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!
Our Broccoli Cheese Soup recipe has taken quite a few years to get right: taste, flavour and consistency. This might not be an exact replica of Panera’s Broccoli Cheddar Soup… 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!
BROCCOLI CHEDDAR SOUP
When I visited my hometown New York a few years ago, I was taken to Panera’s and was immediately given a steaming hot bowl of Broccoli Cheddar Soup. 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!
Thick and creamy with an ABUNDANCE of broccoli and American cheddar cheese!
HOW TO MAKE BROCCOLI CHEDDAR SOUP
A few Broccoli Cheese Soup recipes have so little broccoli you need some sort of magnifying equipment to find it. NOT THIS ONE!
- 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!
HOW LONG CAN HOMEMADE BROCCOLI SOUP LAST IN FRIDGE:
Once broccoli soup is cooked, let cool and cover in the refrigerator for up to 3 days.
If required, freeze in an airtight container for up to 3 months.
HOW DO YOU REHEAT SOUP?
To Reheat In Your Microwave: Cover loosely with a microwave safe lid and microwave on high heat setting for 2-3 minutes, or until hot. Stir halfway through heating time. (Please note: Microwave times may vary.)
For Stove Top: Pour soup into a pot or sauce pan. Heat, while stirring occasionally being careful not to bring to a rapid oil, until hot.
MORE SOUP RECIPES
Creamy Roasted Tomato Basil Soup
Slow Cooker Creamy Tortellini Soup
Thick & Creamy Pumpkin Soup
BROCCOLI CHEESE SOUP ON VIDEO
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 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
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!
Denise says
I made this with a pound of frozen broccoli and no carrots because I didn’t have any. I used mild cheddar that I shredded from a block which melts better than bagged shredded. It thickened up perfectly and was delicious. This will be my go to broccoli soup from now on.
Sue says
Outstanding soup. I used 1.5 cups of half and half and 1 cup of 1% milk. I also added more water (probably 2/3 of a cup) because it was getting too thick!. would absolutely make it again!
Candice Ferencz says
About to go for my second bowl! This is so good! I blended half of the soup in my vitamix then added it back to the pot and added cheese. This soup is delicious with or without the cheese. I almost didn’t add it because I loved the broccoli flavor so much! Thank you! This is a keeper!
TDWolsey says
Very delicious and easy to make. I substituted wet mustard because I can’t locate dry (about 1 TBL) and added leeks, as well.
Heather says
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!
Steph says
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.
SueAnn says
SO yummy, just made this… might be all gone by the time my hubby gets home for supper.
Richael says
I made this for dinner tonight and it was so delicious. I’ll definitely be making it again. Thanks for the great recipe
Erin says
This was sooooo good. The whole family went for seconds!!
Karina says
Yeeeesss!!! That’s awesome!
Jessica Lynah Brennan says
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!!!
Sophia says
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!
Melanie M. says
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
Brianna says
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.