Broccoli Cheddar Soup Recipe

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.

Bowl of creamy broccoli cheddar soup with shredded cheese on top

💚 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

Ingredient notes

Here’s everything you need—and a few tips to make it even better:

Ingredients for broccoli cheddar soup including broccoli, cheddar, onion, carrot, and cream

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:

Chopped onion and garlic sautéing in melted butter in a Dutch oven — **1: Sauté the aromatics** – Cook the onion in butter until soft, then add garlic.

Whisking flour into the onion mixture to form a roux — **2: Make the roux** – Whisk in the flour and cook it for 1–2 minutes to get rid of the raw taste.

Adding broth, milk and seasoning to pot — **3: Add liquids & seasonings** – Slowly whisk in broth and milk, then add thyme, paprika, salt, and pepper.

Chopped broccoli and shredded carrot simmering in soup — **4: Add veggies & simmer** – Stir in broccoli and carrot, cover, and simmer until tender.

Pouring cream into soup — **5: Finish with cream & cheese** – Reduce heat and stir in cream and shredded cheddar until melted and smooth.

Freshly shredded cheddar cheese melting into the soup — **6: Taste & adjust** – Season to taste and thin with extra milk if needed.

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.