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White bowl filled with creamy homemade broccoli cheddar soup, garnished with fresh broccoli florets and melted cheddar cheese
Brianna Hughes

Homemade Broccoli Cheddar Soup: A Cozy Classic Made Better

Warm up with this creamy homemade broccoli cheddar soup that’s even better than Panera. Quick, cozy, and loaded with fresh broccoli, carrots, and sharp cheddar.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 Bowls
Course: dinner, lunch
Cuisine: American
Calories: 570
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.