This Easy Broccoli And Cheese Soup is ready in less than 30 minutes! It’s creamy comfort in a bowl, perfect for a cozy night in or as a crowd-pleasing starter. Our Broccoli And Cheese Soup recipe has taken quite a few years to get right. Like our Pumpkin Soup and our Cream of Mushroom Soup, we’ve spent a long time perfecting the taste, flavor, and consistency. This might not be an exact replica of Panera’s Broccoli Cheddar Soup… but it’s pretty damn close! Make this soup and it’s sure to become a household favorite.
What Sets This Broccoli And Cheese Soup Apart?
When I visited my hometown New York a few years ago, I was taken to Panera’s and given a steaming bowl of Broccoli Cheddar Soup. It was so thick and creamy that I dedicated my time to making a similar soup at home.
Unlike other recipes that skimp on broccoli, our Broccoli And Cheese Soup is packed with tender broccoli and rich American cheddar cheese. Each spoonful brings you a velvety, thick texture that’s full of flavor. We’ve spent years perfecting the taste, flavor, and consistency—just like we did with our French Onion Soup and our Creamy Ham Potato Soup. This might not be an exact replica of Panera’s Broccoli Cheddar Soup… but it’s pretty damn close! Thick and velvety, with an abundance of broccoli and cheddar cheese! What more could you want in a soup?
Creamy Broccoli And Cheese Soup: Key Ingredients
The secret to this dish is in its key ingredients. Each one brings something special to create a velvety, rich soup with flavors that dance on your taste buds. From the tender broccoli and rich cheddar cheese to the aromatic garlic and sweet onions, let’s dive into what makes this Broccoli And Cheese Soup truly exceptional:
- Sharp Cheddar Cheese: Opt for a high-quality, low-fat sharp cheddar cheese. Grate it yourself if possible, as pre-shredded cheese often contains anti-caking agents that can affect the texture and melt.
- Broccoli: Select fresh broccoli florets that are dark green and firm. Avoid any with yellowing or wilting. Cut them into small, bite-sized pieces to ensure they cook evenly and blend beautifully into the soup. Watch as they unleash their magic, just like in our Creamy Broccoli And Bacon side.
- Onion: Choose a fresh, firm yellow onion with a papery skin for the best flavor. When sautéed in butter, it becomes sweet and aromatic, forming the flavorful base of your soup.
- Butter: Use high-quality, unsalted butter to control the salt content in your soup. Butter adds a rich, creamy base that enhances the overall flavor and texture.
*Note: Please see Recipe Card at the bottom for a full list of ingredients and measurements.
Additions And Substitutions
When it comes to Broccoli And Cheese Soup, versatility is key. Don’t worry if you’re missing an ingredient or two—there are plenty of tasty alternatives that can still make this soup rich and flavorful:
- Use Cauliflower: For a lower-carb option, swap half of the broccoli with cauliflower florets. It blends seamlessly and adds a slightly different flavor profile that’s still delicious.
- Swap Cheddar: For a twist on the classic flavor, try using Gruyère, Swiss, or Monterey Jack cheese instead of sharp cheddar. It adds a nutty, creamy depth that’s absolutely delightful.
- Add a Protein Boost: Stir in some cooked, shredded chicken or crispy bacon for an extra layer of flavor and protein. This makes the soup even heartier and more satisfying.
Velvety Broccoli And Cheese Soup: Step-By-Step
Ready to create a delectable Broccoli And Cheese Soup? Follow these simple steps with images to guide you through the process. You’ll achieve a velvety, creamy soup packed with tender broccoli and rich cheddar cheese that’s sure to warm your heart and satisfy your taste buds:
- Melt the Butter: In a large pot or Dutch oven over medium heat, melt the butter. Fry the onion until fragrant (about 2 minutes). Add in the garlic and cook for another minute. Whisk in the flour and cook until golden brown.
- Combine with Liquids: Reduce heat to medium-low, pour in the chicken stock and half-and-half, stirring to dissolve the flour. Season and cook for about 5 minutes, stirring occasionally.
- Add Vegetables: Add the broccoli and carrots, and gently simmer for another 20 minutes until the broccoli is completely tender.
- Finish with Cheese: Mix in the cheese and stir until just combined. Taste test and add extra salt and/or pepper, if desired.
And that’s it—your delicious Broccoli And Cheese Soup is ready to enjoy! Looking for more comforting recipes to try? Check out our Cream Of Asparagus Soup for another hearty dish, or explore our Chicken Thighs With Creamy Mushroom Garlic Sauce for a quick and satisfying meal. If you’re in the mood for a twist, give our Lemon Garlic Butter Shrimp a go. Happy cooking, and enjoy exploring more delicious dishes on Café Delites!
Recipe FAQ’s
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally.
Make sure to grate the cheese yourself instead of using pre-shredded cheese, and add it slowly while continuously stirring. This helps to ensure the cheese melts smoothly.
Yes, simply use vegetable stock instead of chicken stock to make this soup vegetarian-friendly.
Yes, you can freeze this soup. Allow it to cool completely, then store it in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
Easy Broccoli Cheddar Soup
Ingredients
- ⅓ cup butter
- 1 yellow onion chopped
- 4 cloves garlic finely chopped or minced
- ⅓ cup all purpose flour or plain flour
- 2 cups low sodium chicken stock good-quality
- 3 cups half-and-half or evaporated milk or regular milk
- ¾ teaspoon salt or more to your taste
- ½ 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 broccoli florets cut into small pieces
- 2 large carrots peeled and grated
- 2 cups low fat sharp cheddar cheese
Instructions
- 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.
- 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.
- 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.
- Serve with bread rolls!
Notes
- 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.
Melissa says
My husband and kiddo are constantly asking me to make this soup! It’s absolutely delicious. It never goes bad because the leftovers are eaten so fast.
Eve P Novak says
Great recipe. Happy family. I saved it a long time ago, and was happy that it stood the test of time! 🙂
Minor adjustments:
We use the whole broccoli (cutting stem into small pieces) and use a 3rd cup of broth rather than broth powder because I like soup a little thinner. We use 2% milk rather than cream and add good amount of salt and pepper.
Works really well with the shredded carrots you can buy in a bag!
Cecily says
I’m making a broccoli stock tonight with stalks, carrots, onion, celery and leeks, going to use tomorrow for this recipe. I have made it before but thinking a broccoli stock would bring more flavor, will let you know.
Amber W says
Haven’t made it YET! But I already can tell it’s gonna be Amazing! Plus, I read all the comments & there was 1 comment that made me 3X MORE EXCITED to make it! She said she uses the left over soup to top her baked potatoes! 😍🤩🤤 &I LOVE loaded baked potatoes w\Broccoli! So now, I MUST make this! But a cpl ??. I made a Broccoli & Cheese soup using these packets of powder for the base & it turned out not that great. It ended being really sweet &Idk why & nothing I added ever lessened the sweet. Then I saw several of these recipes w\a couple adding in ground mustard powder or Dijon Mustard. That’s a new concept to me bc I thought it was only for Sammies, Deviled🥚, & potato salad etc. So my hubby is skeptical bc he’s not a big mustard lover but I’m hoping that’ll help give it more tang so it’s not too sweet. Even tho I’m not making it w\the packages this time but just homemade. So, 1st? Is, what exactly does the Dijon\Ground Mustard do for this dish? Is it to a flavor booster or just add a little spice or tang? 2nd? I know I don’t have Ground Mustard bc I’ve never bought it or used it for anything. Im not 💯% for sure I have Dijon Mustard either bc I haven’t bought any in a little bit bc I stumbled on a diff Mustard that rocked my🌎. It’s called Mr. Mustard HOT Mustard. So, it’s more like a spicy brown mustard. Can I still use it or should I get Dijon for there 1st time making it & wait to try the spicy mustard until next time? Sorry for the long long comment! It truly is my curse. I’m legitimately incapable of making a short comment even to save my life! 🤣 Anyways, thanks again! I’m excited to try! & Look forward to any other recipes you have or your feedback on my substitution but I also understand if you cannot! 💖💕💖
Alyssa says
Super easy to make! Great for he cold winer days. whole family loved it!!
Karina says
Hi Alyssa, I’m thrilled to hear that the recipe was super easy to make and a hit with the whole family, especially on cold winter days! Thank you for sharing your positive experience.
Lacy says
We had picked up some quick dinner at our local Dairy Queen one evening and got broccoli cheese soup it was good BUT I always say heck I can make that better !!! And I found this recipe!!! A+++. So so good !!! It’s going in my regular recipe box will make again and again! I used regular milk and it was perfect !!! Thanks for the recipe!!!
PamM says
I made this with 1/2 cans evaporated milk, 4 cups chicken broth, precooked frozen broccoli I had thawed out. I didn’t have regular carrots, so I carefully grated enough baby carrots. I used medium cheddar. I also added Tumeric, and extra seasonings of garlic powder, mustard powder and salt and pepper. My broth was low sodium. If I used higher sodium broth, I wouldn’t add extra salt. I did not have any vegetable powder or bouillon. Delicious!
Karina says
That’s fantastic to hear! Your creative adaptations and additions sound delicious, and it’s wonderful that the recipe turned out well for you. Making adjustments based on what you have on hand and personal preferences is a great way to make a dish your own. If you ever try more variations or have questions, feel free to share!
Maria says
This soup did not disappoint especially after a long day in the cold watching football! The flavors were so good even before adding the cheese. I used a combination of half and half and regular milk. Extra shredded cheese for garnish! 👀 OMGoodness!!!
Karina says
Hi Maria, I’m delighted to hear that the soup hit the spot after a chilly day of football! It sounds like you added your own touch with the combination of half and half and milk, along with that extra shredded cheese for garnish—yum!
Liam says
Instead of cheddar, I used a random cheese I found in the fridge because I was too lazy to go to the store
It still was good tho! Best soup I’ve ever tried to be honest
Lou-Lu says
Thanks! This is a great recipe. I have made it multiple times. I usually cut back on the milk/ cream and use more stock instead. It is delicious. Very clever recipe. Thanks Karina!
Molly H. says
I’ve made this a couple of times now and it’s always good. Everyone gets seconds! Perfectly paired with bread or rice. The only difference is I boil the broccoli and carrots before hand. This is my go to recipe for broccoli! 🙂