Broccoli Cheddar Soup Recipe | Easy Homemade Comfort

There’s nothing quite like stirring a steaming pot of Broccoli Cheddar Soup on a crisp afternoon, watching vibrant green florets soften in a glossy, golden base, and breathing in the nutty, toasted scent swirling in the kitchen. After half a dozen test runs—each with a slightly different broccoli-to-carrot ratio—I discovered that shredding the carrot super fine and chopping florets into tiny pieces makes each spoonful silkier and more balanced. My first prep note: I trimmed and blanched the broccoli ahead of time to lock in color, a trick I now swear by.

Why You’ll Love Broccoli Cheddar Soup

• Silky-smooth consistency that clings to every tender broccoli floret
• Ready in under an hour—cozy comfort without the fuss
• Control over creaminess and cheese intensity, no mystery additives
• Inspired by Panera’s classic, with a homey twist you’ll recognize

A Little Background

On a rainy autumn afternoon, I set out to recreate Panera’s beloved bowl, only to find my first batch bordered on watery. After adjusting the roux-to-liquid ratio and extending the simmer by five minutes, I unlocked that signature, gentle bubbling around the edges. That cooking note reminds me: patience during the simmer makes all the difference.

Key Ingredients for Broccoli Cheddar Soup

• Unsalted Butter: Builds the base of your roux—swap for ghee if you like a nuttier note.
• Yellow Onion: Adds natural sweetness—dice finely so it melts into the broth.
• All-Purpose Flour: Thickens the soup—measure by weight for consistent silkiness.
• Half-and-Half: Delivers creamy body—light cream works too if you prefer richer texture.
• Sharp Cheddar Cheese: Provides bold flavor—freshly shred and sift for easy melting.
• Broccoli Florets: The star—cut into small pieces so they cook evenly and blend smoothly.

How to Make Broccoli Cheddar Soup

1. In a large pot over medium heat, melt 4 tablespoons unsalted butter. Add 1 cup finely diced onion and cook until translucent, about 3–4 minutes, releasing a rich, buttery aroma.
2. Sprinkle in 4 tablespoons all-purpose flour and stir constantly for 1–2 minutes until the mixture turns light golden and coats the back of your spoon.
3. Slowly whisk in 2 cups half-and-half, 2 cups low-sodium chicken broth, and 2 cups water, keeping the mixture smooth and lump-free. Increase heat until you see gentle bubbling.
4. Add 6 cups chopped broccoli florets and 1 large shredded carrot, reduce heat to maintain a simmer, and cook until the vegetables are tender, about 15–20 minutes.
5. Carefully ladle out 2 cups of hot soup into a blender and puree until silky smooth, then return it to the pot to intensify the creamy texture.
6. Stir in 2 cups shredded sharp cheddar cheese until melted. Season with 1 teaspoon kosher salt and ¼ teaspoon freshly ground black pepper to taste, then remove from heat.

Pro Tips & Troubleshooting

• Technique discovery: blanch broccoli briefly before adding for a brighter green and tender bite.
• If your soup feels grainy, whisk in a splash of cold half-and-half off the heat to smooth it out.
• Swap half the cheddar for Gruyère for a seasonal twist with a slightly sweet, nutty finish.
• Doubling? Keep the same ratio and use a wider pot to ensure even simmering; halving? Reduce simmer time by 5 minutes.

Storage & Make-Ahead Guide

Let cool slightly, then transfer to airtight containers. Store in the fridge for up to 3 days or freeze for 2 months. Reheat gently over low heat until steaming, stirring occasionally. Storage note: I tested glass jars vs plastic and found glass maintains flavor best—just label with the date. Always reheat to 165°F for food safety.

Serving Suggestions

Ladle into warmed bowls and top with extra shredded cheddar, a drizzle of olive oil, or croutons for crunch. It pairs beautifully with crusty baguette slices or a crisp green salad to cut through the richness.

Frequently Asked Questions

• How do I reheat Broccoli Cheddar Soup? – Warm gently over low heat, stirring until steaming and smooth, then serve immediately.
• Can I freeze Broccoli Cheddar Soup? – Yes, freeze in portions up to 2 months; thaw overnight in the fridge, then reheat thoroughly.
• What’s the best way to thicken Broccoli Cheddar Soup? – Stir in a slurry of 1 tablespoon flour mixed with cold water, heating until it thickens.
• Which cheese is best for Broccoli Cheddar Soup? – Sharp cheddar gives bold flavor; mix in a bit of Gruyère or fontina for extra creaminess.
• Can I make Broccoli Cheddar Soup vegetarian? – Swap chicken broth for vegetable broth and use vegetarian-friendly cheeses.
• How long does Broccoli Cheddar Soup last in the fridge? – Store up to 3 days in a sealed container, always check for freshness before serving.

Final Thoughts

After all those test runs, this Broccoli Cheddar Soup has become my go-to when I need warmth in a bowl. My favorite way? A swirl of extra cheese on top and a side of toasted focaccia. Give it a try and let me know how yours turns out—I love seeing your kitchen wins!

More Recipes You’ll Love

• Cheesy Broccoli Potato Soup – a heartier spin on creamy broccoli-cheddar style
• High-Protein Broccoli Cheddar Soup – boost your protein without skimping on flavor
• Broccoli Cheese Casserole – a cheesy, baked side dish that complements any soup
• Loaded Baked Potato Soup – another comforting bowl for chilly evenings