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Learn how to make the best broccoli cheddar soup with fresh broccoli, sharp-tasting cheddar cheese, and hearty carrots, all simmered in a flavorful, creamy broth for a restaurant-style meal in the comfort of your home.
I’m really into soups, especially in the colder winter months when a warming, nourishing bowl of soup is all I need. Over the years, I’ve shared many of my favorite creamy soup recipes, like tomato soup, asparagus soup, potato leek soup, and roasted cauliflower soup.
Whenever my family visits, they always ask for broccoli cheddar soup. The creamy, rich texture and perfect blend of cheesy, tangy flavors really hit the spot for them (and for me!). They even say it’s better than Panera’s!
The soup is really easy to make—you just need a few simple ingredients and cheddar cheese (lots of cheese!), simmer it on the stovetop, and it’s ready! It’s packed with nutrients, super creamy and cheesy, and has a thick and smooth consistency—the perfect restaurant-style meal to enjoy at home.
If you love cozy comfort food, I hope you’ll give my broccoli cheddar soup recipe a try!
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Broccoli cheddar soup video tutorial
Ingredients
- Broccoli: For the best flavor, use broccoli heads that are fresh, dark green, and unblemished.
- Cheddar cheese: Use a block of cheddar, not pre-shredded, so it melts smoothly. I recommend medium cheddar but use sharp cheddar cheese for a more robust cheesy flavor.
- Vegetable stock: You need storebought or homemade vegetable stock or homemade chicken stock.
- Milk: I used whole milk. For an even creamier mouthfeel, you can use heavy cream.
- Other vegetables: You will need carrots, onion, and garlic (I love using oven-roasted garlic for its sweeter caramelized flavor, but you can also use raw garlic cloves.)
- All-purpose flour and butter: For the roux that will thicken the soup.
- Olive oil
- Seasoning: I use yellow mustard (to add depth), black pepper, and salt (to taste, as the stock could be salty enough already).
- Baking soda: Completely optional, but I highly recommend it. It will help cook the broccoli much faster (it will raise the pH of the broth and soften the pectin in the broccoli, thus softening and cooking the florets faster).
See the printable recipe card below for full information on ingredients and quantities.
How to make the best broccoli cheddar soup
Prepare the veggies: First, wash and pat dry the vegetables. Peel the carrots and onion. Separate the broccoli into florets, shred the carrot, and dice the onion. Also, shred the cheddar cheese.
If you are using roasted garlic, make sure it’s ready in advance (it needs about 30-40 minutes in the oven at 400ºF/200ºC). When garlic is roasted, it becomes milder and sweeter, with a caramelized depth that enhances the overall taste of dishes like broccoli cheddar soup, and that’s why I love using it. Alternatively, you can use a couple of raw garlic cloves that will cook with the onions.
Sauté the onions and prepare the soup base: Heat the butter and oil in a large, thick-bottomed saucepan or Dutch oven over medium heat. Add the onion (and raw garlic if using) and sauté for 5 minutes, stirring occasionally.
Next, add the flour and cook for 1-2 minutes, stirring constantly until there are no lumps. Then, slowly pour the milk and stock, stirring well to combine. Add the salt, pepper, mustard, and baking soda (if using).
Add the veggies, bring to boil and simmer: Next, add the broccoli florets, shredded carrot, and roasted garlic (if using). Bring to a boil, then reduce heat to low. Simmer covered for 10-20 minutes until the broccoli florets are fork-tender.
Add the cheese gradually: Once the broccoli is tender, add the cheddar cheese. Do so little by little, stirring and allowing it to melt and incorporate into the soup. Then, taste and adjust any of the seasonings to your liking.
Serve the creamy, cheesy broccoli cheddar cheese soup with crusty bread, or top it with homemade croutons. It’s even better than Panera’s version!
Helpful tips
- Freshly grate the cheese for the best flavor.
- Whisk constantly when you add the milk to prevent the forming of lumps.
- Cook on low heat to allow the flavors of the ingredients to meld together.
- Add cheese a little at a time, stirring in between, to get a thin, creamy texture.
- Thick or Thin? To thicken the soup, you can use an immersion blender or transfer a portion of the soup to a blender, puree, and then stir the pureed soup back into the pot. If you prefer the soup thinner, add more stock or milk.
More comforting soups
See more delicious ideas in my collection of easy soup recipes.
If you try this vegetarian broccoli cheddar soup recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
Best Broccoli Cheddar Soup
Ingredients
- 9 oz broccoli (4 cups florets from 2 medium heads)
- 8 oz cheddar cheese 3 cups shredded
- 2 cups vegetable stock or chicken stock
- 2 cups milk
- 1 carrot large (1 cup shredded)
- 1 onion medium-sized (1 cup chopped)
- 1 head roasted garlic optional, for added depth of flavor, or 2 cloves of raw garlic
- 1/4 cup all-purpose flour
- 4 Tbsp butter
- 2 Tbsp olive oil
- salt to taste
- 1/4 tsp black pepper
- 1/2 tsp mustard
- 1/4 tsp baking soda optional, but it helps cook the broccoli faster
Instructions
- Wash and dry the vegetables. Separate the broccoli into small, even, bite-sized florets. Peel and shred the carrot. Peel and dice the onion. Shred the cheddar cheese.If you are using roasted garlic, make sure it's ready in advance (it needs 30-40 minutes in the oven at 400ºF/200ºC). Alternatively, use a couple of raw garlic cloves.
- In a large, thick-bottomed saucepan or Dutch oven, heat the butter and olive oil over medium heat. Add the onion (and raw garlic if using) and sauté for 5 minutes, stirring occasionally.
- Add the flour and cook for 1-2 minutes, stirring constantly until there are no lumps. Slowly pour the milk and stock, stirring well to incorporate. Stir in the salt, pepper, mustard, and baking soda (if using).
- Add the broccoli florets, shredded carrot, and roasted garlic (if using). Bring the mixture to a boil.
- Reduce the heat to low and simmer, covered, for 10-20 minutes until the broccoli florets are fork-tender.
- Gradually add the cheddar cheese, stirring in between so it melts and incorporates into the soup.Serve the creamy broccoli cheddar soup and enjoy it with crusty bread or with homemade croutons.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.