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!

Broccoli Cheddar Soup in a bowl, ready to enjoy!

Broccoli Cheddar Soup

Here’s my homemade Broccoli Cheddar Soup—a warm, flavorful bowl that’s perfect for cold days.

It’s inspired by Panera’s classic, but honestly, I think it’s even better!

It’s easy to make, comforting, and tastes amazing in a crusty bread bowl—or with some no-knead bread for dipping!

All ingredients prepped for easy assembly: seasonings, broth, butter, cheese, veggies, flour, oil, and half-and-half.

Ingredients

Here’s what you’ll need to make this Broccoli Cheddar Soup:

  • Butter: Adds rich flavor; unsalted keeps salt in check.
  • Olive Oil: Keeps butter from browning when cooking the onion.
  • Yellow Onion: Dice finely so it cooks evenly.
  • Garlic: Fresh or jarred—use whatever you have.
  • Smoked Paprika: Adds smoky flavor; regular works too.
  • Ground Mustard: Makes the cheese taste bolder.
  • Cayenne Pepper: Adds a touch of heat; skip if you prefer.
  • Flour: Thickens the soup; whisk well to avoid lumps.
  • Chicken Broth: Low-sodium helps prevent the soup from getting too salty.
  • Half-and-Half: Adds creaminess without being too heavy.
  • Broccoli: Dice small so it cooks fast and evenly.
  • Carrots: Shred so they blend with other flavors.
  • Cheese: Grate fresh for best results; pre-shredded may turn greasy and doesn’t melt as well.
Veggies sautéed, seasonings toasted, and flour mixed with a bit of broth for this broccoli cheddar soup.

How To Make Broccoli Cheddar Soup

  1. Cook Onion: Cook onion in butter and oil until tender.
  2. Add Garlic & Spices: Stir in garlic, spices, and seasoning; cook until fragrant.
  3. Make Roux: Melt more butter, add flour, and cook until thick.
  4. Add Liquids: Whisk in broth, then half-and-half; simmer with bay leaf.
  5. Add Veggies: Stir in broccoli and carrots; simmer until tender.
  6. Add Cheese: Turn off heat; stir in cheese until melted.
  7. Serve: Serve bowls or bread bowls and enjoy!
Everything cooks together as the broccoli is added to the pot and cooked through.

Serve Broccoli Cheddar Soup with:

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.

Cheese mixed in, and it's ready to serve.

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:

4.98 from 36 votes

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!
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6 servings

Equipment

  • Large pot

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 low-sodium chicken broth or vegetable broth
  • 3 cups half-and-half see note 1
  • 1 bay leaf optional
  • 6 cups chopped broccoli to bite-sized pieces
  • 2 cups shredded carrots
  • 12 ounces grated 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.

Video

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.

Meet Chelsea


Hello, and welcome to Chelseaโ€™s Messy Apron! Iโ€™m Chelsea, the recipe developer, food photographer, and writer behind the site. Iโ€™m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping byโ€”I hope you find something delicious to make!

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4.98 from 36 votes (8 ratings without comment)

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87 Comments

  1. Paul Betancourt says:

    5 stars
    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.

    1. Chelsea Lords says:

      YAY! So happy to hear this! Thanks Paul! ๐Ÿ™‚

  2. Ren says:

    5 stars
    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!

    1. Chelsea Lords says:

      So, so happy to hear that!! Thank you Ren!

  3. Linda says:

    5 stars
    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!

    1. Chelsea Lords says:

      So happy you enjoyed! Thanks so much Linda! ๐Ÿ™‚

  4. Renee says:

    5 stars
    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 โค๏ธ

    1. Chelsea Lords says:

      Thanks Renee! I am so happy you loved this Broccoli Cheddar Soup! ๐Ÿ™‚

  5. yes I made it. really hearty and flavourful says:

    loved the flavourful just right balance of ingredients. definitely a regular on cold days and cooking fur family get get togethers.

    1. Chelsea Lords says:

      I’m thrilled you loved this! Thanks for sharing! ๐Ÿ™‚

  6. Emily says:

    5 stars
    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.

    1. Chelsea Lords says:

      I am so happy to hear this Emily! Thanks so much for your comment! ๐Ÿ™‚

  7. Regina says:

    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

    1. Chelsea Lords says:

      I am so happy to hear you loved this! And way to work with what you have! Thanks for your comment! ๐Ÿ™‚

  8. Grace says:

    5 stars
    Omg this is my favorite broccoli cheddar soup recipe. Itโ€™s amazinggggg!!! Thank you so much for sharing! ๐Ÿ™‚

    1. Chelsea Lords says:

      Thrilled to hear that! Thanks so much for the comment and review Grace! ๐Ÿ™‚

  9. Melody says:

    5 stars
    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!

    1. Chelsea Lords says:

      Thanks Melody! More veggies sounds great ๐Ÿ™‚

  10. Swathi says:

    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

    1. Chelsea Lords says:

      Love the addition of goat cheese!