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 this soup for my 88 yr old mother’s birthday dinner and we all loved it!! It was easy to make with clear instructions. Definitely a keeper! Thank you!
Happy birthday to your mom! So happy this soup was part of her birthday dinner and that everyone loved it! Thanks so much, Kim!
This soup was very tasty and easy to make! We adjusted the seasonings a bit, adding a bit more of each one, plus added a bit of onion powder and garlic powder, based on our family’s taste preferences. Would absolutely make it again.
So happy you enjoyed it and could adjust the seasonings to your family’s tastes! Thanks so much, Joyce!
Can I freeze the soup
I don’t usually recommend freezing this one since the half-and-half and cheese can separate and turn grainy after thawing. It keeps well in the fridge for up to 3 days!
My husband & I enjoyed this soup last weekend while watching college football – it was sooooo good- we loved it!! We were so glad we had enough leftover to enjoy a few days later – best pot of comforting soup we’ve had in awhile- thank you for the recipe!!
I’m so happy you both loved it! Soup and college football sounds like a pretty perfect weekend to me! Thanks so much for taking the time to leave a comment!
This recipe was excellent. I was thinking of making some broccoli cheddar soup, and there was Chelsea’s recipe! I enjoyed the spice blend that she used I would not have thought of the cayenne and mustard in the recipe but what a delicious flavor.
So happy you enjoyed it! The cayenne and mustard add so much flavor! Thanks for giving my recipe a try and taking the time to comment!
I love this recipe! It is simple to make and adjust to my family’s preferences. My go-to broccoli cheddar soup recipe.
I’m so happy this is your go-to! Love that you’ve made it work for your family. Thanks so much for your comment!
Very easy to make and delicious!
So happy you enjoyed it! Thanks for taking the time to leave a comment!
I made this soup tonight and it was delicious! I enjoyed that it’s a lighter, healthier take on broccoli cheddar soup with the lower sodium and half and half instead of heavy cream. Thank you!
I’m so happy you enjoyed it! Thanks so much for making it and taking the time to leave a review!
Been dreaming of making this all week after getting the email! Finally did tonight, so good with some fresh sourdough,flavor on point! Keeping this in the soup rotation for sure:)
Ahh I’m so happy it was worth the wait! Fresh sourdough with it sounds SO good! Thanks for giving it a try!
What better way to start soup season! I just made this today and ate for lunch. It’s delicious!! Looking forward to my leftovers for lunch this week.
I’m so happy you kicked off soup season with this one! Thanks for making it and I hope you enjoy every bit of those leftovers!