Home > Soups & Stews > Broccoli Cheddar Soup Broccoli Cheddar Soup October 1, 2023 | 79 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Creamy and delicious Broccoli Cheddar Soup on the stovetop in just one pot! It’s both easy to make and bursting with flavor. The secret to this soup lies in the spices! Serve Broccoli Cheddar Soup with this Italian Salad, Roasted Vegetables, and/or this French Bread! Broccoli Cheddar Soup Introducing our homemade Broccoli Cheddar Soup, a hearty and satisfying soup that’s sure to become a household favorite! Inspired by Panera’s famous soup, we’ve taken that delicious foundation and elevated it to create something even better. It’s a comforting classic, a bowl of warmth and flavor that’s perfect for any occasion. Whether it’s a cozy night in or a family gathering, this recipe is a crowd-pleaser that never fails to impress. Best of all, it’s a simple one-pot wonder, created from everyday ingredients you likely already have in your kitchen! Ingredients In Broccoli Cheddar Soup Butter and Olive Oil: Used for sautéing the onion and garlic, adding richness to the soup. Yellow Onion and Garlic: Provides a flavorful base for the soup. Spices: Enhance the overall flavor and add a hint of smokiness, warmth, and spice. Flour: Acts as a thickening agent to give the s0up its creamy consistency. Chicken (or Vegetable) Stock: Forms the liquid base of the soup, adding depth of flavor. Fat-Free Half-and-Half: Adds creaminess without the extra fat. Bay Leaf: Infuses a subtle herbal note to the soup. Read more about the purposes of bay leaves here. Broccoli Crowns and Matchstick/ Shredded Carrots: The star ingredients in this soup, providing texture and nutrition. Cheddar Cheese: Melts into the soup, imparting its rich and cheesy goodness. [/quicktip] Is Broccoli Cheddar Soup Healthy? You can use whole milk instead of fat-free half-and-half, but it won’t be as thick and creamy. But hey, it’s healthier because we’re using real ingredients, no processed cheese here! [/quicktip] How To Make Broccoli Cheddar Soup Develop the Flavor: Begin by sautéing an onion and garlic in olive oil and butter. Next, enhance the spices’ flavor by gently sautéing them in the oil, creating a brighter flavor and heightened smell. Create a Roux: Thicken the soup by combining butter and flour. Ensure you give enough time for the flour to cook and lightly brown in the butter. This adds layers of flavor and eliminates the raw taste of the flour. Add chicken stock and half-and-half to create the soup’s base. Simmer: Once the soup base is ready, introduce the broccoli and carrots, allowing them to cook until tender. Add Cheese: In the final step, stir the cheese into the soup. It’s essential to use high-quality extra-sharp Cheddar for the best end flavor and texture of the soup! Tips For Success Food Processor: Save time by pulsing the onion in a food processor. Grate cheese in seconds using the cheese shredder/grater blade. Shredded Carrots: Use pre-shredded/grated carrots in this soup to cut down on prep time. Pre-Chopped Broccoli: Save even more time with a bag of pre-chopped broccoli florets. You might need a quick coarse chop if they’re too large. Chunky or Smooth: Customize the texture by using an immersion blender to partially or fully blend the soup. Some prefer it chunky, while others like it smoother. Bread Bowls: For an extra-special touch, serve the soup in hollowed-out bread bowls. It’s a delicious and a fun presentation! Broccoli Cheddar Soup FAQs1How Can You Make Broccoli Cheddar Soup Thicker?While this soup is quite thick, if you’d like an even thicker consistency try these tips: Increase roux ingredients: Add more flour and butter to create a thicker base. Reduce liquid: Decrease chicken stock or half-and-half for a thicker consistency. Add extra cheese: Increase Cheddar cheese for both thickness and flavor. Blend a portion: Use an immersion blender to thicken while keeping some texture. Simmer longer: Extend simmering time to naturally reduce liquid. 2How Long Does Broccoli Cheddar Soup Last In The Refrigerator?Broccoli Cheddar Soup typically lasts in the refrigerator for 3 to 4 days when stored in an airtight container. 3Why Is Panera Broccoli Cheddar Soup Not Vegetarian?Panera’s Broccoli Cheddar Soup is not considered vegetarian primarily because it contains chicken broth as one of its main ingredients. Our Broccoli Cheddar Soup recipe includes chicken stock, but it can be made vegetarian by using vegetable stock as a substitute. This allows you to enjoy the same delicious flavor and creaminess while keeping the soup vegetarian-friendly. 4Can You Freeze Broccoli Cheddar Soup?Yes, you can freeze Broccoli Cheddar Soup. Simply allow it to cool completely, then transfer it to an airtight container or freezer-safe bag. For optimal results when freezing Broccoli Cheddar Soup, freeze it before adding the dairy (half-and-half and cheese). This helps maintain its creamy texture and flavor. When you’re ready to enjoy it, add the dairy during reheating for the best results. More Incredible Soup Recipes: Chicken Parmesan Soup 20 minute dinner Tortilla Soup reader favorite Minestrone Soup healthy and delicious Crockpot Chili Winner of DOZENS of Chili Cook-offs Beef Lentil Soup flavor packed FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Cheddar Broccoli Soup 4.98 from 34 votes - Review this recipe Create a creamy and delicious Broccoli Cheddar Soup on the stovetop in just one pot! It's both easy to make and bursting with flavor. (The secret to this soup lies in the spices!) SAVE TO RECIPE BOX Print Recipe Cheddar Broccoli Soup 4.98 from 34 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Create a creamy and delicious Broccoli Cheddar Soup on the stovetop in just one pot! It's both easy to make and bursting with flavor. (The secret to this soup lies in the spices!) Course Dinner, Main Course Cuisine American Keyword broccoli cheddar soup Prep Time 15 minutes minutes Cook Time 40 minutes minutes Total Time 55 minutes minutes Servings 6 servings Chelsea Lords Calories 566kcal Author Chelsea Lords Ingredients▢ 7 tablespoons unsalted butter, separated▢ ½ tablespoon olive oil▢ 1 small yellow onion, diced (1 cup)▢ 2 small cloves garlic, minced▢ ¾ teaspoon smoked paprika▢ 3/4 teaspoon ground mustard▢ 1/8 teaspoon ground cayenne pepper▢ Fine sea salt and pepper▢ 6 tablespoons white flour▢ 32 ounces low-sodium chicken stock (or broth) (use vegetable stock for a vegetarian version)▢ 3 cups fat-free half-and-half▢ 1 bay leaf▢ 6 cups chopped broccoli (~4 large crowns)▢ 2 cups matchstick/shredded carrots▢ 12 ounces cheddar cheese high-quality extra-sharp (Don't use pre-shredded -- it doesn't melt well in this soup.)▢ Optional: crusty bread or bread bowls (we love serving this soup in sourdough bread bowls!) InstructionsBUTTER & SEASONINGS: Heat 1 tablespoon butter and the olive oil in a large heavy-bottomed stockpot or Dutch oven over medium heat. Add the diced onion and sauté, stirring occasionally until tender, about 3-5 minutes. Add the minced garlic, paprika, mustard, cayenne pepper, and pepper (I add 1 teaspoon, but add to preference) to the pot. Add the salt after the stock, to gauge how much more it needs. Cook for another 45 seconds to 1 minute stirring constantly until fragrant.ROUX: Add in the remaining 6 tablespoons butter and melt. Once melted, add in the flour and whisk to combine. Cook for 2-4 minutes, whisking constantly until the flour is thickened. Don't rush this, or your soup won't properly thicken.SOUP BASE: Gradually add in the chicken stock, whisking constantly. Once all the stock has been added, gradually add in the half-and-half, again whisking constantly as you add. Reduce heat to medium-low, add in the bay leaf, and allow to simmer for 15 minutes or until thickened a bit. (Whisk every few minutes as you chop the broccoli!)PREP BROCCOLI & CHEESE: Meanwhile, chop the broccoli and shred the cheese. Add the chopped broccoli florets and matchstick/shredded carrots to the soup (give carrots a quick chop in half if they are super long).SIMMER SOUP: Allow soup to simmer over low heat for about 15 to 20 minutes, or until broccoli is crisp-tender (or tender to your preference), stirring occasionally. Season to taste with salt (I add about a teaspoon here). You can blend some of the soup or use an immersion blender here if desired. We like it chunky, but blend to preference if desired.ADD CHEESE: Turn off heat. Add in the cheese a handful at a time, stirring until melted. Again, taste for seasoning. Serve immediately in bread bowls or regular bowls with a side of bread for dipping! Video Recipe NotesVegetarian version: Use vegetable stock in place of chicken stock for this recipe. Nutrition FactsCalories: 566kcal | Carbohydrates: 35g | Protein: 24g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 766mg | Potassium: 902mg | Fiber: 4g | Sugar: 13g | Vitamin A: 8850IU | Vitamin C: 83mg | Calcium: 585mg | Iron: 2mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Made this soup tonight and it was delicious. Very tasty! I had a question and another was my mishap. I wanted to ask you how much flour you add as it was not in the recipe, or I missed it? The other issue I had is there was some curdling in the soup along the way. The taste was still very good but I was not sure if it was shocking the soup with the cold half and half might have caused it or I did, unfortunately, let it get to a boil. What might you think caused it to happen as I do want to make it again, without the curdles ;-). Thanks for a delicious soup. Reply
I know it’s a year later, but I wanted to share a little. Something I learned years ago from another recipe, aside from making sure the milk products are mixed well, is that adding cheese should always happen off of heat. Get things well ready, then start slowly sprinkling in the cheese after taking it off the burner. If you use gas, this isn’t a problem, but with element burners, mostly electric, you get residual heat that adds to curdling. Reply
This is delicious! I need to double the recipe sometime! I used heavy whipping cream, left out the carrots, and roasted the frozen broccoli with olive oil sprayed on top for 25 min. on 400 degrees before adding it to the soup (because I didn’t have fresh broccoli). I paired it with toasted sourdough bread with Kerrygold butter on top…ahhhmazing…thank you for sharing this recipe with everyone! Reply
Aaaahhhhmazing! My whole family loved this soup. I doubled the recipe and didn’t have quite enough cheese, but it worked fine. I also used 2% milk in place of the half and half (I’m dieting). The spice combination is divine, thank you for this recipe. Definately going in my recipe box! Reply
Am I missing something here? Why would you use 2% milk because you’re dieting, when the recipe calls for ‘fat free half and half’ ?? Makes no sense. Reply
I live in the mountains in Japan so this soup is not available anywhere. This soup was so delicious and just what I was looking for. My family came in from work/school and the cheese had barely melted before they started eating and they loved it. Thank you for this recipe. Will definitely be making it again and again. Reply
I made this for supper tonight as I continue to experiment with different meals for supper, and myself, my husband and 3 of my kids (even my pickiest!) LOVED this soup and devoured it right up! I’ll be making this again for sure – thanks so much for this delicious recipe!! Note: I did the recipe exactly like you have it and didn’t blend it and it tasted perfect! Reply
So sorry to hear that. How could I make the directions more clear? I’d love to fix any issues I can with the recipe! Reply
Oh shoot I’m so sorry to hear that. Sounds like your heat was too high or it was boiled too long; here are some ways to avoid it next time (if you decide to try again!) https://food52.com/blog/14876-kitchen-rescue-how-to-fix-a-broken-or-curdled-sauce Reply
Mine curdled as well. But using a blender usually solves the curdling part. The taste of this soup is one of the best! Reply
Made this today and it came out fantastic! I omitted the cayane pepper (didn’t have it) and used whole milk since I didn’t have enough half and half. Really creamy, cheesy, and delicious! Reply
Just made this! Really delicious! I felt it was slightly thin, I realize the bottle of half and half (regular not fat free) I used was shy of the 3 cups.. could this have caused this? I also didn’t have a proper whisk so not sure if that influenced it. I’m debating adding a little more flour next time but worry about it not mixing. I didn’t use my immersion blender but will that help thicken? Thanks! Reply
I’d guess more than anything your roux might not have properly set up (without a whisk, a lot can get missed and not properly thicken). You can use an immersion blender for an even thicker soup as well. Reply
Awesome! 🙂 There are less calories in the half and half than using heavy cream, but also when using heavy cream it was a bit too rich and thick for us; we liked half and half best! Feel free to use either 🙂 Reply
It’s Fall in Florida…only 83 degrees today…and I was craving soup. This soup was AH-mazing! The only change I made was to add a bit more broth since mine was super thick (probably miscounted the flour). Not a problem though because it just gave us more of this deliciousness! Thanks for a great recipe…definitely a keeper and saved to Pinterest. Reply
I made this tonight because I LOVE broccoli/cheddar anything. It did not disappoint! In the winter I could live on hardy soups. It’s comfort food in a bowl. Getting some bread tomorrow to eat with the soup and drizzle bits at the bottom of the bowl. This ranks as #1 for my go to winter soup! Reply
Made soup today for lady Im cargiver to. Cut recipe in half, turned out just like pic. Next time I will try it w veg broth, for myself Reply
I’m not sure without personally testing that, but I do think it would slightly change the flavor to be a little nuttier. Reply
Just made this soup. Super easy and delicious. Used full fat half and half and it wasn’t too thick at all. Should’ve cut the broccoli florets a bit smaller. Will be making it again and again. Reply
Tried this for second time. Since I added thick coconut milk instead of half and half the soup came out really well. And goat cheese cheddar brings better taste. Thanks Reply
I love this soup! The base has excellent flavor. I followed the recipe and it turned out perfect. Next time I’m going to add mushrooms, cauliflower, and celery, only because I love vegetables in my soups. Thanks! Reply
Omg this is my favorite broccoli cheddar soup recipe. It’s amazinggggg!!! Thank you so much for sharing! 🙂 Reply
I made the soup today, it was so wonderful I don’t have everything due to the coronavirus, so I compromised with what I had in my pantry and fridge. I did use shredded cheese It was a blend of Colby and Monterey Jack. I did my thicken with the broth before I added evaporated milk half-and-half water and evaporated. The soup was so so so good thank you very much for this recipe. Stay healthy Reply
I am so happy to hear you loved this! And way to work with what you have! Thanks for your comment! 🙂 Reply
Having made this soup many times now, I just wanted to say THANK YOU. I absolutely love this soup–one of my all time favorites to make and to eat. This recipe is perfection. Reply
loved the flavourful just right balance of ingredients. definitely a regular on cold days and cooking fur family get get togethers. Reply
This soup was soooo good! I had leftover broccoli and cauliflower so I split it and put 3 cups of each in! It has a fantastic flavor!!! Will definitely be making this one again ❤️ Reply
It took a little work to get all the ingredients chopped and ready before I started cooking, but the advance prep was worth it. I only used 4 cups of broccoli and it worked well for us. This looked really pretty and had a good flavor. I am looking forward to eating the leftover soup tomorrow for lunch. My husband kept hanging around the stove waiting to try it. He liked it! Reply
This is my favorite recipe for broccoli cheddar!! Just the cream base of the soup before adding the cheese is absolutely delicious and I use it for other recipes! Reply
Super great recipe! Just delicious and satisfying. Slight adjustments on my end, I did just a little less butter (5 TBS) and a little less flour to match. Then used 4 cups whole milk instead of 3 cups fat free half & half, and also added 2 cups shredded smoked gouda (that is in addition to the sharp cheddar). Essentially still your recipe with added smoked gouda to give it a smoked cheese flavor to further enhance the smoked paprika in the base spices. We loved this recipe. Reply
This is my go-to broccoli-cheddar soup! I’ve made this at least 5 times now and the husband and 5 year old both love it. I love using Trader Joe’s unexpected cheddar in this–parmy-cheddary heaven. Reply
This recipe is AMAZING. It blows Panera—the standard by which I judge all broccoli cheddar soups—out of the water. Arguably my family’s No. 1 go-to comfort year-round. Also, one of few recipes I don’t change or tweak at all. Reply
The best broccoli cheddar soup I have ever eaten !!! The first time I have ever attempted to make this soup also. Thanks for the best recipe. Reply
