Creamy, cheesy broccoli cheddar soup made from scratch in 35 minutes or less. Don’t forget the crusty bread for dunking!
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Creamy, Cheesy Comfort in a Bowl
Soup season is officially here! And I can think of no better way to kick off the cooler weather than with a big ol’ bowl of creamy, cheesy broccoli cheddar soup. This is one of those recipes I’ve been making for years, but I’m just now finally sharing it. It’s a staple in my house, and I hope it becomes one in yours, too.
Think of this as a homemade twist on Panera’s iconic broccoli cheddar soup. Just as cozy and comforting, but a little lighter thanks to whole milk instead of heavy cream. It’s still thick and rich, without feeling too heavy. But what I love most about this homemade broccoli cheese soup is that it can be as chunky or smooth as you want it to be (more on that below!). All that’s left to do is top it off with a handful of crunchy homemade croutons, and dinner is done.
Here’s what you’ll need to make my broccoli cheddar soup recipe:
- Broccoli florets: The star of the show! I like to use fresh broccoli for the brightest flavor and color, but for busy weeknights, I’ll grab a bag of pre-cut broccoli florets to save time. Frozen broccoli works, too. There’s no need to defrost it first, but I do recommend adding it toward the end of cooking so it doesn’t get mushy.
- Cheddar cheese: I love sharp cheddar for the boldest flavor, but mild or medium cheddar works if you prefer something more subtle.
- Chicken or vegetable stock: Both work well. Go with chicken stock for classic flavor or swap in veggie stock to make this a vegetarian broccoli cheddar soup recipe.
- Milk: Some recipes call for half-and-half or a mix of milk and cream, but I like to use whole milk for a creamy texture without being too heavy. If you prefer something lighter, you can use 2%.
- Dijon mustard: Just a teaspoon makes the cheddar flavor pop. You won’t taste mustard, but you’ll taste better cheddar.
- Onion, celery and garlic: The aromatic trio that builds a flavorful base.
- Flour and butter: Together they form a quick roux, which thickens the soup into that spoon-coating consistency.
See the recipe card for full information on ingredients and quantities.
My #1 Tip for the Best Broccoli Cheddar Soup
Grate your own cheese. Freshly grated cheddar is a must for the creamiest broccoli cheese soup. Pre-shredded cheeses are coated with anti-caking agents, which stop them from melting smoothly. Translation: that’s how you end up with soup that tastes a little gritty. Trust me, a few extra minutes with a box grater is the difference between silky-smooth and disappointing.
More Tips for Success
- Don’t rush the roux. Let the butter and flour cook together for a full 2 minutes before adding liquid. This gets rid of that raw flour taste and sets you up for a thick, velvety base.
- Go low and slow with the cheese. Taking the pot off the heat and adding it a handful at a time keeps the soup creamy instead of separating.
- Season at the end. Cheddar brings plenty of salt on its own. Wait until after the cheese has melted to taste and adjust to avoid oversalting.
- Make it vegetarian. Swap chicken stock for vegetable stock and you’ve got an easy meat-free dinner win.
- Sauté the aromatics. Melt the butter in a large pot over medium heat, then add the onion, celery, and garlic. Cook until the veggies are tender and fragrant, about 5 minutes.
- Make the roux. Stir in the flour and cook for 2 minutes.
- Add the liquid and broccoli. Whisk in the milk until smooth, then add the stock, broccoli florets and mustard. Bring everything to a gentle simmer and cook until the broccoli is tender.
- Stir in the cheese. Slowly stir in the cheddar a handful at a time and continue stirring until all of the cheese has melted. Taste and season the soup with salt and pepper.
Now It’s Time to Choose Your Texture
One of the best parts about homemade broccoli cheddar soup? You get to decide exactly how creamy (or chunky!) you want it. No matter which version you choose, the flavor stays the same: cozy, cheesy comfort in a bowl.
- Chunky: Ladle it up as-is, with tender broccoli florets in every spoonful.
- Smooth: Use an immersion blender to purée the whole pot into a silky, restaurant-style soup. No immersion blender? No problem! Carefully blend the soup in batches in a regular blender until smooth.
- In-between: Blend half the batch, then stir it back in for a creamy base with broccoli pieces throughout. (This one’s my personal favorite!)
Then, Dig in!
This creamy broccoli cheese soup is begging for toppings, from crunchy homemade croutons, extra cheddar, and a sprinkle of chopped fresh chives to crispy bacon and a dollop of sour cream. Or, for a lighter, protein-packed topping, try crispy roasted chickpeas. And of course, bread is a must! A crusty baguette or my quick no-yeast bread recipe both hit the spot. Or, go all-in by ladling it into a bread bowl.
If you’re craving a Panera-style combo, pair your soup with a sandwich:
- Air fryer grilled cheese (the ultimate dunker)
- Chicken Caesar sandwich
- Turkey salad sandwich
Or, keep it light with a soup-and-salad duo—this soup is especially good with a simple kale or Caesar salad (or try my Caesar pasta salad for a slightly heartier option!).
Storing and Reheating Leftovers
Like most dairy-based soups, broccoli cheddar is best enjoyed fresh, but leftovers will keep well for up to 3 days in an airtight container in the fridge.
Reheat leftovers gently on the stovetop. Bringing the soup back up to temp slowly keeps it thick, creamy and smooth. Skip the microwave if you can—reheating too quickly can cause the soup to separate. I know it’s less convenient, but your leftovers will taste so much better this way!
Can you freeze broccoli cheddar soup?
I don’t recommend it. Soups with dairy tend to separate and turn grainy once thawed. If you do freeze it, let the soup cool completely, store in an airtight container, and reheat slowly on the stovetop with an extra splash of milk to smooth it back out.
Ingredients
- 4 Tablespoons unsalted butter
- 1 cup diced yellow onion
- 1/2 cup diced celery
- 2 teaspoons minced garlic
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 cups chicken or vegetable stock
- 3 1/2 cups broccoli florets
- 1 teaspoon Dijon mustard
- 3 cups freshly shredded cheddar cheese, plus more for topping
- Homemade croutons, for serving (optional)
Instructions
- Add the butter to a large heavy-bottomed stock pot over medium heat. Once the butter has melted, add the onions, celery and garlic with a pinch of salt. Cook, stirring, until the vegetables are tender, about 5 minutes.
- Stir in the flour and continue cooking for an additional 2 minutes.
- Stir in the milk, then stir in the stock, broccoli and ground mustard. Simmer the soup until the broccoli is tender, about 10 minutes.
- Stir in half of the cheese until it has melted, then stir in the remaining cheese and continue stirring until all of the cheese has melted. Taste and season the soup with salt and pepper, then serve garnished with croutons and additional shredded cheese. (See Kelly's Note.)
Kelly’s Notes
- For an even creamier soup, use an immersion blender to purée it, or blend it in batches in a blender until smooth.
- Grate your own cheese. Freshly grated cheddar is a must for the creamiest broccoli cheese soup.
- Storage: This soup is best enjoyed fresh, but leftovers will keep in an airtight container in the fridge for up to 3 days.
- Reheating: Warm gently on the stovetop over medium-low, stirring often. Skip the microwave—slow reheating keeps the soup creamy and smooth.
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Super tasty! I didn’t have stock and only had chicken broth. I know, I know, I don’t like changing recipes but this turned out so good, even with broth. Love that it isn’t heavy cream. So, so good!
So glad you enjoyed the recipe, Kim!
This is a great Broccoli Cheddar Soup recipe. The only adjustment that I made was to cut the shredded cheddar cheese down to 2 cups, due to my health concerns. It is so tasty and very easy to make. Thank you!
Thrilled you enjoyed the recipe, Nancy!
One word… yum!! Tried this recipe last night and it was a hit with my entire family. Thnx!
Love reading this, Juliana!
I love all your recipes. So happy to see this one because we have plenty of broccoli in our garden. Going to make it today. Thank you!
Enjoy, Judy!