Broccoli Cheddar Soup is healthy, rich, and creamy, one of the most delicious soup recipes you can make in less than 30 minutes this holiday season. This soup is much better than Panera Bread's broccoli cheddar soup, and I am sure the recipe below will become your new favorite.
About the recipe
Broccoli cheddar soup or broccoli cheese soup is a healthy soup recipe packed with the goodness of broccoli, carrots, and garlic and the richness of cheese and cream.
There is nothing more comforting than a bowl of soup during winter. Broccoli is our family's favorite vegetable. My kids love this soup for its rich and creamy texture, and they come for 2nd and 3rd servings and make it their complete meal.
If you have tried Panera Bread's broccoli cheddar soup, then you will not only love this homemade copycat version of the soup but also make it frequently as it tastes better in flavor and texture and, when it comes to price, it is much more affordable. With just 30 minutes of your time, you will enjoy not one but multiple servings of this soup.
It's December already, and my favorite month of the year. I have already shared interesting Christmas desserts and dinner recipes that you can make, but I highly recommend adding this broccoli cheddar soup to that list. This soup is a total crowd-pleaser.
How to serve broccoli cheddar soup?
My favorite way to serve broccoli cheddar soup is in a bread bowl like this. It is so delicious, nutritious, and filling that it becomes our complete meal most of the time. But if you want to cut down on carbs, serve it in a bowl.
Some other serving suggestions are with croutons, toasted bread, or serve it with shredded chicken or bacon bits.
Options are endless. Serve it with your holiday dinner rolls, roasted sweet potatoes, or dinner casseroles!
Ingredients
- 4 tablespoon Butter
- 1 Onion, finely chopped
- 3 Garlic cloves, finely chopped
- 4 tablespoon All purpose flour
- 2 cups Vegetable stock or Chicken Stock, 400 ml check tip for substitute
- ½ cup Carrot, grated
- 2 Broccoli, medium head, florets
- ½ teaspoon Black pepper powder, adjust to taste
- 1 cup Milk
- 1 cup Heavy cream
- 8 oz Cheddar cheese, grated (200 g)
- Spring onions, for garnish
How to make the best broccoli cheddar soup?
Melt butter in a pan. To this, add onion and saute for 3 to 4 minutes until translucent. Add garlic and saute for 1 minute.
Now add flour and saute for 3 minutes until it becomes aromatic. Add vegetable stock little by little and whisk until it is lump free.
Add carrot, broccoli, and pepper powder, and cover and cook for 15 minutes on medium flame, stirring every 5 minutes.
Add milk and cream and simmer on low flame for 2 to 3 minutes. Finally, add the cheese and stir until all the cheese has completely melted.
Garnish it with spring onions if needed, serve hot and enjoy.
Pro Tips
While adding the cheese, ensure the flame is low and see that the cheese is completely melted in the soup for it to be smooth and creamy. Don't rush after adding cheese, as this will make your soup grainy.
Cut the broccoli into bite-size pieces so they cook faster.
If you like crispy croutons, add them just before serving the soup. It tastes delicious.
I always use fresh broccoli while making the soup. You can use even the frozen florets.
If you do not have a vegetable or chicken stock, just dissolve a bouillon cube in 2 cups of water and add it instead of stock.
I have not added much salt as the broth has sodium. Always taste test before adding salt.
I like to use half milk and half heavy cream. You can use 2 cups of heavy cream or 2 cups of milk or 2 cups of half and half or 2 cups of dairy-free milk. The taste and texture will vary accordingly.
Storage Instructions
You can make this soup and store it in the refrigerator for 4 to 5 days. Reheat on the stovetop on medium-low heat. Follow the same instructions for leftovers, too, if there are any.
You can also freeze the soup in your freezer container and thaw overnight in the fridge or reheat it directly on low flame on your stovetop.
Instant Pot Broccoli Cheddar Soup Recipe
Turn on the SAUTE mode of your instant pot. Add onion and butter and saute until the onion becomes translucent.
Add garlic and saute for a few seconds. Next, add broccoli, carrots, broth, salt (only if needed), pepper powder, and mix.
Secure the lid and move the valve to the seal position. Pressure cook on HIGH for 3 minutes. Let this sit for 5 minutes, and then move the valve to the venting position and remove the lid.
Meanwhile, in a bowl, add milk and flour. Whisk and keep it aside.
Turn the SAUTE mode on. Add the milk mixture, cream, and mix. Let this simmer for one or 2 minutes.
Add cheese in parts and mix until the cheese is completely melted.
Variations:
Broccoli cheddar soup with potatoes: If you love potatoes, peel and cut them into small bite-size cubes, and add them to the recipe.
Broccoli cheddar soup with chicken: Cut the chicken breasts into bite-size pieces, add it along with broccoli, and cook until it is cooked through completely. Alternatively, you can cook them on a skillet with salt, pepper, and oil and add them to your soup.
Silky broccoli cheddar soup: If you are a fan of creamy, velvety or silky soup, then blend broccoli and carrots after they are cooked using an immersion blender or traditional blender. Be careful while blending the mixture as it is going to be hot. Add milk and cream and simmer. Finally, add the cheese and mix until the cheese melts completely.
Keto-friendly Broccoli cheddar soup: To make the recipe below keto-friendly, skip the flour and milk in the recipe. Double the heavy cream.
Broccoli cheddar soup with almond milk or coconut milk: you can use dairy-free milk instead of regular milk for a different flavor.
Broccoli cheddar soup with cream cheese: swap heavy cream or milk with cream cheese and cook until it softens. This gives the soup a different taste.
I can go on with variations. You can add cauliflower, capsicum (bell pepper), green peas, or any of your favorite seasonal vegetables.
FAQ
I highly recommend using cheese blocks and grating them fresh by yourself. I avoid using packaged shredded (or grated) cheese, especially when using them in a soup recipe. Store-bought grated cheese has a nonsticking agent that prevents it from melting smoothly.
Yes. You can make this soup gluten-free by skipping all-purpose flour in the recipe.
It's an individual choice. I do not blend this soup, and there is nothing better than biting a piece of broccoli in every other spoon. But if you like a smooth soup, use an immersion or traditional blender, and run the blended soup through a sieve to get a smooth, creamy, and silky soup.
Yes. You can use fresh or frozen broccoli florets to make this soup.
Yes. I recommend Gruyere, Monterey Jack, Fontina, or any cheese that gives your soup a smooth and creamy texture.
Video
Check out the video recipe on making of the best broccoli cheddar soup.
Recipe card
Broccoli Cheddar Soup | Simple Broccoli Cheese Soup
Equipment
- 1 Pot
Ingredients
- 4 tablespoon Butter
- 1 Onion, finely chopped
- 3 Garlic cloves, finely chopped
- 4 tablespoon All purpose flour
- 2 cups Vegetable stock or Chicken Stock, 400 ml check tip for substitute
- ½ cup Carrot, grated
- 2 Broccoli, medium head, florets
- ½ teaspoon Black pepper powder, adjust to taste
- 1 cup Milk
- 1 cup Heavy cream
- 8 oz Cheddar cheese, grated (200 g)
- Spring onions, for garnish
Instructions
- Melt butter in a pan. To this, add onion and saute for 3 to 4 minutes until translucent. Add garlic and saute for 1 minute.4 tablespoon Butter, 1 Onion, finely chopped, 3 Garlic cloves, finely chopped
- Now add flour and saute for 3 minutes until it becomes aromatic. Add vegetable stock little by little and whisk until it is lump free.4 tablespoon All purpose flour, 2 cups Vegetable stock or Chicken Stock, 400 ml
- Add carrot, broccoli, and pepper powder, and cover and cook for 15 minutes on medium flame, stirring every 5 minutes.½ cup Carrot, grated, 2 Broccoli, medium head, florets, ½ teaspoon Black pepper powder, adjust to taste
- Add milk and cream and simmer on low flame for 2 to 3 minutes. Finally, add the cheese and stir until all the cheese has completely melted.1 cup Milk, 1 cup Heavy cream, 8 oz Cheddar cheese, grated (200 g)
- Garnish it with spring onions if needed, serve hot and enjoy.Spring onions, for garnish
Video
Notes
Nutrition
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Mila R
Have you tried to chop this with blender? I guess it would still be great.
Marysa
I like how you used grated carrots in this recipe. Sounds like a delicious soup! I will have to give this a try, especially with this cold winter weather.
Fransic verso
This looks so yummy and love the finished look of this. Defintiely worth the try and will save this to try it with my family.
Aurora
Broccoli and cheddar are both my favs. And to put it into one recipe? OMG.
khoingn | The Broad Life
I'm sure this one is good for anyone diet like me haha.