Classic Broccoli Cheddar Soup That’s Creamy, Cozy, and Better Than Takeout
If you’ve ever found yourself craving that rich, velvety broccoli cheddar soup from your favorite café, you’re not alone. This Classic Broccoli Cheddar Soup recipe brings all the cheesy comfort of the Panera-style favorite straight into your own kitchen—with no drive-thru lines in sight.
This recipe is the real deal. It’s creamy, packed with flavor, and super easy to make on a weeknight. Bonus points: it’s a sneaky way to get everyone to eat their vegetables.
| Serving Size: 4-6 | Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes |
Ingredients
- 4 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream (or substitute half-and-half)
- 3 cups low-sodium chicken or vegetable broth
- 4 cups fresh broccoli florets (cut small)
- 1 cup shredded carrots
- Salt and pepper to taste
- 1/4 teaspoon ground nutmeg (optional but delicious)
- 2 1/2 cups sharp cheddar cheese, freshly shredded
Instructions
Step 1: Sauté the Aromatics
In a large pot or Dutch oven, melt butter over medium heat. Add chopped onion and cook until soft and translucent, about 4–5 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
Step 2: Make the Roux
Sprinkle the flour over the onions and stir to combine. Cook for about 1 minute to eliminate the raw flour taste.
Step 3: Add Liquids
Gradually whisk in the milk and cream, followed by the broth. Keep whisking until smooth. Bring to a simmer and let the mixture thicken slightly, about 5–7 minutes.
Step 4: Add the Veggies
Add the broccoli florets and shredded carrots. Cover and simmer for 15–20 minutes, or until the broccoli is tender and the carrots are soft.
Step 5: Blend (Optional)
For a smoother texture, use an immersion blender to lightly blend part of the soup right in the pot. You can also blend half in a traditional blender, but leave some chunks for texture.
Step 6: Stir in the Cheese
Reduce heat to low. Gradually add in the shredded cheddar cheese, stirring constantly until fully melted and smooth. Add nutmeg, salt, and pepper to taste. Serve warm.
Tips for Making the Best Broccoli Cheddar Soup
- Freshly shred your cheese: Pre-shredded cheese contains anti-caking agents that can make the soup grainy. Shred it fresh for that smooth, melty finish.
- Don’t boil after adding cheese: Once the cheese goes in, lower the heat. Boiling can cause the dairy to separate.
- Cut broccoli small: Small florets cook faster and blend more easily for a creamier soup.
- Use broth, not water: Chicken or veggie broth adds richness and depth that water just can’t match.
Easy Variations
Add protein
Stir in diced cooked chicken or crumbled bacon to make this soup heartier.
Make it vegetarian
Use vegetable broth instead of chicken broth and skip any meat add-ins.
Spice it up
Add a pinch of cayenne pepper or a splash of hot sauce if you like a little heat.
Low-carb version
Skip the flour and use heavy cream only. The cheese and veggies still bring plenty of body.
Vegan twist
Use olive oil instead of butter, unsweetened plant milk, and your favorite dairy-free cheese.
FAQs
Can I use frozen broccoli?
Yes, frozen broccoli works in a pinch. Just thaw it slightly before adding and adjust cooking time as needed.
How long does it keep?
Store leftovers in the fridge for up to 4 days in an airtight container. Reheat gently over low heat.
Can I freeze it?
Technically yes, but creamy soups sometimes separate after freezing. If you plan to freeze, wait to add the cheese until reheating.
What’s the best cheese for this soup?
Sharp cheddar is the classic choice. You can also mix in a little Parmesan or white cheddar for extra flavor.
Can I make it gluten-free?
Absolutely. Use a gluten-free flour blend in place of all-purpose flour.
Related Post: Homemade Chicken Noodle Soup
Final Thoughts
There’s nothing quite like a warm bowl of classic broccoli cheddar soup to make any day feel cozy and comforting. It’s simple, satisfying, and tastes even better than takeout. Serve it with crusty bread or a grilled cheese sandwich for the ultimate comfort meal.
Give this recipe a try the next time you’re craving something creamy and cheesy. Trust me, once you make it from scratch, you’ll never go back to the store-bought version again.