Rich, creamy, and loaded with tender broccoli, this Broccoli Cheddar Soup comes together in an hour, including prep time. It’s easy to make and perfect for a weeknight dinner or casual entertaining (we love it for game day).
Serve it with a crusty baguette or croutons for dipping, or ladle it into a bread bowl for a cafe-quality meal at home!
Before You Start Cooking
- While this soup is reminiscent of Panera’s Broccoli Cheddar Soup, it’s not meant to be an exact copycat—it’s a delicious homemade version that my family loves.
- You can use pre-cut fresh florets or chop up a head of broccoli for this recipe (you’ll need about ½ pound of florets). If using frozen broccoli, be sure to thaw and drain it well before adding it to the soup so it doesn’t make it too watery.
- If you love the combo of broccoli and cheese, you might also enjoy my Chicken Broccoli Rice Casserole—another comforting favorite!
How to Make Broccoli Cheddar Soup
Step 1: Sauté the Aromatics
The first step in making a rich, delicious Broccoli Cheddar Soup is building a flavorful base. Start by melting unsalted butter in a medium to large pot over medium-high heat. For reference, I used my 3.5-quart Le Creuset Dutch oven for the batch shown here, which is the smallest size I’d recommend for this recipe.
To the melted butter, add diced yellow onion, thinly sliced or diced celery, and carrots. For convenience, I like to use pre-cut matchstick carrots (sometimes labeled “shredded”)—no chopping required, and they cook quickly.
Season with salt and pepper, then sauté for about 5 minutes, stirring occasionally, until the vegetables start to soften.
Next, stir in minced garlic, ground mustard powder, and sweet paprika. The mustard powder won’t make your soup taste mustardy—it just adds depth to the soup and a slight tang that enhances the flavor of the cheddar that you’ll add later.
Cook this mixture for 30 seconds to 1 minute, just until the garlic and seasonings are fragrant.
Step 2: Build the Soup
With the flavorful base ready, it’s time to turn it into a creamy, satisfying Broccoli Cheddar Soup.
Start by sprinkling all-purpose flour over the sautéed vegetables. This will mingle with the butter to create a roux, thickening the soup slightly and giving it a velvety texture.
Stir well to evenly coat the vegetables, then cook for about 1 minute to eliminate any raw flour taste.
Next, add roasted chicken base (I like reduced-sodium Better Than Bouillon) to the pot. I like adding chicken base to quick-cooking soups like this to help give them a richer, more robust flavor.
Then, slowly pour in chicken broth or stock, about one cup at a time, stirring constantly to dissolve the roux clinging to the vegetables. At first, the mixture may look gloppy, but don’t worry—the roux will fully incorporate as the liquid heats up and starts to thicken the base.
As you stir in the stock, be sure to scrape up any brown bits on the bottom of the pot from cooking the vegetables—they’ll add great flavor to the soup!
Tip: Use moderate- to low-sodium broth or stock so you can control the saltiness of the soup. It’s easier to add more salt to a soup later than to correct one that’s too salty.
Once the broth is fully mixed in, stir in heavy cream until well combined and the roux is completely dissolved.
Now, add the broccoli florets. Chop them into small, bite-sized pieces (no larger than ½ inch) so they soften quickly, and trim away any tough stems. If the florets are too large, they won’t cook down in the soup’s short simmering time.
Step 3: Simmer the Soup
Bring the soup to a gentle boil, then cover and reduce the heat to maintain a steady simmer. Let it cook for 10–15 minutes, stirring occasionally, until the broccoli is tender.
My family likes soft broccoli in this soup, so I almost always simmer for 12–15 minutes. If you like your broccoli a little firmer, check for doneness at the 10-minute mark.
Give the soup a few gentle stirs as it cooks to ensure even heating and prevent anything from sticking to the bottom of the pot.
Step 4: Finish the Soup
Once the broccoli is tender, turn off the heat and gradually stir in shredded sharp cheddar cheese, about ½ cup at a time. Adding it in increments helps it melt smoothly without clumping or becoming grainy.
As always, I recommend buying a block of cheddar and shredding it yourself. Pre-shredded cheeses contain anti-caking starches that can affect the texture of the soup.
When all of the cheese is fully melted, taste the soup and adjust with more salt and pepper if needed.
Making The Soup Thicker
I’ve found across the many batches of this soup I’ve made over the years that raw broccoli can release varying amounts of water as it cooks. If your soup seems too thin after adding all of the cheese, or if you prefer an extra-thick broccoli cheddar soup, stir in a cornstarch slurry to thicken it up.
In a small bowl, mix 1 tablespoon of cornstarch with an equal amount of cool stock or water until fully dissolved. Slowly drizzle it into the hot soup, stirring constantly to prevent lumps.
Warm the soup over low heat, stirring gently, until it thickens to your liking. Avoid turning up the heat, as overheating can cause the cheese to develop a gritty texture.
Serving Broccoli Cheddar Soup
We like to serve Broccoli Cheddar Soup with a few croutons on top or slices of crusty bread (like a baguette) on the side for dipping.
Want to take it up a notch? Try serving it in a bread bowl! Simply slice the tops off mini bread boules (we like sourdough), hollow out the centers, and ladle in the soup. Don’t forget about the tops! Cut or tear them into bite-sized cubes for dipping into the creamy soup.
For toppings, we like to sprinkle a little extra shredded cheddar on each bowl. For a twist, add crumbled bacon for a smoky crunch or stir in a dash of hot sauce to balance the soup’s richness with a hint of heat.
Want to make it a full meal? Pair Broccoli Cheddar Soup with your favorite sandwiches or a fresh salad. For a recent game day gathering, I served it with my Baked Ham and Cheese Sliders, and both disappeared fast!
Storing and Reheating
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Since this soup contains cream, it doesn’t freeze well and can become grainy when defrosted.
To reheat, warm the soup gently over low heat, stirring frequently. Avoid boiling—high heat can cause the cheese to break down and create a gritty texture.
Since this soup doesn’t contain a lot of starchy ingredients, I’ve found that it doesn’t usually need to be thinned out when reheated. It’ll look pretty thick when it’s chilled but will smooth out once warmed.
If your soup does seem too thick after reheating, stir in a splash of broth or milk until it reaches your preferred consistency.
More Soup Recipes
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Broccoli Cheddar Soup
Ingredients
- 6 tablespoons unsalted butter
- 1 cup chopped yellow onion
- 1 cup matchstick-cut carrots (also labeled "shredded")
- 1/3 cup thinly sliced or small diced celery
- 3 to 4 large garlic cloves , minced (about a tablespoon)
- 1 teaspoon ground mustard powder (I use Colman's)
- 1/2 teaspoon sweet paprika (I use Hungarian)
- 1/3 cup all-purpose flour
- 4 cups chicken broth or stock (moderate- to low-sodium)
- 1 teaspoon Better Than Bouillon Reduced Sodium Chicken Base
- 8 ounces broccoli florets , roughly chopped into small, bite-sized pieces (about 3 lightly packed cups)
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese (8 ounces), plus additional for serving
- kosher salt and freshly-ground black pepper
Instructions
- Melt butter over medium-high heat in a heavy-bottomed pot or Dutch oven (at least a 3.5-quart capacity or larger). Add onions, celery, and carrots with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Cook, stirring often, until the vegetables are beginning to soften, about 5 minutes.
- Add garlic, mustard powder, and paprika and cook for 30 seconds to 1 minute, until fragrant. Stir in flour and cook for an additional minute to remove the raw flour taste.
- Add the chicken base to the pot and gradually pour in chicken broth or stock, scraping any browned bits from the bottom of the pan with a wooden spoon. Stir in the heavy cream. Heat, stirring, until the roux is dissolved into the liquid.
- Add the broccoli florets and bring the mixture to a boil. Cover the pot, reduce the heat to maintain a simmer, and cook for 10-15 minutes, stirring occasionally, until the broccoli is tender.
- Remove the soup from heat and stir in the shredded cheddar about 1/2 cup at a time, until it's melted and smooth. Season to taste with additional salt and pepper.
- Ladle into bowls and serve with additional shredded cheese on top, along with croutons or crusty bread for dipping.
Notes
Nutrition Estimate
Nutrition information is automatically calculated, so should only be used as an approximation.
About our recipes
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.
