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
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!
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.
I am wanting to make this soon, will it be too much difference if I use Heavy Whipping Cream compared to Half-and-Half? Thanks!
Just slightly thicker! You can thin it (if needed/desired) with some extra broth! Enjoy!
Good, hearty soup, my husband loved it, too!
Maybe a tad too much broccoli/carrots?
Note to MaryKate: I’ve made similar soups in the past using both fresh broccoli and frozen broccoli. The frozen broccoli was not too bad. What I suggest is to strain the broccoli to avoid the watery veggie texture then add to your recipe.
Thaks for sharing. I’ll check out your other recipes!! : )
Thanks so much for sharing Maria!