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! 
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. 
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!
CAN YOU FREEZE BROCCOLI CHEDDAR SOUP?
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!)
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.
This is delicious!! I’m replacing my other broccoli cheese soup recipe with this one! I added a little thyme, but it was great without it.
Great to hear!
Made this tonight and my family loved it! I did double the broccoli and I added 1/2 cup more each chicken stock and cheddar cheese. Topped with bacon bits. Will keep this recipe
So good!!! I added some chopped up leftover chicken and my family loved it. The only thing that could have made this experience better is removing the annoying pop-up ads from your blog. I almost stopped coming to these blog sites because of the frustrating experience trying to just find the recipe in all the ads.
Polly, if you want to not be annoyed the whole time you’re making a recipe off of a blog, the trick is to click “print recipe” and just follow the recipe on the print page. No need to print, and no annoying ads!
Absolutely. Fantastic. This is the second time I’ve made and I think it’s better. Making it at the house is better than anything I’ve bought. I added a little more more stock but not too much to mess up the roux or the thickness of the soup. I find the half / half gives it a great consistency. It heats up really well. I will say though, I went to Panera and bought a bread bowl. Cause you can just buy a bread bowl and they will cut it for you. Thanks for this recipe.
Omg I made this soup today it is so delicious. You have to prep before hand and get everything ready. The only differences were 1. I peeled the large broccoli stems and simmered them in chicken broth for 20 mins to get soft then puréed them and added them to the soup. I also used an Emerson blender before adding cream and cheddar. So so good.
Is there a way to make this in the crockpot?
So easy. So good. Thank you. Will deff made again.
Quick and easy to make very good I really enjoy it
I made this today. It was delicious. I used frozen broccoli as I have a bunch in my freezer that needs to be used up. I also used 1 cup of heavy cream and 1 cup of 2% milk, as I didnt have half &half. Otherwise I followed the recipe. I’ve only made chicjen soup from scratch but I will be making this more often now. Easy and delicious.
I made this simply wonderful soup two days ago and can’t wait to make it again! It is exactly like Panera’s Brocolli Cheddar soup, only better because it’s made fresh, at home. I read comments first and was glad I used block cheese instead of pre-shredded cheese. The recipe is simple and straightforward, easy for any level cook to master. My husband raved about it and is eager for me to make it again, too. An elegant starter or main entree, this soup is a definite winner!
So glad you and your husband enjoyed the soup, Jeryl!
Tasty, easy to follow recipe. I don’t think I let the flour thicken enough before adding broth, but otherwise a simple and delicious soup!
This was absolutely amazing! I only had 6oz of cheese and it still worked great. I had looked at the comments about powdery cheese so I decided to rinse the shredded cheese and there was no powdery taste! Highly reccomend, just like Panera!!
Tasted great. I cheated by using pre shredded carrots and pre cut broccoli to save time, but I sliced up the cheese off the block myself. I added a little more seasoning with a bit of nutritional yeast since I had no paprika.
Taste was great! Only issue is that it was not a creamy soup. The liquid looked curdled. I made the recipe exactly as indicated. Everything was fresh. Suggestions?
I’m not sure what went wrong but the only thing I can think of is if you used pre-shredded Cheese. Please let me know if you do decide to give it another try!
You can’t let the soup boil after you add the milk or I’ll settle separate
Have to agree. I followed the recipe as noted. And I used the block cheese to shred myself. But it was not a thick creamy soup. Not sure what I did wrong…I’m thinking maybe it had to do when I added the flour. Any suggestions would be appreciated. Plan to make it again.
Did you use milk or cream? milk won’t make a thick soup as opposed to cream so I suggest next time try heavy cream for a super creamy soup!
I can’t get over how good this is with how simple it is. I am a lazy cook so I used a frozen bag of California blend and a half bag of frozen broccoli. I also scooped out all the carrots and cauliflower and pureed them after they were soft. I used a bag of triple cheddar shredded cheese and added shredded chicken. So dang good and so simple!
Very quick, tasty and easy recipe..no grainy issues using pre-shredded cheese..usually grainy comes in if the heat is to high, the excess heat squeezes out the fat from the cheese causing grainy and curdled textures.
This was my first time making it and it was delicious. My husband even got seconds and said it was better than Panera. I added a tiny bit more salt and used packaged cheese and it came out amazing. Will be making this again!
Absolutely delicious! A new family favourite! Easy recipe to follow and common ingredients. I used a shallot instead of an onion and used my immersion blender before I added the whole milk. So tasty it’s on my soup rotation now! Thanks!
This lovely soup reheats beautifully too!
I made this today. It was delicious. I used frozen broccoli as I have a bunch in my freezer that needs to be used up. I also used 1 cup of heavy cream and 1 cup of 2% milk, as I didnt have half &half. Otherwise I followed the recipe. I’ve only made chicjen soup from scratch but I will be making this more often now. Easy and delicious.
I love everything about this and it tastes gooooodddd 🙂
Can you use velveeta block cheese?
Yes, that will work perfectly!
I needed to use up some frozen chopped onions, carrots celery and broccoli, so this fit the bill. I added in nutmeg and nutritional yeast at the end—so good!
So tasty! Doubled the recipe, did 8 oz sharp cheddar & 8 oz cheddar. Wasn’t grainy at all as I shredded it. So delicious and will definitely make again. Thanks!