Easy Broccoli Cheese Soup is ready in less than 30 minutes! Creamy comfort in a bowl with tender broccoli, cheddar cheese, and a deep, salty broth flavour.
Our Broccoli 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, flavour and consistency. This might not be an exact replica of Panera’s Broccoli Cheddar Soup… but it’s pretty damn close! This soup is so good, you’ll be eating it right out of the pot.
BROCCOLI CHEESE SOUP
When I visited my hometown New York a few years ago, I was taken to Panera’s and 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 dedicated my time to making a soup just as delectable, right here in the comfort of my own kitchen.
Thick and velvety, with an abundance of broccoli and American cheddar cheese! What more could you want in a soup?
HOW TO MAKE BROCCOLI CHEESE SOUP
There are so many broccoli cheese soup recipes out there that contain so little broccoli, you wonder why they bother including broccoli in the first place – but not this one! We pack our soup full of the good, green stuff to really draw out the flavour of the broccoli.
- Start by frying onions and garlic in melted butter… this is where the flavour begins.
- Whisk in flour. Put some elbow grease into it for a smoother consistency.
- Add in your seasonings. This is where your second hit of flavour comes from.
- Follow with an abundance of broccoli and carrots, then cheese.
- Get your bread rolls ready and dip!
HOW LONG IS BROCCOLI CHEESE SOUP GOOD FOR IN THE FRIDGE?
Once broccoli soup is cooked, let it 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 a 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 boil, until hot.
MORE SOUP RECIPES
Creamy Roasted Tomato Basil Soup
Slow Cooker Creamy Tortellini Soup
BROCCOLI CHEESE SOUP ON VIDEO
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.
Jamiroquai says
The music lol Love making is akin to cooking cheesy soup 🙂
David says
Made this soup for the first time and it was easy Very good. I will be making this again.
Linda Cortes says
The soup is delicious but a little tangy. I’m assuming that’s from the mustard powder. I’ve already made the soup. Is there a way to tone down the tangy taste?
Kandice says
I make this soup often, it’s DELICIOUS! My hubby’s favorite soup. I’m planning on making this for my neighbors on both sides, they are Muslim. Do you think veggie broth and bouillon would be just as good?
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!
Sue says
Amazing!!!
Cassie says
Thank you so much for this wonderful recipe! I don’t have bouillon powder so I left it out but it was still delicious! The idea of adding mustard powder is so interesting. Loved the consistency of this soup, can’t wait to explore your other recipes!
Michelle says
This soup was so good. I forgot the carrots, used a bag of frozen broccoli and ran my immersion blender through it just a bit before adding the cheese. My husband thinks it only serves one, him. Lol.