Easy Broccoli Cheddar Soup Recipe
Rich and cheesy, this Copycat Panera Broccoli Cheddar Soup recipe is a great addition to your weekly meal rotation. Quick and easy to make, it’s creamy, salty and packed with bite sized pieces of broccoli creating a filling meal perfect for chilly evenings.
Fall is on the way and soup season is here to stay. Today is 60 degrees and sunny, yesterday was a balmy 40 degrees and cloudy. So, I’ve been dressing in layers and searching out the best soup possible to help my body moderate it’s temperature. Because Mother Nature does not know how to ease into the next season properly.
These are the days I like to have an easy soup recipe to come home to that doesn’t take hours to make, isn’t loaded with processed ingredients and isn’t from my local chain restaurant like this Creamy Broccoli Cheddar Soup. This is way better than Panera’s Broccoli Cheddar Soup.
One of our favorite stand-bys here in my house is this easy Sausage Soup that’s ready in minutes. I’ve been making it for years and, basically, rotating it in and out of our weekly line up with this simple Chicken Noodle Soup and, now, Broccoli Cheese Soup.
Start with the Best Ingredients
- Broccoli – Fresh broccoli florets are best for this recipe. I like to cut them into bite-size pieces so they’re easy to blend up into the soup but still have some bite to them. If you prefer to use frozen broccoli, be sure to thaw it before getting started.
- Vegetables – Sweet onion or yellow onion add the best flavor. Carrots add a hint of sweetness, don’t skip either of them.
- Butter – The base of the roux is cornstarch and butter. I like to use salted butter for the added flavor.
- Chicken Stock – I like to use homemade chicken stock but your favorite store-bought chicken stock or chicken broth is an excellent substitute. Make it vegetarian by using vegetable broth.
- Seasoning – Onion powder, garlic powder, ground mustard, kosher salt and black pepper are all you need to enhance the soup. If you prefer, you can substitute the ground mustard for dijon mustard.
- Half and half – For richness I like to use half and half. You can use heavy cream or whole milk, if you prefer.
- Worcestershire Sauce – Deeper, richer notes come with umami and I, most often, go with Worcestershire sauce or coconut aminos.
- Cheese – Shredded Sharp Cheddar Cheese adds a nice creamy testure to the soup. Be sure to shred your own cheese from a block of cheddar cheese and skip the pre-shredded cheese in the bag. Pre-shredded cheese has additives that can cause the soup to have a grainy texture.
For the full ingredient list and instructions, see the recipe card below.
What is Broccoli Cheddar Soup?
If you’ve ever visited Panera Bread, they have an amazing Broccoli Cheddar Soup that’s rich and creamy and makes me feel like I’m a little weighted down, possibly needing a nap, after a big bowl. It’s one of our favorite take out soups and we actually order it quite a bit when there’s not even a spare minute to cook.
I wanted a Healthy Broccoli Cheddar Soup I could make at home in about the same time it takes me to drive to my local Panera. This soup may not be super healthy but it’s definitely healthier than the take out version.
My homemade Broccoli Cheddar Soup has the same rich, cheesy flavor but is loaded with broccoli and carrots (so much that my husband even commented how skimpy the take out soup was when it came to broccoli.) All those veggies are quickly cooked so you have tons of vitamins, minerals and FIBER! You know, nature’s broom. So, overall, this Broccoli Cheese Soup is much healthier for you!
How To Make Broccoli Cheddar Soup
This easy Broccoli Cheese Soup is….well, super easy to make.
Start with some fresh veggies and homemade chicken stock. You can use store-bought but be sure to use low-sodium because that’s just the healthy thing to do and I’m trying to keep us all skinny because summer is coming, believe it or not.
- Heat the olive oil and butter over medium heat in a large pot or dutch oven.
- Add the vegetables and cook until softened.
- Stir in the cornstarch, chicken stock, onion powder and garlic powder. Bring to a boil and then simmer over medium-low heat.
- Add the half and half or heavy cream, then stir in the cheese.
- Season and serve in a soup crock or bread bowl!
This broccoli soup recipe is not loaded with butter and cream….but there is cheese so it’s super delicious and you may not want to share with anyone. I replaced the heavy cream called for in many other recipes with half and half because it’s still rich but less calories.
The recipe makes a ton so you can share and still have a ton left for just you. You and your fluffy sweaters on a chilly night when you’re watching Ross and Rachel just take a break for the 47 thousandth time.
How To Thicken Broccoli Cheddar Soup
To be honest, this Broccoli Cheddar Soup is plenty thick because of all the veggies being pureed into the stock with an immersion blender (this is the one I have) BUT if you want it to be even thicker, you can add a bit more cornstarch than called for in the recipe. I’d go for an additional tablespoon.
If you don’t want to add cornstarch or flour, and don’t really mind increasing the calories….you can replace the half and half with heavy cream for a much richer, thicker consistency.
How To Store Leftovers
You can store your broccoli cheddar soup in the refrigerator for up to 5 days in an airtight container. When you reheat the soup, you will need to stir vigorously to help the soup come together because there may some separation.
I don’t recommend freezing your broccoli cheddar soup because dairy tends to become grainy when it thaws. It’s best to just eat your soup while it’s fresh or after a short stint in the refrigerator.
How To Make It Vegetarian or Gluten Free
If you want a vegetarian version of this Cheddar Broccoli Soup, simply swap out the chicken stock for vegetable stock.
For a gluten-free Broccoli Cheddar Soup, be sure to use cornstarch and not flour for your roux when mixing up the vegetables. If you don’t like corn starch, you can use a gluten free flour, as well. This soup recipe is already naturally gluten free.
Pro Tips For Perfect Broccoli Cheddar Soup
- To avoid your soup from becoming grainy, be sure your heat is not too high when adding the cheese and add the cheese one handful at at time being mindful to allow the cheese to melt fully before adding more. If your cheese begins to separate, there is no turning back. High heat causes the protein in the cheese to constrict and squeeze out the fat which in turn leads to curdling and a grainy soup.
- To reheat your soup, low and slow is the best way to warm up your leftover broccoli cheddar soup. You can use the microwave but you risk separation because of the high heat. I add my soup to a saucepan and warm over low heat until hot. Be sure to stir frequently to ensure the bottom doesn’t scorch and burn.
- To store leftovers, I like to transfer my soup to these resealable containers and store in the back of my refrigerator to eliminate fluctuations on temperature. This is best to ensure the flavor of your soup doesn’t turn from frequent opening and closing of the fridge….like at my house.
Best Sides for Broccoli Cheddar Soup
There are sooooo many amazing things to serve alongside your easy Broccoli Cheddar Soup! We love it with a Grilled Cheese Sandwich or a fresh green Wedge Salad.
It’s, also, amazing with a slice of toasted brioche or these easy popovers with a dollop of butter. You could also whip up these Two Ingredient Biscuits for dipping or serve alongside a pile of Parmesan Crisps if you’re keeping things Keto.
More Easy Soup Recipes
- The Best Stuffed Cabbage Soup
- French Onion Soup Recipe
- The Best Chicken Soup Recipe Ever
- Easy Minestrone Soup
- Easy Savory Lentil Soup
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Get the Recipe: Broccoli Cheddar Soup Recipe
Ingredients
- 1 tbsp olive oil
- 2 tbsp butter
- 1 cup diced onion
- 1 cup finely chopped carrots
- 1 garlic clove, minced
- 2 cups finely chopped broccoli florets, frozen and thawed will work, too.
- 1/4 cup cornstarch
- 2 cups low sodium chicken stock
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp ground mustard
- 2 cups half and half, or whole milk
- 1 tbsp Worcestershire sauce
- 2 cups shredded cheddar cheese
- kosher salt and fresh ground pepper, to taste
Equipment
- 1 blender or food processor or immersion blender
Instructions
- In a large pot, heat the olive oil and butter over medium-high heat. Add the onions to the pot cooking until softened, approximately 2-3 minutes.
- Add the carrots and cook for 2 additional minutes. Stir in the garlic and cook for 1 minute longer.
- Add the broccoli and continue cooking for 2 minutes. Stir in the cornstarch to combine. Continue cooking for 2 minutes, stirring every 30 seconds to ensure the cornstarch doesn't burn.
- Stir in the chicken stock, onion powder and garlic powder. Bring the mixture to a boil and then turn the heat to low. Allow the soup to simmer for 2-3 minutes or until slightly thickened.
- Add the half and half to the soup, continue to simmer for 5 minutes. Using an immersion blender, puree the soup until the desired consistency.
- Add the cheese to the soup one handful at a time being sure it melts completely before adding more. Stir until smooth and creamy.
- Season with salt and pepper, to taste.
- Serve immediately garnished with shredded cheese, broccoli and carrots, if desired.
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