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Home / Main Dishes / Soup

Creamy Broccoli Cheddar Soup

4.91
/5
30 minutes
484 Comments
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By: The Chunky Chefpublished: 02/06/2019

This post may contain affiliate links. Please read my disclosure policy.

This copycat Broccoli Cheddar Soup is SO hearty and rich, and made in just one pot on your stovetop!  Crockpot and Instant Pot directions too! #soup #copycatrecipe #broccolicheddar #broccolicheese #creamy #panera #souprecipe #comfortfood
This copycat Broccoli Cheddar Soup is SO hearty and rich, and made in just one pot on your stovetop!  Crockpot and Instant Pot directions too! #soup #copycatrecipe #broccolicheddar #broccolicheese #creamy #panera #souprecipe #comfortfood

This hearty broccoli cheddar soup is loaded with mouthwatering flavors, yet uses everyday ingredients, and is ready in about 30 minutes!


No need to go out to a well known bread company, this copycat broccoli cheddar soup is incredibly smooth, rich, and full of great broccoli cheese flavors!  The best part, is that it’s made in just 30 minutes on your stovetop!

This copycat Broccoli Cheddar Soup is SO hearty and rich, and made in just one pot on your stovetop!  Crockpot and Instant Pot directions too! #soup #copycatrecipe #broccolicheddar #broccolicheese #creamy #panera #souprecipe #comfortfood

Broccoli Cheddar Soup

I’ve been tweaking this recipe for years you guys.  So. Many. Bowls. Of. Soup!  Some form of this recipe has been on the blog since 2014, and this version takes the cake!  Deliciously creamy, thick and rich, with the perfect mixture of smoothness and texture and loaded with broccoli cheddar flavors.  You simply can’t go wrong!

This broccoli cheddar soup is sort of a copycat recipe from Panera Bread, but I honestly haven’t had that soup from there in years, so I can’t say for absolute certain if the flavors are spot on or not.

Bowl of creamy broccoli cheddar soup

HOW CAN YOU MAKE BROCCOLI CHEDDAR SOUP THICKER?

I’ve found this soup thickens up very well with the roux created by the butter and flour, but if you’re wanting to thicken it up even more, you have a few options.

  1. You can mix equal parts butter and flour to form a thick paste, then stir that into the soup.
  2. You can whisk some cornstarch into cold water or broth until the cornstarch is dissolved, and stir that into the soup.
  3. You can add a bit more cheese.

HOW LONG DOES BROCCOLI CHEDDAR SOUP LAST IN THE REFRIGERATOR?

If you have any leftovers, which doesn’t happen to us very often, they’ll keep in the refrigerator about 3 days.

Ladle of broccoli cheddar soup in soup pot

CAN BROCCOLI CHEESE SOUP BE MADE IN THE SLOW COOKER?

Sure can!  You’ll want to wait to add the dairy until the end, to prevent any curdling though.  I’ll have the directions below the recipe below.  The Instant Pot directions will be there as well.

CAN BROCCOLI CHEDDAR SOUP BE FROZEN?

Yes, but just like with the slow cooker, you’ll want to make this soup without adding the dairy, since dairy doesn’t generally freeze well.  Just wait and add the dairy when you’re reheating the soup.

Spoonful of broccoli cheddar soup

HOW DO YOU PUREE BROCCOLI CHEESE SOUP?

Honestly you don’t even have to puree the soup if you like it chunkier, but if you like it smoother, again, you have a few options.  My personal favorite method is to use an immersion blender, which you can use right in the pot!  Or you can transfer some of the soup to a traditional blender, just be careful, since the soup is hot.

PRO TIPS FOR MAKING BROCCOLI CHEDDAR SOUP:

  1. Make sure to chop the broccoli into small florets, otherwise they won’t be tender in time.  
  2. Alternatively, you can par-cook the broccoli (and the carrots) in the microwave for a few minutes, which will help them soften in less time in the soup.
  3. To prevent a grainy soup, add the cheese one handful at a time, mixing well between handfuls, and have the heat turned off when you’re adding the cheese.
  4. For best results, shred your own cheese.  Not only is it cheaper, it melts SO much better than the pre-shredded kind.
  5. Serve this broccoli cheese soup with some crusty bread, caesar salad, or some ham and cheese sliders!
  6. I like to garnish this soup with a sprinkle of black pepper, some extra cheddar cheese and sometimes some crunchy croutons.  Sounds weird, but croutons in soup are amazing!

Serving broccoli cheese soup from a white bowl

OTHER GREAT SOUP RECIPES:

  • Lemon Chicken Soup with Orzo
  • Crockpot Taco Soup
  • Homemade Chicken Noodle Soup
  • Slow Cooker Minestrone Soup
  • Crockpot Loaded Potato Soup
  • Beef Barley Soup
  • Cheese Ham Chowder

SHOP THE RECIPE:

  • Immersion Blender – No need to transfer anything to another appliance, blend the soup right in the pot!
  • Traditional Blender – Sometimes the original is all you need!
  • Dutch Oven – Enameled cast iron is my favorite vessel to cook soup in!  LeCreuset is my favorite brand, but they’re pricey, so this Lodge is a good alternative!

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

This copycat Broccoli Cheddar Soup is SO hearty and rich, and made in just one pot on your stovetop!  Crockpot and Instant Pot directions too! #soup #copycatrecipe #broccolicheddar #broccolicheese #creamy #panera #souprecipe #comfortfood

Creamy Broccoli Cheddar Soup

4.91 from 249 votes
Author: The Chunky Chef
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Calories: 600
Servings: 4 - 6 servings
(hover over # to adjust)
Print Rate Pin
This hearty broccoli cheddar soup is loaded with mouthwatering flavors, yet uses everyday ingredients and is ready in just 30 minutes!

Ingredients

  • 1 Tbsp butter
  • 1 medium yellow onion, finely chopped
  • 1/4 cup salted butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 2 cups half and half
  • 12 oz fresh broccoli (I use a 12 oz bag of florets) , roughly chopped
  • 2 carrots, peeled and chopped
  • 1/2 tsp kosher salt
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp dry mustard (can substitute with about 1/2 tsp regular mustard)
  • 1/4 tsp black pepper
  • 2 cups cheddar cheese

Instructions

  • Add 1 Tbsp butter to dutch oven and heat over MED heat.  Add chopped onion and saute until onions are soft and translucent, about 2-3 minutes.  Add 1/4 cup butter to dutch oven, still over MED heat. When melted, add flour and whisk together. Cook mixture about 1 minute, whisking often.
  • Slowly pour in about a cup of chicken broth, whisking as you pour.  Continue with remaining chicken broth and half and half, pouring slowly and whisking as your pour.  
  • Let broth/half and half mixture cook for a minute or two, whisking often, making sure no flour lumps remain.
  • Add broccoli and carrots and stir to combine.  Add paprika, garlic powder, dry mustard, salt and pepper, stir.  Reduce heat to LOW/MED LOW and simmer about 10-15 minutes or until thickened and broccoli/carrots are fork tender.  If soup gets too thick for your liking, add a splash of chicken broth or half and half to loosen it up.
  • Blend soup until desired texture is reached, using either immersion blender or by transferring soup to traditional blender.  
  • Add grated cheddar cheese a handful at a time, stirring to melt the cheese into the soup after each handful.  Taste soup and season with additional salt and pepper if needed.
  • Serve hot with additional black pepper and shredded cheese on top if desired.

Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

Chef Tips

 

SLOW COOKER INSTRUCTIONS:

  1. Omit butter from the recipe, add onions, broccoli, carrots, salt, paprika, garlic powder, mustard powder, and black pepper to the slow cooker.
  2. Whisk flour and chicken broth together until no lumps remain, then add to slow cooker and stir to combine all ingredients.  
  3. Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.
  4. About 30 minutes before serving, add half and half and cheese, stirring well.
  5. Cover and continue cooking until cheese is melted.
  6. Blend to desired texture and serve.
 

INSTANT POT INSTRUCTIONS:

  1. Press Saute and cook butter and onion until onions are soft.
  2. Add additional butter and flour, then whisk.  Cook about 1 minute.
  3. Add broccoli, carrots, salt, paprika, garlic powder, mustard powder, and black pepper to pot.  Pour in chicken broth.
  4. Secure lid and move valve to the sealing position.  Set on Manual/Pressure cook on high for 8 minutes.
  5. Let the pressure release naturally, then stir in half and half and cheese until cheese is melted.
  6. Blend to desired texture and serve.

Video

Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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Meet The Chunky Chef

Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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Recipe Rating




  1. Kat says

    Posted on 3/13 at 6:29 pm

    Hi Amanda!

    We loved your garlic cheddar beer bread recipe! Quick, easy, and delicious!

    I’m about to try your broccoli cheddar soup recipe and expect great results!

    Reply
  2. Olivia says

    Posted on 3/12 at 7:33 pm

    The soup was so good!! Would have given it 5 stars, but following the instant pot recipe, it gave me a burn notice when I tried to pressure cook, so I added 1 cup more water and it happened again! At that point I decided it was good enough and hit it with the immersion blender

    Reply
  3. Walter E Moody Jr says

    Posted on 3/8 at 11:59 am

    Excellent recipe, we did one minor modification; 1 cup Velveeta & 1 cup chunked cheddar, made for an excellent modification.
    Also, just a thought, we like our ingredients in the order that we actually put them into the recipe, which makes it much easier to ensure that we get them all in in the correct sequence.
    Thanks for listening.

    Reply
  4. Cindy says

    Posted on 3/6 at 7:50 pm

    Thank you Amanda, delicious soup! The only thing I added was more liquid, mine was a bit thick. This will be my go to broccoli cheese soup!

    Reply
  5. Stephanie says

    Posted on 2/28 at 9:15 am

    How much is a serving? A cup? A cup and a half?

    Reply
    • The Chunky Chef says

      Posted on 2/28 at 9:00 pm

      I don’t measure my serving sizes exactly, but I would estimate between 1 – 1.5 cups.

      Reply
  6. KRL724 says

    Posted on 2/27 at 8:21 am

    I figured out that if you chop the broccoli in a food processor, before adding it to the soup, there’s no need to use a blender at the end. The texture was perfect!

    Reply
  7. KRL724 says

    Posted on 2/20 at 9:40 pm

    This is a great recipe! The adjustments I made were that I made a slurry with the flour and a tablespoon of the broth to add to the 1/4 cup of butter, so I didn’t get any flour lumps, and I also cooked the vegetables longer. (I used matchstick carrots, which were perfect.)

    Reply
  8. Tanya says

    Posted on 2/20 at 7:24 pm

    I say, never trust a skinny chef! 😂 chunky chef has it spot on with this one! Made it tonight, delicious and so creamy! Thank you so much!

    Reply
  9. Annette says

    Posted on 2/18 at 11:43 am

    Can you double this recipe?

    Reply
    • The Chunky Chef says

      Posted on 2/18 at 9:43 pm

      Yes, if you have a pot large enough.

      Reply
  10. Amanda Aylett says

    Posted on 2/18 at 11:35 am

    Absolutely delicious and creamy. I chopped the carrots and broccoli into very small chunks and didn’t purée the soup, came out perfect texture for us.

    Reply
    • Amber says

      Posted on 3/7 at 8:37 pm

      I have tried several Broccoli Cheese soup recipes and this one is by far the best! I swapped shredded carrots for the diced and 1 fresh garlic clove rather than the powder. It came out even more flavorful, thick and cheesy than any I’ve had at a restaurant. Definitely will be making this again!

      Reply
  11. Fo says

    Posted on 2/14 at 4:29 pm

    Very delicious soup!! Thank you for your recipe, it’s a keeper

    Reply
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