Broccoli Cheddar Cheese Soup + Baby Biscuits

Biscuits, Drinks, Fall, Soups

Hello from psycho, busy land.

I feel like the holidays are my G-O time. It is cozy season after all and it’s really the time when I feel like I have to post all the recipes that I’ve been collecting in my little summer-hating brain.

This recipe has been on my to-make list for A LONG TIME. How can I have a blog about cozy food and not have a single recipe for broccoli cheddar soup?!?!

This soup is inspired by Panera Bread but not sponsored by them because they don’t know who I am. But let me tell you, your girl loves Panera.

When I was in college, in film school, I prided myself on always having the best lunches on my film sets. I would go to all the chain restaurants in town and beg them to donate lunches to us.

Panera always came through with the donated lunches. I remember like it was yesterday (even tho it was like 10 years ago—whaaaa!), it was a super cold, crisp, autumn day and our entire crew had been working and shooting since 6am. Lunch was, like, our salvation time.

It was a make or break on set. If you served something amazing, it would be life-changing for everyone and the entire team would be invigorated and they’d work even harder.

If you served something depressing and sad, then everyone’s mood was shot and they were sluggish and cold and tired.

It makes sense so I tried my best to have good lunches. On this particular, very cold day, one of the PA’s walked on set with Panera and everyone was like OHHHH! There was tons of bread and sandwiches with little bowls of soup and everyone’s mood like drastically changed.

I remember grips and electrics coming up to me and being like, “that was the best lunch ever.”

And the truth is, when you’re cold and tired, a little soup and some bread like wake you right up and make you feel like a million dollars.

This soup is surprisingly not very heavy. Yes it has cheese it but it mostly consists of broccoli and chicken broth.

I turned my very flakey biscuits into mini-biscuits because WHY NOT! Think of them like croutons or oyster crackers.

The kitchen is on its last leg. Like, subway tile is supposed to go in this weekend and I’m SOOOO PUMPED. I’m at that place where I am ready for it to be over and for me to use the gorgeous fridge that’s sitting in the dining room.

Broccoli Cheddar Cheese Soup + Baby Biscuits

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 40 minutes


  • 1 tablespoon olive oil
  • Salt
  • 1/2 yellow onion, peeled and roughly chopped
  • 1 carrot, peeled and diced
  • 1 ribs celery, diced
  • 1/2 head of broccoli, florets removed and chopped
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1 cup whole milk
  • 2 cups grated cheddar cheese + a bit more for the topping
  • 3 cups chicken or vegetable stock
  • Black pepper
  • Mini Biscuits, for topping


  • To a medium pot, set over medium heat, add the olive oil. When warm, add the onion, carrot, celery and broccoli. Add a few pinches of salt and cook for about 5 minutes, until very soft.
  • Using a spatula, scoot the veggies to the side of the pot and then add the butter; cook until it’s melted, about 1 minute. Add the flour and mix until the flour is all coated in the fat. Cook for a minute.
  • Next, pour in the milk and mix the whole thing together. Bring the milk mixture to a gentle simmer until the roux has thickened. Next add the cheddar cheese and mix until melted. Lastly, pour in the chicken broth. Bring the soup to a gentle simmer and cover the pot to cook for about 10 to 12 minutes. This will just marry all the flavors together.
  • Just before serving, give it a taste and adjust the salt. It’ll definitely need some; I added about 1 1/2 teaspoon. I also added a ton of black pepper. Divide amongst bowls and serve them with mini biscuits or regular size ones!
Nutrition Facts
Broccoli Cheddar Cheese Soup + Baby Biscuits
Amount Per Serving (4 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen
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Leave a Reply

  • Reply Aimee November 3, 2017 at 4:54 am

    These tiny biscuits!! I’m in love!

  • Reply fatimah November 3, 2017 at 9:17 am

    this is one of my favorite kinds of soup and you just made it amazing with teeny biscuits! i can’t get over how cute they look.

  • Reply Steph November 3, 2017 at 9:30 am

    It’s cold and rainy here today and I think your suggestion of tiny biscuits on soup is literally going to change my life!

    • Reply Adrianna Adarme November 3, 2017 at 9:39 am

      It adds the BEST texture. You can also add a few at a time.

  • Reply Kathy November 3, 2017 at 1:27 pm

    Sounds delicious. However, I am confused about exactly how much butter I am to use. It is written 1/4 cup tablespoon.

  • Reply Abby Sanderson November 3, 2017 at 4:11 pm

    Love this recipe! I love cheese and this is a wonderful plate to enjoy it, thank you for sharing.

  • Reply Kari November 3, 2017 at 6:01 pm

    What an adorable idea to do mini biscuits!

  • Reply Kristin November 4, 2017 at 6:41 am

    OMG, this touches every cozy-loving part of my also summer-hating heart!! Those mini biscuits are the best idea! I can’t wait to try these!

  • Reply Brittany November 4, 2017 at 11:02 am

    I LOVE the tiny biscuits! So cute.

  • Reply Flor Barajas Tena November 6, 2017 at 11:18 pm

    Hi Adrianna. I made this soup tonight sans the mini biscuits – because kids and life- and it is my new favorite version of broccoli cheddar soup. It totally reminds me of the Panera soup- where my mom and I used to have our lunch dates. Also, your insta stories are thee best!

    • Reply Adrianna Adarme November 8, 2017 at 9:42 pm

      Aww that’s amazing. I love this! It does taste SO much like the Panera version. Love the memory with your mom, thank you for sharing that! 🙂

  • Reply Design Your Life: Food Blogger Edition May 11, 2018 at 7:35 am

    […] Broccoli Cheddar Cheese Soup With Baby Biscuits […]

  • Reply Ann M Godfrey September 18, 2018 at 3:53 pm

    Hello. Is there a recipe for the baby biscuits? Please?

  • Reply Lindsay October 3, 2018 at 7:03 pm

    Made this last night with my fiancé – omg, YUM! We doubled it so we’d have leftovers for the week. He hates soup normally (though he’ll ‘allow’ it for dinner if he gets a lot of crusty bread or grilled cheese to dip) – after eating a few bites he said, “you finally found a soup that I love!” and proceeded to happily eat 2.5 bowls worth. I also loved it! When doubling, we only used about 4 cups of chicken broth (instead of 6) and felt it was the perfect thickness, as we tend to like thicker soup. We also substituted more carrots for celery, but otherwise kept the recipe as is & just doubled each measurement and it came out perfect. Yesterday was the first “rain” (if you can call it that…. mini sprinkling?) we’ve had in the Bay Area in, like, 10 months? So this cozy soup came at the perfect time to go with the darker, ominous clouds!

    • Reply Adrianna Adarme October 4, 2018 at 7:37 pm

      i love this! it barely rained here in LA but we’ll take it haha

  • Reply M November 29, 2018 at 5:38 pm

    It was ungodly cold in NC today and this was just what we needed! thank you!

    Can you share what brand of mini biscuit cutter you’re using? Most amazon reviews for cutters that I looked at were pretty dismal.