This 30-minute broccoli cheddar soup recipe is the ULTIMATE comfort food! It's rich, creamy, super cheesy, and loaded with tender veggies.
Broccoli cheddar soup is one of Jack’s favorite foods. Ask him about the version at Panera Bread, and he’ll go on and on about its creamy texture and rich, tangy, cheesy flavor. He never expected me to develop a broccoli cheddar soup recipe at home (unless you count this vegan twist), but with the holidays right around the corner, I thought it would be fun to surprise him with one.
So, on a gray, chilly day last weekend, when we were both craving comfort food, I finally made him this broccoli cheddar soup recipe. As we sat down with our steaming bowls, I waited anxiously to see what he’d think. I shouldn’t have worried. He took one taste and declared, “This recipe is even better than Panera’s broccoli cheddar soup!” A few minutes later, he was already heading back for seconds. I hope you love this recipe too!
Broccoli Cheddar Soup Recipe Ingredients
Here’s what you’ll need to make this broccoli cheddar soup recipe:
- Broccoli, of course! Cut it into small, bite-sized pieces so that you get some in every spoonful of soup.
- Onion and garlic – They add savory depth of flavor.
- Butter and flour – They create a roux that thickens the soup.
- Milk – It perfects the soup’s creamy texture. Whole milk is traditional in broccoli cheese soup, and it works great here, but I often use unsweetened almond milk instead, and it works nicely too. The soup is a tad less thick, but it’s still delicious!
- Vegetable broth – Use store-bought, or make your own.
- Carrot – You can finely chop it or julienne it. I personally like to julienne it because the shredded carrots remind me of grated cheese, and I think they give the soup a fun, extra-cheesy look.
- Dijon mustard – It adds tangy, peppery depth of flavor.
- Cheddar cheese – It wouldn’t be broccoli cheddar soup without it! Sharp cheddar cheese is my fave, but feel free to opt for a mild cheddar if your prefer.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
So creamy! So cheesy! Who wants a bowl?
Broccoli Cheese Soup Recipe Tips
- Grate the cheese yourself. Pre-shredded cheese is often coated in anti-caking agents that can prevent the cheese from melting into a lusciously creamy soup. To ensure that your broccoli cheddar soup has the best smooth and creamy texture, buy a block of cheese and grate it yourself.
- Whisk continuously when you add the flour and milk. At first, whisking prevents the flour from burning on the bottom of the pot with the butter. Once you add the milk, it evenly disperses the flour and butter in the liquid, thickening the soup and preventing lumps from forming.
- Go low and slow. When you add the cheese to the soup, make sure that the pot is over very low heat. If the heat is too high, the cheese won’t incorporate into the soup, giving it a thin, gloopy texture. I also recommend adding a little at a time and stirring well between additions.
- Reheat it on the stove. Leftovers will keep in an airtight container in the fridge for up to 3 days. To reheat them, you’ll once again need to go low and slow. Skip the microwave, and warm the soup on the stovetop instead. Place it in a saucepan over medium-low heat, and stir occasionally until heated through. Reheated this way, the soup should stay thick and creamy. If you try to rush the process and crank up the heat, the soup will separate. Trust me, I learned the hard way!
Broccoli Cheddar Soup Serving Suggestions
Make this broccoli cheese soup a meal by serving it with good crusty bread or a heap of homemade croutons. If you’re looking for something more to serve with it, I recommend a simple veggie side dish like one of these:
- Sautéed Green Beans
- Green Bean Salad
- Sautéed Brussels Sprouts
- Oven Roasted Potatoes
- Simple Green Salad
- Sautéed Kale
Enjoy!
More Favorite Soup Recipes
If you love this broccoli cheddar soup, try one of these delicious soup recipes next:
- Vegan Broccoli Soup
- Corn Chowder
- Creamy Potato Soup
- White Bean Soup
- Potato Leek Soup
- Butternut Squash Soup
- Minestrone Soup
- Or any of these 35 Best Soup Recipes!
Broccoli Cheddar Soup
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- ½ teaspoon sea salt
- Freshly ground black pepper
- 3 garlic cloves, chopped
- ¼ cup all-purpose flour
- 2 cups whole milk or unsweetened almond milk
- 2 cups vegetable broth
- 3 cups chopped broccoli florets
- 1 large carrot, julienned or finely chopped
- ½ teaspoon Dijon mustard
- 8 ounces shredded cheddar cheese, about 2 heaping cups
- Homemade croutons, for serving, optional
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, salt, and several grinds of pepper and cook, stirring, for 5 minutes, or until softened. Stir in the garlic and cook for another minute, then sprinkle in the flour and whisk continuously for 1 to 2 minutes, or until the flour turns golden. Slowly pour in the milk, whisking continuously.
- Add the broth, broccoli, carrot, and mustard and stir to combine. Simmer for 15 to 20 minutes, or until the broccoli is tender.
- Gradually add the cheese, stirring after each addition, until all the cheese is melted and the soup is creamy. Season to taste and serve with croutons, if desired.
I enjoyed this soup. I added a zucchini and topped with chives. I used better than bullion for broth, so no salt added. Easy recipe!
Hi Francia, I’m so glad you loved it!
Any idea on how I can thicken it up some
My daughter has been asking for me to make a broccoli soup and this did not disappoint! She loved it, we all loved it. Quick weeknight meal and so flavourful. This recipe is getting added to my stack of trusted, favourite, go-to soup recipes. Thanks!
We made this for dinner tonight. The flavour was really nice, but the soup split a bit, with the cheese not becoming incorporated. Maybe we chose the wrong cheese?
I read in the notes or comments (not sure) that you should grate the cheese from the block rather than using pre-shredded because it can cause separation. Hope that helps.
1. Would the broccoli cheddar soup reheat well in a crock pot if I make it ahead?
2. Have you doubled this recipe? Curious if it doubles easily or if better to make single batches?
Thanks!
Hi Rene, yep, it reheats well (I wouldn’t freeze it), it should double just fine.
Easy to follow, using simple ingredients, quick cooking, super for a weeknight meal. Added potato & also blended a bit of the soup before adding cheese, really delicious!
Hi Adrienne, I’m so glad you enjoyed it!
I have made broccoli cheddar soup from many different recipes. Yours is a hands down winner. So delicious! Didn’t change a thing other than lightly immersion blending it.
Hi Peggy, I’m so glad you loved it!
Hi hi!! Omg love this recipe it’s my first time trying it and just wow!! I did substitute the Dijon mustard for mustard powder since that’s all I had lol plus I added loads of cheese which made it even creamier.
Hi Joselyn, I’m so glad you loved the soup!
This recipe is fantastic! We made quick work of the entire pot and I didn’t even have any leftover to freeze. So easy, too. Will definitely make again
Hi Katie, I’m so glad you loved it!
My kids, who are notoriously unhappy at dinner, ask for this meal ALL THE TIME. They love broccoli as a direct result of this soup. Sometimes I combine this recipe and the vegan broccoli soup and roast some of the broccoli for crunch. Thank you for an easy dinner and a peaceful house (for 7 minutes while they eat).
Hi Michelle, I’m so glad they’ve loved the broccoli so much! 🙂
I was disappointed with this recipe. I made it exactly as instructed above. However, there’s no flavor and it’s quite runny. I thought for sure it would’ve been creamier and had flavor.
I used heavy cream instead of milk and found it to become so much creamier and thicker but it was very bland. I also added more cheese and Italian seasoning and I think that did the trick
Delicious & better than Panera. I had to use chicken broth (my veggie expired a year ago, OOPS) and at the end, before putting in the cheese, I put about half in the blender for a few spins. Put back on the stove and added the cheese & about another tsp of salt & a little pepper. #keeper
Hi Libby, I’m so glad you loved it!
We love broccoli cheddar soup so much that we have a pot of it every month of the year. We have tried a handful of recipes but this one is the best yet. I prepared it as written and it turned out so good that my kids were licking the remnants from their bowls. 5 Stars.
Hi David, thank you so much for this comment! I’m so glad the soup was a hit.
I honestly think it was good
This soup is marvellous
Veganised with oat milk, vegan cheese and vegan butter. Works so well and trust takes even better the next day
Highly recommend this soup 🥣
I’m so glad you loved the recipe! Thanks for sharing your vegan substitutions too.
This was a terrific recipe! It was silky and savory and filling. The changes I made were: used chicken broth, added a cup of cubed potatoes in the last 8 minutes of cooking. I also used a combo of olive oil and butter. So happy to add this to my repertoire!
Hi Naomi, I’m so glad you loved the soup!
I made this receipe and tripled the garlic and added lots of fresh chopped ginger. It added a nice kick to it and both ingredients are good for you.
Great idea! Glad you enjoyed the soup.
I added bacon 😉😂
This recipe is fairly easy, delicious and well worth all the prep you have to do. Is definitely worth it. 30 35 minutes cooking time for a delicious creamy cheesy broccoli soup
SO delicious! I added a bit more stock too thin it out. Next time – I’ll make a double batch. Amazing!
This soup is delicious, but am I the only one who could never get it on the table in 35 minute?
Ten minute prep time is supposed to include assembling ingredients, chopping/juliening three different veggies, grating I/2 pins of cheese?
That said, it’s worth the time it really takes.