Name: Creamy Broccoli Cheddar Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 1 tablespoon butter (for sautéing); 1/4 cup unsalted butter; 1 small yellow onion, finely chopped; 1/4 cup all-purpose flour; 2 cups chicken broth (or vegetable broth for vegetarian); 2 cups half and half (or whole milk); 3 cups fresh broccoli, roughly chopped; 1 cup carrots, peeled and chopped; 1/2 teaspoon kosher salt; 1/4 teaspoon paprika; 1/4 teaspoon garlic powder; 1/2 teaspoon dry mustard (or 1/2 tsp regular mustard); 1/4 teaspoon black pepper; 2 cups shredded sharp cheddar cheese

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This creamy broccoli cheddar soup is a rich, hearty, and flavor-packed comfort food made with simple, everyday ingredients. It’s the perfect copycat version of the beloved Panera Bread classic, all made from scratch in just one pot on your stovetop in about 30 minutes.

Why You’ll Love This Recipe

This soup is a weeknight savior—easy, fast, and incredibly satisfying. With tender broccoli, sweet carrots, savory seasonings, and sharp cheddar cheese blended into a luscious base, it’s both creamy and wholesome. You can customize the texture from smooth to chunky, and enjoy it with crusty bread, salad, or on its own. It’s also adaptable for slow cooker or Instant Pot cooking, making it versatile for any kitchen setup.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

butter
yellow onion, finely chopped
all-purpose flour
chicken broth
half and half
fresh broccoli, roughly chopped
carrots, peeled and chopped
kosher salt
paprika
garlic powder
dry mustard or regular mustard
black pepper
cheddar cheese, shredded

Directions

In a large Dutch oven, heat 1 tablespoon of butter over medium heat. Add the onion and sauté until soft and translucent, about 2–3 minutes.
Add the remaining 1/4 cup butter to the pot and let it melt. Whisk in the flour and cook for about 1 minute, whisking frequently to form a roux.
Slowly whisk in the chicken broth and then the half and half, ensuring a smooth, lump-free mixture. Let it cook for a minute or two.
Stir in the broccoli and carrots, followed by the salt, paprika, garlic powder, dry mustard, and black pepper. Reduce heat to low/medium-low and simmer for 10–15 minutes, or until the vegetables are tender and the soup has thickened.
Blend the soup to your desired consistency using an immersion blender or by carefully transferring to a traditional blender.
Add the shredded cheddar cheese one handful at a time, stirring to fully melt and incorporate it into the soup.
Taste and adjust seasoning as needed. Serve hot, topped with more cheddar cheese and black pepper if desired.

Servings and timing

This recipe yields 4 servings.
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes

Variations

Vegetarian version: Substitute the chicken broth with vegetable broth.
Lighter version: Use whole milk instead of half and half for a lighter base.
Extra protein: Stir in cooked shredded chicken for added protein.
Different cheeses: Try mixing in Monterey Jack, Gruyère, or Parmesan for a unique flavor twist.
Chunky style: Skip the blending step if you prefer a chunkier, more rustic soup.

Storage/Reheating

Allow the soup to cool completely before storing. Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, or microwave in short intervals, stirring between each to prevent separation. If the soup thickens too much, add a splash of broth or milk to loosen it.

Freezing is possible but not ideal due to the dairy content. If freezing, do so before adding the cheese and half and half. Add those ingredients after thawing and reheating.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well. Just be sure to thaw and drain it before adding it to the soup.

What can I use instead of half and half?

You can use equal parts whole milk and heavy cream, or just whole milk for a lighter option.

Can I make this soup gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend or use cornstarch as a thickener.

How do I prevent the cheese from becoming grainy?

Add the cheese off the heat and stir in small amounts at a time to ensure it melts smoothly.

Can I add potatoes to this soup?

Yes, diced potatoes can be added with the broccoli and carrots for extra heartiness.

Is this soup suitable for vegetarians?

Yes, if you use vegetable broth instead of chicken broth.

Can I use pre-shredded cheese?

You can, but freshly shredded cheese melts better and gives a smoother texture.

What is the best way to blend the soup?

An immersion blender is the easiest and safest method, but a traditional blender works too—just let the soup cool slightly and blend in batches.

Can I make this soup ahead of time?

Yes, it reheats well and can be made a day or two in advance.

What should I serve with broccoli cheddar soup?

Crusty bread, soft dinner rolls, or Caesar salad are great pairings.

Conclusion

Creamy Broccoli Cheddar Soup is the ultimate comfort food that’s simple enough for a quick weeknight meal but delicious enough to impress. Whether you make it on the stovetop, in a slow cooker, or in an Instant Pot, it’s a go-to recipe that’s bound to become a family favorite. Warm, hearty, and cheesy—what more could you ask for in a soup?