This Broccoli Cheddar Soup is rich, creamy, and loaded with real vegetables—just like your favorite café version, only better (and cozier, because you made it yourself). Made with freshly shredded cheddar, tender broccoli, and a touch of cream, it’s the kind of cozy comfort food that’s perfect for chilly nights, busy weeknights, or anyone who needs a little bowl of happiness.
💚 Why this is the best broccoli cheddar soup recipe
Let me tell you—this soup is everything I ever wanted the Panera one to be. It’s homemade comfort in a bowl, and here’s why I always come back to this version:
- Velvety and cheesy, not gluey – A proper roux gives the soup body, but it stays creamy and smooth (no weird clumps or gummy texture!).
- Fresh, real ingredients – We’re using sharp cheddar for bold flavor, plus real veggies—no frozen blends or shortcuts that water it down.
- It actually reheats well – Thanks to the balance of broth, milk, and cream, the texture stays lovely even after storing.
Whether you’re feeding the family or freezing some for later, this is the broccoli cheddar soup recipe you’ll be proud to call your go-to!
Printable recipe
Ingredients
- 6 tablespoons butter
- 1 medium yellow onion (finely chopped (about 1 cup))
- 2 small cloves garlic (finely minced)
- ⅓ cup all-purpose flour
- 1 (14.5 oz) can low-sodium chicken broth
- 3 cups milk (plus more as needed)
- ¼ teaspoon dried thyme
- ¼ teaspoon ground paprika
- salt and freshly ground black pepper (to taste)
- 2 broccoli heads (florets only, finely chopped (3-4 cups))
- 1 large carrot (shredded)
- ½ cup heavy cream
- 2 cups shredded sharp cheddar cheese (about 8oz, freshly shredded preferred)
Instructions
- Sauté the aromatics – In a large pot or Dutch oven, melt butter over medium heat. Add the chopped onion and cook until soft, about 4–5 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.6 tablespoons butter, 1 medium yellow onion, 2 small cloves garlic
- Make the roux – Sprinkle in the flour and whisk continuously for 1–2 minutes, cooking off the raw flour taste.⅓ cup all-purpose flour
- Add liquids & seasonings – Slowly whisk in the chicken broth until smooth, followed by milk. Stir in the thyme, paprika, salt, and black pepper. Bring to a gentle simmer, stirring occasionally, until the mixture thickens slightly, about 3–5 minutes.1 (14.5 oz) can low-sodium chicken broth, 3 cups milk, ¼ teaspoon dried thyme, ¼ teaspoon ground paprika, salt and freshly ground black pepper
- Cook the vegetables – Add the broccoli florets and shredded carrot to the pot. Cover and let simmer for 10–15 minutes, stirring occasionally, until the broccoli is tender. If the soup thickens too much, add a splash of milk as needed.2 broccoli heads, 1 large carrot
- Finish with cream & cheese – Reduce heat to low and stir in the heavy cream. Gradually add the cheddar cheese, stirring constantly until melted and smooth. Do not boil, as high heat can cause the cheese to become grainy.½ cup heavy cream, 2 cups shredded sharp cheddar cheese
- Adjust & serve – Taste and adjust seasoning if needed. If the soup is too thick, add more milk or broth to reach your desired consistency. Serve warm with extra shredded cheese on top and crusty bread on the side.
Ingredient notes
Here’s everything you need—and a few tips to make it even better:
- Broccoli: Use just the florets, chopped small so they cook evenly. You’ll need about 3–4 cups.
- Cheddar cheese: Use freshly shredded sharp cheddar for the best melt and flavor. Pre-shredded cheese has anti-caking agents that can cause grainy texture.
- Chicken broth: Low-sodium gives you more control over seasoning. You can sub veggie broth for a vegetarian version.
- Milk + cream: Whole milk and heavy cream give the soup body and richness—skip skim milk or it may turn out thin.
- Flour: Just enough to thicken the soup without turning it into a paste. Whisk well to avoid lumps.
- Seasoning: Dried thyme and paprika add depth without overpowering the classic flavors, but feel free to season to your taste!
Pro tips from my kitchen
I’ve made this soup dozens of times—it’s on regular rotation at our house. Here’s what I’ve learned along the way:
- Chop the broccoli small: This ensures it cooks quickly and blends beautifully into the soup. You want it tender, not mushy.
- Grate your own cheese: I know it’s an extra step, but it seriously makes a difference in creaminess and flavor.
- Don’t boil after adding cheese: High heat can cause the cheddar to seize and go grainy. Keep the temp low and stir gently.
- Thin it out if needed: If your soup gets too thick as it simmers or sits, just add a splash of milk or broth to loosen it up.
- Make a double batch: This soup freezes beautifully—just cool completely and store in an airtight container for up to 3 months.
Step-by-step: How to make broccoli cheddar soup
Here’s exactly how I make it—from the buttery onions to that final stir of cheddar:
Variations
- Vegetarian: Use vegetable broth instead of chicken broth.
- Extra cheesy: Add a handful of parmesan or Gruyère for more depth.
- Add protein: Stir in cooked, shredded chicken or crispy bacon bits before serving.
- Spicy twist: Add a pinch of cayenne or a splash of hot sauce for kick.
- Thicker texture: Use an immersion blender to partially blend the soup before adding cheese.
Serving & storage tips
- Serving: Top each bowl with extra shredded cheddar and cracked black pepper. Serve with crusty bread, soft dinner rolls, or even a grilled cheese.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stove, adding milk or broth if needed.
- Freezing: Cool completely and freeze in single portions for up to 3 months. Thaw overnight in the fridge before reheating.
❓ FAQs
Yes, but it may be a bit softer in texture. I recommend chopping it smaller and reducing the simmer time slightly.
This usually happens if the soup was too hot. Keep the heat low and stir gently as you add the cheese.
Absolutely! Use an immersion blender for a smooth texture—or just blend half and leave the rest chunky for a mix of textures.
💬 Did you make this recipe?
I’d love to know how your soup turned out! Leave a comment and a star rating below—your feedback means a lot, and I read every single one. 💛
📌 Pin for later
Don’t forget to save this broccoli cheddar soup recipe for your next cozy dinner night. It’s one of those recipes you’ll reach for again and again!
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