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A hand spooning some broccoli cheddar soup in a bowl showing the chunks of broccoli and the silky creamy smooth soup

Broccoli Cheddar Soup

his Broccoli Cheddar Soup is absolute comfort in a bowl 🧡 Even if you're not a broccoli fan, I urge you to make this luscious silky creamy soup recipe. Make this bowl of cozy comfort food in 30 minutes and enjoy it smooth, chunky or a mix of both like we did here. SO GOOD!
Course Soup, vegetarian
Cuisine American
Keyword Baked potato soup recipe, Broccoli Cheddar Soup, Broccoli cheddar soup recipe, soup recipes, strawberry salad with broccoli recipe
Prep Time 5 minutes
Cook Time 30 minutes
Servings 6 people
Calories 434 kcal
Author Mahy

Ingredients

  • 4 Tablespoons butter unsalted, divided in to 2 Tablespoons
  • 1 onion diced finely
  • 2 garlic cloves minced
  • 1/4 cup flour
  • 2 1/2 cups stock vegetable or chicken stock
  • 1 cup milk 2% is ok
  • 1 cup table cream 18%
  • 2 cups broccoli florets cut finely
  • 1 carrot grated
  • 1/2 teaspoon salt and pepper
  • 1 1/2 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 1/2 teaspoon mustard dijon
  • 2 cups cheddar cheese grated divided into 3 parts
  • 1/2 cup broccoli florets diced finely to be added at the end

Instructions

  1. To start off any soup, you'll sauté the minced onions in butter over medium heat. You need to get the onions to be slightly golden and softened before adding in the garlic.
    A large pot with the onions sautéing in butter
  2. This step can not be sped up, it's crucial to cook the onions well in order to extract the sweet flavor of the onions. If you speed up this process, your soup will have an overpowering taste of onions.
    light golden and softened onions cooked as the base of the soup and the garlic is added.

  3. The roux is essentially the béchamel sauce base. However for soups, it's a lighter sauce and not as thick as the classic béchamel. The base of making roux is the same, you'll start by adding a bit extra butter and then flour.

    A hand holding the flour to add to the pot to make the roux in order to thicken the broccoli cheddar soup
  4. The flour needs to be sautéed in the pan for a 2 minutes or so to remove any raw flour taste in your recipe. You can make it as toasty and nutty as you like, or simply slightly toasted.
    Golden toasted flour and butter in the pot along with the onion garlic base in the broccoli cheddar soup recipe to make the roux base and thicken the soup
  5. Once the roux is light golden in color, this is when you'll add in the liquid. We start by adding in the stock and it's important to use a whisk here to make sure the flour has well dissolved into the liquid.
  6. Bring that soup to a boil and then drop the heat to a low simmer, and allow the soup to thicken as it boils.  The soup base is not ready.
    A hand holding a whisk to dissolve the roux into the stock
  7. Now that the base is ready, it's time to add in the broccoli florets, some shredded carrots and the milk/cream mixture.
    A hand holding in some broccoli florets and adding them to the base of the soup pot
  8. Then you'll season the creamy soup with some salt, pepper, garlic powder, paprika and mustard.
    A hand holding some seasoning like garlic powder, paprika in a bowl and seasoning the soup
  9. Bring that mixture a to light boil and cook it over medium low heat for just 8 minutes before adding the cheese.
  10. At that point you can blend the soup, or leave it chunky. If you're leaving it chunky, simply add in the cheddar cheese gradually and whisk well to blend it in. If pureeing the soup, follow the steps below. If you'd like a combo of smooth and chunky as we did,  follow the steps below.
    An immersion blender being used to puree the soup for those who like a smooth broccoli and cheddar soup recipe
  11. The best way to make a smooth silky broccoli cheddar soup is to use an immersion blender. Simply blend all the soup components until smooth.
  12. Now start adding the cheddar cheese gradually while whisking as well to make sure no lumps of cheese remain in the soup.
    A hand holding in a bowl of shredded cheese ready to add them in to the soup
  13. Once all the cheese is melted into the soup, we love to finish it with minimal broccoli florets cut up finely.
    A hand holding a bowl of mini broccoli florets chopped finely to add to the final pot
  14. These don't need to cook in the soup as the heat from the pot will soften them enough. So just add them in last and they’re ready to go.
  15. And there you have it. the ultimate broccoli cheddar soup in a bowl. Garnish it with extra cheddar cheese on top, some fresh thyme of you like, we love a crack of black pepper and dig in! It's super easy and luscious to make at the same time!
    A hand spooning some broccoli cheddar soup in a bowl showing the chunks of broccoli and the silky creamy smooth soup

Recipe Video

Recipe Notes

Broccoli Cheddar Soup Recipe Tips 

  1. We can’t stress enough how preferable it is to grate your own cheese at home versus buying the pre shredded stuff. The pre shredded cheese has anti cracking agents and preservatives that make them harder to melt. 
  2. Feel free to use frozen broccoli florets if it's all you have on hand, the taste is still the same. Make sure you cut the broccoli finely. 
  3. When making the base, make sure the onions are cooked well in good time. They should be lightly golden and very soft to ensure a deep rich sweet onions taste rather than an overpowering one.
  4. As you make the roux base for the recipe, make sure you toast the flour as well to remove any raw flour taste. 
  5. You'll need a whisk to blend in the flour roux with the stock until smooth. You don't want any lumps in your soup recipe. 
  6. Use the ratio of milk to cream or half n half that floats your boat. We love half milk and half 18% table cream here. 
  7. As you add in the cheese to the soup, add it in three parts making sure each part is fully dissolved before adding the rest of the cheese.
  8. At that point you can serve the soup chunky and creamy as it is, or blend it into a puree. 
  9. If you have picky kids who won't love the "green" tinted soup, by all means don't puree it! lol If you ask us, we love blending the soup and adding more chunks of finely cut broccoli at the end for that texture.

What to Serve with Broccoli Cheddar Soup

Our top choices would be Ultimate Garlic Bread or our GO TO delicious Air Fryer Garlic Bread. Another option would be with Wedge Salad and homemade croutons which we shared in this Caprese Salad (and make sure to try our fabulous Caprese Skewers). 

Does this Taste Like the Panera Bread Broccoli Cheddar Soup?

The recipe is the same, so yes! However we have adjusted it to make it lighter, which is optional. So if you're looking for that panera bread soup, just make your soup thicker, do not puree it, and add extra cheddar cheese. 

How to make Ahead, Freeze and reheat the soup recipe?

  • To Make Ahead: You can make the recipe entirely, wait for it to cool on the counter and place it in the fridge for 3 days in a sealed container. 
  • To Freeze: While you can freeze the leftovers of this soup, keep in mind the texture of the soup may be slightly gritty when reheated. 
  • To Store Leftovers: Leftovers are stored in the fridge once cooled for 3-4 days in a sealed container. 
  • To Reheat: You can reheat the soup in a microwave if you're short on time and want minimal cleanup. However for best results it's always best to reheat the soup in a smaller pot on the stove over medium low for 3-5 minutes while mixing it constantly. 
  • If you increase the heat or forget to be stirring the soup, you may loose the silky smooth texture. 
Nutrition Facts
Broccoli Cheddar Soup
Amount Per Serving
Calories 434 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 22g138%
Trans Fat 0.3g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 107mg36%
Sodium 953mg41%
Potassium 337mg10%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 6g7%
Protein 14g28%
Vitamin A 3568IU71%
Vitamin C 36mg44%
Calcium 375mg38%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.