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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 Creamy 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.
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Easy Broccoli Cheddar Soup
Ingredients
- 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 low sodium chicken stock good-quality
- 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 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The best soup ever!!! have a hard time digesting raw or undercooked broccoli, so I booed it until it held its shape, and I added it after I had added and cooked (10 minutes) the shredded carrots. I didn’t have milk, so I used 1.5 cups heavy cream and 1.5 cups almond milk. I left out the stock base – didn’t have any, but I did have the chicken stock. This is a soup I will serve to guests at a dinner party!!
Very delicious and easy to make. I substituted wet mustard because I can’t locate dry (about 1 TBL) and added leeks, as well.
Your soup is lovely. I’ve made it twice. Thanks. (The only thing I changed was the amount of cheese I added. A half cup seemed to do the trick, giving it a hint of cheddar without as much fat. ) Thanks, again!
Thank you! My family loved this. I only tweaked it in that I accidentally grabbed onion powder instead of garlic powder, but still added the garlic powder, and I didn’t have vegetable stock powder. All three kids had second helpings and gave it two thumbs up, and one asked that we definitely have it again!
This is the best Broccoli Cheese soup I have ever made. Thank you so much. I too used Colby/Jack cheese because it was all I had and it was great.
Was told “ this is the best Broccoli and cheese soup I’ve ever had” by my 70 year old mother in law. I followed the recipe to a “T” except I did 1 cup cheddar and 1 cup Gouda .
SO yummy, just made this… might be all gone by the time my hubby gets home for supper.
I made this for dinner tonight and it was so delicious. I’ll definitely be making it again. Thanks for the great recipe
This was sooooo good. The whole family went for seconds!!
Yeeeesss!!! That’s awesome!
This soup is delicious, if to seriously want it to taste the best… the actual secret ingredients are :
1/2 tsp. smoked paprika
1/2-1/4 tsp. hickory liquid smoke
1/2-1/4 tsp. misquite liquid smoke
at the very end.
I promise you will love it!!!
I’ve made this soup tons of times, always perfect!
BUT…. last night the cheese didn’t melt at all, it just turned into tiny cheese curds essentially. Still “edible” for me because I don’t waste food, but I’d never serve it to anyone else! What happened?! 😭 I’m super bummed!
Not sure if this is the reason but using pre-shredded cheese might do that. They add potato starch on the shredded pieces to stop them from sticking to each other inside the bag. My cheese doesn’t blend well when I use that
I had that happen the first time a made it. I think I must have had the temp too high when I added the cheese. As the recipe says, it should be at a simmer. Both times, I added room temp full-fat sharp cheddar. I’m wondering if using low-fat cheddar is a calorie consideration or if it somehow improves the texture — cheese can be tricky.
I love this recipe.
I know this is a late reply but bagged shredded cheese will do this or if the soup was too hot when you added the cheese.
Hi! Did you use pre shredded cheese? Always use block cheese and shred yourself for perfect melting!
What type of cheese did you buy? Turn it around and look at the ingredients, some cheese is filled with so other junk, its almost like plastic and doesn’t melt. Buy better cheese, buy the cheese block and shred yourself.