Broccoli Cheddar Soup

My homemade Broccoli Cheddar Souptastes like Panera’s, only better! This top-rated recipe is quick and simple with just 15 minutes of prep before coming together on the stove.

Creamy, cheesy, flavored with butter and freshly shredded cheddar cheese…can you think of a better way to eat broccoli?.

This broccoli cheddar soup is true cold weather comfort food; it’s hearty, easy, and quick–perfect for weeknight dinners or a snow day lunch. If you’re a fan of Panera’s broccoli cheese soup, you’re going to love this one.

Prep Time: 15minutes minutes
Cook Time: 20minutes minutes
Total Time: 35minutes minutes

Ingredients

▢ 5 Tablespoonsunsalted butter
▢ 1 mediumyellow onion diced (about 1 cup)
▢ ⅓ cup(42 g) all-purpose flour
▢ 1 ½ cups(355 ml) whole milk
▢ 2 cups(475 ml) low sodium chicken broth
▢ 1 ½ cups(355 ml) heavy cream
▢ 4 cups(270 g) broccoli florets¹ cut into small pieces
▢ ⅓ cup(35 g) peeled grated carrot (this is usually 1 grated carrot for me, may substitute pre-cut “matchstick” carrots)
▢ 1 teaspoonsalt plus more to taste, as needed
▢ ½ teaspoonsugar
▢ ½ teaspoonground black pepper plus more to taste, as needed
▢ ½ teaspoononion powder
▢ ½ teaspoongarlic powder
▢ ½ teaspoonground mustard
▢ 8 oz(226 g) sharp cheddar cheese + additional for topping grated off the block (do not use pre-shredded cheese as it is likely it will clump and not melt properly)

Instructions

Place butter in a large soup pot or Dutch oven over medium heat and cook until melted.5 Tablespoons unsalted butter
Add diced onion and cook until softened and translucent (about 5 minutes).1 medium yellow onion
Sprinkle flour over the butter/onion and whisk until smooth and no lumps remain.⅓ cup (42 g) all-purpose flour
Slowly, while whisking, add milk to the mixture. Whisk until combined and mixture is thickened.1 ½ cups (355 ml) whole milk
Add chicken broth, heavy cream, broccoli, carrots, salt, sugar, black pepper, onion powder, garlic powder, and ground mustard. Whisk until combined.2 cups (475 ml) low sodium chicken broth, 1 ½ cups (355 ml) heavy cream, 4 cups (270 g) broccoli florets¹, ⅓ cup (35 g) peeled grated carrot, 1 teaspoon salt, ½ teaspoon sugar, ½ teaspoon ground black pepper, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon ground mustard
Bring to a boil over medium/high heat while stirring frequently. Reduce heat to a simmer and cook until thickened.
Transfer the soup in batches to a blender or (preferred) use an immersion blender to puree. Puree as much of the soup as you would like until desired consistency is reached, I usually use an immersion blender and puree about 75% of the soup, leaving some pieces of broccoli intact.
Add grated cheese and stir until melted (keep heat on low). Add additional salt and pepper to taste and serve.8 oz (226 g) sharp cheddar cheese + additional for topping

Notes

¹Broccoli

I usually buy 1 lb of fresh broccoli crowns and am left with enough after removing the stalks and cutting the florets.

Storing

Store in an airtight container in the refrigerator for up to 4-5 days. I have never frozen this soup and have been hesitant to do so as the cream base can sometimes separate and make for a watery soup when reheated from frozen.