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
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!
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.
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: Serve bowls or bread bowls and enjoy!
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.
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:
- Tortilla Soup ready in 20 minutes!
- Cheeseburger Soup with a cheesy base and ground beef
- Crockpot Chili awarded winner of lots of chili cook-offs!
- Zuppa Toscana Soup made in the slow cooker
- Butternut Squash Soup a restaurant’s famous recipe!
Cheddar Broccoli Soup
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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! ๐
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! ๐
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 โค๏ธ
Thanks Renee! I am so happy you loved this Broccoli Cheddar Soup! ๐
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! ๐
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! ๐
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! ๐
Omg this is my favorite broccoli cheddar soup recipe. Itโs amazinggggg!!! Thank you so much for sharing! ๐
Thrilled to hear that! Thanks so much for the comment and review Grace! ๐
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 ๐
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!