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Home / Main Dishes / Soup

Creamy Broccoli Cheddar Soup

4.92
/5
30 minutes minutes
637 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

4.92 from 331 votes
Author: The Chunky Chef
Prep Time: 5 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 30 minutes 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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4.92 from 331 votes

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Recipe Rating




  1. Judy says

    Posted on 4/2 at 2:20 pm

    Best darn soup I’ve ever made!!!!😋 😍 👌 ❤️

    Reply
  2. Christy says

    Posted on 3/28 at 4:16 pm

    This was delicious! All I added was a touch of nutmeg. I always taste my recipes as I go. I tasted this one before I put the cheese in it. It was delicious just like that. In fact, I think I might’ve liked it better. (And I’m a big cheese fanatic). So if you’re on a budget and don’t have the cheese, the soup is still really really good! Oh yeah, I forgot I added a few pieces of cauliflower just to see what would happen. I treated it just like the broccoli and it was delicious. Next time I might add more.

    Reply
  3. Marilyn Ballinger says

    Posted on 3/26 at 5:45 pm

    Thrilled with this recipe I used instapot then finished it in my Dutch oven when I added the cheese and the half and half. Wouldn’t change a thing, hubby loved it too!

    Reply
  4. Teresa Podzemny says

    Posted on 3/23 at 5:20 pm

    Absolutely delicious!!! Wouldn’t change a thing!

    Reply
  5. Peggy McIntire says

    Posted on 3/20 at 2:43 pm

    Made this, but added about a cup extra of veggies and liquids and it turned out so good! Thanks for the recipe 🤌

    Reply
  6. Amy says

    Posted on 2/11 at 10:26 am

    Can you use frozen broccoli?

    Reply
    • The Chunky Chef says

      Posted on 2/11 at 9:04 pm

      Sure thing 🙂

      Reply
  7. Sharlie Hernandez says

    Posted on 1/31 at 6:28 pm

    I love your recipes, I use quite a few of them! They dishes always turn out amazing!!

    Reply
  8. Gabrielle Moore says

    Posted on 1/27 at 10:59 pm

    6/5 stars. This is in my permanent rotation. It’s flawless and fabulous. Restaurant quality. Can’t get enough.

    Reply
  9. Mar says

    Posted on 1/26 at 2:20 pm

    Easy and Excellent- def a keeper !

    Reply
  10. Joann says

    Posted on 1/24 at 2:50 pm

    Delicious and so easy to prepare! Love the paprika and mustard addition. Served with homemade bread. Yummy.

    Reply
  11. Kris says

    Posted on 1/21 at 4:24 pm

    Recipe sounds very good, will make it for dinner. How do leftovers freeze?

    Reply
    • The Chunky Chef says

      Posted on 1/22 at 7:52 pm

      Leftovers can be tricky, as there’s dairy, and dairy can sometimes separate during the freezing and thawing process.

      Reply
      • Valencia Benavides says

        Posted on 4/23 at 3:11 pm

        I have frozen this with total success. I just let it thaw in the fridge & reheated it in a sauce pan over low/medium heat. Delish!

        Reply
        • The Chunky Chef says

          Posted on 4/23 at 7:54 pm

          So happy to hear that, thank you Valencia!

          Reply
  12. Kathy says

    Posted on 1/21 at 1:28 pm

    What type of cheddar cheese works best to give a balance of flavors? Such as mild, medium, or sharp? I definitely want cheese flavor, but want the flavors of the other to me ingredients to come through the top?

    Reply
    • The Chunky Chef says

      Posted on 1/22 at 7:53 pm

      I would do a mix of part mild, and part sharp 🙂

      Reply
  13. Catherine Smith says

    Posted on 1/19 at 4:33 pm

    Omg good! I added more kosher salt and used cracked black pepper to taste. Added a dash of nutmeg per a review. Used milk for one cup of the half and half called for in the recipe. And used my Christmas present that I’ve been too chicken to use: An immersion blender. Yippee! I love the blender and your recipe too!

    Reply
  14. Cheryl Kreis says

    Posted on 1/19 at 10:04 am

    The absolute best broccoli cheddar soup recipe I have ever tried.

    Reply
  15. Kate says

    Posted on 1/16 at 3:52 pm

    I’ve made this several times… it’s on my stove right now. It’s so tasty and not difficult. It can be ready in an hour but I let the broccoli cook in the liquids so it takes a wee bit longer.

    Reply
  16. Evy says

    Posted on 1/4 at 11:29 am

    This is THE best broccoli cheese soup I have EVER had. My fiancé loved it too!!!!

    Reply
  17. Janet says

    Posted on 12/12 at 2:51 pm

    Delicious

    Reply
  18. Thomas Julian Degrechie-Coteron says

    Posted on 12/8 at 1:22 pm

    very tasty soup, easy to follow recipe.

    Reply
  19. sheryl says

    Posted on 12/5 at 9:40 am

    This recipe was really good. The only thing I did different as I added the flour to the chicken broth which to me is a lot better and you dont have to worry about cooking that flour taste out of your veggies

    Reply
  20. Sydne says

    Posted on 12/4 at 6:05 pm

    Anyone add chicken?

    Reply
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