Comforting and creamy broccoli cheddar soup is a fan-favorite! So easy to do, quick to make, and perfect for those cold weather evenings!
Brian usually hates soup.
But he had three bowls of broccoli cheddar soup last night. In fact, when I told him that I had to wait for the storm to pass before taking photos today, he was all like, “So that means I can’t eat the rest?”
So if that doesn’t tell you this recipe is legit, I don’t know what will.
I want you to keep this in your pocket for this winter guys. I know we don’t get much cold down here (though we were under 30 degrees F last winter in South Florida), but I want to make sure you guys have some good hot soup because the Farmers’ Almanac says it’s going to be super cold this year.
Keep those tootsies toasty, y’all. Brace yourself.
This recipe is not only easy peasy, but also fast as I don’t know what. What soups do you know take less than 30 minutes to make?
This broccoli cheddar soup is rich, creamy, cheesy, full of the good stuff. I want to call it almost identical to Panera’s, because I love making Panera Bread copycat recipes (like their white cheddar mac and cheese and the chipotle chicken panini), but Panera Bread uses processed cheddar cheese food in their broccoli cheddar soup recipe, along with a couple of other ingredients that I found weren’t necessary to make a delicious and fantastic broccoli cheese soup. Including dijon mustard.
I relate mustard in cheese recipes too close to macaroni and cheese. Since mustard amplifies a tangy cheese flavor, it’s so commonly used in mac and cheese that when I recipe tested this with it, I couldn’t stop thinking ‘mac and cheese’.
I love mac and cheese, but if I’m eating broccoli cheddar soup, I want to think ‘broccoli cheese soup’, not ‘mac and cheese’.
I feel that this recipe is simple and easy, while being utterly delicious and comforting. In other words, I think it’s the best broccoli cheese soup recipe you’ll find.
What makes this broccoli cheddar soup the best?
The broccoli is already steamed somewhat (because we’re using those steam-bag ones!) so that ‘green’, kinda bitter flavor that broccoli and other vegetables from the cruciferae family have won’t infuse into the soup itself since it’s not being cooked for a long period of time with the other soup ingredients.
The soup is thick, creamy, and incredibly flavorful; make sure you use really flavorful chicken stock because the flavor of the chicken stock itself is a basic part of making the broccoli cheddar soup delicious. You won’t get the same flavor if you just used water or only milk, it’ll turn out bland.
And the cheese y’all. As I always say when using cheese in soups and sauces: grate your own, and add it in over low (or no!) heat.
The dust on pre-shredded cheese makes it more difficult to melt cheese, and sharp cheddar is a harder cheese so it’s a little more finicky when it melts anyway and if you make the cheese too hot, it can break and get grainy and gross in your soup.
If you want to use mild cheddar, American cheese, Velveeta, colby, or whatever melts easier for you, go ahead! It’s your broccoli cheese soup, hon. Eat on.
Other Fantastic Soups I Love
Roasted Tomato Soup with Grilled Cheese Croutons
Chicken and Gnocchi Soup
Creamy Chicken Tomato Tortellini Soup
Avgolemono Soup
Chicken Noodle Soup
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Broccoli Cheddar Soup (Panera Bread Copycat)
Ingredients
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1/2 medium yellow onion, chopped small
- 2 cloves garlic, minced
- 2 carrots, peeled and shredded by a box grater
- 1/4 cup all-purpose flour
- 2 cups chicken stock
- 1 1/2-2 cups half and half
- 2-3 cups frozen broccoli florets in a steamable bag, partially steamed, chopped into bite-sized pieces
- 1 cup sharp (or mild) cheddar cheese, grated
- 1 tsp black pepper
- 1 tsp kosher salt
- 1/4 tsp paprika
- 1/4 tsp cayenne pepper
- Salt and pepper to taste
Instructions
- In a large soup pot or Dutch oven, melt butter with the olive oil over medium heat. Saute the onion in the fat for 5-6 minutes, or until the onions are translucent.
- Add in flour, and whisk together to cook out the raw flour, about a minute or so. Make sure to whisk constantly so the flour doesn't stick to the bottom.
- Gradually add in chicken stock, about 1/4 cup at a time, whisking constantly. It will seize up before it gets smooth, so don't worry if it looks clumpy as you whisk in the stock. Finish adding in the stock, then pour in the half and half. Whisk to combine with the chicken stock, then turn heat up to medium high until soup begins to come to a lively simmer.
- Once soup starts to bubble a little, add the partially steamed broccoli and shredded carrots to the pot. Let cook for 4-7 minutes, or until both the broccoli and carrots are completely tender. If you want a smooth soup, puree either half or the entire pot of soup in a blender before adding cheese.
- Turn heat to off, and add the sharp cheddar cheese. Stir it in well, season with salt, cayenne, and pepper to taste, then serve hot.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving:Calories: 410 Total Fat: 29g Saturated Fat: 16g Trans Fat: 1g Unsaturated Fat: 11g Cholesterol: 79mg Sodium: 822mg Carbohydrates: 27g Fiber: 6g Sugar: 9g Protein: 15g
I made this tonight and it was wonderful. If my cheese was slightly separated and stuck to my teeth, any suggestions to avoid this next time,
To avoid cheese separating, take the pot completely off the heat and slowly add in freshly grated cheese by the handful, stirring to incorporate. Cheese will separate if your soup is still cooking or you have left the pot on the hot stove range; cheese doesn’t melt well with too much heat.
Also, the sharper the cheese, the more sensitive it is to heat.
Try a milder cheddar or adding in a Colby or even American cheese to aid in the melting process, as these are easier cheeses to melt. American cheese product has ingredients that make it nearly impossible to separate, so it helps a lot when you are new to melting harder, sharper cheeses.
Hope that helps!
Very helpful. I took it off the stove, but it was still very hot. I also used sharp cheddar for flavor. Maybe next time I’ll mix it up. And there will be a next time. We all loved it.
I’m glad you loved it! And I’m glad I was helpful. I’ll add a note in the recipe for melting cheese, so this won’t be a problem for anyone else!
I thought Panera took all the processed food off their menu. I guess not. This little little looks fantastic. Pinning and definitely making.
Broccoli cheddar soup is my absolute favourite and your version looks so scrummy! Thanks for sharing 🙂
The soup lysosome deliciously comforting…it looks so cheesy and yummy…perfect to have with a favorite book and no one to disturb
What a beautiful looking soup. You have certainly done Panera justice. Thanks!
I always love a good broccoli and cheddar soup. With the cold weather we’re getting this week, this would be perfect. Can’t wait to make it. Lovely pictures as well!
I love panera’s Broccoli Cheddar Soup and yours looks fabulous! Will be adding this to the weekly menu for sure!
So glad to see this copycat recipe of theirs without all the processed cheese! This looks delicious and I can’t wait to make it! Thanks for sharing!
Broccoli and cheddar are the perfect combination – this soup looks awesome! I hate how processed soups are in chain restaurants like Panera and I’m sure this version is 100 x better. Thanks for sharing 🙂
My dad just dropped off a box of broccoli and I was thinking broccoli soup would be delicious. Perfect timing! Can’t wait to try this.
As a soup lover I could eat vegetable soup ever day. I love how you combine cheese with broccoli in this comfort food soup. On top of that it’s such a quick and easy recipe!
Everything about this….yes! I LOVE broccoli and cheddar soup and this one is a great one!
I love soup and love all the additions of cheese and bacon to this warm bowl of comfort. Now that the weather is cooling off, this recipe will go on my rotation.
Such a classic soup, perfect for cold days!
We’re heading into soup season, for sure! I’ve got some chicken noodle working in the slow cooker.
Broccoli and cheddar is one of my favorites and I can’t wait to try your recipe!
I’m a sucker for a good copycat recipe. This is perfection!
Nothing better during cold weather than a bowl of hearty soup like this one! Can’t wait to try it! 🙂
This soup is perfect for the upcoming fall. Thanks for sharing!
This soup looks so tasty and comforting for cooler weather. Excellent recipe.
Thank you Courtney!
This is like the ultimate comforting soup, love it!
I want this for dinner! Looks so delicious! So easy to make which makes it perfect for a busy weeknight dinner!
Soups are a perfect dish to enjoy this time of year! It’s always great when recipes get approval from people who typically don’t like a particular dish :’)
This is a great Copy Cat from Panera Bread. I love their foods, but geez it’s expensive to eat there anymore. I’m glad I found this so I can save a little money and just it at home. Yours looks amazing too!
This soup looks so rich and thick — exactly like the one they make at Panera. Genius.
I always order this at Panera! So glad to find a recipe