Broccoli Cheddar Soup
Soup season is upon us and this super creamy, super cheesy broccoli cheddar soup is making an appearance. Loaded with wholesome veggies and surprisingly easy to make from scratch. You won’t miss the Panera version after this one!
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When Val and I were dating years ago, we used to get this broccoli cheddar soup from Panera and sit there for hours finishing up our baguette with butter. The dating days continue but now they take place on the couch with a big bowl of soup and usually a baby monitor nearby. Let’s dive into what makes this soup the best one yet.
Ingredient Notes
- Broccoli: I’m using fresh broccoli for this recipe but fresh or frozen both work well. If using fresh, chop it into small, bite-sized pieces so it cooks evenly.
- Cheddar Cheese: Sharp cheddar is key here. It adds that signature bold, cheesy flavor that broccoli cheddar soup is known for. Always use freshly grated cheese — pre-shredded varieties often contain anti-caking agents that prevent smooth melting.
- Carrot: Adding a carrot adds natural sweetness and color. Use shredded or matchstick carrots, or simply grate them yourself (which is my preference). If you love carrots, add an extra one to the recipe.
- Onion & Garlic: The aromatic base of the soup.
- Butter & Flour: This combo creates a roux, which thickens the soup and gives it that luscious texture. If you’re gluten-free, swap the flour for a gluten-free blend or cornstarch slurry. I’ve also used spelt flour to add a mini nutritional boost.
- Cream or Half-and-Half: For a truly creamy soup, use heavy whipping cream or a mix of whole milk and heavy cream. Lighter options like 2% milk work too — but the soup won’t be quite as rich.
- Broth: Vegetable or chicken broth both work beautifully. For an added protein boost, consider using bone broth. I love making my own bone broth and freezing it in portions.
Variations To Make It Your Own
Vegetarian & Vegan Options
- Use vegetable broth for a vegetarian version.
- For a vegan version, swap the dairy for plant-based butter, unsweetened almond or oat milk, and use a good-quality vegan cheddar cheese. Nutritional yeast can also add a cheesy flavor.
Gluten-Free
Skip the flour-based roux and instead use a cornstarch slurry (2 tbsp cornstarch + 3 tbsp cold water) to thicken the soup toward the end of cooking.
Add Protein – For extra heartiness, stir in:
- Crispy bacon crumbles
- Diced or shredded, cooked chicken
- Bits of ham for a smoky twist
Add More Veggies – Feel free to toss in:
- Diced potatoes (Yukon gold or russet)
- Chopped cauliflower
- A handful of spinach or kale at the end for added greens
Spice It Up
- Add a pinch of red pepper flakes
- Stir in a splash of your favorite hot sauce
- Use smoked paprika for tad bit deeper flavor
If you love this soup recipe, check out a few blog reader favorites!
Roasted Tomato Soup With Grilled Cheese Sandwiches
Butternut Squash Soup With Cheddar Bacon Crostini
Tomato and Basil Tortellini Soup
If you make this Broccoli Cheddar Soup, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me, @fettysfoodblog with your creation.
Broccoli Cheddar Soup
Ingredients
- 3 tablespoons unsalted butter
- 1 yellow onion, diced
- 1 carrot, shredded or cut into matchstick
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- ½ cup heavy cream
- 6 cups broccoli florets
- ½ teaspoon smoked paprika
- ¼ teaspoon nutmeg
- 1 teaspoon Dijon mustard, optional
- 2–2½ cups freshly grated sharp cheddar cheese
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- Melt the butter in a heavy bottom Dutch oven over medium heat. Add the onion, and carrot and sauté until soft. Add garlic and cook for another 30 seconds until fragrant.
- Sprinkle in the flour and whisk constantly for about 2 minutes.
- Slowly pour in the broth while whisking to avoid lumps. Then add the heavy cream. Continue whisking until smooth.
- Bring to a gentle simmer (not a boil) and stir frequently. Let it thicken for about 5 minutes.
- Stir in the broccoli, paprika, nutmeg, and Dijon (if using). Season with salt and pepper.
- Cover and simmer on low heat for 15–20 minutes, until broccoli is tender.
- Turn off the heat. For a smoother texture, use an immersion blender to partially blend the soup or transfer half to a blender, puree, and return to the pot. If you prefer it chunky, skip this step! Take caution when blending, the soup will be very hot and can splatter!
- Return back to low heat. Slowly stir in the shredded cheddar in batches until melted and smooth.
- Add more salt or pepper to taste. If the soup is too thick, thin it out with a splash of broth or milk. Serve with baguette, croutons, or crackers.
