Creamy Broccoli Cheddar Soup

Why You’ll Love Creamy Broccoli Cheddar Soup Recipe

You’ll love this recipe because it uses everyday ingredients and comes together quickly — perfect for busy weeknights. The blend of broccoli and cheese delivers familiar, comforting flavors but without the fuss of a long cooking process. Plus, it offers flexibility: you can go chunkier or smoother depending on your preference.
It’s warm and indulgent without being overly heavy, making it a go‑to whenever you’re craving something cozy yet doable.

Ingredients

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

• 1 Tbsp butter

• 1 medium yellow onion, finely chopped

• ¼ cup salted butter

• ¼ cup all‑purpose flour

• 2 cups chicken broth

• 2 cups half and half

• 12 oz fresh broccoli (or a 12‑oz bag of florets), roughly chopped

• 2 carrots, peeled and chopped

• ½ tsp kosher salt

• ¼ tsp paprika

• ¼ tsp garlic powder

• ¼ tsp dry mustard (or substitute about ½ tsp regular mustard)

• ¼ tsp black pepper

• 2 cups shredded cheddar cheese

Directions

1. In a Dutch oven or large heavy pot over medium heat add 1 Tbsp butter. Once melted, add the chopped onion and sauté until soft and translucent (about 2‑3 minutes).

2. Add the ¼ cup salted butter into the same pot and let it melt. Then stir in the flour and whisk together thoroughly. Cook this mixture about 1 minute, whisking often, to form a roux.

3. Slowly pour in about one cup of chicken broth while whisking to avoid lumps. Then pour in the remaining chicken broth and the half and half, continuing to whisk until the mixture is smooth.

4. Add the chopped broccoli and carrots into the pot. Then add salt, paprika, garlic powder, dry mustard, and black pepper. Stir to combine. Reduce heat to low‑medium low and let simmer for about 10‑15 minutes until the broccoli and carrots are fork‑tender and the soup has thickened. If it becomes too thick, stir in a splash of chicken broth or half and half to loosen.

5. If you prefer a smoother texture, use an immersion blender (directly in the pot) or carefully transfer some of the soup to a traditional blender and blend until you reach desired consistency.

6. Turn off the heat. Add the shredded cheddar cheese a handful at a time, stirring after each handful until completely melted and smooth. Taste and adjust seasoning with extra salt or pepper if needed.

7. Serve hot, optionally garnishing with extra shredded cheddar cheese and a sprinkle of black pepper.

Servings and timing

• Yield: Serves 4‑6 people

• Prep time: 5 minutes

• Cook time: 25 minutes

• Total time: 30 minutes

Variations

• Vegetarian version: Use vegetable broth in place of chicken broth.

• Spicier kick: Add a pinch of cayenne pepper or a dash of hot sauce.

• Extra creaminess: Replace half‑and‑half with heavy cream, or stir in a dollop of cream cheese at the end.

• Chunky style: Skip blending and leave the vegetables in larger pieces for more texture.

• Add protein: Stir in cooked and diced ham, bacon bits or shredded cooked chicken before serving.

• Different cheeses: Use a blend of cheddar and Gruyère or fontina for a slightly different flavor.

• Healthier twist: Substitute part of the half and half with skim milk and reduce the butter slightly; shred your own cheese to avoid anti‑clumping additives.

Storage/Reheating

• Refrigerator: Store leftover soup in an airtight container in the fridge for up to 3 days.

• Freezer: Dairy soups don’t always freeze perfectly, but you can freeze the base (before adding cheese and half‑and‑half). When reheating, thaw in the fridge then add the dairy and cheese fresh and gently reheat.

• Reheating: Warm on the stovetop over medium‐low heat, stirring often. If it’s too thick, add a splash of broth or milk to achieve desired consistency. Avoid boiling vigorously after cheese has been added to prevent separation.

FAQs

How can I make this soup thicker?

You can thicken it by ensuring you create a proper roux (butter + flour) at the start. If you’d like it even thicker, whisk together some cornstarch with a little cold water or broth and stir it in, or add a bit more shredded cheese at the end.

Can I make this soup ahead of time?

Yes — you can prepare it up until the point of adding cheese and dairy, then store in the fridge and finish by warming and adding cheese when you’re ready to serve.

Can I freeze this soup?

You can freeze it, but it’s best to freeze before adding the dairy and cheese. When you reheat, add the dairy and cheese fresh to maintain texture and flavor.

Is it possible to use milk instead of half‑and‑half?

Yes — you can substitute milk, but the soup may be slightly thinner and less creamy. Consider reducing broth slightly or adding a bit more cheese to compensate.

How do I prevent the soup from becoming grainy when adding cheese?

Use freshly shredded cheese (rather than pre‑shredded) because pre‑shredded has additives that affect melting. Also ensure the soup is off the heat or very low when adding cheese and stir slowly.

Can I skip blending if I like chunkier texture?

Absolutely. If you prefer a chunkier soup, skip the blending step and leave the broccoli and carrots in larger pieces for more texture.

What kind of cheese should I use?

A good sharp cheddar works very well. Freshly shredded is best for smooth melting. You can also experiment with combinations like cheddar with Gruyère or fontina for extra richness.

How do I adjust seasoning if it tastes bland or too rich?

If it tastes bland, add more salt, pepper or a little mustard powder (or regular mustard). If it’s too rich, you could reduce the half­and­half slightly or add a splash of broth to balance.

Can I add other vegetables?

Yes — you can add finely chopped cauliflower, leeks, or even spinach near the end. Just be mindful of cooking times so everything becomes tender.

Is this recipe suitable for kids?

Yes — the creamy texture and mild broccoli‑cheese flavor tend to be kid‑friendly. You can reduce or omit the paprika or mustard if you want a milder flavor.

Conclusion

This creamy broccoli cheddar soup offers that all‑important comfort factor with minimal fuss and maximum flavor. Whether you’re short on time or just craving something warm and satisfying, this recipe ticks the boxes. With easy variations and reliable storage options, it’s a versatile addition to your home‑cooked repertoire. Enjoy a cozy bowl tonight!

Creamy Broccoli Cheddar Soup

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A rich, creamy, and cheesy copycat of Panera’s famous Broccoli Cheese Soup, ready in just 30 minutes. Perfect for a comforting meal with fresh broccoli, shredded carrots, and cheddar cheese.

• Author: Emily
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1/2 cup unsalted butter
• 1 small yellow onion, diced
• 1/3 cup all-purpose flour
• 2 cups half and half
• 3 cups low-sodium chicken broth
• 4 cups broccoli florets, chopped small
• 1 cup shredded carrots
• Salt and pepper, to taste
• 1/4 tsp ground nutmeg (optional)
• 2 1/2 cups freshly shredded sharp cheddar cheese

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Instructions

1. In a large pot or Dutch oven, melt butter over medium heat.
2. Add diced onions and sauté until translucent, about 3-4 minutes.
3. Sprinkle in flour and cook, whisking constantly, for about 1 minute to form a roux.
4. Gradually whisk in half and half and chicken broth until smooth.
5. Add broccoli, shredded carrots, salt, pepper, and nutmeg (if using). Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until broccoli is tender.
6. Use an immersion blender to partially blend the soup for a thicker consistency, or leave it chunky if preferred.
7. Remove from heat and stir in shredded cheddar cheese until melted and fully incorporated.
8. Serve hot with extra cheese or crusty bread if desired.

Notes

• Use freshly shredded cheese for better melting and texture.
• You can substitute vegetable broth to make it vegetarian.
• Adjust thickness by adding more broth or simmering longer.
• Leftovers can be refrigerated for up to 3 days and reheated gently.

Nutrition

• Serving Size: 1 serving
• Calories: 420
• Sugar: 5g
• Sodium: 810mg
• Fat: 35g
• Saturated Fat: 21g
• Unsaturated Fat: 12g
• Trans Fat: 1g
• Carbohydrates: 14g
• Fiber: 2g
• Protein: 14g
• Cholesterol: 100mg