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Creamy Broccoli Cheddar Soup

This creamy broccoli cheddar soup is the perfect recipe for a delectable night in! It is way better than Panera’s Broccoli Cheddar Soup Recipe. The best part is, that it can be made in under 30 minutes and will be loved by your picky eaters!

Completed broccoli cheddar soup in a bowl with extra shredded cheese on top.

What will I need for this recipe?

Broccoli – Broccoli is an extremely good source of calcium and Vitamin C! Adding this into your soup that your whole family will love is a win-win.

Cheddar – You can use mild, medium, or sharp cheddar in this recipe but be sure to shred it finely so it melts evenly into the soup. The longer the cheddar is aged for, the more prominent the flavor. If you have picky eaters then try this recipe with a mild cheddar cheese first. You can always add sharp cheddar cheese into your bowl!

Carrots – Carrots have a lot of nutrients in them which make them a good ingredient for a well-rounded meal. It will also help to give your soup its characteristic color.

Onion – In this recipe, the onions are first sautéed which gives the soup a sweeter flavor. For picky eaters, you can dice the onions finely or even puree them to hide them in the soup while still getting the flavors you want.

Garlic – Although a very simple ingredient, it is not one that you will want to overlook in this recipe! As the garlic is cooked it will give your soup a deeper nuttier flavor. I used garlic paste in this recipe so that it would melt into the soup more easily. However, you can also use minced garlic if you have this on hand.

Heavy Cream – In this recipe, I used heavy cream because it makes the soup richer and creamier. However, depending on your preference, you can also use milk. The higher the fat content in the milk or cream, the richer your soup will be!

How to make Broccoli Cheddar Soup

Make the soup base

Start by melting down your butter in a large dutch oven or pot over medium-high heat. Add in your onion and cook for about 3-4 minutes or until softened and light gold. Add the garlic and sauté for about 30 seconds if using garlic paste and about a minute if using minced garlic.

Building your soup

Add flour and whisk for about 1-2 minutes or until the flour begins to turn golden in color. Pour in the chicken stock, broccoli florets, carrots, and seasoning. Bring to a boil then reduce heat to medium-low and simmer for about 15 minutes or until the broccoli and carrots are tender and cooked through.

Stir in heavy creamy slowly while mixing and add in your cheddar cheese. Simmer for another few minutes until the cheese is fully melted and no lumps remain. Taste and adjust seasoning if needed.

Serving The Soup

Serve with toasted crusty garlic bread or in a bread bowl if desired. If you are feeling like trying something different, toss in some cooked pasta and now you have a broccoli cheddar pasta dish. Serve and Enjoy!

FAQ

How to store leftover Creamy Broccoli Cheddar Soup?

You can either store your leftovers in the fridge or in the freezer. If stored in an air-tight container in the fridge then it will be good for 3-5 days. Or, you can store it in the freezer for up to 3 months. I recommend storing in a freezer bag by laying it flat as it freezes. This allows you to save room in your freezer.

Can I add other add-ins?

Absolutely! Some add-ins that are favorites are chicken, bacon, sour cream, and extra cheese. You can also add in your favorite pasta to make a broccoli cheddar pasta dish!

Completed broccoli cheddar soup in a bowl with extra shredded cheese on top and toasted bread on the side.

Creamy Broccoli Cheddar Soup

This copycat Panera Broccoli Cheddar Soup Recipe is one that your picky eaters will love. The best part is, it can be made in under 30 min!
5 from 9 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Side Dish, Soup
Cuisine American
Servings 6 Servings
Calories 260 kcal

Ingredients
  

  • 4 TBSP Butter 1/2 Stick
  • 1 Medium Onion Chopped
  • 2-3 Cloves Garlic Minced or 1 TBSP Garlic Paste
  • 4 TBSP All-Purpose Flour
  • 2 Cups Low Sodium Chicken or Vegetable Broth
  • 1 TSP Kosher Salt
  • 1/2 TSP Black Pepper
  • 1/2 TSP Paprika
  • 1/4 TSP Ground Nutmeg Optional
  • 1 1/2 TSP Garlic or Herb Seasoning
  • 3 Cups Broccoli Florets or 1 large head Cut into Small Pieces
  • 2 Large Carrots Grated, Julienned, or Finely Chopped
  • 2 Cups Heavy Cream
  • 8 OZ Grated Cheddar Cheese (mild, medium, or sharp) About 2 cups

Instructions
 

  • Melt down your butter in a large Dutch oven or pot over medium-high heat. Add the onion and cook for 3-4 minutes or until softened and light gold. Add the garlic and sauté for another minute or until fragrant. About 30 seconds if using the paste.
  • Add flour and whisk for 1-2 minutes or until the flour begins to turn golden in color. Pour in the chicken stock, broccoli florets, carrots, and seasoning. Bring to a boil then reduce heat to medium-low and simmer for 15 minutes or until the broccoli and carrots are tender and cooked through.
  • Stir in heavy creamy slowly while mixing and add your cheddar cheese. Simmer for another few minutes until the cheese is fully melted and no lumps. Taste and adjust seasoning if needed.
  • Serve with toasted crusty garlic bread or in a bread bowl if desired. If you’re feeling like trying something different, toss in some cooked pasta and not you have a broccoli cheddar pasta dish. Serve and Enjoy.
Keyword creamy broccoli cheddar soup

I Hope You Enjoy This Recipe!

If you try the recipe, don’t forget to rate the recipe, and let me know what you think in the comments. Leave a quick review & star rating ★ below! Take pictures, tag #onestopchop, and share them with me on InstagramFacebook, and Pinterest! I love seeing my recipes come to life in your kitchen!

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15 Comments

  1. 5 stars
    OMG! This soup is the bomb! The only thing I had to add was a little more salt. Otherwise, perfect! Thank you sir for a wonderful recipe!

    1. This is a great question! You can use cornstarch as a thickener as well. You normally only need half compared to flour, and you will need to dissolve the cornstarch with water in a small bowl first before adding it to the soup.

    1. This is a great question! There are many brands that you can pick from but I like to use either Kimmy’s Kreation Seasoning or Kinder Brand Seasoning. You can also mix together Nature’s Seasoning and Italian Seasoning to make your own blend.

  2. 5 stars
    Amazing!! So good. I wish I had an immersion blender to break it down a smidge but otherwise so good. I didn’t use a “garlic herb” seasoning but instead used herbs de Provence.

  3. 5 stars
    Made this recipe this morning and it is very delicious and flavorful. Instructions were easy to follow. Thanks for the recipe!

  4. 5 stars
    I made this soup for my family this evening and it was a hit! The soup was rich, creamy and delicious. Thank you Mr. Dave for the recipe!!!

  5. 5 stars
    My husband was either really hungry or this was a great recipe! I know it was the latter. He said this was my best broccoli soup ever!
    I used frozen broccoli and half & half because that’s what I had on hand as well as a garlic herb paste.
    I did not use an immersion blender and I think that’s what made the difference.
    Thank you!

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