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.
This was delicious and toddler approved!
Yay! Toddler approval is always a win! So happy you enjoyed it!
Well, my husband saw the recipe on the counter and said, “I like Broccoli Cheese Soup”. My plan was to make it later in the week, but because of his comment, I decided to make it today. Then my aunt asked us over to play some cards and I shared what I was making. We went there and while we were enjoying this AMAZING soup, she said when I told her what we were bringing she rolled her eyes, but she LOVED IT. This is a do over recipe AGAIN and AGAIN and AGAIN. We served it with sourdough rolls. YUMMY!
Haha, I love that it won your aunt over! Soup, sourdough rolls and cards sounds like such a fun night! Thanks so much for making it and sharing this with me!
Well, my husband aw the recipe on the counter and said, “I like Broccoli Cheese Soup”. My plan was to make it later in the week, but because of his comment, I decided to make it today. Then my aunt asked us over to play some cards and I shared what I was making. We went there and while we were enjoying this AMAZING soup, she said when I told her what we were bringing she rolled her eyes, but she LOVED IT. This is a do over recipe AGAIN and AGAIN and AGAIN. We served it with sourdough rolls. YUMMY!
I made this for my family tonight and they really thought it was from Panera, they could not believe I made it, they absolutely loved it. I swerved it with a salad and a crusty loaf of sourdough bread. I will definitely be making it again.
What a compliment!! I’m so happy your family loved it! A salad and crusty sourdough sound like the perfect sides. Thanks so much for sharing!
I’m a huge fan of Paneras broccoli cheddar but it’s getting pricey. I made this tonight for early lunch late dinner and it was a huge hit. My husband had 2 bowls so I knew it was good. I served it was a crusty loaf of sour dough bread and a salad, it was so yummy. Will definitely be making this again.
Two bowls is always a good sign, haha! I’m so happy this was a hit with you and your husband! Thanks so much for leaving a review!
I love Panera’s broccoli cheese soup and this a a perfect match. Easy to make and so delicious for a cool autumn evening with crusty bread!
I love hearing that it matched your Panera favorite!! Crusty bread is a must! Thanks so much for your review!
I made this soup tonight and found it very flavorful. I used my emulsifier and was happy to have it less chunky. I think next time I’ll chop up the shredded carrots even more. I would like them to not be noticeable. I liked the flavor (used extra sharp cheese). Definitely will use this recipe again.
I’m so happy you enjoyed it! Finely grating the carrots next time should help them blend in more. Thanks so much for sharing and leaving a review!
I’ve made this a couple times now and it’s so good. Thank you
I’m so happy to hear this! Thanks Erin!
I love this soup! I make it all the time. I love the Broccoli Cheddar soup from Panera and this recipe tops it!
I’m so happy to hear that! What a compliment that it even tops Panera’s. Thanks so much for making it again and again!
This is my favorite soup ever!
I don’t use cayenne pepper, can’t do any spice like that. I also used regular broth.
This is such a good, hearty for those cooler evenings. Will definitely be making this in repeat.
I’m so thrilled this is your favorite soup! I’m glad it turned out perfectly without the cayenne and with regular broth. Thanks so much for sharing!