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!
Through recipe testing I’ve created a soup that achieves the following:
- Rich layers of flavor, but not too heavy! I’ve found a ratio that works best for my preferences: the soup is creamy, but not weighed down from too much cream or too much cheese.
- A velvety, yet hearty texture. I prefer the broccoli to be blended, but not fully. And I definitely like to leave some broccoli pieces in there.
- 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
You’ll need shallots, carrots, and garlic, plus a pinch of red pepper flakes, all sautéed in butter. Add salt and pepper, then use a little flour for thickening. Have chicken broth or vegetable broth on hand, along with fresh broccoli florets, a mix of white and yellow cheddar, and a splash of heavy cream. If you like, top it all off with some scallions.
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.
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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
Photography by Jo Harding.
Smooth, full of flavor and just the peferct amount of spice. This was the perfect comfort soup for a cold and rainy day. By far one of the best broccoli cheddar soup recipes I have ever had. I will definitely be making again.
Heather, this is styled beautifully! Thanks so much for sharing, really glad you enjoyed! Cheers, Ari