This easy broccoli cheese soup is so comforting and ready in 30 minutes with tender broccoli, cheddar cheese and a creamy broth. I love serving it in a homemade bread bowl!
More creamy soup recipes we love include potato and leek soup, butternut squash soup recipe and baked potato soup.
Table of Contents
Easy Broccoli Cheddar Soup
This easy broccoli cheese soup is rich, creamy, and perfect for a cold winter day. We served it in homemade bread bowls and it was just like being at Panera Bread, my family loved it!
This broccoli cheddar soup recipe was inspired by a little bakery that I visited in NYC but also reminds me of copycat Panera broccoli cheddar soup. It took me a few tries to get it right and it’s the perfect balance of cheesy goodness, salty broth and tender broccoli.
Recipe Ingredients
Easy broccoli cheese soup is thick, creamy and cheesy!
Find the full printable recipe with specific measurements below.
- Butter and flour: Used to make the roux, which helps thicken the soup and make it hearty.
- Garlic: Freshly minced garlic will give you the best flavor. Learning how to mince garlic is an easy skill that will come in handy many times in the kitchen!
- Stock: Chicken or vegetable stock both work great. Stock is a bit thicker than broth, which is why I prefer it over chicken broth or vegetable broth.
- Half and half: Adds a creamy richness, as well as helps thicken the soup.
- Seasonings: Kosher salt, white pepper and nutmeg! It may sound strange, but it is the perfect finishing touch on this broccoli cheese soup.
- Broccoli: Wash and cut the broccoli into small florets for the perfect bite-size pieces.
- Carrots: You can grate or shred your own carrots, or buy a bag of shredded carrots from the grocery store.
- Cheese: Freshly grated sharp cheddar cheese gives the soup a bold flavor and the perfect cheesy texture.
How to Make Broccoli Cheese Soup
This broccoli cheddar soup is simple to make and comes together in four easy steps.
- Make roux. Melt butter in a large pot over medium to low heat, then add garlic and cook for 1 minute. Whisk in flour and cook until golden brown.
- Creamy sauce. Add in chicken stock, half and half, salt, pepper and nutmeg and stir. Cook for 5-10 minutes (stirring occasionally).
- Simmer. Then add broccoli and carrots. Simmer for 15-20 minutes.
- Combine. Mix in cheese and stir until just combined. Serve in bread bowls or with rolls.
Recipe Tips
- Cheese. The key to the best broccoli cheese soup is grating your own cheddar cheese! It makes it super melty and delicious. If you buy the pre-shredded bags, the cheese won’t melt as well.
- Onion. For additional flavor, saute chopped onion with the garlic.
- Veggies. To make this recipe even quicker, make steamed vegetables separately. Then just mix in the cooked veggies and cheese and it’ll be ready to go. Add in extra broccoli and carrots if you want your soup to be more veggie forward.
- Thickening the soup. The soup is already super thick and creamy, but you can make it even thicker by adding in an extra tablespoon or so of flour or cornstarch.
Recipe FAQs
Frozen broccoli tends to get a bit mushy, so I recommend using fresh broccoli florets for the best texture and flavor. Save your frozen broccoli for this broccoli and cheese casserole!
This cheesy broccoli soup will keep in the refrigerator in an airtight container for about 3-4 days. The leftovers make the perfect comforting lunch or dinner and are even better the next day!
You can reheat the soup in the microwave or on the stove top until it’s warmed throughout. Add a splash of broth or cream to bring back to desired consistency.
Because of the creamy base, it doesn’t hold up that well in the freezer. The dairy included in the soup can cause separation, which will affect the consistency.
I’d recommend making this recipe on a week where you know you’ll be able to get through the leftovers in 3 to 4 days.
Serve with soft potato rolls and a spinach berry salad. Finish with a slice of dutch apple pie or caramel butter bars to share with family and friends.
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Easy Broccoli Cheddar Soup
Video
Ingredients
- ¼ cup butter , melted
- 1-2 cloves garlic , minced
- ¼ cup all-purpose flour
- 2 cups chicken stock , or vegetable stock
- 2 cups half and half
- ½ teaspoon Kosher salt
- ¼ teaspoon white pepper
- ⅛ teaspoon nutmeg
- 1-2 cups steamed broccoli , cut into small pieces
- ¾ cup shredded carrots , steamed
- 2-2 ½ cups sharp cheddar cheese
Instructions
- Make roux. In a large pan, melt 1/4 cup butter over medium-low heat. Add 1-2 minced garlic cloves and let cook for about a minute. Whisk in 1/4 cup flour and cook for a few minutes, just until golden brown.
- Cream sauce. Slowly add 2 cups chicken stock, 2 cups half-and-half, 1/2 teaspoon kosher salt, 1/4 teaspoon white pepper and 1/8 teaspoon nutmeg. Stir together and let cook for about 5-10 minutes, stirring occasionally.
- Simmer. Add in 1-2 cups broccoli and 3/4 cup shredded carrots and let simmer for another 15-20 minutes.
- Add cheese. Mix in 2 – 2 1/2 cups cheese and stir until just combined. Serve in bread bowls or with rolls.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: 30 Minute Meals, 30 Minute Meals, American, Dinner, Nut-Free, One Pot, One Pot, Soups, Stovetop, Stovetop, Vegetarian, Vegetarian, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
What really interests me about this recipe is the bread bowls. How did you make those?
Hi Adele! Here is an easy recipe for bread bowls: https://www.iheartnaptime.net/bread-bowl/
Yummy! Family loved it. Added onion and shredded potato. Doubled recipe and served with bread rolls. A definite make again.
Doubled it and it was a hit! Definitely adding it to my dinner rotation.
I didn’t have half and half so I used 3 cups of milk and 1 cup of plain yogurt.
That is great to hear! I am glad that you love it!
This turned out SO good! One of my favorite soups ever and such a great recipe :)
Glad to hear it, Erin. Thanks for the feedback.
We loved the bit of sweetness that the shredded carrots add. Oh so yummy served in bread bowls!
Thanks for sharing, Kara. That sounds like a fantastic idea!
This is one of my all time favorite soups! Creamy, cheesy, and delicious! Next time I will try it in a bread ball!
So glad you liked it, Diana. A bread bowl would be a great addition!
Is the nutrition on this per serving?
Correct :)