Broccoli Cheddar Soup

Broccoli Cheddar Soup is creamy, cheesy, and incredibly delicious, made with sharp cheddar, tender broccoli, and a few seasonings that take it to the next level!

Broccoli Cheddar Soup You Can Make Faster Than a Panera Run!

I still remember the first time I tried Panera’s Broccoli Cheddar Soup. It was love at first bite! Creamy, cheesy, and filled with tender broccoli, it instantly became my go-to comfort food on chilly days. But after one too many trips through the drive-thru, I knew I needed to create my own version at home.

This recipe is my homemade take, and honestly? I think it’s even better than the original. I’ve tested it again and again, tweaking the spices, the cheese, even the way the broccoli is cut. It’s thick, flavorful, and exactly the kind of soup I crave when it’s cold outside. Plus, you can make it in about 30 minutes, way faster than waiting in line.

Prep time: 15 mins Cook time: 40 mins

Total times: 55 mins Servings: 6

This creamy Broccoli Cheddar Soup is easy, all in one pot! Bursting with flavor and made in no time, the secret to its deliciousness is all in the spices!

Ingredients:

7 tablespoons unsalted butter - divided

1 tablespoon olive oil

1 cup finely diced yellow onion

1-1/2 teaspoons minced garlic

3/4 teaspoon paprika

3/4 teaspoon ground mustard

1/8 teaspoon ground cayenne pepper

Salt and pepper

6 tablespoons flour

32 ounces reduced-sodium chicken broth

3 cups half and half

1 bay leaf - optional

6 cups chopped broccoli to bite-size pieces

2 cups shredded carrots

12 ounces freshly shredded extra-sharp Cheddar cheese (3-1/4 cups)

• Hearty buttered bread - optional, or serve in bread bowls

Directions:

• Heat 1 tablespoon butter and olive oil in a large pot over medium heat. Add diced onion and cook, stirring occasionally, until golden (3–5 minutes). Add garlic, paprika, mustard, cayenne, and pepper to taste (I add 1/2 teaspoon). Cook, stirring constantly, for 45 seconds to 1 minute until fragrant.

• Add the remaining 6 tablespoons butter and melt. Whisk in flour and cook for 2 minutes, whisking constantly, until it thickens.

• Gradually whisk in chicken broth. Once combined, slowly add half-and-half, whisking constantly. Reduce heat to medium-low, add bay leaf, and simmer for 15 minutes, whisking occasionally or until nicely thickened.

• While the soup simmers, chop broccoli and shred cheese. Add broccoli and carrots to the soup.

• Let the soup cook on low for 10–15 minutes, or until the broccoli is tender to your liking, stirring occasionally. Blend some of the soup for a smoother texture if desired, or leave it chunky. (I don’t blend it!)

• Turn off the heat. Stir in cheese gradually, a handful at a time, until melted. Taste and adjust seasoning with salt as needed. (I’ll add 1/2 up to 1 teaspoon here!)

• Enjoy immediately in bread bowls or with hearty buttered bread on the side for dipping.

Notes:

Note 1: Half-and-half is a blend of milk and cream, usually found near the milk section in grocery stores.

Vegetarian Option: Use vegetable broth instead of chicken broth.

Storage: leftover soup in the fridge for up to 3 days. Reheat slowly on low to avoid separation. Add a splash of half-and-half or broth if it needs thinning.

Nutrition

Serving: 1serving | Calories: 566kcal | Carbohydrates: 35g | Protein: 24g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 766mg | Potassium: 902mg | Fiber: 4g | Sugar: 13g | Vitamin A: 8850IU| Vitamin C: 84mg | Calcium: 585mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.