Homemade Broccoli Cheddar Soup – Family Favorite
Broccoli and cheddar soup is a creamy, restaurant-style soup made with tender broccoli and sharp cheddar, and it’s best enjoyed with homemade garlic toast or French bread.
This broccoli and cheddar soup proves that restaurant-style comfort food can be even better when made from scratch at home. It’s loaded with broccoli and other vegetables, has a rich, creamy texture, and is incredibly satisfying. The best part? It’s ready in under 30 minutes, and you can easily make extra batches to freeze for later. Whether you’re craving a warm dinner or a quick lunch, this soup is the perfect cozy option.
What is Broccoli and Cheddar Soup?
Broccoli and cheddar soup is a creamy, comforting soup made with fresh broccoli, sharp cheddar cheese, and flavorful seasonings. The broccoli adds a satisfying crunch, while the cheddar creates a rich, velvety texture.
This broccoli and cheddar soup is perfect for cold winter days when you want something warm and cozy. If you’ve ever tried Panera’s version, you know just how delicious it is – this homemade recipe tastes even better and is a great way to get kids to enjoy healthy ingredients. It’s an incredibly satisfying soup you’ll love!
Broccoli Cheddar Soup Video
Why You’ll Love This Recipe
- Fresh ingredients: This broccoli and cheddar soup recipe uses fresh, wholesome ingredients instead of the additives found in store-bought soups. Broccoli adds a healthy boost because it’s high in vitamin C, fiber, and protein, while being low in calories and sodium. I only use clean ingredients for the best flavor and nutrition.
- Quick and easy: You can make this broccoli and cheddar soup in under 30 minutes from scratch. No fancy gadgets are needed – just a Dutch oven and a few simple tools.
- Kid-friendly: If you want your kids to enjoy broccoli, this soup is the perfect solution. The creamy cheddar cheese flavor makes this broccoli cheese soup a kid-approved favorite every time.
- Panera copycat (but better): We all love famous Panera’s broccoli cheddar soup. This homemade version is a true copycat recipe – and it tastes even better.
- Tasty leftovers: This soup actually tastes even better the next day, making it perfect for meal prep and easy lunches. You’re going to fall in love with it!
Key Ingredients
- Butter: Unsalted butter melts to sauté garlic and onion and forms the base of the roux, giving the soup its rich flavor.
- Garlic: Adds a subtle, savory depth to the soup.
- Onion: Yellow onion provides sweetness and enhances the overall flavor.
- Flour: All-purpose flour cooks with the butter to create the roux, giving the soup its thick, creamy texture.
- Half and half: The main liquid for the soup base, adding creamy richness.
- Water: Helps balance the creaminess and adjust the consistency.
- Mrs. Dash seasoning: A flavorful spice blend (garlic, onion, herbs, and pepper) that boosts the soup’s taste.
- Salt & pepper: Season to taste.
- Cayenne pepper: Adds a mild, warming heat.
- Chicken bouillon: Creates a flavorful broth base. You can also use vegetable or chicken broth instead.
- Carrots: Grated carrots add extra nutrition and sweetness.
- Broccoli: Fresh broccoli florets are the star ingredient for a hearty, veggie-packed soup.
- Cheddar cheese: Melted cheddar adds the signature cheesy flavor and creamy finish.
For a full list of ingredients and quantities, please check the recipe card at the end of this post.
How to Make Broccoli and Cheddar Soup
Prep Ingredients: Rinse and chop the onion and garlic. Cut the broccoli into bite-sized florets, grate the carrots, and shred the cheddar cheese. Place each ingredient in separate bowls, cover with plastic wrap, and set aside until ready to cook.
Sauté the Garlic and Onion: Next, heat a small skillet over medium-high heat and melt 2 tablespoons of butter. Add the garlic and sauté for 1 minute until fragrant, then add the onion and cook for 2 – 3 minutes until lightly golden. Stir occasionally to prevent burning, then set aside.
How to Make Broccoli and Cheddar Soup
Preheat the pot: Heat a Dutch oven or large pot over medium heat.
Make the roux: Add 4 tablespoons of unsalted butter. Once melted, whisk in flour until fully combined (about 10 seconds).
Add liquids: Pour in half & half and water. Bring to a boil while whisking constantly to prevent sticking.
Add veggies & spices: Reduce heat to medium-low. Stir in grated carrots, then add Mrs. Dash, salt, cayenne, and black pepper.
Add broth base: Mix in chicken bouillon paste and the sautéed garlic and onion. Simmer for 10 minutes, stirring occasionally.
Add broccoli: Add broccoli florets and simmer another 8 minutes, stirring and scraping the bottom.
Add cheese: Stir in shredded sharp cheddar. Once it reaches a boil, remove from heat and let cool slightly.
Serving Suggestions
- Dark Rye Bread Toast: Slice rye bread, spread with salted butter, and broil on high for 1 minute (watch closely).
- Garlic Bread: Broil buttered garlic bread until golden and crispy.
- Crusty French Bread: Warm in the oven and serve alongside the soup.
- Cheesy Breadsticks: Heat breadsticks and enjoy with the soup.
- Crackers: Saltines, wheat crackers, or buttery crackers are perfect for dipping.
- Side Salad: A fresh green salad balances the creamy soup.
Frequently Asked Questions
Yes, you can use frozen broccoli for the broccoli and cheddar soup. Just add it to the pot and simmer a little longer until it’s fully heated through and tender.
Yes. Substitute the chicken bouillon with vegetable broth or vegetable bouillon and skip the chicken bouillon paste.
Yes! Cauliflower, spinach, or peas work great. Add them during the broccoli simmer stage.
When reheating broccoli and cheddar soup, it often thickens, so simply add a little water, milk, or broth a few tablespoons at a time while heating over low to medium-low heat. Stir constantly until the soup reaches your desired consistency, and adjust the liquid as needed for a smooth, creamy texture.
How to Store Leftovers
You can store leftovers broccoli and cheddar soup in an airtight container in the fridge for up to 4 days and reheat on the stovetop over medium-low heat, stirring occasionally.
This broccoli and cheddar soup also freezes well – transfer it to freezer-safe bags or containers, freeze, then thaw overnight in the fridge and reheat slowly on the stove to prevent curdling. Making extra batches and freezing them is a great way to enjoy this delicious soup anytime.
See all soup recipes.
Easy Broccoli and Cheddar Soup (Ready in Under 30 Minutes!)
Ingredients
- 2 tbsp. unsalted butter (for sautéing garlic and onion)
- 3 x-large garlic clove (I used homegrown, you’ll need 5-6 store bough size)
- 1 small yellow onion (I used homegrown weighing 3 oz.)
- 4 tbsp. unsalted butter (for cooking flour)
- ½ cup organic all-purpose flour
- 3 cups organic half & half
- 2 cups water
- 1 tsp. Mrs. Dash Seasoning
- ½ tsp. sea salt or to taste
- ⅛ tsp. cayenne pepper to taste
- ⅛ tsp. black ground pepper to taste (optional, if you like the soup spicier)
- 1 tbsp. organic chicken bouillon
- 3 cups broccoli florets (I used organic and it makes a huge difference in taste)
- 2 cups grated carrots
- 3 cups sharp cheddar cheese
Instructions
- Rinse and chop the onion and garlic. Cut the broccoli into bite-sized florets, grate the carrots, and shred the cheddar cheese. Place each ingredient in separate bowls, cover with plastic wrap, and set aside.
- Heat a small skillet over medium-high heat and melt 2 tablespoons of butter. Add the garlic and sauté for 1 minute until fragrant. Add the onion and cook for 2–3 minutes until lightly golden, stirring occasionally to prevent burning. Set aside.
- Heat a Dutch oven or large pot over medium heat.
- Add 4 tablespoons of unsalted butter. Once melted, whisk in the flour until fully combined (about 10 seconds).
- Pour in the half & half and water. Bring to a boil while whisking constantly to prevent sticking.
- Reduce heat to medium-low. Stir in the grated carrots, then add Mrs. Dash, salt, cayenne, and black pepper.
- Mix in the chicken bouillon paste and the sautéed garlic and onion. Simmer for 10 minutes, stirring occasionally.
- Add the broccoli florets and simmer for another 8 minutes, stirring and scraping the bottom of the pot.
- Stir in the shredded sharp cheddar. Once it reaches a boil, remove from heat and let cool slightly.
Notes
- Prep ingredients ahead so everything is ready when needed.
- Use sharp cheddar for the best cheesy flavor.
- Simmer broccoli for 8 minutes for perfect tenderness.
- Keep heat low when adding cheese to prevent clumping.
- Stir and scrape the pot to avoid burning the flour.
- Make extra and freeze for quick meals later.
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This recipe was originally posted on December 7, 2018 and updated for a better user experience. The post may contain affiliate links. Read my disclosure.
What is the carb count? I couldn’t find nutritional information. Can I use heavy cream instead of half and half? Can I make a roux using glucomonon or xanthan gum instead of flour to cut the carbs?
I do not have a nutrition label on my recipes as I find them inaccurate. I have never tried using heavy cream but if you do let me know how it goes.
Hi Valya I really want to try to make this soup since my girls love Panera bread broccoli cheddar soup but I have one question to clarify
In the ingredients you wrote 4 tbsp. butter for flour mixing but later in the instructions you wrote to add 2 tbsp.
Which one is correct ?
Both correct. You need 2 tbsp of butter to sauté garlic and onion. Then when you cook the flour in butter you will need 4 tbsp of butter for that.
That’s interesting because when I read the directions you wrote 1 tablespoon for onion and garlic and later it says add 2 tbsp into the Dutch oven for flour mixture
Oh, that was a mistake. I already fixed that. Thank you for your feedback! 🙂
Thanks Valya for this great recipe I like how easy it is to make and tastes so good! My 2 and 1 year old like it as well!
I am glad to hear that! Thank you for sharing your feedback!
When do you add garlic and onion? Did I miss something?
Hello, I did notice that I missed video graphing that step. You add sauteed garlic and onion right after adding carrots. I hope this clarifies a bit.
This looks delicious! Do you think using frozen broccoli whittle be ok in this recipe? I have a lot of it frozen but now fresh..
I’ve never used frozen broccoli. I think it should be ok. Let me know how it turns out for you, so other readers know the results as well. Thank you for asking!