Broccoli cheddar soup is a classic comfort food that combines the creaminess of cheddar cheese with the earthy goodness of broccoli. It’s hearty, flavorful, and perfect for a chilly evening or as a filling lunch option. The version we’ll talk about today is inspired by Potbelly, a popular sandwich shop known for their delicious soups, sandwiches, and shakes. Their Potbelly Broccoli Cheddar Soup is particularly beloved for its creamy texture, rich flavor, and satisfying combination of cheese and veggies. It’s a soup that not only warms the belly but also pleases the taste buds in the most comforting way.
Now, if you’ve ever had this soup at Potbelly, you know it’s that perfect blend of cheesy, creamy, and a little bit of crunch from the broccoli. Imagine being able to recreate that right in your own kitchen! This recipe will guide you step-by-step to make your very own Potbelly-inspired broccoli cheddar soup. Plus, we’ll dive into the nuances of ingredients, cooking tips, and even variations to make this soup uniquely yours.
Potbelly Broccoli Cheddar Soup Recipe
Here’s how you can recreate that famous Potbelly Broccoli Cheddar Soup in your own kitchen:
Ingredients Needed
- 1 large head of fresh broccoli (or about 4 cups chopped)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 large carrot, peeled and chopped
- 4 cups vegetable or chicken broth (depending on preference)
- 2 cups heavy cream
- 2 cups shredded sharp cheddar cheese (feel free to use mild cheddar for a less intense flavor)
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- Salt and pepper, to taste
- 1/4 teaspoon nutmeg (optional, but adds a lovely depth of flavor)
- Fresh parsley for garnish (optional)
Ingredients Needed
Broccoli: The star ingredient! Fresh broccoli is key for getting that perfect texture and flavor. The florets will soften up during cooking but still hold some structure, providing that wonderful balance between creamy and crunchy in every bite.
Cheddar Cheese: This is where the magic happens. A sharp cheddar adds a tangy, bold flavor that really shines through in this soup. If you want a more mild version, you can opt for a medium or mild cheddar, but the sharp variety creates that signature "cheesy" flavor that makes this soup unforgettable.
Heavy Cream: For the perfect creamy texture, heavy cream is essential. It creates that luscious, smooth consistency that’s so comforting in every spoonful. You could substitute half-and-half for a lighter version, but nothing quite matches the richness of heavy cream.
Vegetable or Chicken Broth: The broth forms the base of the soup. Using chicken broth will give the soup a heartier flavor, while vegetable broth will keep it lighter and vegetarian-friendly.
Onion and Garlic: These two aromatics add layers of flavor to the soup base. The onion will become sweet as it cooks, and the garlic infuses the broth with its savory essence.
Carrot: A little chopped carrot adds a hint of sweetness and color to the soup. It’s a subtle ingredient but one that really rounds out the flavor.
Butter & Flour (Roux): The butter and flour combination creates a roux, which helps thicken the soup. This step is crucial for achieving that creamy, smooth texture Potbelly’s soup is known for.
Cooking Instructions
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Prepare The Vegetables
- Start by washing and chopping the broccoli into florets. You can keep the stems if you’d like to add extra fiber and texture, just chop them finely.
- Dice the onion and garlic, and peel and chop the carrot into small pieces.
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Cook The Veggies
- In a large soup pot, melt the butter over medium heat. Add the chopped onion and garlic. Sauté for about 3-5 minutes until the onion is translucent and fragrant.
- Add the carrots and broccoli. Stir well and cook for another 3-4 minutes, allowing the vegetables to soften slightly.
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Make The Roux
- Sprinkle the flour over the vegetables and stir constantly. Cook for 1-2 minutes to eliminate the raw flour taste and form a thick paste. This will help thicken the soup later.
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Add The Broth
- Slowly pour in the vegetable or chicken broth, stirring as you go to combine everything smoothly. Bring to a simmer and cook for about 10-15 minutes, or until the broccoli is tender.
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Blend The Soup (Optional)
- If you like your soup a little smoother, use an immersion blender directly in the pot or transfer the soup in batches to a regular blender. Be sure to leave some broccoli chunks for texture if you prefer a chunky soup.
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Stir In The Cream & Cheese
- Add the heavy cream to the pot and stir well. Then, slowly begin adding the shredded cheddar cheese, a little at a time, stirring until fully melted and incorporated.
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Season To Taste
- Taste the soup and add salt, pepper, and nutmeg (if desired). Continue to stir until everything is well combined and heated through.
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Serve
- Ladle the soup into bowls and garnish with fresh parsley or extra shredded cheese, if desired. Serve hot with a slice of crusty bread for dipping.
Ingredient Insights
- Broccoli: This vegetable isn’t just tasty; it’s packed with nutrients. It’s high in vitamin C, fiber, and antioxidants, making it a healthy addition to any soup. When cooking broccoli, be mindful of the cooking time-too long, and it can become mushy and lose some of its bright green color. Aim for tender but still vibrant florets.
- Cheddar Cheese: Cheddar comes in various forms, and it’s one of the most popular cheeses in the world. Sharp cheddar gives this soup its bold, tangy flavor, which contrasts beautifully with the sweetness of the carrots and the creaminess of the soup base. The fat content in cheddar also helps to make the soup smooth and rich.
- Heavy Cream: As the base of the soup’s creamy texture, heavy cream adds richness and depth. If you’re looking for a lighter option, you can use milk or half-and-half, but keep in mind that the texture will be thinner.
Expert Tips
- Don’t Skip the Roux: The roux is crucial in thickening the soup and giving it a velvety smooth texture. Make sure to cook the flour in the butter until it turns slightly golden; this step builds flavor and avoids any raw flour taste in the final product.
- Blend for Smoothness: If you prefer a super creamy soup, blending part of the soup (or all of it) gives you a luxuriously smooth texture. But if you like a chunkier soup, just blend some of the mixture and leave the rest as-is for the perfect balance.
- Use Fresh Cheese: Pre-shredded cheese might save time, but it doesn’t melt as smoothly as fresh cheese. Grate the cheese yourself for the creamiest result.
- Add More Veggies: Feel free to toss in some extra vegetables like cauliflower, spinach, or even peas. These can add flavor and texture, making the soup even more hearty.
Recipe Variations
- Vegan Broccoli Cheddar Soup: Swap the heavy cream for coconut milk or a plant-based cream, and use vegan cheese instead of cheddar. You can find some great dairy-free cheddar alternatives that melt similarly.
- Spicy Broccoli Cheddar Soup: Add a pinch of red pepper flakes or a finely chopped jalapeño to the onions for a spicy kick. This is a great way to add a bit of heat if you like some spice in your comfort food.
- Bacon Broccoli Cheddar Soup: For a smoky, savory flavor, try adding crispy bacon bits as a garnish. The bacon adds crunch and a depth of flavor that complements the creaminess of the soup perfectly.
- Chicken Broccoli Cheddar Soup: Add cooked, shredded chicken to the soup to make it a more filling, protein-packed meal.
Final Words
This Potbelly-inspired Broccoli Cheddar Soup is the ultimate comfort food, a delightful balance of cheesy, creamy goodness and the satisfying crunch of tender broccoli. Whether you’re enjoying it on a cold evening, serving it as part of a cozy lunch, or sharing it with friends, this soup is bound to impress. It’s easy to make and infinitely customizable, allowing you to tailor it to your taste preferences and dietary needs.
FAQs
What Ingredients Are Needed For Potbelly Broccoli Cheddar Soup?
The ingredients for Potbelly Broccoli Cheddar Soup include fresh broccoli, cheddar cheese, butter, onion, garlic, chicken or vegetable broth, heavy cream, flour, salt, and pepper. Optional ingredients may include carrots or celery for added flavor.
How Do I Make Potbelly Broccoli Cheddar Soup From Scratch?
To make Potbelly Broccoli Cheddar Soup, begin by sautéing onions and garlic in butter until softened. Add flour to create a roux, then gradually whisk in the broth and bring to a simmer. Add chopped broccoli and cook until tender. Stir in heavy cream and shredded cheddar cheese until the cheese is melted and the soup is smooth. Season with salt and pepper to taste.
Can I Use Frozen Broccoli For This Recipe?
Yes, you can use frozen broccoli for this recipe. Just be sure to thaw and drain the broccoli thoroughly before adding it to the soup. Frozen broccoli may require slightly less cooking time compared to fresh.
Can I Make Potbelly Broccoli Cheddar Soup Without Heavy Cream?
Yes, you can substitute heavy cream with whole milk, half-and-half, or a dairy-free alternative like coconut milk or almond milk. Keep in mind that using a lighter alternative may result in a slightly less creamy texture.
How Can I Make The Soup Spicier?
To add spice to your Potbelly Broccoli Cheddar Soup, you can incorporate ingredients like red pepper flakes, cayenne pepper, or a diced jalapeño. Start with small amounts and adjust to taste.
What Kind Of Cheese Works Best For Potbelly Broccoli Cheddar Soup?
The best cheese for Potbelly Broccoli Cheddar Soup is sharp cheddar cheese because of its strong, tangy flavor that complements the broccoli. You can also mix in other cheeses, such as Monterey Jack or Gruyère, for added richness and creaminess.
Can I Make This Soup Vegetarian?
Yes, to make Potbelly Broccoli Cheddar Soup vegetarian, use vegetable broth instead of chicken broth. Ensure all other ingredients are plant-based, including cheese and cream substitutes, if necessary.
How Long Can I Store Leftovers Of Potbelly Broccoli Cheddar Soup?
Leftovers of Potbelly Broccoli Cheddar Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the soup for up to 3 months. Reheat thoroughly before serving.
Can I Freeze Potbelly Broccoli Cheddar Soup?
Yes, Potbelly Broccoli Cheddar Soup can be frozen. However, keep in mind that freezing may alter the texture of the cream and cheese. To freeze, allow the soup to cool completely, then transfer it to an airtight container. Reheat on the stovetop or in the microwave before serving.
What Can I Serve With Potbelly Broccoli Cheddar Soup?
Potbelly Broccoli Cheddar Soup pairs well with a variety of sides. Popular choices include a crusty bread or sandwich (like a grilled cheese), a side salad, or crackers for added crunch.