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.
Adrianna says
Added a little ground mustard and extra of the other spices but otherwise super tasty and in the rotation
Rebecca says
Easy and delicious. Made this for my sister in law to have in the freezer postpartum!