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Broccoli Cheddar Soup

Updated October 8, 2025 / By Natalie Mortimer

A few tricks make this rich, cozy homemade broccoli cheddar soup recipe feel like easy magic. If you’re in love with Panera’s thick broccoli cheese soup, you’ll love this one.
Creamy broccoli cheddar soup in a bowl, topped with crunchy golden croutons, perfect for a cozy lunch or dinner
Photography by Gayle McLeod

Whether it’s basic Steamed Broccoli on a weeknight or vibrant Broccolini for a dinner party, broccoli is one of my favorite veggies. This cheddar broccoli soup recipe yields a pot of soup that’s every bit as creamy, cheesy and indulgent as the savory, rich Panera Bread broccoli cheddar soup that we all love so much! 

Creamy broccoli cheddar soup in a bowl, topped with crunchy golden croutons, perfect for a cozy lunch or dinner

Making it at home is inherently better, fresher and more economical because homemade food always is. Best of all, it’s faster than going out! If you aren’t in a soup mood, check out this healthyish Broccoli Beef Soba Bowl, or cozy Baked Gnocchi with Broccoli

butter, onion, carrot, garlic, flour, spices, milk, stock, broccoli, Parm and cheddar in bowls to make broccoli cheddar soup

Key Broccoli Cheddar Soup Ingredients

  • Broccoli : Of course! About one big head of broccoli. Fresh or frozen broccoli is OK, too. Add frozen broccoli directly to the soup without thawing, and know that it may need a few extra minutes of cooking time.
  • Cheese: I like to use a combo of extra-sharp cheddar and Parmesan cheese for a big, bold cheese flavor. If you use medium cheddar, the soup won’t be quite as richly flavored. 
  • Salted butter: If all you have is unsalted butter, that’s OK, just be sure to check the seasoning of the soup at the end. You may decide to add a bit more salt to taste. 
  • Other veggies: Onion, carrot, garlic
  • Flour : This helps to thicken the soup. 
  • Spices: Garlic, mustard powder and a dash of nutmeg. Nutmeg is always the secret ingredient in creamy soups and sauces (see also: Alfredo sauce
  • Whole milk: Or you can use half-and-half for an even creamier experience. 
  • Stock: I usually use chicken stock, but you can use vegetable stock, if you want to make your broccoli cheddar soup vegetarian. 
chicken stock, onion, carrot, garlic, butter, flour, spices and milk cooking in a pot to make cozy broccoli cheddar soup
broccoli cheddar soup being blended with an immersion blender in a soup pot

How To Make Cheddar Broccoli Soup

  1. Sauté carrots, onions, garlic and spices in butter in a large pot or Dutch oven
  2. Add the flour to make a roux. This is the key to thick, creamy soups! 
  3. Pour in the milkwhisk it constantly. 
  4. Blend the cream soup base until it’s creamy and smooth. If you have an immersion blender, it will save you the trouble of pouring hot liquid into a blender
  5. Add the broccoli and simmer gently. This is a good moment to grate the cheese!
  6. Stir in the cheese. 
  7. Serve! 
broccoli being added to a pot with blended soup to make broccoli cheddar soup
parmesan and cheddar being added to a pot of homemade broccoli cheddar soup

Serving Suggestions

Rich and hearty, broccoli cheddar soup makes a great dinner without much else on the side!  I usually serve it with bread on the side for dipping and dunking, and maybe a green saladParker House RollsHerby Rhodes Rolls, or even these buttery Onion Chive Biscuits would all be good on the side, too. 

parmesan and cheddar being added to a pot of broccoli cheddar soup, a cozy fall and winter dinner

How To Store 

  • Leftover cheddar and broccoli soup will keep, stored in an airtight container in the fridge for up to 3 days. 
  • Reheat gently over medium-low heat, stirring frequently. Add a splash of milk or stock if it's gotten too thick. Never boil creamy soups when reheating as this can cause it to break or curdle. 
  • You can freeze broccoli cheddar soup BUT: While you technically can freeze this soup, we don’t recommend it. Generally, soups with dairy — and this recipe has a lot of dairy — don’t reheat very well. 
a pot of Creamy broccoli cheddar soup, perfect for a cozy lunch or dinner

Tips + Variations For Broccoli Cheddar Soup Success

  • Add the cheese slowly: Stirring the cheddar into your soup all at once may result in a gritty or grainy texture, rather than the creamy luxurious texture you want your cheddar broccoli soup to have. 
  • When adding the milk to the roux, start with just a splash and whisk vigorously to create a smooth paste, then gradually add the rest. This prevents lumps better than adding it all at once.
  • Don’t use pre-shredded cheese as they sometimes have anti-caking additives to keep them from clumping in the bag, and prevent it from melting into the soup. If your soup is gritty, pre-shredded cheese might be to blame.  
  • Try different cheeses if you want a little variety! Try a combination of Gruyère and cheddar, or smoked cheddar or even pepper jack, for a little heat. 
  • Use cauliflower instead of broccoli for a fun riff. 
Creamy broccoli cheddar soup in a bowl, topped with crunchy golden croutons, perfect for a cozy lunch or dinner

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Creamy broccoli cheddar soup in a bowl, topped with crunchy golden croutons, perfect for a cozy lunch or dinner

Broccoli Cheddar Soup Recipe

  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  35 min
  • Calories:  353

Description

A few tricks make this rich, cozy homemade broccoli cheddar soup recipe feel like easy magic. If you’re in love with Panera’s thick broccoli cheese soup, you’ll love this one.
Print Recipe

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    Ingredients

    • 4 tablespoons salted butter
    • 1 cup chopped yellow onion, (about 1 small)
    • 1 large carrot, grated
    • 4 cloves garlic, minced
    • ¼ cup all-purpose flour
    • 1 teaspoon sea salt, plus more to taste
    • 1 teaspoon mustard powder
    • ¼ teaspoon nutmeg
    • 2 cups whole milk or half-and-half
    • 2 cups chicken or vegetable stock
    • 4 cups chopped broccoli, (from 1 large crown)
    • ½ cup grated Parmesan cheese
    • 8 ounces shredded extra-sharp cheddar cheese, (about 2 cups)
    • Freshly cracked black pepper, to taste
    • Croutons,, store-bought or homemade, for serving (optional)

    Method

    1. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and carrot and cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring until fragrant, 1 to 2 minutes. Sprinkle in the flour, salt, mustard powder, and nutmeg. Cook, whisking, until a paste forms, 1 to 2 minutes. Slowly whisk in the milk and cook, whisking continuously, until thick enough to coat the back of a spoon, about 5 minutes. Remove from the heat, then add the stock. Use an immersion blender to blend the liquid directly in the pot. (Alternatively, transfer the liquid to the base of a blender, let cool briefly, and blend until smooth. Then return it to the pot.) 

      broccoli cheddar soup being blended with an immersion blender in a soup pot
    2. Stir in the broccoli. Return the pot over medium-low heat and simmer until the broccoli is tender, about 20 minutes. Stir in the Parmesan and half of the cheddar until melted, then add the remaining cheddar and stir until the soup is creamy. Taste and season with salt and pepper. 

      parmesan and cheddar being added to a pot of homemade broccoli cheddar soup
    3. Serve topped with croutons if using. 

      Creamy broccoli cheddar soup in a bowl, topped with crunchy golden croutons, perfect for a cozy lunch or dinner

    Nutrition Info

    • Per Serving
    • Amount
    • Calories 353
    • Protein 17 g
    • Carbohydrates 20 g
    • Total Fat 25 g
    • Dietary Fiber 3 g
    • Cholesterol 75 mg
    • Sodium 1080 mg
    • Total Sugars 7 g

    Broccoli Cheddar Soup

    Questions & Reviews

    Rated 5 stars by 3 readers

    or
    • Anna

      Can I use frozen broccoli florets?

      That should work ok. Hope you enjoy Anna!

    • Emily

      If I buy pre-shredded carrots how much should I add?

      About one cup. Hope you enjoy Emily!

    • Laurie

      5-star rating

      Love this soup!!! 😋 I used one cup each of whole milk and half and half. Fresh grated cheese is definitely the best and I always grate fresh nutmeg.

      Thanks Laurie, we are so glad you loved it!

    • Nevaeh

      5-star rating

      It was really good

      Thanks, so glad you loved it!

    • Cheryl

      5-star rating

      I'm not a very experienced cook so I was nervous but this turned out really good. I was very proud and am going to enjoy it for lunch the next couple of days.

      Great job Cheryl! We are so glad you loved it!