Broccoli cheddar soup is thick, creamy, and loaded with tender broccoli and sharp cheddar, all made in one pot. Chunky or creamy, however you like. This is the ultimate cozy soup.
Broccoli cheddar soup is one of those soups everyone seems to love, my friends. It's thick, cheesy, loaded with tender broccoli, and about as comfy cozy as a bowl of soup can be.
Patty and I used to go to Panera all the time, and we always enjoyed their broccoli cheddar soup. When we moved, there wasn't one nearby, so I had to make it myself. Of course, I played around with the recipe. We have a Panera close by again now, but honestly, I still prefer to make it myself. We both like mine better.
Patty and I are not alone. In a 2024 survey, Panera found broccoli cheddar was the top soup in 49 states. The only holdout was Minnesota, which went with chicken and wild rice. Maybe I need that on the site, too!
This is the way I make broccoli cheddar soup, and Patty and I both love it. I use a little more flour than most recipes for a thicker, more satisfying soup. I add smoked paprika for some subtle warmth in the background, and also chop up the broccoli stems and cook them right in with the onions, so you get more broccoli flavor. Nothing goes to waste.
It all comes together in one pot in about 45 minutes. Let's make some soup!
Love cheesy soups? Try my Beer Cheese Soup or my Creamy Potato Soup next.
Ingredients for Broccoli Cheddar Soup
The full ingredients list with measurements is in the printable recipe card at the bottom of the post.
- Butter and flour. These make the roux that thickens the soup. I use ⅓ cup flour instead of the usual ¼ cup for a thick, hearty soup.
- Onion and garlic. The flavor base.
- Broccoli. Use one large head. Cut the florets into bite-size pieces, then peel and finely dice the stems. The stems cook down with the onion and add extra broccoli flavor. I really hate wasting them.
- Shredded carrot. Adds a touch of sweetness and those classic orange flecks you see in places like Panera.
- Chicken broth and half-and-half. Equal parts keep it rich and creamy without going too heavy. Use low-sodium broth so you control the salt. Use milk for a lighter version, though it won't be quite as thick.
- Dijon mustard. Just ½ teaspoon balances the richness. You won't taste mustard. Mustard powder works equally well.
- Smoked paprika. My little twist. It adds gentle smoky warmth, not heat.
- Sharp cheddar. Shred it yourself from the block for the smoothest melt. More on cheese options below.
- Hot sauce (optional). A few dashes at the end wakes everything up.
How to Make Broccoli Cheddar Soup
Cook the onion and stems. Melt the butter in a large pot or Dutch oven. Add the onion and broccoli stems, and cook for about 5 minutes to soften.
Make the roux. Add the garlic and cook 1 minute. Then stir in the flour and cook for 1 to 2 minutes to cook off the raw flour taste. This is what makes the soup nice and thick.
Add the liquids. Slowly whisk in the chicken broth, then the half-and-half. Keep whisking as you pour to keep it smooth.
Simmer. Stir in the broccoli florets, carrot, Dijon, smoked paprika, salt, and pepper. Simmer for 15 to 20 minutes, until the broccoli is tender and the soup thickens.
Blend a little (optional). Blend 1 to 2 cups of the soup and stir it back in for a creamier body.
Add the cheese. Turn off the heat and stir in the cheddar a handful at a time until it melts. Finish with hot sauce to taste. Serve topped with extra cheese.
Boom! Done! Your broccoli cheddar soup is ready to serve. Grab a spoon!
Chunky or Creamy? Both!
I like my broccoli cheddar soup chunky, with big bites of broccoli. Patty prefers it more creamy. The partial blend makes us both happy.
Use an immersion blender to blend 1 to 2 cups of soup right in the pot, or scoop some into a blender and stir it back in. You keep plenty of broccoli bites, and the base turns thick and creamy. Want it fully smooth? Blend the whole pot before adding the cheese. It's great either way.
How to Keep Your Soup Smooth (No Grainy Cheese)
Cheese soup can turn grainy or greasy if you rush the recipe. Here are some helpful tips:
- Shred your own cheese. Pre-shredded cheese has anti-caking coatings that keep it from melting smoothly.
- Turn off the heat first. Boiling cheese makes it break and separate.
- Add it a handful at a time. Let each handful melt before adding the next.
- Reheat gently. Warm leftovers over low heat and never let them boil.
The Best Cheese for Broccoli Cheddar Soup
I tested this with several types of cheddar, and sharp cheddar is the best. It has enough flavor to stand up to the broccoli and cream.
Patty and I both LOVE smoked cheddar here, though. It pairs perfectly with the smoked paprika. I find mine at The Fresh Market, and it's worth looking for. Try a combination of smoked and sharp for the best of both worlds.
I also tested pepper jack and Monterey Jack, and honestly, this soup works with just about any good melting cheese. Cheddar is still my favorite.
Mike's Recipe Notes & Tips
- Thick or a little thinner. This soup is thick, which makes it perfect for a cup of soup and a sandwich. If you like it looser, stir in an extra cup of chicken broth. I tested it this way, and it's still very satisfying. It's also a great way to stretch the pot a bit further.
- Dijon or mustard powder. I tested both, and they're equally good. Even a small amount helps balance out the richness.
- Want a little kick? This is a classic comfort food soup, so I keep it mild. For a little zing, add a few dashes of hot sauce at the end. For background heat without the tang, add a pinch of cayenne with the seasonings. I tested that, and it's a nice option. You can also swap in pepper jack for some or all of the cheddar, or cook a diced jalapeño or hotter chili with the onion.
What to Serve with Broccoli Cheddar Soup
- Crusty bread or a bread bowl - pretty classic way. And you can eat the bowl!
- Jalapeño Cheddar Bread
- Jalapeño Cheddar Biscuits
- Jalapeño Cornbread
- A grilled cheese or deli sandwich for the classic soup-and-sandwich combo
- Small green salad on the side
You can also add in chopped rotisserie chicken to make it a fuller meal, or add in potatoes or other veggies. I'd love to hear your favorite add-ins.
Storage and Reheating
Store leftovers in an airtight container in the fridge for 3 to 4 days. The soup thickens as it chills. Reheat gently over low heat, stirring often, and add a splash of broth or milk to loosen it.
Make ahead: Make the soup through the blending step and refrigerate. When you're ready to serve, reheat it gently, turn off the heat, and stir in the cheese. This works great and it's the best way to preserve it, too.
Freezing: You can freeze broccoli cheddar soup, though some people report grainy texture issues from freezing. In my testing, this recipe froze well and reheated well. Freeze it in freezer containers for 3 months. To reheat, thaw then warm gently in a pot over low heat with a splash of broth or milk, stirring often.
You can also freeze the soup before adding the cheese to avoid any texture issues. Freeze it in containers, then thaw and follow the "make ahead" instructions above.
Patty's Take
I love the thick version of this soup that Mike makes, but when we save it for lunches, I prefer the extra broth so it's not so heavy. And I definitely prefer it creamier over chunky.
That's it, my friends. I hope you enjoy this broccoli cheddar soup. We sure do! Let me know if you make it. I'd love to hear how it turned out for you, and which cheese you went with!
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More Cheesy Soup Recipes
Love this one? Try these next:
More Classic Cozy Soup Recipes
Got any questions? Ask away! I'm happy to help. If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! — Mike H.
Broccoli Cheddar Soup
Equipment
- Large pot or Dutch oven
- Immersion blender (optional)
Ingredients
- 4 tablespoons butter
- 1 medium onion diced
- Stems from the broccoli head peeled and finely diced
- 3-4 cloves garlic minced
- 1/3 cup flour
- 2 cups low-sodium chicken broth
- 2 cups half-and-half
- Florets from 1 large head of broccoli about 1 lb whole, cut bite-size
- 1 cup shredded carrot
- 1/2 teaspoon Dijon or use 1/4 teaspoon mustard powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt about
- 1/2 teaspoon black pepper
- 8 ounces sharp cheddar shredded from the block, plus more for topping
- A few dashes of hot sauce optional
Instructions
- Melt the butter and cook the onion and stems about 5 minutes.4 tablespoons butter, 1 medium onion, Stems from the broccoli head
- Add the garlic for 1 minute, then the flour for 1-2 minutes, stirring a bit, to cook off the raw flour. This is what makes the soup nice and thick.3-4 cloves garlic, 1/3 cup flour
- Whisk in the broth gradually, then the half-and-half.2 cups low-sodium chicken broth, 2 cups half-and-half
- Add the florets, carrot, Dijon, paprika, salt, and pepper. Simmer 15-20 minutes until the broccoli is tender and the soup has thickened.Florets from 1 large head of broccoli, 1 cup shredded carrot, 1/2 teaspoon Dijon, 1 teaspoon smoked paprika, 1 teaspoon salt, 1/2 teaspoon black pepper
- Optionally blend 1-2 cups and stir it back in.
- Turn off the heat and add the cheese in handfuls. Finish with hot sauce to taste.8 ounces sharp cheddar, A few dashes of hot sauce
Notes
Nutrition Information
FAQs
Why is my broccoli cheddar soup grainy?
Grainy soup usually comes from pre-shredded cheese, which has anti-caking coatings, or from adding cheese while the soup is too hot. Shred your own cheese from the block, turn off the heat, and add it a handful at a time.
How do I make broccoli cheddar soup thicker?
This recipe uses ⅓ cup flour for a thick soup. You can also simmer it a few minutes longer, or blend a cup or two and stir it back in. To thin it out, add more chicken broth.
What is the best cheese for broccoli cheddar soup?
Sharp cheddar shredded from the block gives you the best flavor and the smoothest melt. Smoked cheddar is a delicious upgrade, and pepper jack adds a gentle kick.
Is broccoli cheese soup the same as broccoli cheddar soup?
Mostly, yes. Broccoli cheddar soup uses cheddar specifically. Broccoli cheese soup can be made with any cheese, sometimes even processed cheese. This recipe works with most good melting cheeses.
Can I use frozen broccoli?
Yes. Add it straight from frozen and simmer until tender. Frozen broccoli releases more water, so your soup may be slightly thinner.
Can I make it vegetarian?
Yes. Use vegetable broth instead of chicken broth.
Can you freeze broccoli cheddar soup?
Yes. In my testing, this recipe froze and reheated well. Freeze it in freezer containers for 3 months, then thaw and warm it gently over low heat with a splash of broth or milk, stirring often. To avoid any chance of a grainy texture, freeze the soup before adding the cheese, then stir in the cheese after reheating.
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