30 Minute Broccoli Cheddar Soup

Healthy broccoli cheddar soup packed with carrots, broccoli, garlic, and cheese. This creamy velvety soup is much better than Panera’s broccoli cheddar soup and can be made in under 30 minutes for a fraction of the price! 30 Minute Broccoli Cheddar Soup (Better than Panera!)Soup is an essential winter meal and when it comes to picking our absolute favorite soup, this cheddar broccoli soup has earned the #1 spot. It’s a favorite of kids because of it’s creamy texture and cheesy flavor, and loved by parents because it’s secretly loaded with a ton of nutritious veggies.

If you’ve ever had Panera’s broccoli cheddar soup then you will LOVE this soup. It’s almost a copycat version of it except with much more flavor and texture.

The soup is made with an almost caramelized onion and garlic-based and thickened with a roux (butter and flour mixture) then simmered with veggie stock, broccoli, and carrots. At the very end, half & half and freshly grated cheddar cheese are added to give it a velvety smooth texture.

The result is a deliciously rich, thick and creamy broccoli soup that is loaded with the comforting flavors of broccoli and cheddar. 30 Minute Broccoli Cheddar Soup (Better than Panera!)

HOW TO MAKE BROCCOLI CHEDDAR SOUP (BETTER THAN PANERA’S)

To make this delicious cheddar cheese you will only need a handful of ingredients, a large pot, and 30 minutes. Gather all your ingredients and let’s get cooking! 

Broccoli: Fresh broccoli florets along with the stems chopped into small bite-size pieces. A 12oz bag of frozen broccoli will also work. The instructions and cooking time are exactly the same.

Carrots: You will need about 1 cup of grated, finely minced, or julienned carrots. It is about 1 large carrot or 2 small carrots. This ingredient is optional and can be adjusted to your taste preference.

Cheddar: To get the best possible flavor, we like to use an 8oz block of mild or medium cheddar cheese. You can also use 2 cups of pre-grated cheddar cheese.

Half & Half: Half and half will yield a texture that is not too thick or too thin. It can also be replaced with milk for a light soup or heavy cream for keto dieters.

Stock: Veggie or chicken stock will work great and if you don’t have any on hand, replace the stock with water and add a bouillon cube

You will also need a chopped onion, minced garlic, butter, flour, salt pepper and paprika (can be subbed with nutmeg if desired).

Scroll down for the full recipe, video, and nutritional facts. Please don’t forget to rate the recipe below and tag us on Instagram @gimmedelicious

30 Minute Broccoli Cheddar Soup (Better than Panera!)CAN YOU FREEZE BROCCOLI CHEDDAR SOUP?

To refrigerate: Place any leftover soup in airtight containers and refrigerate for up to 3-4 days. Reheat on the stove-top over medium-low heat.

To freeze: Place in freezer-safe zip bags and freeze flat or in freezer-safe containers. To reheat, thaw completely then warm on low heat to prevent curdling.

HOW TO SERVE BROCOLLI CHEDDAR SOUP

This delicious soup is packed full of veggies and texture and can be perfectly eaten stand-alone and will make a filling meal. It can also be served in a bread bowl (like in Panera) or with crusty bread for dipping or topped with croutons! If you’re a meat-eater, you can top it with chopped grilled or shredded chicken or mix them in.
30 Minute Broccoli Cheddar Soup (Better than Panera!)

30 Minute Broccoli Cheddar Soup (Better than Panera!)

Healthy broccoli cheddar soup packed with carrots, broccoli, garlic, and cheese. This creamy velvety soup is much better than Panera's broccoli cheddar soup and can be made in under 30 minutes for a fraction of the price! 
4 from 5 votes
Print Pin Rate
Course: Dinner
Cuisine: American
Keyword: broccoli, cheddar, cheese, Panera, soup
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 people
Calories: 570kcal

Ingredients

  • 4 tablespoons butter ½ stick
  • ½ medium onion chopped
  • 2-3 cloves garlic minced
  • 4 tablespoon AP flour
  • 2 cups low sodium chicken or vegetable stock
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ¼ tsp paprika or ground nutmeg, optional
  • 3 cups broccoli florets or 1 large head, cut into small pieces
  • 1 large carrot grated, julienned or finely chopped
  • 2 cups half & half or milk or light or heavy cream
  • 8 oz block grated cheddar cheese or 2 cups (mild, medium, or sharp )

Instructions

  • Melt butter in a large dutch oven or pot over medium-high heat. Add the onion and cook 3-4 minutes or until softened and light gold. Add the garlic and saute for another minute.
  • Add flour and whisk for 1-2 minutes or until the flour begins to turn golden in color. Pour in the chicken stock, broccoli florets, carrots, and seasoning. Bring to a boil then reduce heat to medium-low and simmer for 15 minutes or until the broccoli and carrots are cooked through.
  • Stir in half & half and cheddar cheese and simmer for another minute. Taste and adjust seasoning if needed.
  • Serve with toasted crusty bread or in a bread bowl if desired.

Video

Nutrition

Serving: 1bowl (1/4th recipe) | Calories: 570kcal | Carbohydrates: 22g | Protein: 21g | Fat: 45g | Saturated Fat: 28g | Cholesterol: 134mg | Sodium: 1225mg | Potassium: 529mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4381IU | Vitamin C: 65mg | Calcium: 603mg | Iron: 2mg

30 Minute Broccoli Cheddar Soup (Better than Panera!) 30 Minute Broccoli Cheddar Soup (Better than Panera!) 30 Minute Broccoli Cheddar Soup (Better than Panera!)

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