Better Than Panera (Like, Obviously)
I’m sorry but Broccoli Cheddar Soup simply doesn’t get enough love! It’s warm, rich, creamy, and unbelievably comforting on cold winter days. And lucky for us, it’s incredibly simple to make at home!
My personal favorite detail about this recipe is that it’s blended (not fully, but just enough so you get small bits of tender broccoli in every bite). In fact, that’s one of the reasons my kids are game to eat it — no large pieces of broccoli florets to bite into!
Other reasons I love this recipe:
- Rich layers of flavor! Every spoonful is deeply comforting and well balanced.
- The texture is velvety, yet hearty!
- Loved by children and adults alike! Seriously, my daughter would eat this every day for lunch if I had it on hand. What’s not to love about a creamy, rich soup?
For more delicious and easy soup recipes, be sure to give my classic French onion soup, viral Marry Me Chicken Soup, or this creamy butternut squash soup a try next!
What You’ll Need
- Shallots, carrots, garlic, and crushed red pepper flakes, all sautéed in a little unsalted butter.
- Kosher salt and black pepper, to season everything.
- All-purpose flour, which helps to thicken the soup and give it a creamy texture.
- Chicken broth: You can use homemade broth or store-bought broth. Vegetable broth is also a great option!
- Broccoli florets: I strongly recommend using fresh broccoli as it’ll have the best flavor. Also, frozen broccoli tends to hold onto a lot of water.
- Two types of cheese: I like to mix shredded yellow and shredded white Cheddar cheeses.
- Heavy cream, because of course!
- Thinly sliced scallions and extra shredded cheese for serving!
Ingredient Substitutions
Obviously Cheddar cheese is the classic choice for broccoli soup, but you can certainly branch out and experiment by substituting all or some of the Cheddar with Gouda, Gruyère, or even a smoked Cheddar.
If you’re not a fan of adding heavy cream to soups, you can replace with half-and-half, whole milk, or even canned coconut milk.
Simple Instructions
Full instructions and ingredient quantities can be found in the recipe card below.
- Sauté aromatics. Melt butter in a large pot over medium heat. Cook shallots and carrot until softened, then add garlic, red pepper flakes, salt, and black pepper. Cook briefly.
- Make roux. Stir in flour, cooking for 1 minute until golden.
- Add broth. Gradually add chicken broth, stirring to combine. Simmer for 10 minutes.
- Add broccoli. Stir in broccoli and remaining salt. Simmer until tender.
- Add cheese. Off heat, stir in shredded cheeses slowly until melted.
6. Blend soup. Purée soup to desired consistency with an immersion blender. Stir in cream and adjust seasoning.
7. Garnish and serve! Top with scallions, extra cheese, and black pepper. Serve with crusty bread.
Ari’s Best Tips!
- Grate your own cheese. Pre-shredded cheese often contains anti-caking agents that can affect melting. For the smoothest results, grate your own cheese.
- Avoid boiling after adding cheese. High heat can cause the cheese to separate. Keep the soup over low heat once the cheese is added.
- Use an immersion blender! This tool makes blending the soup directly in the pot a breeze. If you don’t have one, a countertop blender works too — just blend in batches.
Make-Ahead and Store
- To make-ahead: Prepare the soup up to the blending stage a day in advance. Reheat gently on a stove top, then stir in the cheese and cream just before serving.
- Store: Leftover soup should be store in an airtight container in a fridge for up to 4 days.
- To reheat: Warm gently on a stove over low heat, stirring frequently to maintain the creamy texture. Avoid boiling.
I really don’t love to freeze anything with heavy cream. The texture changes during thawing. If you want to give it a try, it’ll keep for up to 3 months, but don’t say I didn’t warn you. Thaw overnight in a fridge before serving.
Serving Suggestions
I’d be remiss if I didn’t immediately suggest that, yes, you can totally serve this in a Panera-style bread bowl if you like! I prefer a simple piece of crusty baguette or sourdough bread on the side, but that’s just me. Croutons would also be delicious!
And because I’m such a fan of the classic soup and salad combo, this would be fantastic with a small Caesar salad or my house salad alongside.
When it comes to soup, this is for sure a timeless classic! It’s easy to make, packed with flavor, and completely comforting.
If you make this easy Broccoli Cheddar Soup recipe, please let us know by leaving a review and rating below!
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Rich, Creamy Homemade Broccoli Cheddar Soup
Ingredients
For the Soup
- 3 Tbsp (45g) unsalted butter
- 2 medium shallots, peeled and finely diced (about 1 cup)
- 1 medium carrot, peeled and finely diced (about 1 cup)
- 2 cloves of garlic, peeled and finely chopped
- ¼ tsp crushed red pepper flakes
- 1 tsp kosher salt, divided
- Freshly ground black pepper, to taste
- 2 Tbsp all-purpose flour
- 4 cups (1 liter) low-sodium chicken broth or vegetable broth
- 5-6 cups broccoli florets, from 2 large or 3 small broccoli crowns
- 4 oz (120g; 1 cup) yellow Cheddar cheese, shredded, plus a little extra for serving (I recommend shredding it fresh.)
- 4 oz (120g; 1 cup) white Cheddar cheese, shredded (I recommend shredding it fresh.)
- 1 cup (237ml) heavy cream, see note below
For Serving
- 2 scallions, thinly sliced (or fresh chives)
- Freshly ground black pepper
- Crusty bread
Instructions
- Sauté the aromatics. Melt 3 Tbsp (45g) butter in a large Dutch oven or soup pot set over medium heat. Add 2 diced shallots and 1 diced carrot, then cook, stirring occasionally for 5 minutes. Add 2 cloves chopped garlic and ¼ tsp crushed red pepper flakes, season with ½ tsp kosher salt and a little black pepper, then cook 1 minute more.
- Make the roux. Add 2 Tbsp flour, then whisk until it absorbs into the butter and turns light golden brown, about 1 minute.
- Add liquid. Pour in 4 cups (1 liter) chicken broth, stir well, then raise the heat to medium-high. Bring the soup to a simmer, then cook for 10 minutes.
- Add broccoli. Add 6 cups of broccoli florets and remaining ½ tsp kosher salt, then continue cooking until the broccoli is completely tender, about 20-25 minutes more.
- Add cheese. Remove the soup from the heat, then stir in 4 oz (120g) shredded yellow Cheddar and 4 oz (120g) shredded white Cheddar cheeses until completely melted. It’s helpful to do this in batches and add the cheese slowly, stirring well between additions, so the cheese doesn’t clump.
- Blend the soup. Use an immersion blender to purée the soup until it’s mostly smooth, but still has some broccoli chunks. I like it to have a bit of texture, but if you prefer it completely smooth, go for it. Stir in 1 cup (237ml) heavy cream. Taste and adjust the seasoning as needed. You’ll likely need a bit more salt, but because some brands of cheese are saltier than others, I find it’s best to wait until after the cheese has been added to adjust.
- Garnish, then serve! Ladle the soup into bowls, then top each with thinly sliced scallions, freshly ground black pepper, and (if you like) a little extra shredded cheese. This is mostly for presentation, feel free to skip. Serve with crusty bread. Enjoy!
Notes
- Nutrition facts do not include bread for serving.
- Leftovers: This soup will keep for 3-4 days in a fridge. Store in a tightly sealed container. It’s best reheated on a stovetop in a saucepan over medium-low heat.
- I don’t recommend freezing. Because of all the cheese and dairy, the texture of the soup will change upon thawing. Best enjoyed fresh within a few days. If you really want to, you can freeze the soup for up to 3 months, but don’t say I didn’t warn you.
- Feel free to simply use one type of Cheddar cheese. I actually prefer white Cheddar, which is why I include that here.
Nutrition
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