Broccoli Cheddar Soup

Broccoli Cheddar Soup packed with carrots, broccoli, garlic, and cheese. This creamy velvety soup is much better than Panera’s broccoli cheddar soup and can be made in under 30 minutes for a fraction of the price! 

There is something incredibly satisfying about broccoli cheddar soup. Like mac and cheese, this beloved classic is all about comfort — it’s rich, cheesy, and indulgent.

I wanted this soup to feel rich and thick without being too heavy. I found that using equal parts chicken stock and half-and-half did just that. The half-and-half created a layer of richness, while the chicken stock balanced the soup, added depth, and brought out the flavors in the garlic powder. While you can definitely use fresh minced garlic in addition to garlic powder (or as a substitution), I found that garlic powder alone added the right amount of garlic essence and brought out the flavors in both the onion and Dijon mustard. 

This soup is great for busy weeknights, as you can shortcut it by buying broccoli already cut into florets and picking up shredded carrots. I like to top bowls with crispy homemade croutons for texture. It’s just as easy to make as it is satisfying to eat.

Why You’ll Love It

  • It’s decadent without being too heavy. Instead of adding all dairy, this recipe cuts it with chicken broth, which makes the soup feel less heavy and just as rich and creamy.
  • No soggy broccoli here! Because the broccoli is only cooked for eight minutes, it keeps its shape and adds texture to create the perfect spoonful.

Key Ingredients in Broccoli Cheddar Soup 

  • Broccoli: The broccoli is the star of the show here. It brings out the nutty, slightly salty notes in cheddar cheese with its subtle sweet flavor while adding an added layer of texture to the soup.
  • Cheddar cheese: Mild cheddar cheese melts easily due to its high fat content, which helps with the overall texture of the soup.
  • Dijon mustard: Just a half teaspoon adds a hint of acidity and sharpness to the creamy soup.

How to Make Broccoli Cheddar Soup

  1. Make the soup base. In a large heavy-bottomed pot, melt unsalted butter over medium heat. Add diced yellow onion, garlic powder, kosher salt, black pepper, and garlic powder. Cook until the onion is translucent. Sprinkle in all-purpose flour and cook, stirring often, until lightly browned.
  2. Add broccoli. Stir in chopped broccoli florets, half-and-half, low-sodium chicken broth, grated carrot, and Dijon mustard. Bring to a boil, stirring occasionally, then reduce the heat to maintain a simmer. Cook until the broccoli is tender. Turn off the heat.
  3. Melt the cheese. While stirring constantly, add shredded mild cheddar cheese a handful at a time, waiting until the cheese is completely melted before adding the next handful. Overheating the cheese can cause the soup to break and look curdled. (That’s why turning off the heat is the key to a smooth and creamy soup.)
  4. Serve. Garnish with more shredded cheddar cheese and croutons if desired.

Helpful Swaps

  • Two cloves of fresh garlic minced can be substituted for garlic powder.
  • Heavy cream can be substituted for half-and-half.
  • Vegetable broth can be substituted for chicken broth for a vegetarian option.
 

Storage and Make-Ahead Tips 

If making ahead, I recommend making the soup up until the point of adding the cheese. This will prevent the cheese from overheating and separating during reheating. To reheat, bring the soup back to a simmer, then turn off the heat and whisk in the cheese until melted for the best consistency. 

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