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.
More Delicious Soup Recipes:
Soups And Stews
Chicken Tortilla Soup Recipe
Soups And Stews
Cheeseburger Soup
Soups And Stews
Zuppa Toscana Soup Recipe
Soups And Stews
Roasted Butternut Squash Soup Recipe
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.
This was a hit. A perfect last minute soup for an early fall day.
I’m so thrilled to hear this! Thanks Pam!
I couldn’t wait to try this recipe since I love soup and this one sounded so easy. Who wouldn’t love a cheesy veggie-filled soup with easy to do ingredients? We loved it and ate all the leftovers the next day–it didn’t last long! The only change I made was I used extra sharp white cheddar, not yellow and I grated it myself, like Chelsea recommended. I printed the recipe and it’ll be my first go-to for my autumn, or anytime, comfort soup!
Thank you so much, Donna! I’m thrilled you loved the soup, and extra-sharp white cheddar sounds absolutely delicious. I love hearing it earned a spot as your go-to soup!
This was delish! So rich, flavorful, and comforting. We paired this with crispy buttered baguette. It made for a perfect fall dinner!
Thank you so much! That crispy buttered baguette sounds like the perfect addition. I’m so glad you loved it!
I’m thinking I didn’t reduce the liquid enough before adding the broccoli because it was relatively thin. It had really good flavor though.
That could definitely be it! Letting the liquid reduce a little longer should help thicken it up. I’m so glad you still enjoyed the flavor!
I have tried a lot of different Broccoli Cheese Soup recipes, and we loved this one! I have never added smoked paprika before and it really did the trick. Plus the aromatics going on with the onion made my kids want to eat it even before it was done. Ha! Even if you think you have THE soup already, I encourage you to try this one.
Thank you so much! I’m thrilled this one won you over. The smoked paprika really does add something special! I love that the smell even had your kids excited before it was finished cooking. Thanks for your comment!
We enjoyed this soup! It’s still so hot outside where we live, but I lit a fall candle, made this soup with some crusty bread, put our fall decorations out, and pretended like it is cooler outside. It was great. I blended the soup a lot thinking my kids would prefer it that way, but per their request, I will blend it less next time.
I love this so much! A fall candle, soup, crusty bread, and decorations sound perfect, no matter the temperature outside! Thanks so much for sharing!
Delish and easy to follow, made it during nap! My two year old is a broccoli hater and he loved it, especially dipping bread into it. Next time I’ll cook the broccoli longer, but that’s a personal preference.
I love hearing this! Especially that your broccoli-hating two-year-old loved it! Dipping bread into soup is always the best part. Thanks so much for sharing!
We love this soup. I add a potato for extra thickness. If I could give it 10 stars I would. Thank you for a delicious fall/winter recipe. Although I made it and we ate it with the AC on as it is still in the 90’*’s here.
Yay! I’m so happy to hear this! Thanks Monica!
This recipe is delicious! I lost my old recipe for broccoli cheese soup and was so glad I found this one. My whole family loved it so I was glad I made extra for lunches the next day! It’s creamy, full of flavor and somehow is even better the next day. This will be a staple on our menu.
Yay! I’m so thrilled to hear this! Thanks Colleen!
Great flavor profile. I didn’t change anything and it is delicious.
I’m so happy to hear this! Thanks Helen!
I made this broccoli cheddar soup tonight and it was the BEST! Entire pot gone. My family adored it so so much. Truly a winner!! (Now I need to do the math to scale it up a bit so we can have leftovers 🤣)
THANK YOU!!!!!!!!!!!!!! 💗💗💗
Yay!! I’m so thrilled your whole family loved it! An empty pot is the best compliment, although leftovers would definitely be nice next time! Thank you so much for sharing!