There’s something almost magical about a bowl of broccoli cheddar soup. Maybe it’s the way the creamy cheddar clings to tender broccoli, or how the aroma alone makes you feel wrapped in a warm blanket. I’ll admit, I used to think the best version lived in a Panera cup. But one rainy afternoon, I decided to recreate it from scratch in my own kitchen—and the result blew every restaurant version out of the water.
This recipe isn’t just a copycat. It’s an upgrade. Rich, velvety, full of flavor, and surprisingly quick to make, it checks every comfort-food box without requiring hours at the stove. Whether you’re cooking for a crowd or cozying up solo, this broccoli cheddar soup will hit the spot in all the right ways.
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Why You’ll Love This Recipe
- Ready in 30 Minutes: This soup delivers big comfort without the long wait. Perfect for weeknights or last-minute cravings.
- Creamy and Cheesy: Every spoonful is rich with sharp cheddar and velvety texture that rivals any restaurant version.
- Loaded with Real Veggies: Fresh broccoli and carrots bring a wholesome balance to the indulgence, so you feel satisfied, not heavy.
- Panera-Inspired, But Better: Skip the takeout. This version hits the same nostalgic notes with more flavor and fewer additives.
- Easily Customizable: Dairy-free? Gluten-sensitive? No problem. You can swap the milk or flour and still get a dreamy, delicious result.
Ingredients You'll Need
- Unsalted Butter – Creates a rich base and helps form the roux for thickening.
- Yellow Onion – Adds a sweet, savory depth that builds flavor right from the start.
- Garlic Cloves – Aromatic and sharp, garlic gives the soup a comforting backbone.
- All-Purpose Flour – Combines with the butter to thicken the soup into that perfect creamy consistency.
- Whole Milk or Unsweetened Almond Milk – Whole milk brings extra creaminess, while almond milk keeps it light and dairy-optional.
- Vegetable Broth – Delivers savory depth without overpowering the cheese and veggies.
- Fresh Broccoli Florets – The star of the show. Chop into bite-sized pieces for perfect texture in every bite.
- Carrot – Julienne or finely chop for subtle sweetness and a pop of color.
- Dijon Mustard – Adds just enough tang to enhance the sharp cheddar and cut through the richness.
- Sharp Cheddar Cheese – Grate it fresh for the smoothest melt and boldest cheesy flavor.
- Salt and Freshly Ground Black Pepper – Essential for seasoning and balancing the flavors.
- Homemade Croutons (Optional) – For a crunchy, golden topping that soaks up just the right amount of soup.
How to Make Broccoli Cheddar Soup
Step 1: Sauté the Aromatics
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, a pinch of salt, and several turns of freshly ground pepper. Cook until the onion is soft and fragrant, about 5 minutes. Stir in the garlic and cook for one more minute.
Step 2: Build the Roux
Sprinkle the flour over the onion and garlic mixture. Whisk continuously for 1 to 2 minutes, just until the flour turns a light golden color. This step helps thicken the soup later.
Step 3: Add the Liquids
Slowly pour in the milk, whisking constantly to avoid lumps. Once smooth, stir in the vegetable broth to create the soup base.
Step 4: Toss in the Veggies
Add the chopped broccoli, julienned carrot, and Dijon mustard. Stir everything together and let it simmer for 15 to 20 minutes. The soup should thicken slightly, and the broccoli should be fork-tender.
Step 5: Melt in the Cheese
Turn the heat to low. Gradually add the shredded cheddar cheese in handfuls, stirring between each addition. Let it melt slowly into the soup to keep the texture creamy.
Step 6: Taste and Serve
Adjust seasoning with salt and pepper. Ladle into bowls and top with homemade croutons if desired.
Pro Tips from My Kitchen
✓ Grate the cheese yourself – Pre-shredded cheese often comes coated with additives that prevent smooth melting. For the creamiest texture, always use freshly grated sharp cheddar.
✓ Keep the heat low when adding cheese – Cheese can break and turn gritty if the soup is too hot. Lower the heat to a gentle simmer before stirring it in. Add it slowly, letting each handful melt fully before the next.
✓ Whisk early and often – When adding the flour and milk, whisk constantly. This step keeps the soup smooth and lump-free while building a rich base.
✓ Cut broccoli small – Smaller florets cook faster and give you that perfect bite of cheese-coated broccoli in every spoonful.
✓ Reheat gently – Avoid microwaving leftovers at full power. Instead, reheat the soup on the stove over medium-low heat. Stir often to keep the texture creamy.
Frequently Asked Questions about Broccoli Cheddar Soup
Yes, but with care. Dairy-based soups can separate after freezing. Let the soup cool completely, then store it in airtight containers. When reheating, do it slowly on the stovetop while stirring often. The texture may shift slightly, but the flavor holds up well.
Sharp cheddar is ideal. It brings bold flavor and melts beautifully. Mild cheddar is an option if you prefer a softer taste. Avoid super-aged or crumbly cheeses, which can lead to grainy results.
Absolutely. Swap the all-purpose flour for a 1:1 gluten-free flour blend. Everything else in the recipe is naturally gluten-free.
It already is. Just make sure your vegetable broth doesn’t contain any hidden animal-based flavorings. This soup is hearty enough to satisfy without meat.
Yes, if you prefer a velvety smooth texture. Use an immersion blender right in the pot or carefully transfer to a countertop blender. You can also blend just half for a balance of creaminess and texture.
Broccoli Cheddar Soup Recipe
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion chopped
- ½ teaspoon sea salt
- freshly ground black pepper to taste
- 3 cloves garlic chopped
- ¼ cup all-purpose flour
- 2 cups whole milk or unsweetened almond milk
- 2 cups vegetable broth
- 3 cups broccoli florets chopped
- 1 large carrot julienned or finely chopped
- ½ teaspoon Dijon mustard
- 8 ounces cheddar cheese shredded, about 2 heaping cups
- homemade croutons for serving, optional
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, a pinch of salt, and several turns of freshly ground pepper. Cook until the onion is soft and fragrant, about 5 minutes. Stir in the garlic and cook for one more minute.
- Sprinkle the flour over the onion and garlic mixture. Whisk continuously for 1 to 2 minutes, just until the flour turns a light golden color.
- Slowly pour in the milk, whisking constantly to avoid lumps. Once smooth, stir in the vegetable broth to create the soup base.
- Add the chopped broccoli, julienned carrot, and Dijon mustard. Stir everything together and let it simmer for 15 to 20 minutes until the broccoli is fork-tender and the soup thickens slightly.
- Turn the heat to low. Gradually add the shredded cheddar cheese in handfuls, stirring between each addition. Let it melt slowly into the soup.
- Adjust seasoning with salt and pepper. Ladle into bowls and top with homemade croutons if desired.
Notes
- Grate your own cheese for the smoothest melt.
- Keep the heat low when adding cheese to prevent grittiness.
- Cut broccoli into small pieces for quicker cooking and better texture.
- Reheat gently over low heat, stirring often.
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