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Home / Main Dishes / Soup

Creamy Broccoli Cheddar Soup

4.92
/5
30 minutes minutes
640 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 332 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 332 votes

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  1. Gloria says

    Posted on 11/13 at 1:40 pm

    I just made this soup according to your recipe and it is delicious! So good when it’s cold outside! The only tweek I made was…..I made corn beef brisket last night and there was a small chunk left so I diced it up and threw it in the soup pot. Just a little bit more to stick to your ribs! Thanks so much!

    Reply
  2. Melody says

    Posted on 11/12 at 4:57 pm

    Yumm

    Reply
  3. Cindy says

    Posted on 11/11 at 10:46 am

    So amazing!!! Thank you don’t email me or I will block you xo

    Reply
    • The Chunky Chef says

      Posted on 11/11 at 2:46 pm

      Don’t worry Cindy, I only email those who have signed up for my free emails.

      Reply
  4. Victoria says

    Posted on 11/10 at 7:08 pm

    Made the soup just now. It’s delicious and so comforting. Will make again!

    Reply
  5. Kelsey says

    Posted on 11/10 at 6:37 pm

    Beyond good and filling! I made a few tweaks to the recipe just to add flavor and fullness to it. I added an extra onion, a few potatoes, and some Italian seasoning. I have made this recipe 3 times now with and without the mustard and fresh and frozen broccoli. I will say the fresh broccoli is an extreme difference from frozen, the fresh has flavor! You can taste it so much more! And our family actually preferred the soup without the mustard but it could be because we used actual mustard over the dry. Will have to try the dry mustard next time!☺️ thank you for this great recipe! And any tips on making this dairy free for family who reacts to it?

    Reply
    • The Chunky Chef says

      Posted on 11/10 at 9:11 pm

      I’m so glad you enjoy the recipe, and have found ways to make it perfect for you 🙂 I’ve never made this with dairy-free ingredients, but I think using olive oil instead of butter, dairy-free half and half (or even milk), and dairy-free cheese should work well… I just can’t speak with certainty without testing it.

      Reply
    • Cindy says

      Posted on 11/11 at 10:50 am

      Absolutely no need to change a thing…just perfect!

      Reply
  6. Mary says

    Posted on 11/9 at 9:06 pm

    Great soup! Creamy, nutritious, yummy!

    Reply
  7. Amanda says

    Posted on 11/9 at 9:39 am

    I used coconut milk instead of cream, added thyme and fresh garlic and used half the amount of roux and it was delicious!

    Reply
  8. Jan Kohler says

    Posted on 11/8 at 5:49 pm

    Excellent. I added one bay leave as I always do. Sharp cheddar as you recommended definitely is best. And I grated carrots not chopped. Will make again.

    Reply
  9. Allison says

    Posted on 11/8 at 9:46 am

    What about using vegetable broth instead of chicken broth?

    Reply
    • The Chunky Chef says

      Posted on 11/8 at 9:59 am

      You can absolutely use vegetable broth 🙂

      Reply
  10. Geraldine Lunz says

    Posted on 11/7 at 9:38 pm

    can’t use white flour I’m diabetic can I use Almond floor

    Reply
    • The Chunky Chef says

      Posted on 11/7 at 9:41 pm

      I haven’t tested this recipe using almond flour, so I can’t say for certain how well it would work or if whether any other changes would need to be made. I *think* it would work alright, but just can’t guarantee it. If you do some experimenting, I’d love to know how it turns out 🙂

      Reply
  11. Christina Nanos says

    Posted on 11/6 at 2:05 pm

    Can you use milk instead of half n half since i don’t have any

    Reply
    • The Chunky Chef says

      Posted on 11/7 at 3:20 pm

      Sure can 🙂

      Reply
  12. Julia says

    Posted on 11/5 at 6:06 pm

    Best broccoli cheddar soup I’ve ever had!! Made it as written except used between 3-4 cups chicken broth. Wouldn’t change a thing otherwise!!

    Reply
  13. Debbie says

    Posted on 10/25 at 5:16 pm

    Thank you for a superb recipe. I liked everything about it: the proportions of cream to broth and amount of broccoli, for example. I also thought the seasonings added the perfect enhancement to the soup. I was lucky enough to get some fantastic farmers market broccoli. First rate!

    Reply
  14. Cade says

    Posted on 10/23 at 7:10 pm

    I tripled the recipe , made it for my restaurant for soup of the day. Used heavy cream instead of 1/2 1/2. Needed a good bit more salt. Came out fantastic.

    Reply
  15. Tb says

    Posted on 10/22 at 8:54 pm

    Next time I will use 1 cup of half and and half and 3 cups of stock. Added celery and fresh garlic. Super good soup. Thank you for the great instructions.

    Reply
  16. Sarah says

    Posted on 10/21 at 11:18 pm

    Loved it! Family loved it!

    Reply
  17. Sharon says

    Posted on 10/21 at 1:12 pm

    EXCELLENT!
    Your recipe made me a rock star!

    Reply
  18. Terri says

    Posted on 10/17 at 8:04 pm

    Delicious!!!

    Reply
  19. Amber says

    Posted on 10/16 at 2:03 pm

    Wow! This soup is hearty, pretty, and FULL of flavour. I’m eating it as I type and already want another bowl. I did not add or omit anything. Thank you for an amazing recipe!

    Reply
  20. Regina Demasi says

    Posted on 10/14 at 5:02 pm

    Made this delicious broccoli-cheddar soup in the slow cooker. Just one comment, I used 4c of chicken broth and it was perfect.

    Reply
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