Broccoli Cheddar Soup – Creamy, Cheesy, and Family-Favorite Cozy Comfort

Few things say comfort like a steaming bowl of Broccoli Cheddar Soup. Velvety, rich, and packed with tender broccoli florets, this beloved classic balances creamy cheese goodness with just enough veggies to make you feel wholesome while indulging.

Inspired by the iconic Panera version, this soup is hearty enough to stand alone but also perfect served in a crusty bread bowl or with a side of warm, buttered rolls. Even picky eaters (yes, even those who claim they “don’t like broccoli”) tend to devour this one.

This easy one-pot recipe uses simple ingredients and comes together in under an hour. It’s ideal for chilly evenings, weekend lunches, or meal prep for the week.

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Ingredients Overview

Each ingredient in Broccoli Cheddar Soup plays a key role in creating that signature creamy texture and savory depth of flavor.

Broccoli

Fresh or frozen broccoli works, chopped into bite-sized florets.

Why it works: Broccoli adds body, fiber, and nutrition while softening beautifully into the creamy base.

Cheddar Cheese

Sharp cheddar is best—it melts beautifully and gives bold cheesy flavor.

Tip: Always use freshly grated cheese for the smoothest results. Pre-shredded cheese contains anti-caking agents that affect texture.

Carrots

Julienned or grated, carrots bring natural sweetness and color contrast.

Onion & Garlic

The flavor base—onions and garlic are gently sautéed to add depth and aroma.

Butter

Used to sauté the aromatics and build the roux (a flour-butter mixture that thickens the soup).

All-Purpose Flour

Combines with butter to create a roux and give the soup a creamy body.

Milk & Heavy Cream

Creates the creamy texture. Use whole milk for richness or a 2:1 ratio of milk to cream for balance.

Dairy-free swap: Use oat or almond milk and coconut cream for a plant-based version.

Chicken or Vegetable Broth

The liquid base of the soup. Vegetable broth makes it vegetarian-friendly.

Nutmeg (Optional)

A pinch of nutmeg adds warmth and enhances the cheese flavor without standing out.

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Step-by-Step Instructions

This is a one-pot soup that’s easy to make and totally crave-worthy. Here’s how to do it:

1. Sauté Aromatics

In a large pot or Dutch oven, melt:

• 4 tbsp butter

Add:

• 1 small yellow onion, finely diced

• 2 cloves garlic, minced

Sauté over medium heat until soft and translucent, about 4–5 minutes.

2. Make the Roux

Whisk in:

• ¼ cup all-purpose flour

Cook, whisking constantly, for 1–2 minutes until lightly golden. This removes the raw flour taste.

3. Add Liquids

Slowly whisk in:

• 2 cups whole milk

• 1 cup heavy cream

Whisk until smooth. Then add:

• 3 cups chicken or vegetable broth

Bring to a gentle simmer.

4. Add Veggies

Stir in:

• 3 cups chopped broccoli florets

• 1 cup shredded carrots

Simmer uncovered for 15–20 minutes, until the broccoli is tender.

5. Blend (Optional)

For a smoother texture, use an immersion blender to partially puree the soup in the pot. You can also transfer half to a blender and blend briefly, then return to the pot.

Tip: Leave some chunks for texture, or blend fully for ultra-creamy results.

6. Add Cheese

Lower the heat and slowly stir in:

• 2 cups freshly grated sharp cheddar cheese

Stir until melted and smooth. Season with:

• Salt and pepper to taste

• Optional: pinch of nutmeg

Let simmer gently for 5 more minutes to meld flavors. Do not boil after adding cheese—it may cause separation.

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Tips, Variations, and Substitutions

Tips for Perfect Soup:

• Use fresh cheese. Pre-shredded cheese won’t melt smoothly.

• Don’t boil after adding cheese. Keep it low and slow to avoid curdling.

• Chop broccoli small if you’re not blending—it makes it easier to eat and softens quickly.

Variations:

• Add protein: Stir in shredded rotisserie chicken or cooked bacon for a heartier soup.

• Low-carb/keto version: Skip the flour and thicken with a bit of xanthan gum or cream cheese.

• Spicy twist: Add a dash of cayenne or diced jalapeño for heat.

Substitutions:

• Dairy-free: Use plant-based butter, oat milk, and vegan cheddar.

• Gluten-free: Use a gluten-free flour blend or cornstarch slurry to thicken.

• Vegetarian: Use vegetable broth and vegetarian cheese.

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Serving Ideas & Occasions

Broccoli Cheddar Soup is comforting, crowd-pleasing, and versatile enough for many meal occasions.

Serve With:

• Sourdough bread bowl (a classic!)

• Toasted garlic bread or soft dinner rolls

• Simple green salad with vinaigrette

• Grilled cheese sandwich for the ultimate cheesy combo

Great For:

• Cozy weeknight dinners

• Lunch meal prep (stores well in fridge)

• Potlucks or soup swaps

• After-school snacks for kids

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Nutritional & Health Notes

This soup is rich but can easily be adjusted for dietary needs:

• High in calcium and vitamin C thanks to cheese and broccoli.

• Good source of fiber when using fresh veggies.

• Can be made lighter by using low-fat milk and cutting back on cheese or cream.

Healthier Tips:

• Use low-fat milk or Greek yogurt to reduce fat.

• Add extra vegetables like zucchini or cauliflower to stretch nutrition.

• Use reduced-fat cheese for a lighter version.

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Frequently Asked Questions (FAQs)

1. Can I make this soup ahead of time?

Yes. Broccoli Cheddar Soup keeps well in the fridge for 3–4 days. Reheat gently on the stove—avoid boiling once the cheese is added.

2. Can I freeze it?

Yes, but with caution. Creamy soups can separate. Let cool fully, freeze in airtight containers, and stir well while reheating over low heat.

3. Do I need to blend the soup?

Not necessarily. Blending gives a smoother texture, but you can skip it if you prefer chunks of broccoli and carrot.

4. What cheese works best?

Sharp cheddar is classic. You can mix in Monterey Jack or even Gruyère for extra creaminess. Always grate it fresh for best meltability.

5. Can I use frozen broccoli?

Yes. Add frozen broccoli directly to the simmering soup and adjust the cook time slightly (no need to thaw).

6. How can I make this soup vegetarian?

Use vegetable broth and ensure your cheese is labeled vegetarian (some use animal rennet).

7. Why did my soup separate?

This usually happens when the soup is overheated after cheese is added. Always lower the heat and avoid boiling once the cheese is stirred in.

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