This homemade broccoli cheddar soup is creamy and extraordinarily rich in flavor (topped with lots of cheese). It’s a family favorite and the ultimate comfort soup of all time. Ready in 30 minutes!
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If you are craving for the Panera version, this is the only recipe you will ever need on how to make broccoli cheddar soup Panera style!
I genuinely love this soup especially in the cold winter months but since all the ingredients you need are available all year round, why not make this as often as you want.
Of course, this is not my original recipe. This is actually a remake of this recipe for broccoli cheddar soup. I modified some of the ingredients according to my palate. Hopefully, my take on this soup works for you.
Broccoli cheddar soup or broccoli cheese soup is a soup dish that is prepped using cheese as the number 1 ingredient. Cheese is what makes this dish so tasty and cream is what it makes creamy along with the broth. For this recipe, you need cheddar in ample amounts either shredded or grated.
One thing I like about this soup is the number of ways you can cook it. You may choose to prepare this in a pot on a stovetop, in a crockpot slow cooker, or even in an instant pot.
This soup is perfect with butter toast. You can make butter toast by melting butter in the microwave, soak in the bread, and toast in a pan or oven.
How do you make broccoli cheddar soup from scratch?
You need to gather your ingredients first. You will also need a big pot or dutch oven and a blender (optional).
The Ingredients
Fresh broccoli
You will need 1 whole flower of broccoli and slice them into pieces. I recommend you buy a bag of florets instead. A pack is 12 oz and you will use all of that. You may want to chop it more into small bite-size pieces.
Carrots
Carrot has a strong flavor, so you may want to go easy with this one. Start with ½ cup of shredded carrots. You do not want your broccoli cheddar soup to ‘carroty’.
Cheddar Cheese
Sharp cheddar cheese is preferred but not necessary. If you don’t have enough cheddar cheese, you can combine it with other cheeses like parmesan. One frugal tip is to buy a block of cheese and grate it yourself. Freshly grated cheddar does not curdle once added to the soup.
Cream.
Two cups of half and half cream or a pint is what you need. You may use heavy cream too.
Broth
Either chicken or vegetable broth is okay. You will only use 2 cups but if your soup tends to be so thick, increase the amount to 2 and ½ cups.
Onion
Medium-sized yellow or white onion that is finely chopped is another ingredient that increases the taste of this soup.
Flour
Flour to help thicken your soup
Butter
Butter to sauté the onions.
Spices
Spices to season and make the soup more delicious. These are paprika, dry mustard, garlic powder, salt, and pepper.
How to Cook Broccoli Cheddar Soup?
You will need a big pot or dutch oven.
- Over medium heat add the butter and saute the onions. Make sure that the onions are soft and translucent.
- Whisk in the flour. Whisk until no flour powder is visible.
- Pour the broth, half and half and continue whisking so as to avoid lumps. Simmer for 2 minutes.
- Add the broccoli and carrots. Add all the spices – salt, pepper, paprika, dry mustard, garlic powder. Simmer for 15 minutes. If the soup gets too thick, add a dash of broth.
Blending
- This is the point you may want to blend the broccoli and carrots by using a blender. Transfer the soup to the blender and blend for 10-15 seconds or until the broccoli and carrots are grainy looking.
If you have a handheld blender or immersion blender, it’s much easier. No need to transfer the soup back and forth.
Blending is perfect for when you have kids who do not like eating vegetables.
- Pour the soup back to the pot and it’s time to add the cheese. Stir.
- Season with more salt and pepper as needed.
- Serve hot and top with more cheese and croutons.
What are the best sides that goes with broccoli cheddar soup?
You may want to serve the soup with Croutons, butter toast, breadsticks or salad. I find pairing it with butter toast best.
While you are here, please find time to check out some of my bread recipes. 😉
Some notes
If your soup is not thick enough, simmer it a little bit more until the soup becomes creamy or add more flour, start with one teaspoon.
If you do not have a blender, chopped the broccoli finely and grate the carrots instead prior to cooking.
Can you freeze broccoli cheddar soup? Yes though the texture may change once reheated. If you are planning to make this with freezing in mind, cook the soup without the cream. Then just add the cream during reheating.
Easy Broccoli Cheddar Soup
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Ingredients
- 5 tbsp unsalted butter
- ½ cup yellow onion finely chopped
- ¼ cup all-purpose flour
- 2 ½ cups chicken or vegetable broth
- 2 cups half and half cream
- 12 oz fresh broccoli florets
- ½ cup carrots shredded or julienned
- ½ tsp paprika
- ½ tsp dry mustard or regular mustard
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp pepper
- 2 cups cheddar cheese reserve extra cheese for serving or topping
Instructions
- Over medium heat add the butter and saute the onions. Make sure that the onions are soft and translucent.
- Whisk in the flour until it turns into paste or until no flour powder is visible.
- Pour in the broth, the half and half, and continue whisking to avoid lumps. Simmer for 2 minutes.
- Add the broccoli and carrots. Add all the spices – paprika, dry mustard, garlic powder, salt and pepper. Simmer for 10-15 minutes. If the soup gets too thick, add a dash of broth.
- Optional: This is the point you may want to blend the broccoli and carrots by using a hand blender. if using a countertop blender, transfer the soup to the blender and blend for 10-15 seconds or until the broccoli and carrots are grainy looking.
- Pour the soup back to the pot and it’s time to add the cheese. Stir.
- Season with more salt and pepper as needed.
- Serve hot and top with more cheese and croutons.
Notes
- If your soup is not thick enough, simmer it a little bit more until the soup is reduced and becomes creamy or add more flour, start with one teaspoon.
- Transferring to a blender is such a hassle but when you have kids who do not like veggies, blending is a must.
- If you do not have a blender, chopped the broccoli finely and grate the carrots prior to cooking.
- Don't put too many carrots. It will overpower the taste in my opinion.
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