Broccoli Cheddar Soup
This Broccoli Cheese Soup is simply the best; it’s a cheesy, hearty, and rich classic that your family will adore. Easy to make and loaded with broccoli and cheddar cheese, this thick, creamy soup offers a mouthwatering, cozy experience perfect for a comforting meal.
You just found the best broccoli cheese soup recipe! With a creamy texture, this cheesy soup is filled with earthy-sweet broccoli and carrots. The small pieces of soft vegetables melt in your mouth. It’s a soup the whole family will love. This great recipe is perfect for lunch or dinner.
If you love broccoli cheddar soup from Panera Bread, then you’ve got to make this recipe. It tastes just like their cheesy soup. You can make it in less than an hour, making it one of my favorite easy soup recipes. It’s a go-to when it’s cold outside. It will warm you up from the inside.
Why You’ll Love Broccoli Cheese Soup
- Ready in 40 minutes.
- Popular recipe for kids.
- Easy way to enjoy eating vegetables.
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
This easy broccoli cheese soup is made with the following pantry staples:
- Butter: Use unsalted butter to control how salty it is.
- Onion: Any onion will work, but white onion tastes slightly better.
- Garlic: Freshly minced garlic will give the soup an incredible aroma.
- Flour: Add all-purpose flour to thicken the soup.
- Vegetable Broth: Either veggie broth or vegetable stock is the base of the soup.
- Heavy Cream: The heavy whipping cream naturally thickens the soup too.
- Broccoli Florets: Make sure the broccoli is chopped into tiny pieces.
- Carrots: For the best texture, shred the carrots finely into thin pieces.
- Salt and Pepper: Add just enough to enhance the flavors.
- Paprika: This gives the soup a wonderfully smoky flavor.
- Sharp Cheddar Cheese: This is the best type of cheese for the soup.
How to Make Broccoli Cheese Soup
- Step One: Melt the butter in the large pot (or Dutch oven) on medium heat. Then add the diced onion and minced garlic.
- Step Two: Saute the onion and garlic til they are translucent.
- Step Three: Add the flour, vegetable broth, and heavy cream and stir until the soup thickens.
- Step Four: Stir in the finely grated carrots and broccoli florets. Cook, stirring occasionally, until they soften.
- Step Five: Turn the heat off, add the spices and all but ½ cup of shredded cheese, and stir to melt.
- Step Six: Serve and top the soup with the rest of the shredded cheese.
Equipment Needed
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- Large Pot – Use a large enough pot to hold all the ingredients.
- Spoon – Use a wooden spoon to stir the soup.
- Knife – This is what you’ll use to cut the broccoli.
- Cutting Board – Cut the broccoli on a cutting board.
- Grater – You’ll use this to grate the cheese and the carrots.
What to Serve with Broccoli Cheese Soup
This easy broccoli cheese soup recipe is the perfect thing to make in soup season. Here are some of my favorite sandwiches that will taste good with a bowl of homemade broccoli cheddar soup.
Variations and Substitutions
- Use different broth. Cook it with chicken broth or chicken stock.
- Serve this delicious soup in a bread bowl.
- Make it low-carb. Thicken the soup with xanthan gum and cream cheese instead of flour.
- Use different kinds of milk. Instead of heavy cream, use whole milk or coconut milk.
Storage Instructions
Place in an airtight container and refrigerate for 3-4 days. To freeze, place the soup in a freezer-safe container and freeze for up to 3 months.
Broccoli Cheese Soup Tips and Tricks
- Depending on how salty your cheese is, you may be able to omit or decrease the amount of salt added.
- For the best flavor, grate cheese fresh instead of buying pre-shredded cheese.
- Be sure to add the cheese after you turn off the heat and add slowly for best results.
How to Thicken
The flour and heavy cream will thicken the soup. If you want it even thicker, make a slurry by adding four tablespoons of flour to a jar with 1/2 a cup of water. Seal the jar and shake it until all the lumps are gone. Slowly add the slurry to the soup over low heat. It will thicken as it simmers. \
Another way to thicken the soup (and make it the best broccoli cheddar soup you’ve ever made) is to use less broth. Decrease the broth just a bit.
Can I Make It In The Slow Cooker?
You can make this broccoli cheddar soup recipe in the slow cooker. Since it’s made with heavy cream, I suggest cooking it on low for 4-6 hours. Stir it frequently to prevent it from burning. I prefer to make it on the stovetop because it’s ready in just 40 minutes.
Best Cheese For Broccoli Cheese Soup
Extra sharp cheddar is recommended, but any cheddar cheese can be used. I suggest shredding the cheese fresh instead of pre-shredded cheese for the most whole flavor. To get that iconic yellow color, use yellow cheddar cheese. If you use white cheddar, the soup will be lighter in color but still taste amazing.
Can I Use Frozen Broccoli?
Frozen broccoli for this soup is not recommended, as the broccoli may become soggy. It is best to use fresh broccoli. You can save time by grabbing some pre-chopped broccoli florets from the grocery store’s produce section.
FAQ
It should take about 10-15 minutes, stirring almost constantly. If it’s not thickening after 15 minutes, you can increase the heat and stir constantly or add more flour, one tablespoon at a time.
If you don’t like the texture of veggies in your soup, use a food processor or immersion blender to puree the broccoli a bit. Most restaurants will puree about half of the soup, leaving just a few pieces of broccoli for texture.
Yes, you can make this soup in the Instant Pot. Add all the ingredients to the soup pot, seal it, and pressure cook on high for two minutes. Then, do a natural pressure release. Keep it on saute mode, stirring until it is as thick as you like.
This recipe makes about five servings that are one cup each.
Soup Recipes
Want more comforting soup recipes that you can make at home? Here are some of my favorites:
Try my Cheesy Chicken and Broccoli.
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Broccoli Cheddar Soup
Ingredients
- 2 tbsp unsalted butter
- 1 small yellow onion diced
- 2 cloves garlic minced
- ⅓ cup all-purpose flour
- 3 cups vegetable broth
- 1 ½ cups heavy cream
- 2 cups broccoli florets chopped into bited sized pieces
- 1 cup carrots finely grated
- 1 tsp salt
- ½ tsp pepper
- ¼ tsp paprika
- 1 cup sharp cheddar cheese shredded
Instructions
- Melt the butter in a Dutch oven or large pot over medium heat. Add the diced onions and garlic. Saute until they are both translucent.
- Add the flour, vegetable broth and heavy cream and stir until the soup thickens.
- Stir in the carrots and broccoli florets. Cook, stirring occasionally, until they soften.
- Turn off the heat and add the salt, pepper and paprika and ½ cup of the shredded cheese. Stir until the cheese is melted.
- Ladle into bowls and top the soup with the remainder of the cheese. Serve hot.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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