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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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Recipe Rating




  1. Jessica L says

    Posted on 10/30 at 7:07 pm

    This looks so good! Thinking of making it but I only have frozen broccoli florets and fat free half and half (I also have 1% milk) could I use these substitutions? Thanks!! 

    Reply
    • The Chunky Chef says

      Posted on 10/30 at 8:32 pm

      Sure can 🙂

      Reply
  2. Mom24 says

    Posted on 10/30 at 9:51 am

    I made this last night. I subbed Pacific No-Chicken broth for the chicken broth. It was absolutely amazing. I will definitely make it again. Thank you for sharing.

    Reply
  3. Sara Orozco says

    Posted on 10/28 at 10:44 am

    Hi! I am planning to make this doubled tomorrow but I was wondering what would be the best way to add chicken to the crockpot recipe? Should I use whole breasts? Or chopped? Should I cook chicken separate and add it in at the beginning or end? Any thoughts?

    Reply
    • The Chunky Chef says

      Posted on 10/28 at 9:59 pm

      You can use whole boneless skinless chicken breasts and add it in at the beginning with everything else 🙂

      Reply
  4. Courtney says

    Posted on 10/20 at 12:25 pm

    How many calories are in one serving? 

    Reply
    • The Chunky Chef says

      Posted on 10/21 at 8:11 pm

      The 600 calories listed are for one serving, however, they’re an approximation.

      Reply
  5. Danielle Merten says

    Posted on 10/18 at 1:56 pm

    Why do I eliminate the butter and don’t sauté the onions when using your crockpot directions.  

    Reply
    • The Chunky Chef says

      Posted on 10/18 at 7:51 pm

      Because the onions have plenty of time to soften during the longer crockpot cooking time 🙂

      Reply
  6. Teri says

    Posted on 10/11 at 7:19 pm

    This soup was easy and awesome. Great flavor I would like to try adding a little more seasoning next time!

    Reply
  7. Amanda says

    Posted on 10/11 at 6:24 pm

    I plan on making this tonight for dinner, I’m excited! I was wondering what’s the best type of cheddar to use for this soup??

    Reply
    • The Chunky Chef says

      Posted on 10/11 at 8:33 pm

      I like to use a good sharp cheddar, but you can use whatever you have on hand.

      Reply
  8. Dian says

    Posted on 10/10 at 8:54 pm

    I think I would increase the amount of spices next time (there will definitely be a next time). I added additional salt, pepper, and paprika after it cooked because it seemed too bland for me. I used frozen chopped broccoli and shredded carrots chopped finely and didn’t need to use an immersion blender. The texture was very similar to Panera, with small pieces of broccoli and carrots. This is easy enough to make (I used an Instant Pot) on a week night. Serve with some bread and possibly a salad, and it’s an easy, tasty meal. 

    Reply
  9. Sherri Jablonski says

    Posted on 10/3 at 6:49 pm

    3rd time making! my daughter asks for it now, she adds rice to her portion. Not sure why one lady said there is no flavor I think she made it wrong. This is an amazing soup!!!

    Reply
  10. Daniela Martinez says

    Posted on 10/2 at 5:19 pm

    I loved this recipe! I gave some to my mom because she had been craving Panera since the quarantine. Thanks!

    Reply
  11. Lorrie says

    Posted on 9/28 at 4:33 pm

    Making this right now. My 4th time since quarantine. So yummy. Thank you!

    Reply
  12. Lisa K. says

    Posted on 9/28 at 3:13 pm

    Turns out delicious every time!! Thanks for a yummy recipe!

    Reply
  13. Franny says

    Posted on 9/25 at 9:21 pm

    Was craving broccoli soup but had more cauliflower in the fridge than broccoli.    Delicious! Used evaporated milk   A potato masher instead o blending.  Will definitely make again 

    Reply
  14. Jax says

    Posted on 9/19 at 8:45 am

    Have made this many times.. delicious. Making soup for potluck get together tonight for 14 adults social distancing outside on cool night. Brrrr. Would you recommend making 2 double batches or will it work if I quadruple the recipe? Plan on making in Dutch oven then transferring into large crockpot.

    Reply
    • The Chunky Chef says

      Posted on 9/20 at 7:42 pm

      So glad you love it! Yes, I’d do 2 double batches, just to make sure everything fits 🙂

      Reply
    • Destiny says

      Posted on 10/7 at 3:54 am

      Looking for nutrition information. Just need to know the amount of sugar per serving. Thanks!

      Reply
      • The Chunky Chef says

        Posted on 10/7 at 8:45 am

        As I’m not a nutritionist, I don’t provide full nutritional information for my recipes (wouldn’t want to potentially and unknowingly pass along incorrect information). Your best bet would be to copy the ingredients into your favorite online nutritional calculator.

        Reply
  15. Marisa Alvarez says

    Posted on 9/16 at 2:45 pm

    Is it okay if i dont blend the soup or will that ruin it?

    Reply
    • The Chunky Chef says

      Posted on 9/16 at 7:50 pm

      It won’t ruin it at all 🙂 We just like the smoother texture.

      Reply
  16. Alexis Daniela says

    Posted on 9/15 at 8:06 pm

    Very easy to make and was delicious. I suggest adding extra cheese because it tastes more like broccoli and carrots than it does cheese. As well as adding extra seasonings. I’ve never left a recipe review but this was a good one.

    Reply
  17. Danyle says

    Posted on 9/13 at 11:52 am

    I want to try my this, but my hubby doesn’t eat soup without meat in it. Do you think adding some chicken would alter the flavor? I love brocolli cheddar soup, but looking to make it more robust for the hubby

    Reply
    • The Chunky Chef says

      Posted on 9/13 at 9:23 pm

      I’ve never added chicken, but I think it would be delicious 🙂

      Reply
  18. Kim/Ohio says

    Posted on 9/11 at 8:14 pm

    Easy And Very Good Recipe ! will follow your page for sure

    Reply
  19. Anna S. says

    Posted on 9/2 at 12:36 am

    This was super yummy!
    Alterations: I didn’t have a yellow or white onion on hand so I used some scallions, I used minced garlic instead of garlic powder, and I cut up a yellow bell pepper and sautéd it with the scallion. I put the spices in with the flour to bring out the flavor some more, and added a dash of cayenne. I didn’t have half & half so I used some leftover sour cream (~1/3 c) and 1% milk.
    Despite all my alterations the recipe was forgiving and it is very rich and tasty!

    Reply
  20. Debbie says

    Posted on 9/1 at 6:40 pm

    The soup didn’t have any flavor,   I followed the recipe exactly.  I wasted a lot of time and money on this recipe.  

    Reply
    • The Chunky Chef says

      Posted on 9/2 at 9:53 pm

      I’m sorry you found this soup to be lacking in flavor… I’m surprised, as so many other readers have loved this recipe as much as we do! If you prefer your soup more seasoned, you can always add more seasonings when you taste and adjust the seasonings in step 6.

      Reply
    • Emily says

      Posted on 10/12 at 7:46 pm

      Agreed. Lack of flavor. 

      Reply
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