This will be the best broccoli cheese soup recipe you’ve tasted and will quickly become one of your go-to recipes! It comes together pretty quickly in one pot and is full of fresh flavor. If you love Panera’s version, then you will definitely love this more flavorful version!
You’ll love how this broccoli cheddar soup uses simple, everyday ingredients that you might already have in your kitchen. It is so hearty and rich, as it’s loaded with broccoli and cheese. Even your kids will be licking their bowls clean with this easy soup recipe. Serve this soup with some delicious bread like my homemade baguette recipe, dinner rolls, or sourdough bread, and watch everyone devour every last bite! If you want to try more easy soup recipes, then try my potato soup recipe, cauliflower soup recipe, or cream of mushroom soup recipe.
What You Need to Make This Recipe
Carrots — carrots add sweetness to the broccoli cheddar soup. If you want to cut down on the prep time, you can buy carrots already cut into thin matchsticks at the grocery store.
Flour — you don’t need anything fancy to make a roux! You only need all-purpose flour to help create the base of the soup.
Broth — you can use chicken broth or vegetable broth. A flavorful broth adds depth of flavor to the soup that water does not.
Half and half — stirring in half and half makes the overall soup more rich and creamy. If you’d like it richer, you can use heavy cream.
Broccoli — this recipe uses only the broccoli florets, so you can purchase just broccoli heads or save the stalk for another recipe, such as coleslaw. While fresh broccoli is preferred, you can substitute with frozen broccoli in a pinch. Thaw it before adding it to the soup.
Cheese — sharp cheddar cheese adds the best cheesy flavor and creamy texture to the soup.
How to Make Broccoli Cheese Soup
1. In a large Dutch oven, melt butter over medium heat. Add the onion, carrots, ½ teaspoon salt, and pepper. Cook, stirring occasionally, until softened. Add the garlic and cook, stirring often.
2. Add the flour and cook, stirring constantly.
3. Gradually whisk in the broth, breaking up any lumps.
4. Stir in the half-and-half. Increase the heat to medium-high and bring to a simmer, stirring occasionally. Once thickened, reduce the heat to low.
5. Stir in the broccoli, mustard powder, paprika, and remaining ½ teaspoon salt. Cover, and cook at a low simmer until the broccoli is tender, about 15 minutes.
6. Stir in the shredded cheese a handful at a time until smooth. Taste, and add more salt, if desired. Serve immediately topped with additional cheddar, if desired.
Pro Tips for Making This Recipe
- Make sure you add the shredded cheese in batches. Stirring between each handful of cheese added to the creamy soup will help prevent clumping, and makes sure you evenly distribute the cheese throughout the soup.
- Once the cheese has melted, avoid continuing to cook, as this can cause the cheese to separate or become grainy.
- If you’d like a smoother soup, you can blend a portion of the soup with an immersion blender.
- For best results do not use pre-shredded cheese can contain additives that might affect the texture of the soup. Grating the cheese yourself ensures you end up with a smoother and creamier consistency.
- Make sure to chop the broccoli into small bite-sized florets, if they’re left too large, they won’t be tender from the cooking time.
Frequently Asked Questions
Once the soup has cooled, transfer the soup to an airtight container and store it in the fridge for up to 4 days.
When reheating this homemade broccoli cheddar soup recipe, you want to be careful not to bring the soup to a rapid boil as it may cause the texture to change. Simmering it low and slow on the stove until the soup is heated through is ideal.
Unfortunately, due to the dairy in this soup, it’s not very freezer-friendly.
If you love this recipe try these out!
If you’ve tried this Broccoli Cheese Soup recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Broccoli Cheese Soup
Video
Equipment
- Large pot or Dutch oven
- Whisk
Ingredients
- 3 tablespoons unsalted butter
- 1 cup chopped yellow onion
- 2 carrots peeled and chopped into small pieces
- 4 cloves minced garlic
- 1 teaspoon kosher salt divided
- ½ teaspoon ground black pepper
- 3 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth (960ml)
- 2 cups half and half (480ml)
- 1 teaspoon dry mustard powder
- ½ teaspoon paprika (optional)
- 1 head broccoli florets cut into bite-size pieces
- 8 ounces sharp cheddar cheese shredded (227g)
Instructions
- In a large Dutch oven, melt the butter over medium heat.
- Add the onion, carrots, ½ teaspoon salt, and pepper. Cook, stirring occasionally until softened, about 5 minutes. Add the garlic and cook, stirring often, for 2 minutes.
- Add the flour and cook, stirring constantly, for 2 minutes.
- Gradually whisk in the broth, breaking up any lumps. Stir in the half-and-half.
- Increase the heat to medium-high and bring to a simmer, stirring occasionally. Once thickened, reduce the heat to low.
- Stir in the broccoli, mustard powder, paprika, and remaining ½ teaspoon salt. Cover, and cook at a low simmer until the broccoli is tender, about 15 minutes.
- Stir in the shredded cheddar a handful at a time until smooth. Taste, and add more salt, if desired. Serve immediately topped with additional cheddar, if desired.
Notes
- Make sure you add the shredded cheese in batches. Stirring between each handful of cheese added to the soup will help prevent clumping, and makes sure you evenly distribute the cheese throughout the soup.
- Once the cheese has melted, avoid continuing to cook, as this can cause the cheese to separate or become grainy.
- If you’d like a smoother soup, you can blend a portion of the soup.
- Pre-shredded cheese can contain additives that might affect the texture of the soup. Grating the cheese yourself ensures you end up with a smoother and creamier consistency.
- Make sure to chop the broccoli into small bite-sized florets, if they’re left too large, they won’t be tender from the cooking time.
