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!
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.
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.
How To Make Cheddar Broccoli Soup
- Sauté carrots, onions, garlic and spices in butter in a large pot or Dutch oven.
- Add the flour to make a roux. This is the key to thick, creamy soups!
- Pour in the milk, whisk it constantly.
- 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.
- Add the broccoli and simmer gently. This is a good moment to grate the cheese!
- Stir in the cheese.
- Serve!
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 salad. Parker House Rolls, Herby Rhodes Rolls, or even these buttery Onion Chive Biscuits would all be good on the side, too.
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.
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.
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