Broccoli Cheddar Soup

Creamy, cheesy and oh-so-delicious, this homemade Broccoli Cheddar Soup recipe is easy to make and is satisfying enough to turn into a meal!

For more easy soup recipes try my butternut squash and carrot soup, slow cooker potato soup and crockpot chicken and noodle soup.

Copycat Panera Broccoli Cheddar Soup

Is there anything more heart-warming than a hot bowl of homemade soup? I love this soup as it tastes like Panera’s brocolli cheddar soup.

You can enjoy this satisfying soup two ways: you can serve immediately when it’s cooked or you can blend it for a smooth, creamy soup.

This soup makes a delicious appetizer before a meal. I serve it with Gigi Hadid Pasta Recipe and always have a side of Paula Deen’s cornbread casserole with it as well!

YOU’LL LOVE THIS RECIPE!

  • simple ingredients and you don’t need any fancy equipment!
  • it’s filling, satisfying and delicious!
  • homemade is better don’t you think?
Broccoli Cheddar Soup in a white bowl with a spoon to the left of the bowl. The bowl is surrounded by teal coloured napkin.

Ingredients And Substitutions

Ingredients for broccoli cheddar soup in bowls.
  • milk – I like to use 1% milk, or you could use 2% or whole milk.
  • half and half cream – you can use any cream that is between 10 to 18% milk fat.
  • cheddar cheese – we love to use sharp cheddar, or you could substitute mild or medium cheddar.
  • carrots – you can chop these by hand, or toss them in a small food chopper to speed things up.

Please note that if you blend it, you will have a lovely green soup!

How To Make Broccoli Cheddar Soup

Step One – In a large pot or Dutch oven, melt butter and saute onions for 4-5 minutes over medium heat.ย 

Step Two – Whisk in all-purpose flour and whisk steadily for 3-4 minutes.

Step Three –Slowly, pour in the chicken stock, then gradually add in milk, whisking constantly.ย 

Step Four – Add in cream and continue to whisk and cook for four minutes. Mixture will begin to thicken.

Step Five – Add in chopped carrots and continue to simmer for five minutes.

Step Six – Add in broccoli florets and simmer for 20 minutes.ย 

Step Seven – Add in dry mustard and gradually add in shredded cheese, stirring gently after each addition. Continue until all cheese has been added.

Step Eight – Taste for seasoning and season with salt and pepper to taste. Some cheeses taste more salty than others and you may not need to add any salt at all.ย 

Broccoli Cheddar Soup in a white bowl with a spoon to the left of the bowl. The bowl is surrounded by teal coloured napkin.

Storage & Reheating Instructions

Store the cooled broccoli soup in an airtight container in the fridge for up to 3 days.

Freeze completely cooled soup in freezer containers for up to 2 months. Thaw in refrigerator overnight before reheating.

Reheat gently over low heat, uncovered in a saucepan or on low heat in the microwave using 30 second intervals until heated through.

What To Serve With Broccoli Cheese Soup

I’ve rounded up some great recipes for you that will taste amazing with this soup recipe!

FAQ’S

How do you keep cheddar cheese from clumping in soup.

Place freshly shredded cheese in a covered bowl in the refrigerator until ready to use. When you’re ready to add it to the soup, add it in small amounts.

How long does Broccoli Cheddar Soup last in the fridge?

Store cooled Broccoli Cheddar Soup in the fridge for up to three days.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A featured mage for Broccoli Cheddar Soup. The soup sits in a white bowl with a spoon to the left inside the bowl. The bowl is surrounded by a teal blue-green napkin.

Broccoli Cheddar Soup


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Sandra Flegg
  • Total Time: 45 minutes
  • Yield: 6 servings

Description

Creamy, cheesy and oh-so-delicious, this homemadeย Broccoli Cheddar Soup recipe is easy to make and is satisfying enough to turn into a meal!


Ingredients

2 tbsp. butter

2 tbsp. finely chopped onions

1/4 cup all-purpose flour

1 cup half and half cream

1 cup milk (I use 1% but you could use any type)

3 cups chicken stock

1 lb. fresh broccoli, cut into small florets

2 cups carrots, chopped into small pieces

16 oz. (2 cups) grated sharp cheddar cheese

1/4 tsp dry mustard

Salt and pepper to taste


Instructions

  1. 1. In a large pot or Dutch oven, melt butter and saute onions for 4-5 minutes over medium heat.ย 
  2. 2. Whisk in all-purpose flour and cook for 3 to 4 minutes.
  3. 3. Slowly, pour in the chicken stock, then gradually add in milk, whisking constantly.ย 
  4. 4. Add in cream and continue to whisk and cook for four minutes. Mixture will begin to thicken.
  5. 5. Add in chopped carrots and continue to simmer for five minutes.
  6. 6. Add in broccoli florets and simmer for 20 minutes.ย 
  7. 7. Add in dry mustard and gradually add in shredded cheese, stirring gently after each addition. Continue adding cheese as the cheese melts into the soup.
  8. 8. Taste for seasoning and season with salt and pepper to taste. Some cheeses taste more salty than others and you may not need to add any salt at all.ย 

Notes

Storage & reheating instructions:

Store the cooled broccoli soupย in an airtight container in the fridge for up toย 3 days.ย 

Freeze completely cooled soup in freezer containers for up toย 2 months. Thaw in refrigerator overnight before reheating.

Reheat gently over low heat, uncovered in a saucepan or on low heat in the microwave using 30 second intervals until heated through.

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stove Top
  • Cuisine: American

Nutrition

  • Serving Size: 1 helping
  • Calories: 483
  • Sugar: 9.7 g
  • Sodium: 1169.6 mg
  • Fat: 31.5 g
  • Saturated Fat: 17.4 g
  • Trans Fat: 0.7 g
  • Carbohydrates: 25.5 g
  • Fiber: 3.4 g
  • Protein: 25.9 g
  • Cholesterol: 91.4 mg

One Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star