Broccoli Cheddar Soup is creamy, cheesy, and incredibly delicious, made with sharp cheddar, tender broccoli, and a few seasonings that take it to the next level!
author’s note
Broccoli Cheddar Soup You Can Make Faster Than a Panera Run!
I still remember the first time I tried Panera’s Broccoli Cheddar Soup. It was love at first bite! Creamy, cheesy, and filled with tender broccoli, it instantly became my go-to comfort food on chilly days. But after one too many trips through the drive-thru, I knew I needed to create my own version at home.
This recipe is my homemade take, and honestly? I think it’s even better than the original. I’ve tested it again and again, tweaking the spices, the cheese, even the way the broccoli is cut. It’s thick, flavorful, and exactly the kind of soup I crave when it’s cold outside. Plus, you can make it in about 30 minutes, way faster than waiting in line.
Ingredients
| Ingredient | Why It’s Important / Tips & Swaps |
|---|---|
| Broccoli | Cut into very small florets so it cooks quickly and blends into the soup. If you like it extra creamy, blend some of the broccoli into the base. |
| Sharp Cheddar Cheese | Freshly grated melts best! |
| Carrots | Use pre-shredded to save time. |
| Onion & Garlic | The flavor foundation. Cook until soft so there’s no crunch left in the soup. |
| Flour & Butter | This makes the roux, which thickens the soup. |
| Half & Half | Creamy but not too heavy. Swap with whole milk for lighter or with heavy cream for extra richness. |
| Seasonings (Smoked Paprika, Ground Mustard, Cayenne) | These seem small, but they make a huge difference. You can always adjust to your preferences. |
How To Make Broccoli Cheddar Soup
- Cook Onion: Cook onion in butter and oil until tender.
- Add Garlic & Spices: Stir in garlic, spices, and seasoning; cook until fragrant.
- Make Roux: Melt more butter, add flour, and cook until thick.
- Add Liquids: Whisk in broth, then half-and-half; simmer with bay leaf.
- Add Veggies: Stir in broccoli and carrots; simmer until tender.
- Add Cheese: Turn off heat; stir in cheese until melted. Serve and enjoy!
chelsea’s recipe tip
Broccoli Cheddar Soup Tips
- To Thicken Further: Blend part of the soup, or simmer longer to reduce liquid.
- Cheese: Use an extra-sharp cheddar cheese for richer flavor.
- Onions: Cook until fully soft to avoid crunch in the final soup.
Storage
Store leftover soup in the fridge for up to 3 days. Reheat slowly on low to avoid separation. Add a splash of half-and-half or broth if it needs thinning.
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Cheddar Broccoli Soup
This creamy Broccoli Cheddar Soup is easy, all in one pot! Bursting with flavor and made in no time, the secret to its deliciousness is all in the spices!
Video
Equipment
Ingredients
- 7 tablespoons unsalted butter divided
- 1 tablespoon olive oil
- 1 cup finely diced yellow onion 1 onion
- 1-1/2 teaspoons minced garlic
- 3/4 teaspoon paprika I like smoked
- 3/4 teaspoon ground mustard
- 1/8 teaspoon ground cayenne pepper
- Salt and pepper
- 6 tablespoons flour
- 32 ounces reduced-sodium chicken broth or vegetable broth
- 3 cups half-and-half see note 1
- 1 bay leaf optional
- 6 cups chopped broccoli to bite-size pieces
- 2 cups shredded carrots
- 12 ounces freshly shredded extra-sharp Cheddar cheese 3-1/4 cups
- Hearty buttered bread optional, or serve in bread bowls
Instructions
- Heat 1 tablespoon butter and olive oil in a large pot over medium heat. Add diced onion and cook, stirring occasionally, until golden (3–5 minutes). Add garlic, paprika, mustard, cayenne, and pepper to taste (I add 1/2 teaspoon). Cook, stirring constantly, for 45 seconds to 1 minute until fragrant.
- Add the remaining 6 tablespoons butter and melt. Whisk in flour and cook for 2 minutes, whisking constantly, until it thickens.
- Gradually whisk in chicken broth. Once combined, slowly add half-and-half, whisking constantly. Reduce heat to medium-low, add bay leaf, and simmer for 15 minutes, whisking occasionally or until nicely thickened.
- While the soup simmers, chop broccoli and shred cheese. Add broccoli and carrots to the soup.
- Let the soup cook on low for 10–15 minutes, or until the broccoli is tender to your liking, stirring occasionally. Blend some of the soup for a smoother texture if desired, or leave it chunky. (I don’t blend it!)
- Turn off the heat. Stir in cheese gradually, a handful at a time, until melted. Taste and adjust seasoning with salt as needed. (I’ll add 1/2 up to 1 teaspoon here!)
- Enjoy immediately in bread bowls or with hearty buttered bread on the side for dipping.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: Half-and-half is a blend of milk and cream, usually found near the milk section in grocery stores.
Vegetarian Option: Use vegetable broth instead of chicken broth.
Storage: Keep leftover soup in the fridge for up to 3 days. Reheat slowly on low to avoid separation. Add a splash of half-and-half or broth if it needs thinning.
Nutrition
Serving: 1serving | Calories: 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: 84mg | Calcium: 585mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Serve Broccoli Cheddar Soup with:
- Crusty Bread: Perfect for dipping and soaking up the soup.
- Side Salad: A light green garden salad or Caesar salad for balance.
- Fruit: Serve with any fruit that’s in season, or try my favorite winter fruit salad!
- Baked Potatoes: A filling side that pairs well with the flavors.
- Grilled Cheese: The best sandwich for dipping in soup!
Variations
Change Things Up!
- Add Bacon: Add crispy bacon bits on top or stir into the soup for extra flavor.
- Add Potatoes: Try this delicious Broccoli Potato Soup.
- Chicken Broccoli Cheddar: Stir in cooked, shredded chicken for added protein.
- Lighten It Up: Substitute half-and-half with whole milk for a lighter version.
I made Chelsea’s Broccoli Cheddar Soup and it was DELICIOUS! It’s a very easy recipe to follow and it makes a VERY large pot of rich, cheesy soup with tender bites of broccoli in every spoonful! If you’re looking for a soup to make for a crowd, THIS is it! This will be my “go to” recipe for Broccoli Cheddar Soup from now on!
Thank you so much! I’m thrilled you loved the soup and that it’s earned a spot as your new go-to Broccoli Cheddar Soup!
Made it last night! Family loved it. I served with home made ciabatta rolls.
Delish! Thanks for sharing!
Just been diagnosed with diviculculitus , so i can’t eat this at the moment till flare up ends, but definitely made it for my family xx looks , smells gorgeous and with all the empty bowls , i can say it was ❤️ good luck to the winner of the apron 🙏
I’m so sorry you’re dealing with that! I hope your flare-up settles down quickly. So glad your family enjoyed it and those empty bowls are always the best compliment! Wishing you all the best!
Hubby and I love this recipe.
My grandkids not so much.
Can I substitute cauliflower for the broccoli? I think everything else could stay the same. I feel the nutritional value would most likely stay the same also.
I’m so thrilled this was a hit for you guys! I haven’t tried subbing for cauliflower but I’m sure it would work. I do have a delicious cauliflower soup recipe you should check out though!
This looks great, but I prefer cream of broccoli soup with cheese on top. Go figure.
Thank you!
Technically I made this in August (I did not know it would be the September Cooking Challenge!) but I just made it last week and still have 2 servings in the freezer so I hope it counts as my entry! This is one of my long time favorites. My only modifications are to add one russet potato in cubes and I do blend a small portion to thicken the soup. I did not have enough half and half this time so I used part 1/2 & 1/2 and the rest whole milk. It was still rich, creamy, cheesey, and tasty.
Absolutely counts! I’m so glad this has been a longtime favorite. Love the potato addition and blending a little to thicken it up. And good to know the milk swap still turned out so rich and creamy!
Made this for dinner, and it is seriously the most delicious soup!!!!! Thanks so much for sharing!!!
So happy you loved it! Thanks so much for making it and for taking the time to leave such a sweet comment!
I just made this for dinner an hour ago, and my family and I LOVED it! Thank you so much for this! 😊🙏 I’m gonna make this again soon!
I’m so thrilled to hear this! Thanks Andrea!
This was great, I will save this one for sure.
Yay! Thanks Jessica!
I had to sub. The half and half with evaporated milk. Still amazing. Cannot wait to make it for my daughter.
So thrilled you were able to make this work! Thanks for sharing!