This hearty broccoli cheddar soup is packed with mouthwatering flavors, yet uses everyday ingredients, and is ready in about thirty minutes!
No need to go out to some recognized bread company, this copycat broccoli cheddar soup is extremely smooth, rich, and full of terrific broccoli cheese flavors! The best part, is that it is made in your stovetop in thirty minutes!


I have been tweaking this recipe for many years you guys. So. Many. Bowls. Of. Soup! Some form of the recipe was since 2014 on the site, and this version takes the cake! Deliciously loaded with cheddar tastes and creamy, rich and thick, with the combination of feel and smoothness. You can't fail!
This broccoli cheddar soup is kind of a copycat recipe from Panera Bread, but I frankly have not had that soup from there in years, so I can not say for absolute sure if the flavors are place on or not.

Honestly you do not even need to puree the soup if you want it chunkier, but if you want it simpler, again, you have a couple alternatives. My personal way is to use an immersion blender, which you can use in the pot! Or you could transfer some of the soup into a blender that is conventional, just because the soup is hot, be careful.

Make certain to chop the broccoli into small florets, otherwise they will not be tender in time.
As an alternative, you can par-cook the broccoli (and the carrots) in the microwave for a couple of minutes, which will aid them soften in significantly less time at the soup.
To protect against a grainy soup, add the cheese one handful at a time, mixing well between handfuls, and have the heat turned off when you are adding the cheese.
For best results, shred your cheese. Not only is it cheaper, it melts SO much better than the kind that is pre-shredded.
Serve this broccoli cheese soup with some crusty bread, caesar salad, or any cheese and ham sliders!
I like to garnish this soup with a sprinkle of black pepper, a few excess cheddar cheese and occasionally some crunchy croutons. Bizarre, but croutons in soup are amazing!
Recipe adapted from HERE
  • 1 Tbsp butter
  • 1 medium yellow onion, finely chopped
  • 1/4 cup salted butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 2 cups half and half
  • 12 oz fresh broccoli (I use a 12 oz bag of florets) , roughly chopped
  • 2 carrots, peeled and chopped
  • 1/2 tsp kosher salt
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp dry mustard (can substitute with about 1/2 tsp regular mustard)
  • 1/4 tsp black pepper
  • 2 cups cheddar cheese
  1. Add 1 Tbsp butter to dutch oven and heat over MED heat. Add onion and saute until onions are translucent and tender, about 2-3 minutes. Insert 1/4 cup butter to dutch oven, still. When melted, add flour and whisk together. Cook mix about 1 minute, whisking.
  2. Gradually pour about a cup of chicken broth, whisking as you pour. Continue with whisking as your pour, pouring and remaining chicken broth and half and half.
  3. Permit broth/half and half mixture cook for a minute or 2, whisking often, ensuring that no flour lumps remain.
  4. Add carrots and broccoli and stir to blend. Add garlic powder, paprika, dry mustard, pepper and salt, stir. Reduce heat to simmer about 10-15 minutes and LOW/MED LOW or till thickened and broccoli/carrots are fork tender. If soup becomes too thick for your liking, add a splash of half and half or chicken broth to loosen it up.
  5. Blend soup until desired texture is reached, using either immersion blender or by shifting soup to classic blender.
  6. Add grated cheddar cheese a handful at a time, stirring to melt the cheese to the soup after each handful. Taste soup and season with pepper and salt if necessary.
  7. Serve hot with extra black pepper and shredded cheese on top if desired.

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