrast. 🥖
Nutrition Facts
220kcal
Frequently Asked Questions
Can I make this broccoli cheddar soup recipe ahead of time?
Yes, you can prepare the soup ahead of time. Make it up to 3 days in advance and store it in the refrigerator. Reheat gently over low heat, stirring occasionally, until warmed through. You may need to add a splash of half-and-half or chicken broth to achieve the desired consistency.
How can I make this soup creamier?
For an even creamier soup, you can add more half-and-half or substitute some of the chicken broth with heavy cream. Another option is to blend a portion of the soup until smooth and then return it to the pot. This will give your soup a velvety texture without adding too much extra cream.
Can I freeze broccoli cheddar soup?
Yes, you can freeze this soup, but keep in mind that the texture may change slightly upon thawing due to the dairy content. To freeze, cool the soup completely, then transfer it to an airtight container or freezer bag. It will keep for up to 3 months. When you’re ready to eat it, thaw overnight in the refrigerator and reheat gently, adding a bit more half-and-half or cream if needed to restore the creamy texture.
What can I serve with broccoli cheddar soup?
This soup pairs well with a variety of sides. Try serving it with a crusty baguette, oyster crackers, or a simple green salad for a comforting meal. For added flavor, top the soup with crispy bacon bits or a dollop of sour cream.
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