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 love this soup. It was so delicious.
Yay! I’m so happy to hear this! Thanks Kelly!
Classic and amazing! I had made it with a homemade bread on the side. Wow, cozymaxing!
That sounds absolutely perfect! Homemade bread on the side takes it to the next level. So glad you loved it!
So yummy! I’ve tied other recipes and they always curdle. This one was perfect, no curdled milk/cheese! I blended it just a bit and my kids loved it and ate the veggies!
I’m so happy to hear that! No curdling and the kids ate the veggies? That’s a huge win! Thanks so much for sharing!
Amazing, ate w/ some crusty bread!
It’s so good with some crusty bread! Thanks Yvonne!
I loved this soup so much! The only change that I made was to leave out the cayenne pepper due to allergies. Other than that, I followed the written directions. It’s easy to make and so delicious! It’s perfect for a fall or winter meal!
I’m so happy you loved it! And great call leaving out the cayenne to make it work for you. Thanks so much for taking the time to leave a comment!
This soup was so delicious! We didn’t have any chicken to add to it this time but we want to add it in next time.
I’m so glad you loved it! I hope you enjoy it just as much with the chicken next time. Thanks for leaving a comment!
Can you use frozen broccoli
Can you use frozen broccoli?
Hi Chelsea!
I look forward to fixing this Broccoli Cheddar Soup! This recipe sounds like great comfort food!
I can’t wait to fix it on a cooler September evening!
Thank you,
Deborah
Thanks so much Deborah!
SO good! Any experience freezing the leftovers? My partner and I cannot finish it all in one go and would hate to see it go to waste.
Hey Hannah! I haven’t personally tried freezing this soup since we never seem to have leftovers, but a few readers have frozen it successfully. Cream-based soups can sometimes separate after freezing, so I can’t fully recommend it, but if you give it a try, I’d love to hear how it turns out!