Best Broccoli Cheddar Soup Recipe

This best broccoli cheddar soup recipe brings together tender broccoli, carrots, garlic, onion, and plenty of cheddar in a creamy, velvety soup. It has the familiar comfort of a Panera-style broccoli cheddar soup, with a rich texture and plenty of broccoli and carrot throughout. The full recipe uses a large pot and is designed for a 30-minute meal: 10 minutes of preparation and 20 minutes of cooking for 4 people.

The flavor starts with onion and garlic cooked in butter, then builds with a golden roux made from butter and flour. Low-sodium chicken or vegetable stock carries the soup while the broccoli and carrots simmer until cooked through. Half-and-half and freshly grated cheddar go in at the end, giving the finished soup its smooth, thick texture without losing the vegetable pieces.

Serve it on its own for a filling dinner, or pair it with toasted crusty bread, a bread bowl, croutons, or an optional chicken topping. If you enjoy Panera’s version, this soup is presented as an almost-copycat choice with more flavor and texture, and it can be made for a fraction of the price.

Why You Will Love This Recipe

This soup has the qualities that make a bowl of broccoli cheddar so satisfying: a creamy base, a cheesy finish, tender vegetables, and enough texture to keep every spoonful interesting. The roux gives the stock a thicker body, while the half-and-half keeps the result from being too thick or too thin. Freshly grated cheddar melts into the hot soup at the end for a velvety finish.

• It fits a busy meal. Plan on 10 minutes of preparation and 20 minutes of cooking, or about 30 minutes total; the introduction describes the soup as taking under 30 minutes.
• It uses a short, practical ingredient list. Broccoli, carrots, onion, garlic, stock, butter, flour, dairy, cheese, and seasonings do the work in one large pot.
• It has vegetable texture. Small broccoli pieces and shredded or finely prepared carrot stay in the soup instead of being blended into a smooth purée.
• It is easy to adjust at the end. Once the cheese has melted, taste the soup and adjust the seasoning if needed.
• It works with fresh or frozen broccoli. A 12-ounce bag of frozen broccoli can be used with the same instructions and cooking time as fresh broccoli.

Ingredients

Gather the ingredients before you start. The soup comes together in a Dutch oven or large pot, and having the vegetables cut and the cheese grated makes the short cooking time easier to manage.

• 4 tablespoons butter, or 1/2 stick: This cooks the onion and forms the base of the roux.
• 1/2 medium onion, chopped: Cook it until softened and light gold or slightly golden.
• 2 to 3 cloves garlic, minced: Add it after the onion and sauté briefly, just until fragrant.
• 4 tablespoons all-purpose flour: Whisk it into the butter and aromatics to thicken the soup.
• 2 cups low-sodium chicken or vegetable stock: Either stock works. If you do not have stock, use water plus a bouillon cube.
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika, or optional ground nutmeg: The paprika may be replaced with ground nutmeg.
• 3 cups broccoli florets, or 1 large head cut into small pieces: Fresh florets and stems can be chopped into bite-size pieces. A 12-ounce bag of frozen broccoli also works.
• 1 large carrot, grated, julienned, or finely chopped: Use about 1 cup, or about 2 small carrots. The carrot is optional and can be adjusted to your taste.
• 2 cups half-and-half: Half-and-half gives the soup a texture that is not too thick or too thin.
• 8-ounce block of cheddar cheese, grated: Use mild, medium, or sharp cheddar. This equals 2 cups; 2 cups of pre-grated cheddar can also be used, though freshly grated cheese is preferred because pre-grated cheese contains fillers.

How to Make the Best Broccoli Cheddar Soup

1. Cook the onion in butter. Melt the butter in a large Dutch oven or heavy-duty pot over medium-high heat. Add the chopped onion and cook for 3 to 4 minutes, or about 4 minutes, until softened and light gold or slightly golden.
2. Add the garlic. Stir in the minced garlic and sauté briefly, from a few seconds until about another minute, or until fragrant.
3. Build the roux. Add the flour and whisk for 1 to 2 minutes. Continue whisking until the flour begins to cook down and turn golden. This butter-and-flour mixture gives the soup its thicker body.
4. Add the stock and seasonings. Pour in the chicken or vegetable stock. Add the kosher salt, black pepper, and paprika or optional ground nutmeg, then whisk to combine. For another seasoning direction, add a pinch of nutmeg, mustard, or Italian seasoning according to your preference. Taste and adjust the seasoning to your liking at this stage if needed.
5. Simmer the vegetables. Stir in the broccoli florets and the prepared carrot. Bring the soup to a boil, then reduce the heat to medium-low. Simmer for 15 minutes, or until the broccoli and carrots are cooked through.
6. Finish with dairy and cheese. Stir in the half-and-half and freshly grated cheddar. Simmer for another minute, just long enough for the cheese to melt into the soup. Taste and adjust the seasoning if needed.
7. Serve. Ladle the hot soup into serving bowls. Serve it with toasted crusty bread, in a bread bowl if desired, or with another topping from the serving suggestions below.

Tips for Success

• Cut the broccoli small. Bite-size florets and chopped stems fit naturally on a spoon and cook through during the 15-minute simmer.
• Prepare the carrot the way you prefer. It can be grated, julienned, finely chopped, or finely minced. Use about 1 cup, or leave it out or adjust the amount to your taste.
• Watch the flour as it cooks. Whisk for 1 to 2 minutes and look for the flour to begin turning golden before adding the stock.
• Use freshly grated cheese when possible. An 8-ounce block of cheddar is the preferred choice. Pre-grated cheese is an option, but its fillers mean it will not be as good as freshly grated cheese.
• Keep the finishing step brief. Add the half-and-half and cheddar after the vegetables are cooked, then simmer for another minute. The soup should finish creamy and velvety, with broccoli and carrot still providing texture.
• Use the right equipment. A Dutch oven or large pot handles the cooking. Have serving bowls ready, and use Souper Cubes if you want to freeze portions.

Variations and Substitutions

Several options let you change the soup while keeping its basic method intact. Use fresh broccoli florets and stems or a 12-ounce bag of frozen broccoli; the instructions and cooking time remain the same. The carrot can be left out, increased or reduced to taste, and prepared as grated, julienned, finely chopped, or finely minced.

Half-and-half can be replaced with milk for a lighter soup or with light or heavy cream. Heavy cream is also listed in connection with keto dieters, but the recipe still contains flour as written, so that option should not be treated as a dietary guarantee on its own. Mild, medium, or sharp cheddar may be used. The ingredient list also allows paprika or optional ground nutmeg, while the method mentions a pinch of nutmeg, mustard, or Italian seasoning as possible flavor additions.

For the stock, choose low-sodium chicken stock or vegetable stock. If neither is available, use water and add a bouillon cube. These options change the liquid base, so taste the finished soup and adjust the seasoning only if needed.

Storage, Make-Ahead, and Freezing

For refrigerator storage, place leftover soup in airtight containers and refrigerate for up to 3 to 4 days. Reheat it on the stovetop over medium-low heat.

To freeze the soup, use freezer-safe zip bags and freeze them flat, or use freezer-safe containers or Souper Cubes. When you are ready to reheat it, thaw the soup completely first. Warm it over low heat to help prevent curdling.

Serving Suggestions

This soup can be eaten on its own as a filling meal because it is packed with vegetables and texture. For a Panera-style presentation, serve it in a bread bowl. It is also good with toasted crusty bread for dipping or with croutons scattered over the top.

If you eat meat, top the soup with chopped grilled chicken or shredded chicken, or mix the chicken into the soup.

Frequently Asked Questions

Can I use frozen broccoli?

Yes. A 12-ounce bag of frozen broccoli can replace the fresh broccoli. Use the same instructions and cooking time. Fresh broccoli florets and stems should be chopped into small, bite-size pieces.

What kind of cheddar works best?

Use mild, medium, or sharp cheddar. The recipe calls for an 8-ounce block, grated, which equals 2 cups. Freshly grate the block when possible; 2 cups of pre-grated cheddar is an option, but fillers keep it from being as good as freshly grated cheese.

Can I use milk instead of half-and-half?

Yes. Milk is an alternative for a lighter soup. Light cream or heavy cream can also be used. Half-and-half is the listed choice when you want a texture that is not too thick or too thin.

How long does the soup take?

Plan on 10 minutes of preparation and 20 minutes of cooking, for about 30 minutes total; the introduction describes it as an under-30-minute soup. The main simmer for the broccoli and carrots is 15 minutes, followed by another minute after adding the half-and-half and cheddar.

Can I freeze broccoli cheddar soup?

Yes. Freeze it in freezer-safe zip bags laid flat, freezer-safe containers, or Souper Cubes. Thaw it completely before reheating, then warm it over low heat to help prevent curdling. Refrigerated leftovers keep in airtight containers for up to 3 to 4 days.

Nutrition and Recipe Details

The nutrition information below is for 1 bowl, or one-fourth of the recipe. It is automatically calculated and should be used only as an approximation.

• Calories: 570 kcal
• Carbohydrates: 22 g
• Protein: 21 g
• Fat: 45 g
• Saturated fat: 28 g
• Cholesterol: 134 mg
• Sodium: 1225 mg
• Potassium: 529 mg
• Fiber: 3 g
• Sugar: 4 g
• Vitamin A: 4381 IU
• Vitamin C: 65 mg
• Calcium: 603 mg
• Iron: 2 mg

This recipe makes 4 servings, listed as 4 people.