Easy Broccoli Cheese Soup Is ready in less than 30 minutes, and even better than a Panera’s copycat! Creamy comfort in a bowl with tender broccoli, Cheddar cheese, and SO MUCH FLAVOUR!
When I visited my hometown New York a few years ago, I was taken to Panera’s and was immediately given a streaming hot bowl of Broccoli Cheddar Soup, without a choice OR a chance of at least viewing the menu. Dipping into it, I could not believe how beautifully thick and creamy it was, and since then I’ve been making it at home for us! We don’t have a Panera’s in Australia… the travesty! *cue the violins*
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Thick and creamy with an ABUNDANCE of broccoli AND cheese.
This recipe has taken quite a few years to get right. Taste, flavour and consistency. It might not be an exact replica of Panera’s, BUT it’s so good you’ll be eating it right out of the pot before your friends and family have a chance to pour themselves a bowl! A few Broccoli Cheese Soup recipes have so little broccoli you need some sort of magnifying equipment to find it. NOT THIS ONE!
How to make an Easy Broccoli Cheese Soup:
- Start by frying onions and garlic in melted butter…this is where the flavour starts.
- Whisk in flour…this is where the consistency comes in.
- Add in your seasonings…this is where FLAVOUR PART TWO continues.
- Follow with an abundance of broccoli and carrots, then cheese… THIS IS WHERE THIS BROCCOLI CHEESE SOUP IS ONE OF THE BEST YOU’LL TRY!
- Get your bread rolls ready and DIP!
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Easy Broccoli Cheese Soup Is ready in less than 30 minutes! Creamy comfort in a bowl with tender broccoli, Cheddar cheese, and SO MUCH FLAVOUR!
- 1/3 cup butter
- 1 yellow onion, chopped
- 4 cloves garlic, finely chopped or minced
- 1/3 cup all purpose flour (or plain flour)
- 2 cups good-quality low sodium chicken stock
- 3 cups half-and-half, (or evaporated milk or regular milk)
- 3/4 teaspoon salt, or more to your taste
- 1/2 teaspoon cracked black pepper, or more to your taste
- 1 teaspoon vegetable stock powder (or chicken bouillon powder)
- 1 teaspoon mustard powder
- 1 teaspoon garlic powder
- 1 pound (500 grams) broccoli florets, cut into small pieces
- 2 large carrots, peeled and grated
- 2 cups low fat sharp cheddar cheese
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Melt the butter in a large pot or Dutch oven over medium heat. Fry the onion until fragrant (about 2 minutes). Add in the garlic and cook for a further minute. Whisk in the flour and cook for a few minutes or until golden brown.
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Reduce heat to medium-low and slowly pour in the chicken stock and half-and-half, stirring well to combine and dissolve the flour into the liquid. Season with salt and pepper, stock powder, mustard powder and garlic powder. Give it a good mix and allow to cook and thicken for about 5 minutes, while stirring occasionally.
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Add in the broccoli and carrots and gently simmer for another 20 minutes, until broccoli is completely tender. Mix in cheese and stir until just combined. Taste test and add in extra salt and/or pepper, if desired.
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Serve with bread rolls!
For an even thicker consistency, mix 1-2 tablespoons of cornstarch with 3 tablespoons of water or milk, and add to the soup when it's simmering. Mix through well and allow to thicken.
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FOR more soup recipes, see below ↓
Creamy Roasted Tomato Basil Soup
Slow Cooker Creamy Tortellini Soup
Lydia says
Hello, thank you for this recipe, I’m actually making it right now. It just doesn’t seem like there will be 8 servings.. I am hoping it is an actual soup and not just liquidy broccoli and cheese.. I followed directions exactly. I’ll let you know how it turns out.
Cindy says
Do you think I could use mild cheddar or Colby Jack cheese in the soup? Or does it need the sharp cheese to make sure the flavor comes through? I can’t find organic sharp cheese and I prefer to use organic as much as I can. This looks so good, I can’t wait to make it! Thank you!
Karina says
Yes, of course! The flavor will be a little altered but it will still be great to eat! Enjoy! XO
Barbara Gregorius says
I made this soup yesterday and it was heaven in a bowl!!!!!! Instead of chicken stock I used veg stock (we don’t eat meat or poultry) and I added an extra carrot (they were dying in the fridge…) but I don’t think this did any harm to the taste. Next time I’ll try it with olive oil instead of butter (will make it less ‘heavy’ I think) but I’ll definitely make this soup again!!!! And my husband will only be grateful because he also luuuuuuuuurved it :-). Thank you for the recipe!!!
Christine seckler says
I made this soup last week, Love,Love Love it! I used minced roasted Garlic,carrot matchsticks and a dash of Cayenne pepper too! Fantastic! A real winner! I shared this with an elderly couple that I take care , they Loved it too! Thank you Karina!
Karina says
Thank you! I am so glad everyone loved it! Thanks so much for sharing with me! XO
Jodie says
Can’t wait to try this, many of your recipes are in my regular rotation. Everyone of them delicious!
Cheryl F says
I was wondering if I could use “Better than Bouillon” chicken base instead of the powder. Also, if I could, would I need to use less? I am trying to get ready for soup season! Thanks
Karina says
Yes, that works great! I would recommend using the same amount to continue to keep the flavor. Enjoy! XO
Maria says
I just made this soup. It really is delicious. thank-you so much for sharing your recipes, they’ve brought a lot of food joy to this small family!
Kelly says
Your recipe has disappeared. All I can see is comments. Saw the recipe this morning and by the time I got ingredients and came to make it it had disappeared!!!!!
Karina says
Hi! I’m so sorry about this. It seems to be a technical issue and we are working on it right now. Hopefully we will have all recipes up again soon! Thank you for your patience! Karina X
Sandra Peters says
How about a “low-carb” broccoli and cheese soup?
Jennifer says
Love the cheddar broccoli soup. It was easy to make and was delicious!,, will definitely make it again
Love all your recipes
Laurie says
O M G – the broccoli cheese soup is truly amazing! I have tried various recipes and this is the best by far. This one is going in my cookbook. I made it exactly as directed.
Keep the great recipes coming! I love trying your recipes.
Kristen says
Made this yesterday for my sister in law that has her wisdom teeth pulled. I ended up keeping half for myself because it was too good not to! This soup was so easy and quick to make and the flavor is fantastic!!
Karina says
I’m so happy to hear that Kristen!
Diego Lopes says
I should not have come here while I was hungry haha thanks for the delicious recipe, saved it here to try later!
James | Thyme to Mango says
I love the sound of this soup: I can get my cheese fix but it has broccoli in it so it’s healthy! It’s a win-win situation ?
Karina says
YES! Love a good win-win 🙂
Rachel says
Hi! I love your recipes. They have been a huge hit with my family.
Question. I have a little one that gets migraines so we need to avoid foods like vegetable stock powder (or chicken bouillon powder). How do I substitute? Should I use more chicken stock and how much? I’m able to find chicken stock without msg but I have yet to find veggies or chicken bouillon powder without it. Thanks. : )
Karina says
Hi Rachel! I have found one in Australia that is MSG free, but I’m not sure where you are in the world! Have you googled any brands you have access to in your area? If not, just replace with a pinch of salt in the recipe, sometimes celery salt is yummy (pretty sure the one I have doesn’t contain MSG), and a little extra chicken broth 🙂