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 | Always grate your own, bagged cheese has anti-caking agents that prevent smooth melting. |
| Carrots | Shredded carrots add color and sweetness. 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. |
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!
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.
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.
Super great recipe! Just delicious and satisfying. Slight adjustments on my end, I did just a little less butter (5 TBS) and a little less flour to match. Then used 4 cups whole milk instead of 3 cups fat free half & half, and also added 2 cups shredded smoked gouda (that is in addition to the sharp cheddar). Essentially still your recipe with added smoked gouda to give it a smoked cheese flavor to further enhance the smoked paprika in the base spices. We loved this recipe.
YAY! So happy to hear this! Thanks Paul! 🙂
This is my favorite recipe for broccoli cheddar!! Just the cream base of the soup before adding the cheese is absolutely delicious and I use it for other recipes!
So, so happy to hear that!! Thank you Ren!
It took a little work to get all the ingredients chopped and ready before I started cooking, but the advance prep was worth it. I only used 4 cups of broccoli and it worked well for us. This looked really pretty and had a good flavor. I am looking forward to eating the leftover soup tomorrow for lunch. My husband kept hanging around the stove waiting to try it. He liked it!
So happy you enjoyed! Thanks so much Linda! 🙂
This soup was soooo good! I had leftover broccoli and cauliflower so I split it and put 3 cups of each in! It has a fantastic flavor!!! Will definitely be making this one again ❤️
Thanks Renee! I am so happy you loved this Broccoli Cheddar Soup! 🙂
loved the flavourful just right balance of ingredients. definitely a regular on cold days and cooking fur family get get togethers.
I’m thrilled you loved this! Thanks for sharing! 🙂
Having made this soup many times now, I just wanted to say THANK YOU. I absolutely love this soup–one of my all time favorites to make and to eat. This recipe is perfection.
I am so happy to hear this Emily! Thanks so much for your comment! 🙂
I made the soup today, it was so wonderful I don’t have everything due to the coronavirus, so I compromised with what I had in my pantry and fridge. I did use shredded cheese It was a blend of Colby and Monterey Jack. I did my thicken with the broth before I added evaporated milk half-and-half water and evaporated. The soup was so so so good thank you very much for this recipe. Stay healthy
I am so happy to hear you loved this! And way to work with what you have! Thanks for your comment! 🙂
Omg this is my favorite broccoli cheddar soup recipe. It’s amazinggggg!!! Thank you so much for sharing! 🙂
Thrilled to hear that! Thanks so much for the comment and review Grace! 🙂
I love this soup! The base has excellent flavor. I followed the recipe and it turned out perfect. Next time I’m going to add mushrooms, cauliflower, and celery, only because I love vegetables in my soups. Thanks!
Thanks Melody! More veggies sounds great 🙂
Tried this for second time. Since I added thick coconut milk instead of half and half the soup came out really well. And goat cheese cheddar brings better taste. Thanks
Love the addition of goat cheese!