Broccoli Cheddar Soup

Broccoli Cheddar Soup is the ultimate comfort food — creamy, cheesy, and brimming with tender broccoli in every bite. If you’ve ever craved that Panera-style bowl but wanted a faster, more affordable homemade version, this soup is your answer. Made in one pot with real ingredients, this rich, velvety soup comes together in under an hour and will quickly become a cozy-weather favorite.

Broccoli Cheddar Soup hits that sweet spot between comforting and indulgent. This homemade version skips the artificial thickeners and delivers full-on flavor thanks to fresh vegetables, extra-sharp cheddar, and a smart blend of spices. It’s creamy without being too heavy, and the broccoli stays vibrant and tender in a perfectly seasoned base. Whether you’re serving it in a bread bowl or with crusty buttered toast, this soup is weeknight gold.

❤️ Why You’ll Love This Recipe

this recipe

• One pot simplicity – Easy cleanup, faster cooking
• Velvety & cheesy – Thanks to freshly grated cheddar
• Made from scratch – Real ingredients, no shortcuts
• Panera-style taste – But faster and better
• Customizable – Add bacon, potatoes, or even chicken

🛒 Ingredients

• 7 tbsp unsalted butter (divided)
• 1 tbsp olive oil
• 1 cup diced yellow onion
• 1½ tsp minced garlic
• ¾ tsp smoked paprika
• ¾ tsp ground mustard
• ⅛ tsp cayenne pepper
• Salt & black pepper to taste
• 6 tbsp all-purpose flour
• 32 oz chicken or vegetable broth
• 3 cups half-and-half (or use whole milk for lighter)
• 1 bay leaf (optional)
• 6 cups broccoli florets (chopped into small pieces)
• 2 cups shredded carrots
• 12 oz extra-sharp cheddar cheese, freshly grated

👩‍🍳 Instructions

1. Sauté Aromatics
   In a large pot, heat 1 tbsp butter and olive oil over medium. Add diced onion and cook for 3–5 minutes until softened. Stir in garlic, paprika, mustard, cayenne, salt, and pepper. Cook for 1 minute until fragrant.
2. Make the Roux
   Add the remaining 6 tbsp butter. Once melted, whisk in flour and cook for 2 minutes, stirring constantly until golden and thickened.
3. Add Broth & Cream
   Slowly whisk in the broth. Gradually add the half-and-half while whisking to avoid clumps. Add bay leaf if using. Reduce heat and simmer for 15 minutes until thickened.
4. Add Veggies
   Stir in broccoli and carrots. Simmer on low for 10–15 minutes until broccoli is fork-tender.
5. Melt in the Cheese
   Remove bay leaf. Turn off heat and stir in cheddar cheese one handful at a time until smooth and fully melted. Adjust salt to taste.
6. Serve
   Ladle into bowls and enjoy with crusty bread or inside bread bowls.

⏱ Recipe Details

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

🔢 Nutrition Facts (Per Serving)

• Calories: 566
• Protein: 24g
• Fat: 38g
• Carbs: 35g
• Fiber: 4g
• Sugar: 13g
• Sodium: 766mg
• Vitamin A: 8850 IU
• Vitamin C: 84mg
• Calcium: 585mg

💡 Tips & Variations

• Blend it! For a smoother soup, blend half before adding the cheese.
• Use fresh cheese – Pre-shredded cheese won’t melt as smoothly.
• Want it richer? Use heavy cream instead of half-and-half.
• Lighten it up – Use whole milk or a mix of broth and milk.
• Add-ins – Stir in cooked bacon, cubed potatoes, or shredded chicken for extra heartiness.

❓ FAQs

Can I freeze Broccoli Cheddar Soup?
Cream-based soups don’t freeze perfectly — they can separate when thawed. If you do freeze it, reheat slowly and whisk to recombine.

How do I make it vegetarian?
Just use vegetable broth instead of chicken broth.

Can I use frozen broccoli?
Yes! Thaw and drain well before using. Avoid overcooking since frozen broccoli is softer.

Is this spicy?
Not overly! Cayenne adds warmth, but feel free to skip it for a milder soup.

Broccoli Cheddar Soup

Creamy, cheesy, and comforting Broccoli Cheddar Soup made entirely in one pot. A homemade favorite that rivals any café version.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 5

Course: Soup

Cuisine: American

Calories: 566

Ingredients Equipment Method Notes

Ingredients

  

• – 7 tbsp unsalted butter divided
• – 1 tbsp olive oil
• – 1 cup diced yellow onion
• – 1½ tsp minced garlic
• – ¾ tsp smoked paprika
• – ¾ tsp ground mustard
• – ⅛ tsp cayenne pepper
• – Salt & pepper to taste
• – 6 tbsp all-purpose flour
• – 32 oz chicken or vegetable broth
• – 3 cups half-and-half
• – 1 bay leaf optional
• – 6 cups chopped broccoli
• – 2 cups shredded carrots
• – 12 oz freshly grated extra-sharp cheddar cheese

Equipment

• – Large pot
• Whisk
• Chef’s knife
• Measuring cups

Method

 

1. Heat 1 tbsp butter and olive oil in large pot. Sauté onion for 3–5 mins. Add garlic and spices, stir until fragrant.
2. Add remaining butter. Once melted, whisk in flour and cook 2 mins.
3. Slowly whisk in broth, then add half-and-half. Simmer for 15 mins with bay leaf.
4. Add broccoli and carrots. Simmer 10–15 mins until tender.
5. Remove bay leaf. Turn off heat and stir in cheese until melted.
6. Adjust seasoning and serve hot with bread.

Notes

– Use freshly grated cheese for best melt
– For extra richness, use heavy cream
– Soup thickens as it cools

🍴 Conclusion

When the weather calls for comfort, nothing satisfies like Broccoli Cheddar Soup made from scratch. It’s rich, creamy, packed with veggies, and ready in under an hour. Forget takeout — this soup brings the comfort of a café favorite right to your kitchen.