The best broccoli cheddar soup recipe is loaded with broccoli, carrots and of course cheddar cheese for the most satisfying bowl of cheesy broccoli soup ever. It's a copycat recipe that tastes even better than the restaurant version!
One of my favorite take-out meals is Panera's broccoli cheddar soup. Especially on a cold day when I want something super hearty and comforting.
This broccoli cheese soup is simple to make in under an hour and it's delicious served with cheddar bay biscuits.
- broccoli - Use fresh or frozen broccoli. If using frozen, let thaw and drain excess liquid.
- carrots - Matchstick carrots are convenient because they come cut into thin strips. Carrots can be peeled and diced into small rounds.
- onion - Use yellow or spanish onions.
- cheddar cheese - I recommend sharp cheddar cheese because it has tons of flavor. Buy blocks of cheese and grate it yourself for the smoothest soup.
- half n half - Whole milk can be substituted for half-n-half.
- chicken stock - Vegetable stock or water can be used instead of chicken stock.
- butter - Can substitute with vegetable oil.
- seasonings - garlic powder, salt and pepper
How to make broccoli cheddar soup from scratch
Saute onions. Melt the butter in a large stockpot and saute the onions over medium-high heat until soft, about 10 minutes. Add the flour to the pot and cook for 5-6 minutes stirring constantly.
Add the half-n-half, chicken stock, broccoli, carrots and seasonings, stir and simmer over low heat for 25 minutes.
Stir the shredded cheese into the soup until completely melted.
How to store
Store the soup covered in the fridge for up to 3 days.
How to freeze
Yes! Let the soup come to room temperature and use freezer bags or a freezer-safe container to store the soup in the freezer for up to 2 months.
Because the soup contains dairy, there will be some separation upon thawing. Stir the soup while reheating to help the soup to come back together.
How do you reheat broccoli cheese soup?
Reheat the soup in a glass bowl in the microwave, stirring every minute until heated through.
Reheat the soup in a saucepan on the stove-top over medium heat, stirring frequently.
Can I use broccoli stems?
Yes you can! I always use the stems in my soup. Chop them very small to help them cook faster, for a tender bite.
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Broccoli Cheddar Soup
- 4 oz. unsalted butter (1 stick)
- 1 large onion (diced)
- 5 tablespoons flour (all-purpose)
- 2 cups half and half
- 4 cups chicken stock (or vegetable stock)
- 4 small heads broccoli (cut into 1" pieces)
- 2 cups matchstick carrots
- 12 oz. sharp cheddar cheese (grated)
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon cracked black pepper
- Melt the butter in a stockpot over medium-high heat and saute the diced onions until soft, about 10 minutes.
- Add the flour to the onions and continue to cook for 5-6 minutes stirring constantly. Add the chicken stock and half-n-half to the pot and stir until the roux and liquid is smooth with no visible lumps.
- Add the broccoli, carrots, salt, pepper and garlic powder, stir and cover with lid. Simmer over medium-low heat for 25 minutes.
- Add the cheese to the soup and stir until melted. Check to taste salt, add more if desired. Serve hot.
- To Store: Keep the soup covered in the fridge for up to 3 days.
- To freeze: Let the soup come to room temperature and use freezer bags or a freezer-safe container to store the soup in the freezer for up to 2 months. Because the soup contains dairy, there will be some separation upon thawing. Stirring the soup while reheating will help the soup to come back together.
- To Reheat: Heat the soup in a saucepan on the stove-top over medium heat or in the microwave.