This creamy, cheesy, and comforting Broccoli Cheddar Soup is packed with fresh broccoli florets and julienned carrots. It’s so much better than Panera and it’s budget-friendly, too!
Several years ago, I fell in love with Panera’s broccoli cheese soup… I enjoyed it so much during the winter months that I created my own version to make it at home whenever a craving hit. I’ve worked on perfecting this recipe over the years to what I think tastes better than Panera (and my family agrees!).
Why You’ll Love This Soup
- Family-friendly: This soup is a hit with both kids and adults and is a perfect way to incorporate nutritious veggies into your diet.
- Comfort in a bowl: Broccoli cheddar soup is the epitome of comfort food!
- Budget-friendly: Making a pot of this soup is so much more budget-friendly than buying it already made.
- Customizable: This soup can easily be adapted to suit your personal taste.
- Reheats beautifully: If you’re lucky to have leftovers, this soup is delicious when reheated.
Ingredients Needed
- Broccoli – Fresh broccoli florets that are cut into bite-size pieces.
- Carrots – Peeled and julienned carrots. An easy shortcut is to buy the packaged “matchstick carrots” in the produce section of your grocery store.
- Milk
- Chicken broth – Adds a savory depth of flavor.
- Aromatics – Yellow onion and minced fresh garlic.
- Cheese – Shredded sharp cheddar.
- Butter and all-purpose flour: For the roux to thicken the soup.
- Herbs and spices: Bay leaf, nutmeg, salt, and black pepper.
How to Prepare
For the detailed instructions, please see the recipe card.
- Sauté the aromatics. Melt the butter over medium heat. Add onion and cook until soft. Add garlic and cook until fragrant.
- Make the roux. Slowly add the flour while stirring until a paste is formed.
- Add milk. Slowly pour in the milk while continuing to stir. Whisk to smooth out any lumps.
- Add chicken broth. Pour in chicken broth and stir to combine.
- Add veggies, herbs, and seasonings: Add broccoli, carrots, salt, pepper, nutmeg, and bay leaf. Simmer until broccoli and carrots are tender.
- Add cheese: Remove from heat and slowly add the cheese. Stir until melted and heated through. Remove and discard the bay leaf.
Helpful Tips
- Shred your own cheese: Shred the sharp cheddar from a block instead of using pre-shredded cheese. Pre-shredded cheese often contains additives that prevent it from melting as well as freshly shredded cheese.
- Add cheese gradually: Add the cheese a handful at a time and stir between each addition to ensure a smooth and creamy consistency.
- Reheat gently. Reheat leftovers over low heat while stirring often to prevent the cheese from becoming grainy.
Recipe Variations
- Consistency and texture: I enjoy the texture of the bite-size broccoli and julienned carrots but feel free to use an immersion blender (or traditional blender) if you prefer a smooth consistency. If using a traditional blender, blend small amounts at a time and exercise caution when blending hot liquids, as there is a risk of the blender top blowing off and hot liquids blowing out.
- Add cauliflower: Replace some of the broccoli with cauliflower florets.
- Add heat: Add crushed red pepper flakes or cayenne pepper.
- Add ham: Add diced ham or Canadian bacon (this is a great way to use leftover ham!).
- Add bacon: Sprinkle cooked and crumbled bacon over the soup when serving.
- Make it vegetarian: Substitute vegetable broth for chicken broth.
Common Questions
I do not recommend freezing this soup because dairy-based soups tend to become grainy and separate after defrosting.
Yes, but I would add it about 5 minutes after the carrots have been simmering.
This soup pairs wonderfully with crusty bread, a salad, or top with homemade croutons.
Storage and Reheating
- Storage: Once cooled, store in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat on the stovetop over low heat, stirring often.
More Comforting Soups
- Skinny Broccoli Cheddar Soup – A lower-fat version of this soup that doesn’t sacrifice flavor.
- Creamy Chicken and Mushroom Soup
- Cream of Mushroom Soup
- French Onion Soup
Broccoli Cheddar Soup
Ingredients
- 5 tablespoons butter unsalted
- 1 ½ cups chopped yellow onion
- 2 teaspoons minced fresh garlic
- ½ cup all-purpose flour
- 2 ½ cups whole milk
- 3 cups chicken broth or stock (low sodium)
- 6 cups fresh broccoli florets cut into bite-size pieces
- 1 cup peeled and julienned carrots
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- ¼ teaspoon ground nutmeg
- 1 bay leaf
- 8 ounces sharp cheddar cheese shredded
Instructions
- Melt butter over medium heat in a 6 quart Dutch oven or large soup pot. Add onion and cook for 3 to 4 minutes (or until softened) while stirring frequently. Add garlic and cook for an additional 30 seconds, stirring constantly.
- Slowly add flour (about a tablespoon at a time) while constantly stirring. Once all of the flour is added and there is a paste formed, slowly pour in milk while continuing to stir. Cook for 1 minute while whisking to smooth out any lumps.
- Slowly pour in chicken broth and stir to combine.
- Add broccoli, carrots, salt, pepper, nutmeg, and bay leaf. Stir to combine. Bring to a simmer and simmer for 10 to 15 minutes (stirring occasionally) or until broccoli and carrots are tender. Reduce heat as necessary to maintain a gentle simmer.
- Remove from heat and add cheese (a handful at a time) while stirring in between each addition until melted and smooth. Season with additional salt and pepper, if desired. Remove and discard bay leaf before serving.
Notes
- If using an immersion blender, blend before adding the cheese (once removed from heat).
- Once cooled, store in an airtight container in the fridge for up to 3 days.
- Reheat over low heat on the stovetop, stirring often.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Candy Moore
This looks sooooo scrumptious!! I can’t wait to try it. Now, I think you should do a chicken and corn chowder like they used to serve at the Coffee Affair…. I would love to learn to cook that soup! : )
The Blond Cook
Thank you Candy! I’ve never had Coffee Affair’s chicken & corn chowder but that sounds REALLY good…..will try to make it soon!
Al Godley
AWESOME! Had it for dinner and the family raved! It was the hit of the dinner!
The Blond Cook
Thank you so much, Al – you have made my day! I am happy you and your family enjoyed it! It is one of my new favorites, too. It’s probably a good thing since I’ve almost used up my Panera gift card with broccoli cheddar soup!
Al Godley
OMG! I cooked this tonight for dinner and it was amazing! It was a HUGE hit with the family. One of the best things I’ve had in ages!
Al Godley
I was going to have broccoli with amy pot roast but I’m thinking a soup course would be even better! OMG, this sounds awesome. So, I’ll have to give this a try! Geez, I don’t know about your Mom but I’m getting a few extra ounces because of YOU.
Thanks again for sharing!