Broccoli cheese soup is the ultimate comfort food—warm, creamy, and loaded with hearty vegetables and melty cheddar cheese. Whether you’re looking for a cozy weeknight dinner or an easy lunch that reheats like a dream, this one-pot wonder checks every box. With just 30 minutes from start to finish, it delivers restaurant-quality flavor (yes, even better than Panera!) without the takeout price tag or additives. You’ll love the way sharp cheddar balances the earthy broccoli and sweet carrots, all tied together with a velvety base. If you’re new to making soup from scratch, don’t worry—this recipe is beginner-friendly and endlessly customizable.
Table of Contents
Why You’ll Love This Recipe
- One pot, zero stress – Everything cooks in a single pot, so cleanup is easy and fast.
- Better than Panera – Creamier, cheesier, and no preservatives in sight.
- Fast and filling – From stovetop to table in just 30 minutes.
- Family-approved – Even picky eaters love this cheesy broccoli-packed bowl.
- Customizable – Add bacon, swap in cauliflower, or toss in leftover rotisserie chicken.
- Freezer-friendly – Make a big batch and enjoy cozy soup anytime.
Whether you serve it in a bread bowl, with garlic toast, or on its own, this soup is a satisfying meal on its own or a delicious start to any dinner.
Ingredients
Make sure to use fresh, quality ingredients for the best flavor. Here’s what you’ll need for a rich and velvety broccoli cheese soup:
- 6 tablespoons unsalted butter
- 1 cup yellow onion, finely chopped
- ½ cup celery, minced
- ¼ cup all-purpose flour
- 2 cups low-sodium chicken broth (or vegetable broth for vegetarian option)
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 6 cups fresh broccoli, chopped into small florets
- 1 cup grated carrots (about 2 medium carrots)
- 2 cups whole milk (or half and half for extra creaminess)
- 3 cups sharp cheddar cheese, shredded from a block (not pre-shredded)
Optional Add-ins:
- ¼ teaspoon ground nutmeg (adds warmth)
- Dash of cayenne (for heat)
- ½ cup cooked, crumbled bacon or diced ham (for protein)
Instructions
Follow these simple steps for a flawless broccoli cheese soup every time:
- Sauté the aromatics
In a large Dutch oven or heavy pot, melt the butter over medium heat. Add the chopped onion and celery. Cook for 4–5 minutes until soft and translucent, stirring occasionally. - Make the roux
Sprinkle in the flour and whisk constantly for 1 minute to form a smooth paste. This step thickens the soup and gives it body. - Add the broth slowly
Gradually pour in the chicken broth while whisking continuously to avoid lumps. Once fully combined, add the salt and pepper. - Simmer the vegetables
Stir in the chopped broccoli and grated carrots. Reduce the heat to low and cover. Simmer for 10 minutes, until the vegetables are tender but not mushy. - Finish with milk and cheese
Slowly stir in the milk, followed by the shredded cheddar. Keep the heat low and whisk until the cheese is fully melted and the soup is smooth. Do not boil after adding dairy—it can cause curdling. - Optional: Blend for creaminess
Use an immersion blender for a smoother texture, or leave it chunky for that classic look. You can also blend half the soup and mix it back in for the best of both worlds. - Serve and enjoy
Ladle hot into bowls. Top with extra cheese, chives, or crispy bacon if desired.
Recipe Details
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Servings:
Serves 8
🥗 Nutrition Facts (Per Serving)
- Calories: 337
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 14g
- Fiber: 2g
- Sugar: 5g
- Protein: 15g
- Cholesterol: 73mg
- Sodium: 835mg
- Potassium: 472mg
- Vitamin A: 3910 IU
- Vitamin C: 67.2mg
- Calcium: 424mg
- Iron: 1.2mg
Nutrition values are estimates and can vary based on specific ingredients used.
Tips & Variations
Pro Tips for Perfect Broccoli Cheese Soup
- Shred your own cheese: Pre-shredded cheese contains anti-caking agents that can affect melting. Use a block of sharp cheddar for the smoothest result.
- Don’t boil after adding dairy: Keep the heat low to avoid curdling when you stir in the milk and cheese.
- Cut broccoli small: Smaller florets cook faster and create a creamier texture when blended.
- Adjust thickness: For a thicker soup, mix 1 tablespoon cornstarch with cold broth and stir it in during the simmering phase.
Delicious Variations
- Make it vegetarian: Use vegetable broth instead of chicken broth.
- Add protein: Stir in shredded rotisserie chicken, cooked bacon, or ham for a heartier version.
- Make it spicy: Add a dash of cayenne or a splash of hot sauce for extra kick.
- Bread bowl bonus: Hollow out a crusty sourdough loaf, toast it, and ladle the soup inside for a wow-factor presentation.
Broccoli Cheese Soup
Equipment
- Large pot or Dutch oven
- Whisk
- – Immersion blender (optional)
Ingredients
- – 6 tablespoons unsalted butter
- – 1 cup yellow onion finely chopped
- – ½ cup celery minced
- – ¼ cup all-purpose flour
- – 2 cups low-sodium chicken broth or vegetable broth
- – 1 teaspoon kosher salt
- – ½ teaspoon ground black pepper
- – 6 cups fresh broccoli chopped into small florets
- – 1 cup grated carrots about 2 medium carrots
- – 2 cups whole milk or half and half
- – 3 cups sharp cheddar cheese shredded from a block
Instructions
- In a large pot, melt the butter over medium heat. Add onion and celery; cook 4–5 minutes until soft.
- Sprinkle in the flour and whisk for 1 minute to form a roux.
- Gradually pour in the broth while whisking until smooth. Add salt and pepper.
- Add broccoli and carrots; cover and simmer on low for 10 minutes.
- Stir in milk and cheddar. Keep heat low and stir until cheese melts and soup is smooth. Do not boil.
- Use an immersion blender for a creamy texture, or serve as-is with veggie chunks.
- Garnish with extra cheese, bacon, or chives if desired. Serve hot.
Notes
– Frozen broccoli can be used but may cook faster.
– Add rotisserie chicken or bacon for extra protein.
FAQs
Can I use frozen broccoli instead of fresh?
Yes! Frozen broccoli works just fine, but it cooks faster since it’s already blanched. Keep an eye on the texture to avoid mushiness.
Why did my cheese clump or turn grainy?
Cheese can clump if added too quickly or if the soup is too hot. Always lower the heat and add cheese gradually, stirring constantly for a smooth result.
Can I freeze broccoli cheese soup?
Yes, but freeze it before adding the dairy and cheese. Dairy tends to separate when frozen and reheated. When ready to serve, thaw and stir in milk and cheese fresh.
How long does it keep in the fridge?
Stored in an airtight container, it will stay fresh for up to 4 days. Reheat gently over low heat to preserve the texture.
Is this like Panera’s broccoli cheddar soup?
Even better! This version is richer, made with real sharp cheddar, and has no processed ingredients.
What’s the best way to reheat it?
Reheat on the stove over medium-low heat, stirring often. Avoid boiling to prevent the dairy from separating.
Conclusion
Whether you’re craving a cozy lunch, prepping ahead for the week, or just need a feel-good dinner in under 30 minutes, this broccoli cheese soup is a surefire winner. It’s creamy, cheesy, and surprisingly simple, making it perfect for both beginner cooks and seasoned home chefs alike. Serve it with crusty bread, a crisp salad, or in a toasty bread bowl for extra flair.