Creamy Broccoli Cheddar Soup
If you’re craving something warm, cheesy, and comforting, this Creamy Broccoli Cheddar Soup is exactly what you need! Made with tender broccoli, shredded carrots, sharp cheddar cheese, and a rich, creamy broth, this easy homemade soup is the ultimate comfort food. It’s everything you love about Panera’s broccoli cheddar soup, but made right in your own kitchen!
This easy broccoli cheddar soup recipe comes together in one pot in about 45 minutes, making it perfect for busy weeknights, chilly fall evenings, or whenever you’re craving a cozy bowl of homemade soup. Serve it in a crusty sourdough bread bowl or alongside warm garlic bread for a dinner the whole family will love.
If you love cozy, comforting soup recipes, you’ll also want to try my Broccoli Cheddar Soup’s fellow favorites, Creamy Italian Sausage Gnocchi Soup, White Chicken Lasagna Soup , and Chicken and Dumplings Casserole. They’re all perfect for those nights when you want something warm, filling, and delicious!
Why You’ll Love This Broccoli Cheddar Soup
- One-pot recipe: Everything cooks in one pot, which means less cleanup!
- Rich and creamy: Heavy cream, sharp cheddar, and Parmesan create the most delicious cheesy broth.
- Better than takeout: Enjoy your favorite restaurant-style broccoli cheddar soup at home.
- Family-friendly: A delicious way to get everyone eating their veggies!
- Perfect for bread bowls: This thick, creamy soup is delicious served inside a hollowed-out sourdough loaf.
- Easy to customize: Add chicken for extra protein or adjust the consistency to your liking.
Ingredients You’ll Need
Here’s what you’ll need to make this easy homemade broccoli cheddar soup.
- Butter: Creates a rich, flavorful base for sautéing the vegetables.
- Yellow Onion: Adds a subtle sweetness and savory flavor.
- Carrots: Shredded carrots add color, texture, and a little natural sweetness.
- Garlic: Fresh minced garlic gives the soup a delicious depth of flavor.
- All-Purpose Flour: Helps thicken the broth and gives the soup its signature creamy consistency.
- Chicken Broth: Creates a savory base for the soup. You can substitute vegetable broth if preferred.
- Broccoli Florets: Fresh broccoli works best, but frozen broccoli can also be used.
- Heavy Cream: Makes the soup extra rich, smooth, and creamy.
- Sharp Cheddar Cheese: The star of the recipe! Freshly shredded sharp cheddar gives you the best flavor and texture.
- Parmesan Cheese: Adds another layer of cheesy, savory goodness.
- Onion Powder: Enhances the overall flavor.
- Garlic Powder: Adds extra savory flavor.
- Paprika: Gives the soup a subtle warmth.
- Salt and Black Pepper: To taste.
How to Make Broccoli Cheddar Soup
This homemade broccoli cheddar soup is surprisingly simple to make, and everything comes together in one pot!
- In a large Dutch oven or soup pot, melt the butter over medium heat. Add the diced onion and shredded carrots. Sauté for about 5 minutes, until the vegetables begin to soften.
- Stir in the minced garlic and cook for another 30 seconds, until fragrant.
- Sprinkle the flour over the vegetables and stir continuously for about 1 minute. This creates a roux that will help thicken the soup.
- Slowly pour in the chicken broth, stirring constantly to prevent lumps from forming.
- Add the chopped broccoli florets and bring the soup to a gentle simmer. Cook for 10–12 minutes, or until the broccoli is fork-tender.
- Stir in the heavy cream, onion powder, garlic powder, paprika, salt, and pepper. Allow everything to simmer gently for another 3–5 minutes.
- Reduce the heat to low and gradually stir in the shredded cheddar cheese, one handful at a time. Continue stirring until the cheese has completely melted.
- Add the Parmesan cheese and stir until the soup is smooth and creamy. Taste and adjust the seasonings if needed.
- Ladle the soup into bowls or hollowed-out sourdough bread bowls. Top with extra shredded cheddar, Parmesan, or crispy bacon, and enjoy!
Expert Tips for the Best Broccoli Cheddar Soup
- Always shred your own cheese. Pre-shredded cheese contains anti-caking ingredients that can prevent it from melting smoothly. Freshly shredded cheddar gives you the creamiest results.
- Don’t boil the soup after adding cheese. High heat can cause the cheese to separate and become grainy. Keep the heat low while stirring in the cheddar.
- Cut broccoli into small florets. Smaller pieces cook more evenly and make the soup easier to eat.
- Use sharp cheddar. Sharp cheddar has a stronger flavor that really shines through in a creamy soup.
- Adjust the consistency. If your soup is too thick, add a splash of chicken broth. If it’s too thin, let it gently simmer a little longer before adding the cheese.
- Try an immersion blender. For a smoother texture, blend a small portion of the soup before adding the cheese, leaving some broccoli pieces intact.
Variations and Substitutions
- Add rotisserie chicken: Stir in shredded rotisserie chicken with the heavy cream for a heartier, protein-packed dinner.
- Make it vegetarian: Substitute vegetable broth for the chicken broth.
- Use half-and-half: Swap the heavy cream for half-and-half for a slightly lighter version.
- Add cauliflower: Replace some of the broccoli with chopped cauliflower for extra vegetables.
- Make it spicy: Add a pinch of cayenne pepper or crushed red pepper flakes.
- Try different cheeses: Mix sharp cheddar with Monterey Jack or Gruyère for a slightly different flavor.
- Use frozen broccoli: Frozen florets work well in this recipe. Add them directly to the pot and adjust the cooking time until tender.
What to Serve With Broccoli Cheddar Soup
This creamy broccoli cheddar soup is delicious on its own, but serving it with something warm and crusty makes it even better!
Sourdough Bread Bowls: My favorite way to serve this soup! Purchase small round sourdough loaves, slice off the tops, and hollow out the centers. Lightly brush the inside with melted butter and toast at 375°F for 5–10 minutes before filling with soup.
Garlic Bread: Warm, buttery garlic bread is perfect for dipping into the creamy cheddar broth.
Soft Pretzel Bites: The salty pretzel flavor pairs perfectly with sharp cheddar cheese.
Grilled Cheese Dippers: Slice grilled cheese sandwiches into strips for an extra cheesy, kid-friendly dinner.
Parmesan Puff Pastry Twists: Crispy, buttery pastry twists are a fun alternative to traditional bread.
Simple Green Salad: A fresh salad with a light vinaigrette balances the richness of the soup.
Make Ahead and Storage
Make Ahead: You can prepare the vegetable and broth base ahead of time and refrigerate it. When you’re ready to serve, gently reheat and stir in the cream and cheese.
Refrigerator: Store leftover broccoli cheddar soup in an airtight container in the refrigerator for up to 3–4 days.
Reheating: Warm leftovers in a saucepan over low heat, stirring frequently. Add a splash of chicken broth or cream if the soup has thickened too much.
Freezing: Because this soup contains heavy cream and cheese, freezing can cause the texture to become grainy or separate. For the best results, freeze the soup base before adding the dairy, then stir in the cream and cheese after reheating.
Frequently Asked Questions
How do you keep broccoli cheddar soup from getting grainy?
The key is to use freshly shredded cheese and keep the heat low when adding it. Pre-shredded cheese doesn’t melt as smoothly, and boiling the soup after adding the cheese can cause it to separate. Add the cheddar gradually, stirring until each handful melts.
How do you thicken broccoli cheddar soup?
The flour and butter create a roux that naturally thickens the soup as it cooks. If you prefer an even thicker consistency, allow the soup to simmer a little longer before adding the cheese. You can also blend a small portion of the cooked broccoli into the broth for extra body.
Can I make broccoli cheddar soup in a bread bowl?
Absolutely! Broccoli cheddar soup is perfect for serving in sourdough bread bowls. Simply hollow out a small round sourdough loaf, leaving a sturdy layer of bread along the bottom and sides. Toast the inside briefly before adding the hot soup to help prevent it from becoming soggy.
You’ll Also Love
If you love this easy broccoli cheddar soup, here are a few more cozy recipes to add to your dinner rotation!
Creamy Broccoli Cheddar Soup
Ingredients
- 4 tablespoons unsalted butter
- 1 small yellow onion diced
- 2 carrots shredded
- 3 cloves garlic minced
- ¼ cup all-purpose flour
- 5 cups chicken broth
- 4 cups chopped broccoli florets
- 2 cups heavy cream
- 3 cups freshly shredded sharp cheddar cheese
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- Salt and black pepper to taste
Optional Toppings
- Extra shredded cheddar cheese
- Grated Parmesan cheese
- Crumbled bacon
- Cracked black pepper
Instructions
- Melt butter in a large Dutch oven over medium heat. Add the onion and shredded carrots and sauté for 5 minutes.
- Add the minced garlic and cook for 30 seconds.
- Sprinkle flour over the vegetables and stir continuously for 1 minute.
- Slowly whisk in the chicken broth until smooth.
- Add broccoli florets and simmer for 10–12 minutes, until tender.
- Stir in heavy cream, onion powder, garlic powder, paprika, salt, and pepper. Simmer gently for 3–5 minutes.
- Reduce heat to low. Gradually add shredded cheddar, stirring until completely melted.
- Stir in Parmesan cheese until smooth. Adjust seasonings to taste.
- Serve warm with your favorite toppings or in toasted sourdough bread bowls.
