Homemade Broccoli Cheddar Soup: A Cozy Classic Made Better
Welcome back to Savory Soup Sunday! Today, we’re making a comforting, creamy broccoli cheddar soup that’s even better than the one from Panera. It’s rich, cheesy, and packed with fresh broccoli and carrots—perfect for chilly evenings or lazy weekends. I am not kidding, I could make this everyday.
Reader Summary
- Learn the step-by-step method for making a rich, velvety broccoli cheddar soup with no lumps, no grainy cheese, and a consistently thick, creamy texture.
- I also share ingredient swaps, like using half and half instead of cream, so you can lighten the soup, and tips on thickening, whether with extra cheese or a cornstarch slurry, depending on your preference.
- Serving ideas, storage and reheating tips, plus flavor-boosting add-ins and side pairings to turn this into a full, satisfying meal.
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If you are a fan of creamy goodness like I am, you will LOVE these other recipes from the blog: Creamy Taco Soup, Creamy Chicken Cordon Bleu Casserole , and also Creamy Baked Parmesan Herb Rice . These recipes are cozy, warm, and perfect for fall and winter cozy dinners.
A Family Favorite Soup
I have to admit, this soup brings back such happy memories. My mom and I used to eat at Panera all the time, and we both loved their broccoli cheddar soup served in the sourdough bread bowls. When I make this homemade broccoli cheddar soup now, the aroma instantly reminds me of those joyful moments. I love that I can recreate that comforting feeling at home and make new cozy memories around this recipe.
Ingredients You’ll Need
- Butter – 4 tablespoons
- Onion – ½ medium, chopped
- Garlic – 2 to 3 cloves, minced
- All-purpose flour – 4 tablespoons
- Chicken or vegetable broth – 2 cups (I use my homemade bone broth recipe)
- Kosher salt – 1 teaspoon
- Black pepper – ½ teaspoon
- Paprika – ¼ teaspoon (or nutmeg if you prefer)
- Broccoli florets – 3 cups, chopped small
- Carrot – 1 large, grated or finely chopped
- Half & half – 2 cups (or milk or heavy cream)
- Cheddar cheese – 8 oz block, freshly grated (mild, medium, or sharp)
Step-by-Step Instructions
Sauté the aromatics
In a large pot or cast iron Dutch oven, melt the butter over medium heat. Add the chopped onion and cook for about 3 to 4 minutes until softened and lightly golden. Add the minced garlic and sauté for another minute until fragrant.
Make the roux
Sprinkle in the flour and whisk for 1 to 2 minutes until the mixture turns golden. This step helps thicken the soup and gives it that creamy texture.
Add the broth and seasonings
Pour in the chicken or vegetable broth, then stir in the salt, pepper, and paprika (or nutmeg). Bring the mixture to a boil.
Simmer the veggies
Add the chopped broccoli and grated carrot to the pot. Reduce the heat to medium-low and let it simmer for about 15 minutes, or until the broccoli is tender.
Finish with cream and cheese
Stir in the half & half and freshly grated cheddar cheese. Continue to cook for another minute until the cheese is melted and the soup is smooth. Taste and adjust seasoning if needed.
Homemade Broccoli Cheddar Soup: A Cozy Classic Made Better
Ingredients
- 4 TBSP butter
- 1/2 medium onion chopped
- 2-3 cloves garlic minced
- 4 TBSP all purpose flour
- 2 cups broth of choice * I use my homemade bone broth for extra flavor and nutrition
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp paprika or nutmeg
- 3 cups broccoli florets chopped small
- 1 large carrot peeled and grated
- 2 cups milk or cream
- 8 oz cheddar cheese freshly grated
Instructions
- Sauté the aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and cook for about 3 to 4 minutes until softened and lightly golden. Add the minced garlic and sauté for another minute until fragrant.
- Make the roux: Sprinkle in the flour and whisk for 1 to 2 minutes until the mixture turns golden. This step helps thicken the soup and gives it that creamy texture.
- Add the broth and seasonings: Pour in the chicken or vegetable broth, then stir in the salt, pepper, and paprika (or nutmeg). Bring the mixture to a boil.
- Simmer the veggies: Add the chopped broccoli and grated carrot to the pot. Reduce the heat to medium-low and let it simmer for about 15 minutes, or until the broccoli is tender.
- Finish with cream and cheese: Stir in the half & half and freshly grated cheddar cheese. Continue to cook for another minute until the cheese is melted and the soup is smooth. Taste and adjust seasoning if needed.
Notes
Storing & Freezing Tips
- Refrigerate: Let the soup cool completely, then transfer it to an airtight container. It will keep in the fridge for up to 4 to 5 days.
- Freeze: Allow the soup to cool, then portion it into freezer-safe containers. Freeze for up to 2 months. To reheat, thaw in the refrigerator overnight and warm on the stovetop over low heat.
Pro Tips
- Freshly grated cheese: Using freshly grated cheese melts better and gives a smoother texture than pre-shredded cheese, which often contains anti-caking agents.
- Adjust the creaminess: For a lighter soup, use milk instead of half & half. For a richer, more indulgent version, opt for heavy cream.
- Add-ins: Feel free to mix in cooked chicken, bacon, or even a handful of cooked pasta to make the soup more filling.
Serving Suggestions
This soup is hearty enough to enjoy on its own, but it’s even better with a side. Serve it with crusty sourdough bread for dipping, a warm baguette, or even in a bread bowl for that classic Panera feel.
For a complete meal, consider adding grilled chicken, a side salad, or a few crispy bacon bits on top for extra flavor.
Storing & Freezing Tips
Refrigerate
Let the soup cool completely, then transfer it to an airtight container. It will keep in the fridge for up to 4 to 5 days.
Freeze
Allow the soup to cool, then portion it into freezer-safe containers. Freeze for up to 2 months. To reheat, thaw in the refrigerator overnight and warm on the stovetop over low heat.
My family and I are trying to eliminate as much plastic as we can in our home so we have switched from plastic food storage containers to these. We have been really happy with them. They are good in the fridge or freezer!
Pro Tips
Freshly grated cheese
Using freshly grated cheese melts better and gives a smoother texture than pre-shredded cheese, which often contains anti-caking agents.
Adjust the creaminess
For a lighter soup, use milk instead of half & half. For a richer, more indulgent version, opt for heavy cream.
Add-ins
Feel free to mix in cooked chicken, bacon, or even a handful of cooked pasta to make the soup more filling.
Frequently Asked Questions
Can I make broccoli cheddar soup in the Instant Pot?
Yes, this broccoli cheddar soup is perfect for the Instant Pot. It helps the vegetables cook quickly while building rich flavor, making it a great one-pot meal for busy days.
How do you thicken Instant Pot broccoli cheddar soup?
This soup naturally thickens from the cheese and a small amount of cream or milk. If you prefer it even thicker, you can mash some of the cooked broccoli, add a cornstarch slurry, or let it simmer on sauté mode for a few extra minutes after pressure cooking.
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well in this recipe. There’s no need to thaw it first, but you may want to slightly reduce the cook time or use a quick release to avoid overcooking.
What kind of cheese is best for broccoli cheddar soup?
Sharp cheddar cheese is best for bold flavor. For the creamiest texture, grate the cheese fresh from a block instead of using pre-shredded cheese, which can sometimes make the soup grainy.
Why is my broccoli cheddar soup grainy?
Grainy soup usually happens when cheese is added at too high of a temperature or when using pre-shredded cheese with anti-caking agents. To avoid this, turn off the heat before stirring in the cheese and add it gradually.
Can I make this soup without heavy cream?
Yes, you can substitute half-and-half, whole milk, or even evaporated milk. The soup may be slightly less rich but will still be creamy and flavorful.
How long does broccoli cheddar soup last in the fridge?
Stored in an airtight container, broccoli cheddar soup will last about 3 to 4 days in the refrigerator. Reheat gently on the stove or in the microwave, stirring well to maintain texture.
Can you freeze broccoli cheddar soup?
You can freeze it, but dairy-based soups may separate slightly when thawed. For best results, reheat slowly and whisk well, or add a splash of cream to bring it back together.
In Closing
I hope this recipe brings some warmth and comfort to your week. If you try it, I’d love to hear how it turned out! Drop a comment below or tag me on social media with your soup creations. #savorysoupsundays
Happy cooking, and see you next Sunday for another Savory Soup feature!
XO Bri
More Savory Soups You’ll Love
If you’re enjoying this broccoli cheddar soup, be sure to try my other comforting favorites: nourishing bone broth and creamy cheesy potato soup. Perfect for cozy evenings or lazy weekends.
Breads to Pair With Your Soup
Nothing makes a cozy bowl of soup better than a slice of homemade bread. Try one of these recipes to soak up every last drop.
The Art of Sourdough: From Starter To Slice
Soup and bread are a match made in heaven. If you’ve been wanting to bake your own, my free guide The Art of Sourdough: From Starter to Slice will walk you through the basics so you can pull a warm, crusty loaf out of your own oven.
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I have been looking for a broccoli & cheddar soup and this sounds tasty!
I am glad that I can provide! Let me know how you like it. Thank you for popping in!