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.