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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!
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.
- Melt butter in a pot. Add in the flour. Mix until it forms a paste. This is our roux.
- Pour in the homemade chicken broth or store-bought.
- Optional step: use an immersion blender to make the base smooth.
- 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.
- Pour in the half and half and then slowly add handfuls of the cheese. The cheese will slowly be incorporated into the soup. Adjust the salt and pepper to taste.
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.
Absolutely! Just use veggie stock instead of chicken, and you’re all set.
More Cozy Recipes
Desserts
Easy Apple Cobbler
Dinner
Chili Cornbread Casserole
Quick and Easy
Cranberry Thyme Gin and Tonic
If you tried this Broccoli Cheddar Soup or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Broccoli Cheddar Soup Recipe
Video
Equipment
- 1 knife
- 1 cheese box grater
Ingredients
- 2 tablespoons olive oil
- 1/2 yellow onion, peeled and roughly chopped (about 1 cup)
- 2 garlic cloves, minced
- 1 rib celery, diced
- 1 teaspoon kosher salt, plus more to taste
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 3 cups chicken or vegetable stock
- 1 cup half and half
- 2 medium carrots, peeled and shredded (about 1 cup)
- 3 cups broccoli florets, roughly chopped bite-sized (about 1/2 pound)
- 3 cups grated cheddar cheese + more for the topping, (12-16 ounces)
- Black pepper, to taste
Instructions
- 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.
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello. Is there a recipe for the baby biscuits? Please?
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!
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! 🙂
I LOVE the tiny biscuits! So cute.
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!
What an adorable idea to do mini biscuits!
Kari
http://sweetteasweetie.com/cranberry-walnut-goat-cheese-roll/
Love this recipe! I love cheese and this is a wonderful plate to enjoy it, thank you for sharing.
Sounds delicious. However, I am confused about exactly how much butter I am to use. It is written 1/4 cup tablespoon.
It’s cold and rainy here today and I think your suggestion of tiny biscuits on soup is literally going to change my life!
It adds the BEST texture. You can also add a few at a time.
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.
Thank you!! Haha.
These tiny biscuits!! I’m in love!