Creamy Broccoli Cheddar Soup is a rich, cheesy, and satisfying classic that delivers warmth and comfort in every spoonful. Inspired by the beloved Panera Bread version, this homemade soup is even more flavorful and customizable. With fresh broccoli, tender carrots, and a velvety cheddar base, it’s the perfect meal for a cozy night in.
Why You’ll Love This Recipe
This soup is everything you want in a comforting dish—creamy, cheesy, and packed with vegetables. It’s quick to prepare, requires simple ingredients, and tastes like restaurant-quality comfort food right from your own kitchen. Whether you’re serving it as a starter or the main event, it pairs beautifully with crusty bread, a warm baguette, or a classic grilled cheese sandwich.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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butter
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small onion, finely chopped
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garlic, minced
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all-purpose flour
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chicken or vegetable broth
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half-and-half (or whole milk)
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fresh broccoli florets, chopped small
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shredded carrots
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salt
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black pepper
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smoked paprika (optional)
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sharp cheddar cheese, freshly shredded
Directions
1. Sauté the Base
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In a large pot over medium heat, melt the butter.
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Add chopped onion and sauté for 3–4 minutes until softened.
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Stir in the minced garlic and cook for 30 seconds until fragrant.
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Sprinkle in the flour and whisk continuously for 1–2 minutes to form a light roux.
2. Create the Creamy Broth
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Slowly whisk in the broth and half-and-half, stirring constantly until smooth.
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Add broccoli, shredded carrots, salt, pepper, and smoked paprika (if using).
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Cover and simmer over medium-low heat for 15–20 minutes, stirring occasionally, until the vegetables are tender.
3. Make It Cheesy & Creamy
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Reduce heat to low and stir in the freshly shredded cheddar cheese.
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Continue stirring until the cheese is completely melted and the soup is smooth.
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Taste and adjust seasoning as needed.
4. Serve & Enjoy
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Garnish with extra cheese or crushed croutons.
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For an elevated experience, serve in a bread bowl or alongside grilled cheese.
Servings and timing
This recipe serves 4–6 people.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: About 35 minutes
Variations
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Vegetarian Option: Use vegetable broth instead of chicken broth.
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Spicy Kick: Add a pinch of cayenne pepper or diced jalapeño for heat.
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Extra Creamy: Use heavy cream in place of half-and-half for an even richer texture.
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Low-Carb Version: Substitute carrots with cauliflower or skip the flour and use a cornstarch slurry.
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Blended Texture: Use an immersion blender to puree part or all of the soup for a smoother consistency.
storage/reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring frequently. You may need to add a splash of milk or broth to restore its creamy consistency. This soup can also be frozen for up to 2 months—cool completely before freezing, and thaw overnight in the refrigerator before reheating.
FAQs
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli can be used. Thaw and chop it before adding to the soup.
How do I prevent the cheese from clumping?
Use freshly shredded cheddar and add it slowly on low heat. Pre-packaged shredded cheese often contains anti-caking agents that affect melting.
Can I make this soup ahead of time?
Absolutely. It reheats well and the flavors deepen after a day in the refrigerator.
Can I use milk instead of half-and-half?
Yes, whole milk can be used for a lighter version, though the texture may be slightly thinner.
Is this soup gluten-free?
Not as written, since it uses flour for the roux. Use a gluten-free flour or cornstarch as a thickener if needed.
How do I thicken the soup without flour?
Use cornstarch mixed with a small amount of cold broth or milk to create a slurry, then stir it into the hot soup until thickened.
What cheese works best in this recipe?
Sharp cheddar is ideal for flavor, but a mix of cheddar and a little Monterey Jack or Gouda can add creaminess.
Can I freeze this soup?
Yes, but note that dairy-based soups may separate slightly when thawed. Stir well when reheating for best results.
How long does it last in the fridge?
It will keep for up to 4 days when stored properly in an airtight container.
Can I make it vegan?
Yes. Use vegan butter, plant-based milk, vegetable broth, and a dairy-free cheese alternative.
Conclusion
Creamy Broccoli Cheddar Soup is the ultimate comfort food, rich with flavor and easy to prepare. Whether served on its own, in a bread bowl, or with a sandwich, this hearty soup satisfies on every level. Make it your go-to for cozy ev
Print
Creamy Broccoli Cheddar Soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings
- Category: Soup
- Method: Stovetop
- Diet: Vegetarian
Description
This rich and comforting soup is loaded with fresh broccoli, shredded carrots, and sharp cheddar in a velvety, creamy base. It’s cozy, cheesy, and perfect for chilly evenings—like your favorite Panera Bread soup but even better homemade!
Ingredients
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4 tbsp butter
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1 small onion, finely chopped
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2 cloves garlic, minced
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1/4 cup all-purpose flour
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2 cups chicken or vegetable broth
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2 cups half-and-half (or whole milk)
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3 cups fresh broccoli florets, chopped small
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1 cup shredded carrots
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1/2 tsp salt
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1/2 tsp black pepper
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1/4 tsp smoked paprika (optional)
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2 cups sharp cheddar cheese, freshly shredded
Instructions
. Sauté the Base
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In a large pot, melt butter over medium heat.
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Add onion and sauté for 3–4 minutes until soft.
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Stir in garlic and cook for 30 seconds.
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Sprinkle in flour and whisk for 1–2 minutes to create a roux.
2. Create the Creamy Broth
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Slowly whisk in broth and half-and-half until smooth.
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Add broccoli, carrots, salt, pepper, and paprika.
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Cover and simmer on medium-low for 15–20 minutes, stirring occasionally, until veggies are tender.
3. Make It Cheesy & Creamy
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Reduce heat to low. Stir in shredded cheddar until melted and smooth.
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Taste and adjust seasoning as needed.
4. Serve & Enjoy
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Garnish with extra cheese or crushed croutons.
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Serve in a bread bowl or alongside grilled cheese!
Notes
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For a smoother texture, blend part of the soup with an immersion blender before adding cheese.
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Freshly shredded cheese melts best—avoid pre-shredded for creaminess.
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Great for meal prep—reheats beautifully!
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