Broccoli Cheddar Soup is creamy and delicious, made 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 my 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!
Broccoli Cheddar Soup FAQs
To thicken the soup, add more flour and butter, reduce the chicken stock or cream, and increase the cheese for flavor and texture. Blend part of the soup while keeping some chunks. Cook longer to reduce the liquid and thicken.
You can freeze Broccoli Cheddar Soup by cooling it and storing it in an airtight container or freezer bag. For best quality, freeze before adding dairy (half-and-half and cheese) and mix these in when reheating.
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- Crockpot Chili Winner of DOZENS of Chili Cook-offs
- Beef Lentil Soup flavor packed
Cheddar Broccoli Soup
Equipment
- Large stock pot or a Dutch oven
Ingredients
- 7 tablespoons unsalted butter divided
- 1/2 tablespoon olive oil
- 1 small yellow onion diced, 1 cup
- 2 small cloves garlic minced
- 3/4 teaspoon smoked paprika
- 3/4 teaspoon ground mustard
- 1/8 teaspoon ground cayenne pepper
- Salt and pepper
- 6 tablespoons 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 shredded carrots or matchstick carrots
- 12 ounces cheddar cheese high-quality extra-sharp; don’t use pre-shredded—it doesn't melt well in this soup.
- Hearty buttered bread optional, or bread bowls (I love serving this soup in sourdough bread bowls!)
Instructions
- Heat 1 tablespoon butter and olive oil in a large, heavy-bottomed stock pot or Dutch oven over medium heat. Add diced onion and sauté, stirring occasionally until tender, about 3–5 minutes. Add minced garlic, paprika, mustard, cayenne pepper, and pepper (I add 1 teaspoon, but add to preference). Cook another 45 seconds to 1 minute, stirring constantly, until fragrant.
- Add in remaining 6 tablespoons butter and melt. Once melted, add in flour and whisk to combine. Cook 2–4 minutes, whisking constantly, until flour is thickened. Don’t rush this, or your soup won’t properly thicken.
- Gradually add in chicken stock, whisking constantly. Once added, gradually add half-and-half, again whisking constantly as you add. Reduce heat to medium-low, add bay leaf, and allow to simmer 15 minutes or until thickened a bit. (Whisk every few minutes as you chop the broccoli!)
- Meanwhile, chop broccoli and shred cheese. Add chopped broccoli and matchstick/shredded carrots (give carrots a quick chop in half if they are super long).
- Allow soup to simmer over low heat for about 15–20 minutes, or until broccoli is crisp-tender (or tender to your preference), stirring occasionally. Season to taste with salt (I add about a teaspoon). You can blend some of the soup or use an immersion blender here if desired. I like it chunky, but blend to preference if desired.
- Turn off heat. Add in cheese a handful at a time, stirring until melted. Taste for seasoning. Serve immediately in bread bowls or regular bowls with a side of bread for dipping!
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Too much brocoli, for amount of liquid.
You can definitely scale back if you’re not a huge broccoli person! 🙂
Can you use a non gluten containing flour like almond or chickpea flour?
Sorry I’ve never tried that in a soup! I don’t know how well they’d thicken
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.
I am so thrilled to hear this! What a compliment! Thanks Cheryl! 🙂
Delicious soup, made this today and absolutely loved it, thank you for this recipe.
Yay! SO thrilled to hear this! Thanks Serena! 🙂
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.
THIS MADE MY DAY! I’m so thrilled to hear this! What a compliment! Thanks Alex! 🙂
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.
I am so thrilled to hear this! Thanks Anna! 🙂