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This Broccoli Cheddar Soup is inspired by Panera’s version. This soup comes together in less than 20 minutes and made in one pot. It’s comforting, full of bright broccoli, shreds of carrots and plenty of cheddar cheese. Serve this with my Fall Harvest Salad and Grilled Cheese for a perfect dinner.
When it comes to cozy food, I would go as far as to say I’m an expert. My idea of a good time is to stay home and make acorn squash soup, watch TV while mixing up a bowl of butternut squash risotto and maybe sipping on cranberry margaritas. I like a good time!
My other favorite thing to make when it’s chilly out is this broccoli and cheddar soup. And of course, it’s inspired by the one and only Panera. I remember first having broccoli cheddar soup and truly thinking it was the best soup I’ve ever had. It has all the elements of a delicious soup: creamy, rich, bright with a hint of vegetable. YUM. Let’s get into it.
Ingredients You’ll Need for Broccoli Cheddar Soup
- Broccoli – We want bright green, gorgeous looking broccoli. I like to cut into bite-size pieces.
- Chicken Stock – You can use store-bought or homemade chicken stock.
- Half and Half – I like half and half because it gives a richness without making it too cloying (like heavy cream) or too watery (like with milk).
- Cheddar Cheese – I used a medium cheddar for this because it gave a nice meltability and flavor.
- Carrots – I like to shred carrots with the large holes on the box grater.
- Garlic, onion and celery – All of these help build flavor!
For the rest of the ingredients, please see the recipe index card below!
How to Make Broccoli Cheddar Soup
- Warm some olive oil in a pot. Add in the onion, celery and garlic. Cook it until it’s softened; about 5 minutes.
- Add in some butter and let it melt.
2. When it’s melted, add in the flour and mix it up until it forms a paste. This is our roux.
3. Pour in the homemade chicken broth or store-bought.
4. This step is optional but I really like a smooth base so I used an immersion blender to blend up the celery and onion mixture.
5. Pour in the carrots and broccoli. And then bring it to a gentle simmer and cook for 5-7 minutes. We want the broccoli bright and gorgeous looking but tender.
6. Pour in the half and half and then slowly add handfuls of the cheese. The cheese will slowly be incorporated into the soup.
7. Give it a taste and adjust the salt to your liking.
Recipe Tip
- Add some protein – If you wanted, you could add some shredded chicken to the soup.
- Use a different type of cheese – I think cheddar makes this taste so classic but if you wanted to switch up the flavor you could use Pepper Jack, Monterey Jack or an extra sharp white cheddar.
- Be careful with the temperature – Once the broccoli is cooked, I like to turn off the heat and then pour in the half and half and add in the cheese. This way the cheese won’t split or be too hot.
- How to re-heat: If you’ve got leftovers, reheat gently over the stove or in the microwave – again, to prevent separation.
- How to Freeze this Soup – Let the soup cool to room temperature, transfer to a freezer safe container and freezer it. Use within three months and thaw in the fridge.
Recipe FAQs
Low and slow is the mantra – add cheese gradually to the soup and melt it gently to avoid a grainy mishap.
Of course! I tend to like using cheese from a block because it tends to melt easier but pre-shredded will absolutely works.
For sure! You can half the amount of cheese and add in slightly less half and half or skip it all together.
A bit of bacon or ham can add a smoky depth if you’re in a meaty mood. If you want to do that, I would start the recipe with cooking some bacon, removing it and then adding it at the end as garnish.
Absolutely! Just use veggie stock instead of chicken, and you’re all set.
More Cozy Recipes
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1 knife
1 cheese box grater
1 medium pot
In a medium pot, set over medium heat, add the olive oil. When warm, add the onion, garlic, and celery. Add one teaspoon of salt and cook for about 5 minutes, stirring occasionally, until very soft.
Then add the butter; cook until it’s melted, about 1 minute. Add the flour and mix until the flour has formed a paste; this is our roux. Cook for 1 minute.
Next, stir in the chicken stock and bring to a simmer then turn off the heat. Use an immersion blender and carefully blend the soup until smooth. This step is optional but I did it because I wanted a smooth base. Alternatively, you could transfer it to a blender and blend it until smooth and transfer it back to the pot.
Put the soup back on medium heat and add in the carrots and broccoli. Simmer until tender, 5-7 minutes. You want the broccoli to be tender but still bright in color.
Remove the soup from the heat. While the soup is still hot, slowly add the half and half stirring gently as you pour. Then add the cheddar cheese handfuls at a time. Stir each handful until melted into the soup and well combined. Repeat until all the cheese is added.
Just before serving, taste it and adjust the salt if needed. I also added a ton of black pepper. Divide amongst bowls and serve them with a sprinkle of cheddar cheese and good bread for dipping.
- Add some protein – If you wanted, you could add some shredded chicken to the soup.
- Use a different type of cheese – I think cheddar makes this taste so classic but if you wanted to switch up the flavor you could use Pepper Jack, Monterey Jack or an extra sharp white cheddar.
- Be careful with the temperature – Once the broccoli is cooked, I like to turn off the heat and then pour in the half and half and add in the cheese. This way the cheese won’t split or be too hot.
- How to re-heat: If you’ve got leftovers, reheat gently over the stove or in the microwave – again, to prevent separation.
- How to Freeze this Soup – Let the soup cool to room temperature, transfer to a freezer safe container and freezer it. Use within three months and thaw in the fridge.
Serving: 4g | Calories: 210kcal | Carbohydrates: 12g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 37mg | Sodium: 40mg | Potassium: 149mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3001IU | Vitamin C: 2mg | Calcium: 81mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.