Easy Broccoli Cheddar Soup Recipe

Broccoli Cheddar Soup Ingredients

• Broccoli: Cut the florets into small, bite-sized pieces so they cook quickly and evenly. Frozen broccoli also works; thaw and drain it before using.
• Onion, carrots and garlic: These vegetables create the savory-sweet flavor base for the soup.
• Olive oil and butter: Used to sauté the vegetables and add richness.
• Cornstarch: Thickens the soup without using all-purpose flour.
• Chicken stock: Use low-sodium stock or homemade chicken stock so you can control the salt. Vegetable stock works for a vegetarian version.
• Half-and-half: Makes the soup creamy without making it as heavy as a soup made entirely with cream. Whole milk or heavy cream may also be used.
• Sharp cheddar cheese: Grate the cheese from a block for the smoothest texture and strongest cheddar flavor.
• Ground mustard: Adds subtle tang and enhances the cheddar.
• Worcestershire sauce: Adds savory depth. Coconut aminos may be used instead.
• Seasonings: Onion powder, garlic powder, kosher salt and black pepper round out the flavor.

For the full ingredient list and instructions, see the recipe card below.

What Is Broccoli Cheddar Soup?

Broccoli Cheddar Soup is a rich, creamy soup made with tender broccoli, vegetables, stock and plenty of cheddar cheese. This homemade version is inspired by Panera’s popular soup but contains generous amounts of broccoli and carrots in every bowl.

Part of the vegetable mixture is blended to give the soup a thick, creamy texture without relying on a large amount of heavy cream. Sharp cheddar is stirred in at the end for a smooth finish and plenty of cheesy flavor.

Variations and Substitutions

• Vegetarian: Replace the chicken stock with vegetable stock. Use vegetarian Worcestershire sauce or coconut aminos.
• Gluten-free: The soup is thickened with cornstarch instead of flour. Check that the stock, Worcestershire sauce and other packaged ingredients are certified gluten-free when needed.
• Lighter soup: Replace the half-and-half with whole milk. The finished soup will be slightly thinner.
• Extra-rich soup: Use heavy cream instead of half-and-half.
• Dijon mustard: Substitute Dijon mustard for the ground mustard.
• Frozen broccoli: Thaw it completely and drain away excess moisture before adding it.
• Chunky soup: Blend only one or two cups of soup and stir the blended portion back into the pot.
• Smooth soup: Blend the entire vegetable base before adding the cheddar.
• Add protein: Stir in shredded cooked chicken after blending the soup and before adding the cheese.
• Add heat: Add a small pinch of cayenne pepper or crushed red pepper.

Make-Ahead, Storage, Freezing and Reheating

• Make ahead: Prepare the soup up to 3 days before serving. Cool it completely and refrigerate it in an airtight container.
• Storage: Store leftover Broccoli Cheddar Soup in an airtight container in the refrigerator for up to 5 days.
• Reheating: Warm the soup in a saucepan over low heat, stirring frequently. Add a splash of chicken stock or half-and-half if the soup has become too thick. Avoid boiling it because high heat can cause the cheese to separate.
• Microwave: Reheat individual portions at reduced power in short intervals, stirring between each interval. Stovetop reheating will generally produce the smoothest texture.
• Freezing: Freezing is not recommended. Dairy and melted cheese may separate or become grainy after the soup is frozen and thawed.