Creamy Broccoli Cheddar Soup (Better Than Panera!)

This Creamy Broccoli Cheddar Soup is the ultimate comfort food classic, and this recipe is better than any you’ll find at a restaurant. It features tender broccoli florets and shredded carrots simmered in a rich, velvety, and incredibly cheesy cheddar broth. It’s a simple, one-pot recipe that delivers a soul-warming, satisfying meal that tastes truly indulgent.

Ready in about 30 minutes, this soup is perfect for a chilly evening when you’re craving something cozy and delicious. The secret to its amazing texture and flavor is using high-quality sharp cheddar cheese and partially blending the soup to create a thick, creamy base without being too heavy.

this recipe

Why You’ll Love This Recipe

• Better Than Restaurant Quality: Tastes just like the famous cafe version, but even fresher and more flavorful.
• Quick & Easy: A hearty, from-scratch soup that comes together in one pot in about 30 minutes.
• Rich, Cheesy & Creamy: The ultimate comforting texture and flavor that everyone loves.
• Packed with Veggies: A delicious way to get a healthy serving of broccoli and carrots.

Ingredients

• 4 tablespoons Unsalted Butter
• 1 Yellow Onion, chopped
• 2 cloves Garlic, minced
• 1/4 cup All-Purpose Flour
• 2 cups Milk (whole or 2%)
• 2 cups Chicken or Vegetable Broth
• 1 lb Broccoli, florets chopped into small pieces
• 1 cup Carrots, shredded or matchstick
• 8 oz Sharp Cheddar Cheese, freshly shredded
• 1/2 teaspoon Smoked Paprika
• 1/4 teaspoon Nutmeg
• Salt and Black Pepper, to taste

Step-by-Step Instructions

1. Sauté Aromatics: In a large Dutch oven or pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for one more minute until fragrant.
2. Make the Roux: Sprinkle the flour over the onions and cook, stirring constantly, for 1 minute to cook out the raw flour taste.
3. Build the Broth: Gradually whisk in the chicken broth until smooth. Then, slowly whisk in the milk. Bring the mixture to a simmer, stirring occasionally, until it starts to thicken.
4. Simmer the Vegetables: Add the broccoli florets and shredded carrots to the pot. Reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the vegetables are very tender.
5. Blend for Creaminess (Optional): Use an immersion blender to blend about half of the soup directly in the pot. This creates a creamy base while still leaving plenty of tender vegetable pieces for texture.
6. Melt the Cheese: Remove the pot from the heat. Gradually stir in the freshly shredded cheddar cheese until it has completely melted and the soup is smooth. Stir in the paprika and nutmeg.
7. Serve: Season with salt and pepper to taste. Serve hot, topped with extra shredded cheese.

Tips & Variations

• Pro Tip: For the smoothest, creamiest soup, shred your own cheese from a block. Pre-shredded cheeses are often coated in starches that can make the soup grainy.
• Make it Spicy: Add a pinch of cayenne pepper with the paprika for a little bit of heat.
• Add Protein: Stir in some shredded rotisserie chicken or crumbled cooked bacon at the end for a heartier meal.
• Different Veggies: Cauliflower can be used in place of or in addition to the broccoli.

Frequently Asked Questions (FAQ)

• How do I store and reheat leftovers?
  • Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring often. Do not let it boil, as this can cause the cheese to separate.
• Can I freeze broccoli cheddar soup?
  • Soups with a heavy dairy and cheese base can sometimes separate or become grainy when frozen and thawed. While possible, it’s best enjoyed fresh for the optimal creamy texture.
• How can I make this soup gluten-free?
  • You can create a gluten-free roux by using a good quality all-purpose gluten-free flour blend.

Serving Suggestions

• This soup is a classic for a reason and is best served in a warm bowl, or even better, in a crusty bread bowl. Serve it with a side of crusty bread for dipping and a simple green salad for a complete and satisfying meal.

Abby

Broccoli Cheddar Soup

This creamy broccoli cheddar soup is rich, flavorful, and ready in just 30 minutes. A comforting classic, perfect with homemade croutons or crusty bread.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 bowls

Course: Dinner, Soup

Cuisine: American

Calories: 310

Ingredients Equipment Method Notes

Ingredients

  

• 4 tablespoons unsalted butter
• 1 medium yellow onion, chopped
• 1/2 teaspoon sea salt
• Freshly ground black pepper, to taste
• 3 cloves garlic, chopped
• 1/4 cup all-purpose flour
• 2 cups whole milk or unsweetened almond milk
• 2 cups vegetable broth
• 3 cups chopped broccoli florets
• 1 large carrot, julienned or finely chopped
• 1/2 teaspoon Dijon mustard
• 8 ounces shredded cheddar cheese (about 2 heaping cups)
• Homemade croutons, optional, for serving

Equipment

• Le Creuset Dutch Oven or large pot
• Wooden spoon
• Whisk
• Knife and cutting board
• Measuring cups and spoons

Method

 

1. Melt butter in a large pot or Dutch oven over medium heat. Add onion, salt, and black pepper. Cook 5 minutes, stirring, until softened.
2. Stir in garlic and cook for 1 minute. Sprinkle in flour and whisk continuously for 1 to 2 minutes until golden.
3. Slowly pour in milk, whisking continuously. Add vegetable broth, broccoli, carrot, and mustard. Stir to combine.
4. Simmer 15 to 20 minutes, until broccoli is tender.
5. Gradually stir in shredded cheddar cheese, mixing after each addition, until melted and creamy.
6. Season to taste and serve warm with homemade croutons or crusty bread.

Notes

🥦 Use fresh broccoli florets for the best texture, but frozen broccoli can work in a pinch.
🧀 Shred your own cheddar instead of using pre-shredded cheese for maximum creaminess.
🥣 Adjust thickness by adding more broth or milk if you prefer a lighter soup.
🍞 Serve with homemade croutons or a side of crusty bread to soak up every drop.