This easy, creamy broccoli cheddar soup recipe is even better than Panera’s. Make it with fresh or frozen broccoli for a quick dinner!
My order at Panera Bread has been the same since 2006. Half a sandwich with a cup of broccoli cheddar soup, every time. I’ve been known to spend $15 on delivery for a single broccoli cheddar bread bowl just to get my fix.
But at a certain point you have to sit yourself down and take a good, hard look at your bank statement. So instead of continuing to hemorrhage money on overpriced soup, I decided to learn to make it myself. This recipe is, in my humble opinion, even better than its expensive takeout counterpart, and it’s certainly a whole lot cheaper.
What ingredients do I need to make this soup?
This recipe comes together with a handful of simple ingredients, plus a few extra spices that make it even tastier than Panera’s version. You’ll need:
- Broccoli (of course)
- Sharp cheddar cheese, preferably a block that you shred yourself
- Lots of flavor sources: onions, garlic, and plenty of spices like smoked paprika, garlic powder and cayenne pepper
- Butter and flour, to thicken it up
- Shredded carrots
- Vegetable stock and half-and-half
I recommend shredding your own cheese, as pre-shredded cheese is coated with anti-caking agents that prevent even melting. Pre-shredded cheese = less smooth, creamy soup. If it’s all you have access to, though, it will still work! Use what you have.
Common questions about this broccoli cheddar soup:
Can I use frozen broccoli? Most definitely! I’ve made this soup with both fresh and frozen broccoli, and both have been excellent. You can also use bagged, pre-shredded carrots to make things easier if you’d like.
Can I use another kind of milk instead of half-and-half? Yes, you can; just be aware that it may be thinner and less creamy. I’ve had the greatest success with half-and-half or whole milk.
Can I make this recipe gluten-free? Yes! Just swap out the flour for a 1-to-1 gluten-free all-purpose flour blend.
More cozy soup recipes to love:
Slow Cooker Potato Soup
30-Minute Black Bean Soup
Curried Carrot and Sweet Potato Soup
Did you make this recipe? Don’t forget to leave a rating and comment below, then share a photo on Instagram and tag me @emily.eats.things!
PrintBroccoli Cheddar Soup
This easy, creamy broccoli cheddar soup recipe is even better than Panera’s. Make it with fresh or frozen broccoli for a quick dinner!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 4 tablespoons unsalted butter
- 1 medium onion, diced
- 2–3 cloves garlic, minced
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- Pinch of cayenne pepper
- ¼ cup all-purpose flour
- 2 cups vegetable stock or chicken stock
- 2 cups half-and-half
- 3 cups broccoli florets and tender stems, chopped into bite sized pieces
- 2 medium or 3 small carrots, shredded
- 8 ounces sharp cheddar cheese, shredded
- Kosher salt and black pepper
Instructions
- Melt the butter in a large soup pot over medium heat. Add onion and sauté for 5-7 minutes, or until soft and translucent. Add garlic, smoked paprika, garlic powder and cayenne pepper, and cook for an additional 30 seconds, or until fragrant.
- Add flour and cook, stirring frequently, for a minute or two, until lightly golden with no raw floury bits remaining.
- Stir in vegetable stock and half-and-half, then increase heat to medium-high and bring to a gentle boil. Reduce heat to medium-low and add broccoli and carrots. Partially cover and let simmer for 15-20 minutes, stirring occasionally, until broccoli and carrots are tender.
- Remove from heat and stir in shredded cheese a handful at a time. Adjust seasoning to taste. Serve it up with a big slice of crusty bread for dipping.
Virginia says
Yummy! I immersion blended the soup to give it a smoother texture. Rich, creamy and delicious!
Emily says
Love that idea! Thank you for making it – so glad you enjoyed 🙂
jen crane says
so delicious! I added an extra cup of chicken stock to give it a thinner consistency and it was perfect! so easy, too! thanks, emily! 🙂
Emily says
Woohoo! So happy you loved it, Jen 🙂
Brianna says
Comes out perfect everytime !
Emily says
That makes me so happy to hear! Thank you for making it, Brianna 🙂
Amy says
This is the BEST broccoli cheddar soup I have ever made. Thank you for sharing this wonderful recipe!
Chrystal says
I doubled the seasoning and it came out great!
Liliana Groh says
Found this from an Instagram vid. Tried it today for Lent, really really good ! I think I’ll add this to the rotation. Simple and easy to make for a quick meal.
Ricardo Adrián Martínez Galarza says
Thank you so much for sharing this recipe. It tastes really good! I spread some butter on the bread after heating it, delicious.