Broccoli Cheddar Soup is the perfect combination of comfort and flavor, blending fresh broccoli, sharp cheddar cheese, and a creamy base into a rich, satisfying meal. This classic soup, made popular by restaurants like Panera Bread, is easy to recreate at home with simple ingredients. The beauty of this soup lies in its versatility, it can be served as a starter, a lunch with bread, or even a hearty dinner. It’s creamy, cheesy, and full of tender broccoli florets, making it a favorite among both kids and adults. Whether you’re looking to warm up on a cold day or meal prep something nourishing for the week, this recipe delivers.
Ingredients
- 4 tablespoons unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 cups low-sodium chicken broth (or vegetable broth)
- 4 cups fresh broccoli florets (chopped small)
- 1 cup shredded carrots
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
- Pinch of nutmeg (optional)
- 2 cups shredded sharp cheddar cheese
- Optional: 1/4 cup heavy cream for extra richness
Preparation
Step 1: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and sauté until softened, about 5 minutes. Add garlic and cook for 1 more minute until fragrant.
Step 2: Sprinkle the flour over the onion and garlic mixture. Stir constantly for 1–2 minutes to form a roux. This will help thicken the soup.
Step 3: Slowly whisk in the milk and chicken broth. Continue whisking until the mixture is smooth and begins to thicken slightly.
Step 4: Add the chopped broccoli, shredded carrots, salt, pepper, paprika, and nutmeg. Bring to a gentle simmer. Cover and cook for 15–20 minutes, or until the vegetables are tender.
Step 5: Reduce heat to low. Stir in the shredded cheddar cheese, a handful at a time, until completely melted and smooth. Add the heavy cream if using. Taste and adjust seasoning if necessary. Serve hot.
Variation
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Add cooked, shredded chicken to make it a protein-packed main course.
- Use half cauliflower and half broccoli for a twist.
- Stir in cooked rice or small pasta for a thicker, heartier soup.
- Swap out cheddar for a mix of cheeses like Gouda, Monterey Jack, or Swiss.
- For a lower-fat option, use 2% milk and reduced-fat cheddar.
Cooking Note
To achieve the perfect texture, chop the broccoli into small, even pieces to ensure they cook through without becoming mushy. Shredding your own cheese is strongly recommended, as pre-shredded cheese contains anti-caking agents that may prevent smooth melting. If the soup becomes too thick, add more milk or broth until desired consistency is reached. For a silky-smooth soup, use an immersion blender before adding the cheese, or blend half of the soup for a creamy-yet-chunky texture.
Serving Suggestions
Serve this Broccoli Cheddar Soup with a crusty bread bowl, warm baguette slices, or homemade croutons. A side salad with vinaigrette adds a fresh contrast to the rich soup. It’s also delicious with garlic toast, grilled cheese, or cornbread. For a complete meal, pair it with roasted chicken or baked potatoes.
Tips
- Use sharp cheddar for the best flavor balance against the creamy base.
- Add cheese off the heat to avoid curdling or clumping.
- Use a heavy-bottomed pot to prevent scorching.
- Soup thickens as it sits, thin with broth when reheating if needed.
- To make ahead, prepare the soup without cheese and add cheese just before serving.
- Freeze leftovers without the cheese for up to 2 months. Reheat and stir in cheese fresh.
Prep Time / Cooking Time / Total Time
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Nutritional Information
Calories: 365 per serving
Protein: 14g
Sodium: 620mg
FAQs
Can I use frozen broccoli?
- Yes, you can use frozen broccoli. Just add it straight into the soup without thawing, but reduce cooking time slightly as it softens faster.
Is this soup gluten-free?
- Not as written, but you can use gluten-free flour or cornstarch as a thickener instead of regular flour.
Can I make this soup vegan?
- Yes. Use plant-based butter, non-dairy milk (like oat or cashew), vegetable broth, and vegan cheddar cheese.
How do I store leftovers?
- Refrigerate in an airtight container for up to 4 days. Reheat gently over low heat, stirring constantly.
Can I freeze Broccoli Cheddar Soup?
- You can freeze it, but it’s best to freeze without the cheese. Add the cheese when reheating to avoid grainy texture.
Conclusion
Broccoli Cheddar Soup is a crowd-pleasing comfort food that never goes out of style. It combines the wholesome goodness of vegetables with creamy, cheesy richness in every bite. This recipe is quick enough for a weeknight dinner yet indulgent enough to serve guests. With countless variations and make-ahead options, it’s a versatile staple that belongs in every kitchen. Whether served in a bread bowl or alongside your favorite sandwich, this soup is warm, satisfying, and absolutely delicious.