Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes
Servings: 6-8 | Difficulty: Easy
Imagine a bowl of thick, creamy, ultra-cheesy broccoli cheddar soup that rivals your favorite restaurant version—but made right in your own kitchen! This homemade broccoli cheddar soup is loaded with tender broccoli florets, sharp cheddar cheese, and perfectly seasoned with smoky paprika and a hint of cayenne for warmth. Every spoonful delivers rich, velvety comfort that’s even better than Panera’s famous version. The secret? Fresh shredded extra-sharp cheddar cheese, a perfectly seasoned roux base, and just the right amount of half-and-half for incredible creaminess. Whether you’re craving cozy comfort food on a chilly evening, need an impressive yet easy dinner, or want the perfect soup for bread bowl dipping, this recipe delivers every single time. Plus, it comes together in just 40 minutes with simple ingredients you probably already have! Don’t forget to follow us on Pinterest for more delicious recipes!
Table of Contents
Why You’ll Love This Broccoli Cheddar Soup Recipe
This broccoli cheddar soup is absolutely irresistible and incredibly satisfying! It’s wonderfully thick and creamy without being heavy, loaded with fresh broccoli and carrots for texture and nutrition, and the sharp cheddar cheese creates that signature tangy, cheesy flavor everyone craves. The combination of smoked paprika, ground mustard, and a tiny pinch of cayenne adds incredible depth without overwhelming the cheese. Best of all, this soup is ready faster than driving to your favorite restaurant—in just 40 minutes from start to finish! It’s perfect for meal prep, makes excellent leftovers that reheat beautifully, and can easily be customized with add-ins like bacon or chicken.
What You Need for Broccoli Cheddar Soup
Essential Base Ingredients
- 7 tablespoons unsalted butter – divided, creates rich flavor foundation
- 1 tablespoon olive oil – prevents butter from burning
- 1 cup yellow onion – finely diced, adds savory depth
- 1 1/2 teaspoons garlic – minced fresh, for aromatic flavor
- 6 tablespoons all-purpose flour – creates the roux that thickens soup perfectly
Seasonings for Broccoli Cheddar Soup
- 3/4 teaspoon smoked paprika – adds subtle smokiness and gorgeous color
- 3/4 teaspoon ground mustard – enhances cheese flavor beautifully
- 1/8 teaspoon ground cayenne pepper – tiny kick of heat, adjust to taste
- Salt and black pepper – to taste, season generously
- 1 bay leaf – optional, adds herbal depth while simmering
Soup Base and Vegetables
- 4 cups (32 ounces) chicken broth – reduced-sodium recommended, vegetable broth works too
- 3 cups half-and-half – creates silky, creamy texture without being too heavy
- 6 cups broccoli florets – chopped to bite-size pieces for quick cooking
- 2 cups shredded carrots – adds sweetness, color, and nutrition
- 12 ounces extra-sharp cheddar cheese – freshly shredded (about 3 1/4 cups), never use pre-shredded
For Serving
- Crusty bread or bread bowls – for dipping and serving
- Extra cheddar cheese – for garnish if desired
- Crispy bacon bits – optional topping for extra flavor
Best Broccoli Cheddar Soup (Better Than Panera!)
Equipment
- Large Dutch oven or heavy-bottomed pot
- Whisk
- Cutting board and knife
- Cheese grater
- Ladle
Ingredients
For the Soup Base
- 7 tablespoons unsalted butter divided – 1 tablespoon for onions, 6 for roux
- 1 tablespoon olive oil prevents butter from burning
- 1 cup yellow onion finely diced (about 1 medium onion)
- 1 1/2 teaspoons garlic minced fresh (about 3 cloves)
- 6 tablespoons all-purpose flour creates the roux for thickness
Seasonings
- 3/4 teaspoon smoked paprika regular paprika works too
- 3/4 teaspoon ground mustard enhances cheese flavor
- 1/8 teaspoon ground cayenne pepper adjust to taste for heat level
- 1 bay leaf optional, for depth
- salt and black pepper to taste, season generously
Liquids and Vegetables
- 4 cups (32 ounces) chicken broth reduced-sodium recommended, vegetable broth works
- 3 cups half-and-half creates creamy texture, whole milk is lighter alternative
- 6 cups broccoli florets chopped to bite-size pieces (about 2 medium heads)
- 2 cups shredded carrots about 3 medium carrots, adds sweetness and color
- 12 ounces (3 1/4 cups) extra-sharp cheddar cheese freshly shredded, never use pre-shredded
For Serving
- crusty bread or bread bowls for serving and dipping
- crispy bacon bits optional garnish
Instructions
- Heat 1 tablespoon butter and olive oil in a large Dutch oven over medium heat. Add diced onion and cook, stirring occasionally, for 3-5 minutes until golden and softened.
- Add minced garlic, smoked paprika, ground mustard, cayenne pepper, and 1/2 teaspoon black pepper. Cook for 45 seconds to 1 minute, stirring constantly, until fragrant.
- Add remaining 6 tablespoons butter and let melt completely. Whisk in flour and cook for 2 minutes, whisking constantly, until mixture thickens and turns golden.
- Gradually whisk in chicken broth, adding slowly to prevent lumps. Once smooth, slowly add half-and-half, whisking constantly.
- Add bay leaf if using. Reduce heat to medium-low and simmer for 15 minutes, whisking occasionally, until soup thickens nicely and coats the back of a spoon.
- While soup simmers, chop broccoli into bite-size florets and freshly shred the cheddar cheese.
- Add broccoli florets and shredded carrots to the soup. Cook on low heat for 10-15 minutes, stirring occasionally, until broccoli is tender but still has slight bite.
- Turn off heat completely. Remove bay leaf. Gradually stir in freshly shredded cheddar cheese, adding a handful at a time and stirring until each addition melts before adding more.
- Taste and adjust seasoning with salt as needed (usually 1/2 to 1 teaspoon). Add more black pepper if desired.
- Serve immediately in bread bowls or regular bowls with crusty bread for dipping. Garnish with extra cheese or bacon bits if desired.
Notes
How to Make Broccoli Cheddar Soup (Step-by-Step)
Step 1: Sautéing the Aromatics (5 minutes)
Heat 1 tablespoon butter and olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the finely diced onion and cook, stirring occasionally, for 3-5 minutes until golden and softened. Add minced garlic, smoked paprika, ground mustard, cayenne pepper, and 1/2 teaspoon black pepper. Cook for 45 seconds to 1 minute, stirring constantly, until wonderfully fragrant. This step blooms the spices and builds incredible flavor depth!
Step 2: Making the Roux (3 minutes)
Add the remaining 6 tablespoons butter to the pot and let it melt completely. Whisk in the 6 tablespoons flour and cook for 2 full minutes, whisking constantly, until the mixture thickens and turns golden. This roux is crucial—it creates the thick, creamy base that makes this soup so luxurious. Don’t rush this step!
Step 3: Adding the Liquids (15 minutes)
Gradually whisk in the chicken broth, adding it slowly to prevent lumps. Once the broth is fully incorporated and smooth, slowly add the half-and-half, whisking constantly. Add the bay leaf if using. Reduce heat to medium-low and let the soup simmer for 15 minutes, whisking occasionally, until it thickens beautifully. The soup should coat the back of a spoon nicely.
Step 4: Adding Vegetables and Cheese (15 minutes)
While the soup simmers, chop your broccoli into bite-size florets and shred your cheese. Add the broccoli and shredded carrots to the pot. Let the soup cook on low heat for 10-15 minutes, stirring occasionally, until the broccoli is tender but still has a slight bite. Turn off the heat completely. Gradually stir in the freshly shredded cheddar cheese, adding a handful at a time, stirring until each addition melts before adding more. This prevents the cheese from clumping! Taste and adjust seasoning with salt (usually 1/2 to 1 teaspoon needed).
Expert Tips for the Best Broccoli Cheddar Soup
Always use freshly shredded cheese—pre-shredded cheese contains anti-caking agents that prevent smooth melting and can make your soup grainy. For extra-creamy soup, use an immersion blender to partially blend about one-third of the soup, leaving plenty of broccoli chunks for texture. Cut your broccoli florets small so they cook quickly and evenly. If your soup becomes too thick after sitting, simply thin it with a splash of broth or half-and-half when reheating. For the richest flavor, don’t skimp on the extra-sharp cheddar—it makes all the difference! If you love cheesy comfort food, try our Cheesy Hash Brown Casserole as a side dish!
How to Store and Serve Broccoli Cheddar Soup
Store leftover broccoli cheddar soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently over low heat, stirring frequently to prevent the dairy from separating. Add a splash of half-and-half or broth if the soup has thickened too much. Avoid boiling when reheating as high heat can cause the cheese to separate. For serving, ladle the hot soup into bread bowls for an impressive presentation, or serve in regular bowls with thick slices of buttered crusty bread for dipping. Garnish with extra shredded cheddar, crispy bacon bits, or freshly cracked black pepper. This pairs beautifully with our Garlic Bread or Homemade Ciabatta Bread!
Broccoli Cheddar Soup Recipe Variations You’ll Love
Transform this classic soup by adding crispy bacon bits—cook 5-6 strips until crispy, crumble, and stir into the finished soup or use as a garnish. For chicken broccoli cheddar soup, add 2 cups of cooked, shredded chicken breast during the last 5 minutes of cooking. Make it a broccoli potato cheddar soup by adding 2 cups of diced potatoes (cut into 1/2-inch cubes) when you add the broccoli—just allow extra cooking time until potatoes are tender. For a lighter version, substitute the half-and-half with whole milk, though the soup will be slightly less creamy. Add cauliflower florets along with the broccoli for extra vegetables and nutrition. If you enjoy creamy pasta dishes, check out our Chicken and Broccoli Pasta for another comfort food favorite!
Frequently Asked Questions About Broccoli Cheddar Soup
Can I use frozen broccoli instead of fresh for this soup?
Yes, you can use frozen broccoli! Thaw and drain it well before adding to remove excess moisture. Frozen broccoli will be slightly softer in texture but still works great. Add it during the last 5-7 minutes of cooking since it’s already partially cooked.
Why did my broccoli cheddar soup turn out grainy?
Grainy soup usually happens from using pre-shredded cheese (which contains anti-caking agents) or adding cheese while the soup is too hot. Always use freshly shredded cheese and turn off the heat completely before stirring in the cheese gradually.
Can I make broccoli cheddar soup in a slow cooker?
Yes! Sauté the onions and make the roux on the stovetop first, then transfer to your slow cooker with broth, half-and-half, and vegetables. Cook on low for 4-6 hours. Add cheese during the last 30 minutes with the heat off, stirring until melted.
How do I make my broccoli cheddar soup thicker?
For thicker soup, use an immersion blender to partially blend some of the vegetables (this creates natural thickness), or simmer the soup uncovered for an additional 5-10 minutes to reduce the liquid. You can also add an extra tablespoon of flour to the roux.
Final Thoughts on This Broccoli Cheddar Soup Recipe
This homemade broccoli cheddar soup truly is better than any restaurant version! The combination of sharp cheddar, tender broccoli, and perfectly seasoned creamy base creates pure comfort in every spoonful. It’s incredibly satisfying, surprisingly easy to make, and comes together in less time than ordering takeout. Serve it with crusty bread, our Jalapeño Cheddar Bread, or in bread bowls for an impressive meal. The leftovers taste even better the next day as the flavors meld together. This soup is perfect for chilly evenings, game day gatherings, or anytime you’re craving ultimate comfort food. Love this recipe? Save it to your Pinterest boards and follow us on Pinterest for more amazing recipes!