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    Home > Soups > Easy Broccoli Cheddar Soup

    Easy Broccoli Cheddar Soup

    Last updated November 26, 2021. Originally posted January 10, 2020 By Jyothi Rajesh 20 Comments

    Recipe Video Print
    Broccoli and cheddar soup served in white bowl with text overlay
    broccoli and cheddar soup in white bowl with text overlay
    broccoli and cheddar soup in white bowl with text overlay
    broccoli cheddar soup in bowl with text
    Broccoli and cheddar soup served in white bowl with text overlay

    This easy broccoli cheddar soup is thick, creamy, cheesy and loaded with flavors. It’s better-than-panera-bread-soup. Don’t forget warm crusty bread to dunk in this filling, comforting and hearty soup.

    panera copycat broccoli cheddar soup in white bowl crusty bread on side

    This is Panera Bread copycat broccoli and cheddar cheese soup recipe that can be easily created at the comfort of your home. The flavors might be slightly different from Panera Bread but that’s the beauty of this recipe. It’s very versatile and you can enhance the flavors the way you like.

    If you like to add a bit of kick to the cheesy soup, add paprika or cayenne pepper. If you don’t like sharp cheddar taste, substitute with light cheddar. This soup is low-carb, takes under 30 minutes to prepare. So why hop on to your car every time you crave for this cheesy, gooey soup. Simply make it at home.

    What is that you crave to have during colder months? Is it warm bowl of soup? Something cheesy in it? And maybe veggies added to it for nutrition?

    That is exactly what this broccoli cheddar soup recipe is. Broccoli and carrots for the nutrition, sharp cheddar cheese (and Parmesan- which is optional) for flavors. A bowl of warm broccoli and cheddar soup and warm crusty bread to dunk into this cheesy goodness. HEAVEN!

    panera copycat broccoli cheddar soup in white bowl crusty bread on side

    Usually Panera’s broccoli and cheese soup is served in bread bowl. Definitely serve it in bread bowl if you have. But it’s equally good served in normal soup bowl.

    We use roux to make thick creamy soup. Flour added to melted butter, cooked with stock and half n half until it’s consistency is thick. If you do not want to add flour to your soup and want to make it gluten free, you can use potatoes. Broccoli cheddar potato soup when blitzed gives you thick consistency soup just like the way you would want without the addition of flour.

    Today we are making broccoli and cheddar soup recipe on stove top. You can follow the steps to make instant pot broccoli cheddar soup too.

    spooning broccoli cheddar soup from soup pot

    Ingredients For Broccoli Cheese Soup Recipe

    Broccoli Heads – 2 large heads, chopped fine

    Carrots – chopped into small pieces or grated (chop into chunks if you plan on blending the soup)

    Sharp Cheddar Cheese – Cheese adds flavors and body to the soup. Best with sharp cheddar, yellow or white sharp cheddar can be used.

    Parmesan Cheese (Optional) – Commonly Parmesan cheese isn’t used in broccoli cheddar soup, but adding little freshly grated Parmesan enhances the flavor and taste of this soup. You can’t deny cheddar and Parmesan cheese combination as one delicious combo.

    Butter – Onions, garlic will be sautéed in butter. Flour is cooked in butter.

    Yellow Onions – sauté onions in butter. Don’t skip onions.

    Garlic – Garlic is cooked in butter before adding flour.

    All Purpose Flour– For the roux. Cooking flour in butter and then whisked with stock and half n half to get thick consistency to the soup.

    Chicken Stock (or Vegetable Stock or Water) – Chicken stocks again gives wonderful flavor to the soup. You can use water instead.

    Half n Half – For creamier, rich taste, half n half is used in the recipe.

    Pepper– Very important to season the soup. Don’t skip pepper.

    Mustard Powder– Ground mustard powder or classic mustard sauce can be used.

    Paprika (Optional) – I like little kick added to my soup.

    Cayenne Pepper (Optional)– A combination of paprika and cayenne pepper adds wonderful kick to the soup. Adding these spices is optional. Use it only if you want like kick in your soup. Skip it otherwise.

    NOTE : I did not add any salt to the soup. As cheddar cheese, parmesan (which is naturally salty enough) and chicken stock together has enough salt in it. This seasoned broccoli and cheddar soup enough.

    Add salt only towards the end after you taste test the soup. If needed add to taste.

    ingredients for broccoli and cheddar soup spread on white board

    How To Make Broccoli Cheddar Cheese

    In a soup pot, melt butter.

    In melted butter saute diced yellow onions and minced garlic. Saute for 2 minutes until onions begins to sweat.

    cooking onion and garlic in butter in cast iron pot

    To make roux (to thicken the soup) add all-purpose flour(for gluten free option use gluten-free all purpose flour). Using a whisk, mix flour in butter and cook on low flame for about 2 minutes. Do not stop whisking.

    cooking flour in butter to make roux
    cooking flour in butter to make roux

    Pour chicken stock gradually while whisking flour and cooking it.

    adding chicken stock to cook roux

    Add the half n half as well. Continue to whisk and cook for 2 to 3 minutes.

    adding half n half to cook roux

    Add in diced carrots and finely chopped broccoli. Use grated carrots and chop broccoli fine if you don’t want to blend this soup and if you like to leave it chunky.

    broccoli and diced carrots added to soup pot

    Add in all the spice powders. Freshly ground pepper, ground mustard, cayenne pepper, paprika and nutmeg(I skipped nutmeg) to the soup pot. Mix well until combined.

    spice powders cooking in the soup pot

    Cover soup pot with lid and let it simmer for 15 minutes on low flame until broccoli and carrots are cooked and tender.

    cooking broccoli cheddar soup with closed lid
    making broccoli cheddar soup recipe

    If you want to have smooth creamy soup, blend it with immersion blender. Skip blending if you like chunky soup.

    hand blender blending broccoli cheddar soup

    Blend soup. If you liked smooth creamy soup, blend for few extra seconds. Or you want to leave some chunks do not blend all the way.

    Turn off flame. Add cheese in 3-4 parts.

    Parmesan cheese and grated cheddar cheese added to pot of hot broccoli and cheddar soup
    cheesy broccoli cheddar soup

    Cook’s Tip : Make sure heat is off before you start adding cheese to the soup and stir until all cheese melts. Add the next portion of cheese only after the first batch of cheese is completely melted. This will prevent cheese turning grainy.

    Parmesan cheese and grated cheddar cheese added to pot of hot broccoli and cheddar soup
    cheesy broccoli and cheddar soup

    Once all cheese is added to soup pot and it’s melted, serve immediately hot in bread bowl and in regular soup bowl with crusty bread to dunk.

    Garnish with steamed broccoli florets and extra cheddar cheese on top before serving.

    How To Make This Vegan Broccoli Cheddar Soup

    If you want to make vegan broccoli cheddar soup, substitute chicken stock with vegetable stock or water. Use olive oil in place of butter. Leave out half and half. And for cheese – soak raw cashews overnight, and then blend it with nutritional yeast, water and little lemon juice.

    How To Store Broccoli Cheese Soup

    Though this cheese soup is BEST when served fresh immediately, it can be made and stored for few days in fridge.

    Once you make the soup, allow it to cool completely. Then store in air tight containers covered tightly for about 3 to 4 days in fridge.

    Refrigerated soup may sometimes separate due to diary products added to it. You can reheat it with constant stirring and it will come together. Or simply blend it to make it smooth.

    holding broccoli cheddar soup in white bowl crusty bread on side

    Can I Freeze Broccoli And Cheddar Soup

    Yes you can but you’ll need to tweak the recipe little bit. The diary products in the recipe once frozen will separate and when reheated it will turn grainy. Do not add half n half to the recipe if you plan of freezing. Also if you notice soup has split once reheated, don’t worry i

    Don’t worry it won’t taste bad. You can fix it by blending the soup for few seconds. It will turn smooth and creamy.

    How To Thicken Broccoli Cheddar Soup

    Without Flour – If you want to naturally thicken soup without adding flour you can simply puree or blend the soup. The cheese, half n half cream will add thickness to the soup. Add more cheese if you like to thicken it even more.

    Alternatively add few pieces of potatoes to the soup and cook it well. Potatoes will thicken the soup. Blending this soup will potatoes in it will make it super thick and rich.

    With Flour – Simply follow this recipe. The recipe uses flour to thicken. And if you want to make it gluten-free use gluten-free all-purpose flour or use starch thickener like arrowroot powder or corn starch.

    dunking crusty bread in broccoli cheddar soup

    Tips For Making Broccoli Cheddar Soup

    • Chop vegetables fine to help turn veggies tender fast. It’s also easy to eat the soup with finely chopped vegetables.
    • Do not add salt to the soup at the beginning of cooking. Cheese and stock will have enough salt. Taste and add salt only if necessary at the end. Else you’ll end up with salty soup.
    • Pureeing soup is completely your choice. There are 3 ways to serve this soup –
    • Serve it chunky consistency with vegetables cooked to tender and left as it is in the soup.
    • Blend soup using immersion blender until it smooth and creamy.
    • Or blend half quantity of soup into smooth texture and leave the other half chunky without blending. You’ll have soup that is creamy and has chunky bits to bite into.
    • For best results use fresh vegetables instead of frozen veggies.
    • To prevent grainy soup, use freshly grated cheese instead of pre-grated cheese which more likely has fillers and preservative. Also do not add cheese while soup is boiling on stove. Turn off heat and stir in half full of cheese at t time, stirring until cheese melts. Add next portion of cheese only after all added cheese is melted.
    • To get thick, rich tasting soup use half n half cream or heavy cream. I wouldn’t recommend milk if you are after rich soup.
    • Adding paprika and cayenne pepper is optional, but highly recommended. It adds heat to the soup which goes so well with the heaviness and rich taste.

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    panera copycat broccoli cheddar soup in white bowl crusty bread on side

    Easy Broccoli Cheddar Soup

    This easy broccoli cheddar soup is thick, creamy, cheesy and loaded with flavors. It’s better-than-panera-bread-soup. Don’t forget warm crusty bread to dunk into this filling, comforting and hearty soup.
    5 from 7 votes
    Print Pin Rate
    Course: soups
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Servings: 5 servings
    Calories: 467kcal
    Author: Jyothi Rajesh

    Ingredients

    • 2 heads of broccoli florets chopped into small pieces
    • 2 carrots diced fine or grated
    • 1 tablespoon butter
    • 1 yellow onion diced
    • 4 garlic cloves minced
    • ¼ cup all-purpose flour
    • 2 cups chicken stock or vegetable stock
    • 1 ½ cups half n half cream
    • 1 ½ teaspoon pepper
    • 2 teaspoon mustard powder
    • 1 teaspoon paprika
    • 1 teaspoon cayenne pepper
    • ¼ teaspoon nutmeg powder I skipped
    • ¼ cup Parmesan cheese freshly grated
    • 2 cups sharp cheddar cheese freshly grated

    To Serve

    • Warm crusty bread to serve

    Instructions

    • In a soup pot, melt butter.
    • In melted butter saute diced yellow onions and minced garlic. Saute for 2 minutes until onions begins to sweat.
    • To make roux (to thicken the soup) add all-purpose flour(for gluten free option use gluten-free all purpose flour). Using a whisk, mix flour in butter and cook on low flame for about 2 minutes. Do not stop whisking.
    • Pour chicken stock gradually while whisking flour and cooking it.
    • Add the half n half as well. Continue to whisk and cook for 3 to 3 minutes.
    • Add in diced carrots and finely chopped broccoli. Use grated carrots and chop broccoli fine if you don’t want to blend this soup and if you like to leave it chunky.
    • Add in all the spice powders. Freshly ground pepper, ground mustard, cayenne pepper, paprika and nutmeg(I skipped nutmeg) to the soup pot. Mix well until combined.
    • Cover soup pot with lid and let it simmer for 15 minutes on low flame until broccoli and carrots are cooked and tender.
    • If you want to have smooth creamy soup, blend it with immersion blender. Skip blending if you like chunky soup.
    • Blend soup. If you liked smooth creamy soup, blend for few extra seconds. Or you want to leave some chunks do not blend all the way.
    • Turn off flame. Add cheese in 3-4 parts.
    • Cook’s Tip : Make sure heat is off before you start adding cheese to the soup and stir until all cheese melts. Add the next portion of cheese only after the first batch of cheese is completely melted. This will prevent cheese turning grainy.
    • Once all cheese is added to soup pot and it’s melted, serve immediately hot in bread bowl and in regular soup bowl with crusty bread to dunk.
    • Garnish with steamed broccoli florets and extra cheddar cheese on top before serving.

    Video

    Notes

    1. Chop vegetables fine to help turn veggies tender fast. It’s also easy to eat the soup with finely chopped vegetables.
    2. Do not add salt to the soup at the beginning of cooking. Cheese and stock will have enough salt. Taste and add salt only if necessary at the end. Else you’ll end up with salty soup.
    3. Pureeing soup is completely your choice. There are 3 ways to serve this soup –
    Serve it chunky consistency with vegetables cooked to tender and left as it is in the soup.
    Blend soup using immersion blender until it smooth and creamy.
    Or blend half quantity of soup into smooth texture and leave the other half chunky without blending. You’ll have soup that is creamy and has chunky bits to bite into.
    1. For best results use fresh vegetables instead of frozen veggies.
    2. To prevent grainy soup, use freshly grated cheese instead of pre-grated cheese which more likely has fillers and preservative. Also do not add cheese while soup is boiling on stove. Turn off heat and stir in half full of cheese at t time, stirring until cheese melts. Add next portion of cheese only after all added cheese is melted.
    3. To get thick, rich tasting soup use half n half cream or heavy cream. I wouldn’t recommend milk if you are after rich soup.
    4. Adding paprika and cayenne pepper is optional, but highly recommended. It adds heat to the soup which goes so well with the heaviness and rich taste.
    Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.
    Nutrition values mentioned below are for one large bowl serving.

    Nutrition

    Calories: 467kcal | Carbohydrates: 34g | Protein: 26g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 81mg | Sodium: 627mg | Potassium: 1153mg | Fiber: 8g | Sugar: 8g | Vitamin A: 6704IU | Vitamin C: 222mg | Calcium: 601mg | Iron: 3mg
    DID YOU MAKE THIS RECIPE?I love to see your creations. Tag me on instagram @CurryTrail or tag #CurryTrail!
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    Reader Interactions

    Comments

    1. jACQUELINE

      November 25, 2021 at 11:40 pm

      How much butter?

      Reply
      • Jyothi Rajesh

        November 26, 2021 at 7:58 am

        So sorry that I missed mentioning the amount, updated recipe now. I used 1 tablespoon butter.

        Reply
    2. Mary Bostow

      March 02, 2020 at 11:48 pm

      I love that you added Parmesan Cheese to the soup, I think it’s under used when making soup. It looks delicious!

      Reply
      • Jyothi Rajesh

        March 04, 2020 at 4:14 pm

        Yes Parmesan soup adds a dimension to the soup along with enhancing the taste. Glad you liked it

        Reply
    3. Debbie

      March 02, 2020 at 8:59 am

      5 stars
      I made this broccoli and cheddar soup for dinner and it was wonderful . So creamy and comforting on a cool night. The bonus is the super simple ingredients and it is easy to make . Great recipe!!

      Reply
      • Jyothi Rajesh

        March 02, 2020 at 1:57 pm

        Glad you liked the recipe, thank you for trying

        Reply
    4. Daniela

      March 02, 2020 at 8:39 am

      Love a good cheddar broccoli soup and this one sounds so delicious! Really appreciate all your in process shots on here too :)!

      Reply
      • Jyothi Rajesh

        March 02, 2020 at 1:57 pm

        Glad you liked it

        Reply
    5. Shannon

      March 02, 2020 at 4:15 am

      5 stars
      This soup is awesome! Love how easy it is to make, definitely love all the cheese, and your suggestion of a little added spice just really makes it extra delicious.

      Reply
      • Jyothi Rajesh

        March 02, 2020 at 1:59 pm

        Glad you liked it Shannon

        Reply
    6. Tara

      March 02, 2020 at 3:50 am

      5 stars
      I actually dip garlic bread or french bread into this soup. The flavors are to die for and work well together.

      Reply
      • Jyothi Rajesh

        March 02, 2020 at 2:00 pm

        Thank you Tara

        Reply
    7. Natalie

      March 01, 2020 at 11:43 pm

      5 stars
      What a lovely delicious and healthy soup. It’s perfectly creamy and I bet my family will just love this. Can’t wait to give it a try.

      Reply
      • Jyothi Rajesh

        March 02, 2020 at 2:01 pm

        Hope you try it and enjoy

        Reply
    8. Amanda

      March 01, 2020 at 10:12 pm

      5 stars
      I just love this broccoli-cheddar soup! It’s so perfectly creamy, and everyone always loves it. This is definitely part of our regular rotation now.

      Reply
      • Jyothi Rajesh

        March 02, 2020 at 2:03 pm

        Thank you Amanda

        Reply
    9. Paige

      March 01, 2020 at 8:29 am

      5 stars
      Yum does this look GOOOOD. I love the fresh broccoli on the top too..really sounds like a soup my family would like to try.

      Reply
      • Jyothi Rajesh

        March 01, 2020 at 11:41 am

        Thank you Paige

        Reply
    10. Veena Azmanov

      February 28, 2020 at 8:17 pm

      5 stars
      I am drooling. This looks yum and creamy and delicious. Perfect Dinner option.

      Reply
      • Jyothi Rajesh

        February 28, 2020 at 9:45 pm

        Thank you Veena

        Reply

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    I'm Jyothi. This is my creative space where I share my stories on my culinary adventures. You will find a variety of recipes from across the world. Read more...
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