Creamy 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!
Soup is an essential winter meal and when it comes to picking our absolute favorite soup, this cheddar cheese 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.
What you will Need to Make Broccoli Cheddar Soup
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 and stems are 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: Make sure to freshly grate your cheese. we use an 8oz block of mild or medium cheddar cheese. You can also use 2 cups of pre-grated cheddar cheese but it won’t be as good because of the fillers placed in the 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).
HOW TO MAKE PANERA BROCCOLI CHEDDAR SOUP
Making this delicious broccoli cheddar soup is so easy! To begin, Cook down the onion and butter in a large heavy-duty pan for about 4 minutes or until the onions are slightly golden.
Next, saute the garlic for just a few seconds or until fragrant then whisk in the flour. Be sure the flour is cooked down and has turned into a golden color. Add in the chicken chicken stock, and seasoning and whisk to combine. At this point taste and adjust to your liken. Some people like to add a pinch of nutmeg, mustard, or Italian seasoning.
Lastly, stir in the shredded carrots and broccoli florets. Simmer for 15 minutes then stir in your half & half or heavy cream and a good amount of freshly grated cheddar cheese and you are done!
The result is a super creamy soup packed with flavor and texture. Serve with toasted bread and enjoy this delicious soup any time of the year!
If you enjoyed this broccoli cheese soup, check out my full line of delicious soups next!
How to Make Broccoli Cheddar Soup Video
@gimme.delicious 🥦 Creamy 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! ➡️ Full recipe + macros at gimmedelicious.com or link in bio! Ingredients ▢ 4 tablespoons butter ▢ 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. #gimmedelicious #broccolisoup #recipes #dinnerideas #dinner #souptok ♬ Love Letter – Cavendish Music
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30 Minute Broccoli Cheddar Soup
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
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
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 or souper cubes. To reheat, thaw completely then warm on low heat to prevent curdling.
That recipe was soooo simple, but delicious!!! My husband loved it.
This recipe was pretty easy and came out good. I’m not a huge fan of super creamy soups, so I tweaked it a little. I eyeballed the broccoli florets, so I might have used too much, which led to me needing to add 2 and 1/2 cups of chicken broth to make sure there was enough liquid to boil the veggies. I decided to throw this in my Vitamix before I returned it to the pot, and added a cup and a half of half and half. I also only used 6oz of cheese. For me personally, I think it turned out great.
The soup came out awesome and it’s really good
Thank you
My 93 yr. Mom really liked it,I did not have carrots, I also omitted the flour, came out GREAT,VERY TASTY.
Great recipe! Everyone loved it!
Excellent! Followed recipe exactly and indeed, it was better than Panera!
Once.you got.the recipe loaded…put.your phone.on airplane mode
Yummy! I used a Qt of stock and half whole milk and half heavy cream. Next time I’d add a little more onion, carrot and brocolli.
For those who have made it with whole milk or 2%, does it actually taste good? I really, really don’t want to use light cream or fat free light cream. What about non dairy milk like oat? I have that in my fridge.
I can’t tell what year or month this recipe or comments were published, but I made it tonight (November 2022) and it is SOOOOO good! Use organic grass-fed 2% milk and Tillamok cheddar. It’s for a friend who has cancer and requested milk, but if it were for me I would use unsweetened full-fat soy milk, my preference for non-dairy savory recipes. You could even try it totally vegan with Follow Your Heart cheddar, which I think would be the best brand for this recipe. That’s my two cents!
WOW. I usually hate broccoli cheddar soup. Made this for my husband in bread bowls because he was feeling under the weather. Between him, me, and the kids we were scraping the bowl for more. Delicious! Made it as written with fresh broccoli and got compliments from all.
Hands down the best recipe for broccoli cheddar soup. Thank you!
This recipe was amazing. I added 1 extra cup of stock and topped it with home-made croutons. DELICIOUS! There was non leftover. Ate it all. Whole family loved it. ❤️
Delicious! Thank you!
I make this a lot. Typically I use a combination of evaporated and whole milk and it is so smooth. Tonight I used cauliflower in place of the broccoli. Delicious. I did partially cook the cauliflower ahead of time. I always add a little mustard and a few sprinkles of Parmesan for added sharpness. It is so good.
Not sure why there are a few complaints about this lacking flavour, as it turned out excellent. However, I changed it a bit and made double the amount so we have enough to feed about 8 people. The key things are to use FRESH ground pepper and Himalayan salt or some type of salt with extra flavor… not that cheap mass produced table salt.
For chicken broth use the Organic Chicken Base Better Than Bouillon. This stuff is made from chickens and is the best you will buy, we used this in a restaurant that I worked in. Just boil your 1 Quart of water (32 oz) and add 4 teaspoons of the Better Than Bouillon base to the hot water and use a hand whisk so that it dissolves well.
Full stick of butter
2 whole medium onion chopped/diced
2 ounces of minced garlic
8 tablespoon AP flour (I use the King Arthur Flour Unbleached All-Purpose/ don’t use that bleached trash)
4 cups low sodium chicken stock
2 tsp Himalayan Salt
1 tsp fresh black pepper
1 tsp of Hungarian Paprika
3 large heads, cut into small pieces
1 large carrot grated
4 cups (1-quart container) half & half (I use fat-free because otherwise, this soup will be EXTREMELY fattening)
12 oz block sharp cheddar cheese (buy a whole block and just cut into like 20 cubes so it melts better)
This is how I make it and dang is it good. My 10-year-old son wanted Broccoli Cheddar Soup and I was not going to get that can stuff, because as we all know, that stuff is completely loaded in salt… and fresh is always best.
Anyways, this is my second time making it and this is how I made it. I shared some with a neighbor and she LOVED IT….
Best thing is to make this soup along with fresh sourdough bread that you just baked about 1 hour ago. A bowl of this soup with Sourdough bread is divine!!!!
Amazing! And so easy! I live overseas and was craving this soup. I was skeptical of how it would turn out because I’m partial to Panera Bread’s. This was spot on, so easy to make, and hit the spot. I added a little more onions and garlic based on some comments, but even if you felt it needed more at the end, you could season with onion and garlic powder if need be. Other recipes say to add the milk /cream early on which would curdle or separate. This recipe has the correct order and works seamlessly. This will be a regular in our household now! Thank you so much!
Not impressed. I followed the recipe to a T. If I make it again I would add a lot more onions & garlic. It does not have a lot of flavor even with more cheese.
You did gimmedeliciuos. This was so good. Thank you.
This recipe was very good, my husband scarfed it down and complimented me on the soup. I added a bit of provolone and a good dose of Cajun seasoning
It was excellent
Excellent recipe and can be made very quickly.
Very good recipe. I doubled it, added the carrots with the onions and let them soften, added plenty of salt and pepper, and used nutmeg. I did use sharp cheddar and half and half. Definitely a keeper.
I didn’t cook the broccoli long enough, my fault, but the flavor lacked something. Needed more zing.
Agree 100%
The base recipe is good, but I’m one of those cook with your heart kinda people, I add more onion and more garlic, also I add ginger powder, extra on all the listed spices, slap ya momma seasoning, a tiny dash of chili powder, a dash of clove, and just a splash of soy sauce. I also use sharp cheddar and I’m telling yall my family can’t get enough. Better than Perera 100%.
I was really impressed with how easy the recipe was to follow and how easy the ingredients were to get together. If I made this again I would probably add a little more broth and less cheese but honestly the soup came out silky, flavorful and delicious! I have no real complaints !!!!
Waaaay too much salt in the original recipe, it’s overwhelming. I made this a second time without adding the extra salt and it turned out wonderful!
Love this recipe! I used paprika instead of nutmeg. I added two slices of provolone and parmesan. Closest tasting recipe to Panera bread.
It turned out to be yummy.. my son loved it
Not 4 servings as it says up the top. I had to at least triple liquid and then use cornflour to thicken to get enough for 5 small bowls. Yummy though. Kids liked it, but would have liked it smooth. I was too lazy to blend it.
Served with some parmesan toasts.
Delicious! I followed recipe to a T and it turned out very well!
Yum!!
This was delicious! Made exactly as written. I had a 2# bag of pre washed and trimmed broccoli, so I made one batch tonight. To use the rest of the broccoli I started the recipe cooking the onions ten added the broccoli and carrots and 1 cup of chicken broth. I cooked for 8 minutes. At this point I am going to freeze the mixture. When ready to make the soup I’ll make the roux, add the additional 1cup of broth and 2 cups of half and half and cook for about 5 minutes, then add the broccoli vegetable mixture and cook for another 5 minutes and add the salt and spices. Then I’ll blend with stick blender and, off heat, add the cheese. I think it should work.
followed this recipe pretty much “to a ‘t’ “, but the cheese seemed to curdle, rather than melt into the soup, smoothly… is the cheese supposed to curdle??? anyone else have that issue? thanks.
Your cheese probably broke. Next time when you add the cheese do it a little at a time and make sure your soup is off burner or on low. Temp below 150 f. If soup is too hot it causes the cheese to separate 🙂
In addition to adding cheese while burner is off. Do not cut corners and by any preshredded cheeses they have an anti clumping agent which also causes that.
Cheese curdles when it gets cooked in too hot and or too quickly
Did your cheese have enough fat in it ? If you followed the recipe to a T it should have came out pretty smooth and silky . Good luck next time!
This was so good and easy! I didn’t have carrots and I used GF AP flour, and vegetable broth and decided to add potatoes to help make it more filling and it came out great! My picky family loved it! Plus I added some diced ham as a garnish. Lol
I love the ham garnish. Hahhaa
I made this soup very much it was very good very quick easy to make. I did keto-friendly with one cup of half and half and 1 cup of heavy cream though. Negativity I wish you had a barcode that you can scam because I keep track of my calories on my phone.
Made this today. Yummy but a tad bland. I jazzes do it up a bit by adding a pinch of cayenne….just like I do with mac n cheese. That did the trick!
Tastes EXACTLY like the Panera soup! Don’t be nervous when the onion, broccoli, carrots and stock are cooking. I kept thinking how is this going to turn into a soup?! Trust the process. It looks like a small amount of liquid but you’ll be adding heavy cream/milk later so don’t worry! It turned out so yummy. Thank you for the recipe!
How can I thicken the broccoli soup without adding flour ?
Cornstarch
Potato flakes
oh, goodness, i just bought some smoked paprika awhile back, and didn’t think to add a pinch! thanks for that suggestion!
This looks decadent and delicious as an occasional splurge, but seriously, how can you call this “healthy” with a straight face? At 28g of SATURATED fat per bowl (45g of regular old fat), this is so very far from healthy it’s laughable. Yes, there are some healthy elements, but that’s like calling mocha almond fudge ice cream healthy because almonds are good for you. Maybe consider removing that labeling?
You are way behind on nutritional science, hon. Fat is not unhealthy and saturated fats don’t mean what you think they mean. Do some research, you’re embarrassing yourself.
ummm…..someone i know was very proud to have lost 80 pounds going “keto”, but when she had a heart attack, she found out her cholesterol numbers were through the roof!
“Keto” isn’t eating a bunch of fat. It’s eating low carbs. Sorry to hear about your friend and I hope they have since recovered, however this is also why diets in general should be consulted/monitored.
My husband is the one usually cooking but I saw this recipe and was eager to try it. Having everything prepped in the beginning before starting is really helpful (I don’t alway do that, not sure if everyone does either) since the recipe moves pretty quick. I’ve made it 4 times already! I added a bit of smoked paprika and It goes so well! The first time I made it we added more broth to cover the broccoli and carrots and the soup came out more watery but still tasted great. The rest of the times I added just the two cups and even though it didn’t cover the veggies they cooked well and the soup came out thick the way I like it!!
This is the best broccoli cheddar soup I’ve ever tried and so easy to make. I did add a little extra stock and my kids don’t like onions so I used onion powder instead.
Made this tonight. I don’t usually follow recipes but I did with this one. It was delicious.
Comes out yummy, but I doubled the recipe and had to add more stock as it wasn’t enough to add all my brocoli and carrots. Feeding a bigger family so I needed more to make. It isn’t as thick but still just as yummy.
Amazing!! Somehow didn’t have nutmeg, but paprika worked just fine. Delicious, fast and easy. Second time, used romanesco & broccoli. Also used the stems, sautéed with onion and celery/carrot mix before adding broth. Outstanding!!
Loved it. I used a little less butter. I used gluten free flour. I used the entire 32 oz of vegetable broth. It came out great. Used the Braun stick just a bit to thicken but left lots of broccoli pieces. The broccoli was from our garden.
I made this recipe for dinner tonight & it was so delicious. Everyone enjoyed it with fresh Cuban bread.
Tastes amazing and so easy to make!
Great recipe, but add more chicken stock. Otherwise, it comes out more like a thick stew than a soup. 🙂
Tastes just like Panera’s, but better! Truly one of the best soups I’ve ever made. The prep takes a bit of time, but once you have everything chopped the soup comes together very quickly. Doesn’t need to simmer for hours like most other soups.
This is my go-to on a cold day! I’ve made it several times now. Even the pickiest eaters in the house LOVE this soup. My step dad says it’s the best soup he’s ever had!
You can be generous with the broccoli and it turns out just fine. I always use half/half for the cream, nutmeg, and shred a Tillamook cheese block. Thank you for the recipe 🙂
Overall this was very good! I did have to add 4 cups of vegetable stock instead of two. Now I will be honest, I did not measure out the broccoli and carrots so I most likely added more than what the recipe called for 🙂 but adding the extra vegetable stock did the trick! It was extremely good!
This was absolutely delicious and so easy. Yum!
I’ve made this creamy soup several times as written.. This is delicious and as good or better than Panera’s..
Easy and delicious! I added a little more broccoli, otherwise, followed the recipe.
If you can read, and follow directions, you will have the best soup of your life! It’s so creamy and decadent and well balanced. I did add celery (2 stalks chopped) at the same time as the onions and skipped carrots only because I was out. Man, this recipe is amazing and I whipped it up in half and hour then had to stop myself from standing over the stove and eating from the pot…
My family loves meat with each meal so I pan seared a ham steak and served sliced ham on the side. My husband chopped up his pieces and put it in the soup. Delicious!!
My family also has to have meat. This soup definitely doesn’t need it , but thry are carnivores!!! I only had deli ham so i added a little to each of their bowls. Such a great soup!!!
I followed this exactly and it was fabulous.
Just tried this soup today and was so easy and delicious! I myself added a bit more of cheddar cheese for the flavor and to make it a bit creamier, would reccommend to people who are learning how to cook
Absolutely delicious 🤤 and true to timing this was quick and superb!
Made this for the first time. Followed the directions almost to the tee (added chopped celery) but doubled the receipe…. it was EXCELLENT!!! Huge hit with my family! I will definitely be making this again!!!!
This was so delicious!! I will for sure be making this again!!
This was the best recipe for broccoli cheddar soup! The only things it needed were white pepper and some garlic powder. Thanks for sharing!,
Great, as-is! Thanks!
I have made this two times this week because it’s so good and easy to make, thanks!
Absolutely brilliant soup. So tasty. Brought back happy memories visiting America!
I doubled this recipe as is. The only changes I made- I used a splash of white wine to reduce the pn when the broccoli was simmering in the broth. I was nervous about the broth to broccoli ratio but I wouldn’t change it if you like a thick and creamy soup! I also used Pamela’s gluten free all purpose flour blend.
I used heavy whipping cream and Kerrygold sharp cheddar and it was soo delicious and creamy. Whole family and the neighbors loved it!
Absolutely loved this soup! First time made it and couldnt be happier! Adapted the measurements for UK measures and it worked perfectly. Will definitely be doing again! Only question I have is can it be frozen does anyone know?
Great recipe. I doubled it and did have to add some extra cheese. I also took about one cup and blended it. Other than those little changes it is wonderful.
Thank you for this comment. I have a big family and was wondering if it was good to double it. Can’t wait to try it ☺️😋
Hello! Excited to make this. Does this freeze well?
Terrific recipe, family loved it!
This is my go to recipes when I want to make this soup. My mother in law really enjoys it and that’s always a plus in my book 🙂 especially since I’m not the best cook compare to her.
It is fabulous! So easy to make. I love it as is and also when I add diced ham to it. Making it now for a church function.
I don’t usually comment and usually think the reviews are true ? But I have to say this was one of the easiest recipes and followed to the end , all I can say it was FABULOUS!!!and I will be making it again and will recommend it to mr friends and family.
I made this today, and it was delicious. Thanks for the recipe 🙂
Soooo looking forward to making this recipe! Need it to serve more though, so do I just double everything?
Exactly! Enjoy 🙂
Fresh or frozen broccoli?
Fresh is much better!
It said either. If frozen use 12 Oz bag
I’m on a low carb diet. Do you think it would be okay to leave out the flour?
You can go ahead and use almond flour or xanthan gum. For the xanthan gum, you would use just a pinch as it absorbs much more moisture than regular flour.
Would the almond flour be the same measurement as AP flour?
Wow!! This is the best! I haven’t made broccoli soup before so this was my first time. I will make it again. I did add extra vegetable stock to mine only because there was not enough liquid to cook the broccoli and carrots. This is easy and awesome!!
I realized I did not give it any stars….fixing that now. 🙂 Deserves 5 stars!
Thank you!! <3
Absolutely delicious!!! I fixed it tonight for first time. We will be eating this all winter! Thank you for sharing. Loved it!!!
So happy to hear you enjoyed the soup, Marsha! 🙂
This soup was so good I’m leaving my first ever recipe review! So this was excellent recipe, of course there’s a but…I added two extra cups of water, omitted the salt because I used regular chicken broth and I used my immersion blender to make it less chunky. I didn’t cut my broccoli small enough. I always would recommend prepping all ingredients before you start cooking. Sooo yummy! Thank you! I’ll definitely make this easy soup again!
Oh wow thank you, Joyce!! <3
This was an absolute disaster. I’m sure some of that was user error but it just went from bad to worse. It was chunky (needs about half the flour or double the liquid) and has ZERO flavor. I had to keep adding salt until eventually it was beyond repair. I’m sure that part was my fault but I hate I had to even get to that point. Chef beware!
This is probably the first negative comment I’ve ever received on this recipe! Not sure why it did not work out for you but the flavor might have been diluted when you continued to add more liquid. Hope it works out for you next time. Thanks for stopping by 🙂
Even though I totally messed this up, it still turned out pretty yummy! I had grated both the carrots and the cheddar cheese, and when it was time to put the broccoli and carrots in, I accidentally put the cheese in because they looked the same! I was concerned about the cheese boiling, so I didn’t keep the veggies simmered for the full 15 minutes–maybe only 6 minutes. Despite the veggies not being thoroughly cooked, and the cheese being put in too early, it was still good. Next time, I’ll forgo the added salt or buy low-sodium chicken stock because it was pretty salty. And I also feel it could use one extra carrot. Otherwise, great recipe!
I make this almost every week 🤣 it comes out perfect everytime! Even my kids love it!
This is the best cream of broccoli soup that I’ve ever had. I was searching for a new recipe to replace one that I’ve used for years. I finally found it.
Recipe needs about 50% more liquid for that much flour or it’s never even going to boil, it’ll just turn into a dumpling, but besides that it’s good.
I agree needs Way more liquid than my flower I also strained my room once I added the water because it was so unbalanced this recipe is really good it just needs to be edited if you know how to cook you editing the recipe should be no problem it taste great
You strained your room?
Haha. Just playing
This was amazing! I have never made broccoli cheddar soup before but WOW! I did add one additional cup of chicken broth. Thank you!
The whole family loved it. I used 1c heavy cream and 1c whole milk and it turned out a little thin so I think next time I’ll use only heavy cream since I like my soup thick. Other then that perfect and really easy to make.
I made this today. Used both nutmeg and paprika. Added about a half cup of white wine. Had no carrots so just added more broccoli.
It was wonderful.
Thank you for such a great base recipe.
Can I substitute vegetable broth with water?
If you want to, sure. However you will lose that base flavor the broth provides.
Yes, that works!
Absolutely delicious soup! Followed the recipe as-is (aside from doubling the batch) and LOVED it! Made for a late Sunday lunch and my family have it 5 stars! Thank you 🙂
I’m a fairly good home cook. I’ve made Broccoli Cheese soup many different ways BUT this recipe is now my go to Broccoli Cheese soup recipe. I’ve always puréed it and I’ve discovered that I prefer it in blended. It’s a forgiving recipe. I had an odd small sweet potato and diced that up with the carrots and broccoli. 😋
This recipe gave me the base way to make the soup. But ofcourse I pizazzed it with my own seasonings. Thank you
Delicious! I used sharp cheddar, vegetable broth, nutmeg, and added a bit of mustard powder. I also used a whole onion. My only suggestion is that if you used chopped carrot, you will need to cook longer before that is done. So next time, I will grate that. And I plan to try subbing part swiss cheese next time. (Have always done that for broccoli quiche.)
Great soup recipe. Easy and anyone can add delete and make it their own. I followed the recipe snd found to be perfect for us. Happy cooking everyone!
I had been craving broccoli cheddar soup for at least a week, but had never made it myself. I found this recipe, and holy cow! It was fantastic!! After reading comments, I added about 1 extra cup of chicken stock and about 4 extra ounces of (extra sharp) cheese but otherwise followed it as written (maybe some extra broccoli)….and YUM!!
Delicious! I made this tonight after having a broccoli cheddar soup craving and I chose this recipe and I am so glad I did! I’ll be having leftovers for lunch tomorrow! Thank you for sharing!
Thanks for the wonderful feedback!
My 18 year old granddaughter requested I make a broccoli cheddar soup and I chose your recipe. She loved it. Said it was better than Panera. I had to try it even though I m doing weight watchers. Great and easy recipe. Thanks for the recipe.
Happy to hear that!
Delicious soup way better than Panera bread. I do buy the bread bowls and put this soup in it amazing a must try.
this was soooo good. I did use half and half and some 2% and a little less cheese. Hey we all do our little things but this was so good.
Oh my god. Hands down one of the best soups I’ve made to date! Was a HUGE hit with my mom and sister and they demanded I print this one to make again and again! So easy to make too, and takes no time! Thank you for the recipe, this one is a long time keeper!
So Happy to hear that, Samantha 🙂
I’m not a fan of cooked onion, would I be able to add it in raw or completely leave it out?
onion powder to give it the flavor you need
You can leave it out if you’d like 🙂
Smokey remix.
I finely diced about 4oz of bacon and rendered it down over med-low heat until there were a few tbsps of visible liquid fat. Then (after separating the solids), I used the rendered fat to sauté the aromatics and make the roux. I added the bacon solids back with the other veggies.
I also subbed smoked paprika and swapped half my cheddar (4oz) for smoked gruyere. Fantastic!
This is a great recipe and tastes exactly like Panera bread but wayyy better. I make my own veggie broth to control for sodium so pairing this with a salad (usually copycat Fuji apple), I don’t feel even the slightest bit guilty about digging into a bowl. Highly recommend sticking to the recipe and giving it a try. Thanks for posting!
My husband said “can we have this soup on a routine basis?” He never says that.
Amazing! We are soup lovers, and this is now on our regular rotation. We used 3 cups of homemade broth, and I don’t know how this recipe would have worked without the extra cup; there was just enough liquid to keep the veggies submerged. I used smoked paprika and doubled the amount, and then I added a half a bottle of some stout beer. Before adding the heavy cream and cheese, I used an immersion blender to make it a smooth consistency. I used a little extra cheese, butter, and garlic, too. We used Walmart’s Great Value brand shredded Triple Cheddar. Next time, I am planning to add some chipotle chili powder for a little kick and some more smoky flavor.
This was good! Had to double the broth… 2 cups is nowhere near enough. Even the 4 cups was barely enough. But everything else was spot on!
Loved this soup. Made a couple of substitutions: used 2% milk, extra sharp cheddar, replaced chicken broth with vegetable broth and omitted garlic (not a fan of garlic). Was so delicious. Loved some of your reviewers suggestions. Next time we will try adding 1 stalk diced celery, 1 Tbsp. nutritional yeast 1/2 tsp dry mustard and a dash of cayenne. Thanks for the great recipe and your reviewers great suggestions.
This broccoli cheddar soup was super delicious!
Fixed this for my parents. They loved it. When the conversation stops and all you hear is spoons hitting bowls…it’s gooooood.
Thanks for sharing.
OMG! Delicious!! Just had this for supper with salmon sandwiches on fresh, homemade buns. Perfect meal. I left the cheese out cuz one family member cant eat it. Thosebwho wanted cheese, grated it over the hot bowl. Amazing.
Way too fatty with the flour, butter, and tons of cream and cheese. No wonder we are so obese these days. Substitute with a potato, cashews, and nutritional yeast to make it a little more healthy.
It’s called broccoli CHEDDAR soup! Obviously, there’s going to be lots of cheese and will be fatty. It’s not a potato/cashew/nutritional yeast soup. Give me a break.
Right on, Mike!
Good grief life is too short! I feel bad for you.
A great recipe! My family loved it and this will be our go to from now on. I did add a bit of chopped celery, and I like a bit of bite from cayenne and dry mustard, but otherwise, perfect!!! Oh yes, and be sure to use extra sharp cheese.
Extra sharp all the way!
Before I start making this should mix in the flour with a little chicken broth so it does not come out clumpy?
I didn’t and it was not lumpy at all.