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Broccoli Cheddar Soup

5 from 11 votes
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posted: 01/15/20

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This post may contain affiliate links. Please read my disclosure policy

Broccoli Cheddar Soup is such an easy dinner recipe! Comforting and perfect, it is better than any bowl you will get at a restaurant.

small blue ceramic soup bowl full of broccoli cheddar soup garnished with more cheese and round orange crackers next to the bowl

The most popular recipe on this website is my Slow Cooker Broccoli Cheddar Soup. Since first publishing it in the fall of 2016, it has been viewed several million times and has so many 5 star reviews.

It is a winner for sure!

This stovetop version has been around for a few years, but it is new and improved today! I tweaked it a little so that it would replicate the taste of its slow cooker cousin.

I love crock pot meals, but sometimes when you forget to put the ingredients in, you need a stovetop version to whip up fast.

This is your quick broccoli cheddar answer!

I’m obsessed with Panera’s Broccoli Cheddar Soup, and I would argue that this is even better.

Reader Review

It’s a cold, windy, rainy day and what better menu for dinner than broccoli cheese soup. I made exactly as stated, elected to purée with my immersion blender. It is delicious, no changes, which for me is unusual.

What Makes it so Good

There are a few things that make this soup boss.

  • It has a perfect roux (the combination of a fat and a flour to thicken things) that gives this soup the perfect texture.
  • This soup has an amazing balance of flavors.
  • Finally, it has just the right amount of cheese. Enough to be creamy and delicious, but not so much that you wonder if you are eating cheese dip.
overhead view of a broccoli cheddar soup recipe in two small blue soup bowls on a wire cooling rack, with round orange crackers next to it and two spoons on the side

How to make Broccoli Cheddar Soup

  1. Start by melting some butter and sautéing carrots and onions in it.
  2. Whisk in a little flour.
  3. Slowly (slow is the key) whisk in chicken stock.
  4. Once all the stock is added, bring the soup to a simmer and add the broccoli, cooking for 15 minutes or until tender.
  5. If you want a less chunky soup, remove a little at this point (one or two cups) and blend it.
  6. Stir in the half and half, and let the soup heat through.
  7. Add in the cheddar cheese.

Replacing Chicken Stock with Vegetable Stock

I really like the flavor that the chicken stock brings to this soup.

That said, you can easily replace it with vegetable stock to make this a vegetarian dish.

The Importance of Block Cheese

I’m going to hop right up on my soap box again and urge you to buy a block of cheddar cheese to make this recipe.

Cheese that is pre-shredded is great for tossing on top of a taco. But if you want a cheese that will melt well, buy a block and take the extra two minutes to shred 2 cups.

overhead view of a blue dutch oven full of Panera broccoli cheddar soup, garnished with more shredded cheese on a brown surface

Storing

You can store this soup, once cooled, in an air tight container in your refrigerator. It will keep for four days.

Freezing

You can freeze this broccoli cheddar soup. I recommend freezing it in individual portions in containers that allow for it to expand as it freezes.

While it can be frozen, you will likely face a little bit of separation when it thaws and reheats. It will still taste delicious and will be safe to eat.

Reheating

This soup reheats best in a small saucepan over low heat, while you stir it intermittently.

If you chose to microwave it, do so at half power. Stir it after about a minute and a half and then put it back in for short intervals until warmed through.

An overhead photo of two bowls of Broccoli Cheddar Soup with cheddar cheese sprinkled on one side and Ritz Crackers next to the bowl

What to Serve with Broccoli Cheddar Soup

I think broccoli cheddar soup is great on its own, but if you are looking to round this out with sides, here are a few ideas:

These Dinner Rolls would be great to dip in it. I love that they only take an hour.

If you are hosting a lunch, Greek Quinoa Salad would be a great option to put out with this soup.

And we always love my Roasted Baby Potatoes.

If you make this or any of my other recipes, leave me a comment and let me know what you think!

small blue ceramic soup bowl full of broccoli cheddar soup garnished with more cheese and round orange crackers next to the bowl
5 from 11 votes

Broccoli Cheddar Soup

Serves: 6 cups
(tap # to scale)
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Broccoli Cheddar Soup is such an easy dinner recipe! Comforting and perfect, it is better than any bowl you will get at a restaurant.

Ingredients

  • 3 tablespoons unsalted butter
  • 2 cups shredded carrot about two medium carrots
  • 1 small yellow onion diced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/8 tsp nutmeg
  • 1/3 cup all purpose flour
  • 6 cups chicken broth or vegetable broth (see note in the post)
  • 4 cups broccoli florets (I needed about 1 1/2 pounds of broccoli heads to get four cups)
  • 2 cups mild cheddar cheese shredded
  • 1 1/2 cups half and half

Instructions

  • Melt the butter in a large pot over medium heat. Add the onions and carrots. Season with salt, pepper, and nutmeg. Sauté for three to four minutes or until the onions are tender.
  • Whisk in the flour, and cook for about 30 seconds
  • Very slowly pour in the chicken stock. Add about two tablespoons at a time, fully whisking it in and combining it before adding more. As you add more, you will be able to add it more quickly.
  • Stir in the broccoli, bring to a simmer, and cook for 15 minutes or until the broccoli is soft and tender.
  • Optional: Remove some of the soup and blend it for a less chunky soup.
  • Stir in the half and half and allow the soup to warm through.
  • Stir in the cheddar cheese until it is fully melted and combined into the soup.
Serving: 1cup Calories: 338kcal (17%) Carbohydrates: 15g (5%) Protein: 17g (34%) Fat: 21g (32%) Saturated Fat: 14g (88%) Monounsaturated Fat: 1g Cholesterol: 76mg (25%) Sodium: 472mg (21%) Potassium: 219mg (6%) Fiber: 3g (13%) Sugar: 4g (4%) Vitamin A: 347IU (7%) Vitamin C: 74mg (90%) Calcium: 46mg (5%) Iron: 2mg (11%)
Author: Lisa Longley
Course: Main Course
Cuisine: American
small blue ceramic soup bowl full of broccoli cheddar soup garnished with more cheese and round orange crackers next to the bowl

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Broccoli Cheddar Soup

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Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

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  1. Bonnie says

    5 stars
    Made this yesterday and it was so delicious! The only thing I did differently was I didn’t have any fresh broccoli, so I added two, 12 oz. bags of unfrozen broccoli, chopped into smaller pieces.

    • Lisa Longley says

      I’m so happy you liked it Bonnie!

  2. Vicki J Rice says

    I want to tell you, I am 74 years old and have been married for 56 years and let me tell you I welcome your recipes. I am so sick and tired of my recipes after all these years. Lol So thank you so much. Sincerely, Vicki

    • Lisa Longley says

      Well this is a much appreciated comment this morning. Thank you so much Vicky!

  3. Heather says

    Please tell me what half and half is.
    I plan on making this as soon as I find out.

    Thank you
    Heather

    • Lisa Longley says

      Half and half is half heavy cream and half whole milk. In the UK it is known as Half Cream.

  4. Marie says

    5 stars
    It’s a cold, windy, rainy day and what better menu for dinner than broccoli cheese soup. I made exactly as stated, elected to purée with my immersion blender. It is delicious, no changes, which for me is unusual. Having BLT’s and warm apple crisp. YUM, YUM. Thank you.

    • Lisa Longley says

      I’m so happy you liked it!

  5. Terri says

    5 stars
    Made this on a whim and love it… it was quick and easy and so delicious.

    • Lisa Longley says

      I’m so glad you liked it!

  6. Dot says

    Many years ago I had the most delicious cream soup in a fine restaurant. I can’t remember exactly which one it was. I asked the chef for the recipe and he smiled and said, “the secret to the best cream soups is nutmeg”. Looking at your broccoli and cheese soup recipe and seeing the nutmeg ingredient really impressed me. I can’t wait to make this. Thank you so much

    • Lisa Longley says

      I hope you enjoy it!

  7. Mary L says

    5 stars
    This broccoli soup is delicious, perfect to warm us up on this 20 degree day.

    • Lisa Longley says

      I’m so glad you liked it!

  8. Jean C. says

    So disappointed in this recipe. I followed directions as given except for adding one clove of garlic. It is so blah, what a waste of time and money. Now I have a big pot of something I’d like to salvage to make it edible, but how???? At the prices of food I can’t afford, as a senior on limited income, to just dump it.

    • Lisa Longley says

      I’m so sorry that you didn’t like this, I’ve gotten such different feedback from other readers. Without me being there, it’s hard for me to know what went wrong. The garlic definitely adds some flavor, and without it, I probably would have added some other seasoning. It’s also possible that it needed just a pinch more of salt and pepper. Those can make a big difference.

  9. Pat says

    5 stars
    I have never made broccoli cheese soup before but had a bunch of left over steamed broccoli and love soup so I thought I would give this a try since it appeared fairly simple. I’m so glad I did!! It was so good and I will put this on my list to make again. Thanks so much for the clear direction and easy recipe!

    • Lisa Longley says

      I’m so glad you enjoyed it!

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