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!
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.
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.
- You can mix equal parts butter and flour to form a thick paste, then stir that into the soup.
- You can whisk some cornstarch into cold water or broth until the cornstarch is dissolved, and stir that into the soup.
- 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.
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.
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:
- Make sure to chop the broccoli into small florets, otherwise they won’t be tender in time.
- 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.
- 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.
- For best results, shred your own cheese. Not only is it cheaper, it melts SO much better than the pre-shredded kind.
- Serve this broccoli cheese soup with some crusty bread, caesar salad, or some ham and cheese sliders!
- 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!
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!
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.
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Chef Tips
SLOW COOKER INSTRUCTIONS:
- Omit butter from the recipe, add onions, broccoli, carrots, salt, paprika, garlic powder, mustard powder, and black pepper to the slow cooker.
- Whisk flour and chicken broth together until no lumps remain, then add to slow cooker and stir to combine all ingredients.
- Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.
- About 30 minutes before serving, add half and half and cheese, stirring well.
- Cover and continue cooking until cheese is melted.
- Blend to desired texture and serve.
INSTANT POT INSTRUCTIONS:
- Press Saute and cook butter and onion until onions are soft.
- Add additional butter and flour, then whisk. Cook about 1 minute.
- Add broccoli, carrots, salt, paprika, garlic powder, mustard powder, and black pepper to pot. Pour in chicken broth.
- Secure lid and move valve to the sealing position. Set on Manual/Pressure cook on high for 8 minutes.
- Let the pressure release naturally, then stir in half and half and cheese until cheese is melted.
- 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.
TB says
Terrifically easy soup to make. Made it the first time exactly as advised. The second time I doubled the seasonings and added fresh pepper. Delicious!
susan says
This recipe is a definite keeper! Every bit as good if not better than Panera :0
mama snoopy says
My family loved it (and they’re not “creamy” soup eaters)! It was easy, quick and fun to make. I didn’t add the cheese at all – I was concerned about lumping and clumping when reheating later. Instead, I set a bowl of grated cheese on the table so each member could take as little or as much as they wanted for their portion. Turned out great and reheating the soup was easier.
Jessica Westcott says
Wonderful and decadent! A huge hit with my family. I was lazy and bought broccoli and carrots in a bag and microwaved them before adding to soup — Came together very quickly. Also used 1/2 regular cheddar and 1/2 sharp.. Wonder if there is a way to lower the calories a bit?
Allison says
Made this last night and it was a hit! I will definitely be making this one again! Thank you for such a delicious soup recipe!
BrittanyBoo says
This was amazing !!! I used milk I didn’t have half and half , I didn’t have mustard of any kind so didn’t use that but added a bit of poultry seasoning and that always adds a bit of coziness to a soup! This was fabulous I should of doubled it ! I will be making this many more times ! Def my new go to broccoli cheese soup recipe ! Thank you!!
Clueless says
I’m definitely game to try this recipe out. Is there a way I can make this into a dip instead using my slowcooker? Would I just add more cheese?
The Chunky Chef says
Hmm, I’ve not tested the recipe that way, so I can’t say for certain… but here’s what I would try. I would use slightly less liquid, use more cheese, and mix a bit of cornstarch and half and half (around 3 Tbsp of half and half plus 2 Tbsp of cornstarch) in a bowl until the cornstarch is dissolved, then stir that into the “soup”. That should thicken it up nicely 🙂
Lauren says
So good! I added more broccoli, ground pepper and more chicken broth. I didn’t use an immersion blender as I thought it was think enough with the added veggies. I will def be making this again and will use this recipe again as the base recipe. Thank you!!!
Regina says
Amazing. Love the flavors.
Rachelle Gebhardt says
Very bland not good at all:(
The Chunky Chef says
I’m sorry you didn’t find this recipe very flavorful. As always, you can taste and season per your tastes, as everyone has different tastebuds 🙂
Lyndsey says
Has anyone tried using vegetable broth instead of chicken broth? Would this change the flavor too much?
The Chunky Chef says
I haven’t tested it, but I don’t think it should alter the flavor too much 🙂
Gena says
My daughter is a vegetarian I use vegetable broth o my. It’s delicious. We love it.
Zheeeem says
Made this last night with small variations. I began by making a roux with the flour and butter, then adding the onions and sweating/sauteing. At the same time I added carrots, garlic clove, salt, spices and mustard to the blender, along with about 3/4ths of the broccoli, and gave it about 30 seconds on the slowest setting – just enough to chop everything else. I added to the roux/onion, added the rest of the broccoli as small florets and brought to a simmer for about 15 minutes to fully cook the broccoli. Then I added the half and half and cheddar and, once the cheddar was melted, served. It was good, and easy.
Sarah says
Did anyone try using frozen broccoli?
Teri C. says
I did and of course you can use frozen for most all things.
Brittney says
Making this now in the slow cooker and the broth isn’t fully covering the veggies? Is that okay or should I add more broth?
The Chunky Chef says
It should be okay, just use a wooden spoon to sort of push the veggies into the liquid. They’ll still cook 🙂
Mrs. Yoder says
Do you think if I used heavy cream or 2% milk that would work instead of half and half.?
The Chunky Chef says
You can make your own version of half and half by combining 1 1/3 cup heavy cream and 2/3 cup 2% milk.
Meagan S says
Made this soup this weekend for lunches this week…and i don’t think it’s going to last that long! Delicious! 🙂 I followed the recipe exactly and made it in the instant pot. Will be sharing…and making again!
Holly says
The best broccoli cheddar soup I have ever made!! THANK YOU
Scott says
The soup turned out very good, however; I did get a burn notice on my instant pot when cooking it. It may have been due to not enough liquid but i’m not sure.
Cindy Kelly says
I got the same reading. I had to add an additional 3+ cups of chicken broth so it can have enough liquid. A pinch or so of more salt.
Jeannie Markech says
I have now made this recipe twice; slow cooker method. Absolutely outstanding each time! Thank you very much!
Risa says
This recipe is easy, foolproof and delicious. The only things I changed was using fresh garlic instead of powder and Velveeta for my cheese (just because I like it). Definitely a keeper and will be on my frequent meal rotation.