Broccoli Cheddar Soup

This easy broccoli cheddar soup is the perfect comfort food for cold winter days. Add this cheesy soup to a crusty bread bowl and it’s heaven!

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It’s such an easy soup recipe to make and sure to hit the spot. Panera’s broccoli cheddar soup is one of my favorites and this recipe is very similar. Broccoli cheddar soup makes the perfect dinner idea for busy weeknights and this is an easy recipe your whole family will love. Pair with my homemade bread bowls for the ultimate cozy, comfort meal.

Follow the steps below for this classic soup recipe made with simple ingredients. This broccoli cheddar soup has so much flavor, a creamy texture and is the ultimate comfort food! If you’re looking for other great recipes for soup season, check out my loaded cheesy potato soup and lasagna soup recipes.

What You Will Need to Make Broccoli Cheddar Soup-Grocery List

• Fresh broccoli florets
• Shredded carrots
• Onion
• Shredded sharp cheddar cheese (I used extra sharp cheddar)
• Whole Milk, half and half or heavy cream
• Chicken Stock or Chicken Broth
• Minced Garlic
• Unsalted butter
• Salt and Black Pepper
• Immersion Blender 
• Dutch oven or large soup pot

How to Make Broccoli Cheddar Soup

• Chop 3 cups of broccoli florets and shred or thinly slice 1 cup of carrots. Set aside to add to soup.
• In a large soup pot or dutch oven, add 1/4 cup butter and melt over medium low heat. Add in 1/2 cup diced onion and cook util tender.
• Add 1 teaspoon minced garlic and saute with onion.
• Add 1/4 cup flour to the butter, onion and garlic to make a roux.
• Add 2 1/2 cups chicken broth/stock and 2 cups half and half and whisk until smooth and creamy.
• Add 3 cups chopped broccoli and 1 cup of thinly sliced carrots and simmer for 15-20 minutes until veggies are tender. To make a creamier texture, use an immersion blender to your preferred consistency.
• Add in 8 oz block of shredded cheddar cheese a handful at a time and stir until melted and incorporated.
• Add 1 1/2 teaspoon salt and 1/2 teaspoon pepper (more or less to taste).
• Serve in a bread bowl, with crusty bread or croutons
• Top with bacon bits if desired
• ENJOY!

Tips for the Best Broccoli Cheddar Soup

Here’s a few tips I’ve found to make this soup even better!

• To make a more creamy soup, use an immersion blender to puree the veggies a little more. I used a vegetable chopper for the broccoli and it made the florets small enough that just used a potato masher on the larger pieces, but an immersion blender makes it very easy to break up the tender broccoli into a more creamy texture.
• I used extra sharp cheddar for this recipe, but you can use whatever type of cheese you would like. Extra sharp white cheddar would be a nice alternative and I might actually try that next time! I used a whole 8oz block of extra sharp cheddar and shredded it myself, but you could use pre-shredded cheese in a package as well. Pre-shredded cheese typically does not melt as well as a block of cheese that you shred yourself, but it will work just fine.
• You can also add extra veggies to the soup if you’d like, such as russet potato and green onions.
• For the best texture, I would recommend using fresh broccoli florets over frozen broccoli for this recipe. However, frozen vegetables can be used.
• You could also add some red pepper flakes or a little hot sauce for a kick!